Showing posts with label Metropole Hotel. Show all posts
Showing posts with label Metropole Hotel. Show all posts

Wednesday, April 17, 2024


press releases Spring24




Edel Kavanagh, Deputy General Manager and Michael Murphy, Trainee Manager relaunch the popular Family Concierge Service at the Cork International Hotel. Pic: Brian Lougheed


The Cork International Hotel is boosting its family experiences with links to local attractions including Fota Wildlife Park and Leahy’s Open Farm. The hotel, which is located close to Cork Airport, has also relaunched the popular Family Concierge Service to ensure families get the most out of their stay.


The Family Concierge Team

Monday, February 12, 2024

Metropole Hotel’s annual pancake race held this morning! Not just a race - check out the recipes too!


The race is on. (Pic: Brian Lougheed)

Not just a race - recipes too!

Traders from the VQ area of Cork City put on a flipping good performance this morning for the Metropole Hotel’s annual pancake race.

James Healy of the Shelbourne Bar beat off stiff competition to claim the winning title, which he had taken two years ago.

The pancake race was a Shrove Tuesday tradition when Thompsons Bakery was open on the street dating back to 1826.

Team members from the Metropole Hotel joined representatives from businesses including Nathan Trust, Acet Active Centre for English Training and the Shelbourne Bar as they ran along MacCurtain St while flipping pancakes.  The Metropole Hotel has been organising the event since 2018 and it brings lots of fun and laughter to the area every year.

Roger Russell, General Manager at the Metropole Hotel said: “The pancake race is a very old tradition that we resurrected and it’s been going from strength to strength.  It means an awful lot to the local community as it brings us all together for a bit of banter and a bit of fun.  We’re all friends on the street but ultimately we’re all very competitive and the bragging rights are fantastic. The VQ is a very close knit community and we are more than happy to organise anything that can help to support and promote the area.”

Speaking about his win James Healy said; “I was really looking forward to today as I won the race two years ago so I wanted to reclaim the title.  It was all down to luck on the day though and I’m delighted to have the crown back.”

Alex Petit is Group Executive Chef of Trigon Hotels, which include the Metropole Hotel and Cork International Hotel.  He’s created a delicious sweet and a savoury pancake recipe for people to try at home.


American style cinnamon pancake, mixed berry compote, whipped vanilla cream, toasted seeds.




American style pancake recipe:


250 g self raising flour

¼ teaspoon ground cinnamon

1 teaspoon baking powder

50g caster sugar

2 large free range eggs

150 ml Buttermilk


For the garnish:

150g frozen berries

50g sugar

100 ml fresh cream

25g icing sugar

Vanilla essence

Mixed seeds (pumpkin, sunflower, sesame……)




For the pancake:

Sieve the flour, baking powder and salt into a mixing bowl

Add the wet ingredients and mix vigorously until smooth

Rest the batter for 45 minutes prior to cooking

Heat up a large frying pan with vegetable oil to medium/high heat

Cook your pancakes until golden brown on both sides

Those should rise and bubble as you cook them


For the garnish:


In a medium saucepan, add the mixed berries and caster sugar

Cook over medium heat until the water has mostly evaporated (20 minutes)
The mixture should be syrupy and shiny


In a large mixing bowl, pour the fresh cream

Whisk the cream until thick, add the icing sugar and few drops of vanilla essence

Reserve in the fridge until needed


In a preheated oven at 170 degrees, toast the mixed seeds until golden

Remove from the oven and Cool down at room temperature


To plate, stack 3 pancakes on top of each other

Add a generous amount of berry compote

Top with a large dollop of fresh cream and finish with toasted seeds.




French style thin crêpes garnished with home cooked gammon and Carrigaline cheddar topped with a fried egg.




French Style crêpe


250g plain flour

500ml whole milk

4 eggs

1 pinch alt

50g melted butter

2 tablespoon caster sugar



4 eggs

8 slices cooked gammon

200g Carrigaline cheddar

1 bunch fresh chives




Mix leaves

Elderflower & extra virgin olive oil dressing

1 red onions finely sliced




For the crêpe:

Sieve the flour, baking powder and salt into a mixing bowl

Add the wet ingredients except the butter and mix vigorously until smooth

While whisking, add the melted butter gradually

Rest the batter for 45 minutes prior to cooking

Cook the crêpes one by one and rest onto a plate


For the garnish:


In a non stick pan, fry the egg sunny side up with little oil

Season with salt and pepper and place the cooked eggs onto a side dish

In a large frying pan on medium heat, add a knob of butter and place a crêpe on it

Place 2 slices of gammon side by side and sprinkle with a generous amount of grated cheddar

Place a fried egg on top and fold the 4 sides of the crepe to form a square

Keep cooking the crêpe until the cheese has fully melted

Plate the crêpe and sprinkle with freshly chopped chives

This can be served with a fresh salad dressed with an elderflower vinaigrette and finely shaved red onions


Thursday, July 27, 2023

CORK GEARS UP FOR OYSTER SHUCKING CHAMPIONSHIP. World record oyster shucker to fly in from Canada to judge the competition


At the launch (L-R) Roger Russell, General Manager, Metropole Hotel;
Sandra Murphy, Group Brand and Communications Manager;
and Alex Petit, Group Executive Chef, Trigon Hotels. Pic: Brian Lougheed

World record oyster shucker to fly in from Canada to judge the competition 

The Metropole Hotel is getting ready for the Cork Oyster Shucking Championship which will form part of the Cork on a Fork festival next month.  Oyster shucking is the careful process of opening the shell to reveal the delicacy inside.

The three-time Guinness World Record Oyster Shucker Paddy McMurray, from Toronto, Canada will travel to Cork for the event.  Paddy, who delighted audiences with his talents at the Cork Oyster & Seafood Festival, will demonstrate his shucking skills as well as taking on the role of chief judge for the competition on the night.

The championship is open to participants of all skill levels - from beginners to oyster enthusiasts, seasoned seafood connoisseurs and professional chefs.  To ensure that all contestants have a fair chance, Paddy will conduct masterclasses earlier in the day. 

The evening will commence with an oyster reception, featuring a selection of Irish oysters.  The shucking competition will be the highlight of the evening, while guests will be treated to other activities such as an oyster hunt.  There will be entertainment on the night, while food writer Joe McNamee will be the MC for the evening.

Table packages are available for groups, complete with an assortment of seafood, light bites and canapés curated by Executive Group Chef of Trigon Hotels, Alex Petit.

Sandra Murphy, Group Brand and Communications Manager at Trigon Hotels, said; "We are thrilled to host the Cork Oyster Shucking Championship as part of this year's Cork on a Fork Festival.  We are delighted to welcome back the extraordinary talent of Paddy McMurray as our guest of honour and judge on the night.  As a three-time Guinness World Record Oyster Shucker and a celebrated figure in the world of seafood, Paddy's presence adds a level of excitement and expertise to the competition.  We invite all oyster enthusiasts, seafood lovers, and aspiring shuckers to join us for an evening filled with delicious flavours and the joy of celebrating the ocean's finest delicacy." 

The event takes place at The Metropole Hotel on August 19th from 7:00 p.m. - 10:30 p.m. Tickets are from €30 and are available on Eventbrite.  Those who want to participate in the shucking competition can email 

press release

Tuesday, July 4, 2023

New Afternoon Tea is the berries at the Metropole. A treat for summer weekends, Friday to Sunday

press release 

New Afternoon Tea is the berries at the Metropole

A treat for summer weekends, Friday to Sunday

Fresh, locally sourced strawberries and raspberries are the central feature of a new afternoon tea launched at the Metropole Hotel in Cork city.

The summer-themed menu is made up of sweet and savoury bites and treats using the very best local produce including award-winning strawberries from west Cork grower David Bushby. 

The afternoon tea includes raspberry and white chocolate mille-feuille tartlet; west Cork strawberries and Victoria sponge cake; warm Ardsallagh goat’s cheese, leek and herb tartlet; and poached prawn and salmon on Edward Buckley soda bread.

Guests will be treated to a Móinéir bramble cocktail and a summer berry Eton Mess served in a china cup on arrival. The cocktail is made using Móinéir Irish Strawberry Wine, which is created from handpicked Irish strawberries, along with Maharani gin supplied by Rebel City Distillery, freshly squeezed lemon juice and homemade syrup served in a small stemmed wine glass.

The new Afternoon Tea will be served throughout the summer on Friday, Saturday and Sunday from 1-4pm and is priced at €40 per person. 

General Manager of The Metropole Hotel, Roger Russell said; “We place a great emphasis on locally sourced produce in the Metropole Hotel and we wanted to ensure that our new afternoon tea gives guests the best of what Cork has to offer.  Strawberries and raspberries are strongly associated with summertime so our chefs have used the finest Cork berries to make some really exciting treats that we hope visitors and locals will enjoy over the coming months.” 


On the menu is: 


Top tier:


Raspberry and white chocolate mille-feuille tartlet

West Cork strawberries and Victoria sponge cake

Blackberry and chocolate cheesecake 

Lemon and lavender posset with marinated blueberries 


Middle tier:


Freshly baked scones with lemon curd, strawberry preserve, Irish salted butter and fresh cream

Lemon drizzle cake 


Lower tier:


Warm Ardsallagh goat’s cheese, leek and herb tartlet

Egg, bacon and mustard mayonnaise brioche 

Poached prawn and salmon on Edward Buckley soda bread

Cucumber, mint and crème fraiche on granary bread 

Reservations can be made online

Friday, June 9, 2023




The Metropole Hotel has announced the return of Harley StrEAT, the popular summer destination for foodies who are always on the lookout for new tastes. The food market is set to start from Friday, June 9th onwards with a variety of cuisines ranging from Mexican, Middle Eastern, Thai and American. 

The newly launched menu is under the direction of Executive Head Chef of Trigon Hotels, Alex Petit, who is known for his innovative creations that blend flavours from different countries and regions. 

The food on offer has been made with locally sourced ingredients and will include both meat and vegetarian bites including Tacos Al Pastor, Falafel Gyro Bowl, Fried Chicken Waffle, BBQ Brisket Hash, and Thai Seafood Spice Box.  For the sweet tooth there is Limoncello Summer Posset and Vasil's Famous Baklava. Guests can look forward to enjoying a diverse range of dishes that will tickle their taste buds and tantalise their senses.

Roger Russell, General Manager at Metropole Hotel said, "We are thrilled to bring back the Harley StrEAT food market this summer. This is our way of offering guests and locals a unique culinary experience that showcases the diverse range of flavours while enjoying the fantastic summer vibe. Our team of chefs have ensured that there is something for everyone. I can’t wait for people to try out what’s on offer."

Located just a stone's throw away from Metropole Hotel, Harley Street is renowned for its vibrant street art, cultural integration and culinary adventure. The food market is open from Friday-Sunday 1pm – 7pm and Monday Bank Holidays 1-5pm.

For more information visit -

press release

Wednesday, February 22, 2023


press release 


Alexandre Petit has been appointed as Group Executive Chef of Trigon Hotels. The position is a new role for the Cork-based group which operates The Metropole Hotel and the Cork International Hotel.

The French man has lived in Ireland for twenty years and has extensive experience running busy kitchens at four and five star hotels and fine dining restaurants. Alexandre was born in Paris and spent several years in Brittany before moving to Ireland at the age of 18. 

Alexandre took his first steps into a professional kitchen at the age of 15 when he worked as a kitchen porter. He obtained his Masters Degree in Kitchen Management in Dinard, Brittany. He has worked as a chef for the last 22 years, with senior roles in the Carrigaline Court Hotel, Kingsley Hotel, Hayfield Manor, Oysters Restaurant, Liss Ard Estate and the Celtic Ross Hotel. 

Managing Director of Trigon Hotels, Aaron Mansworth said, “I am delighted to welcome Alexandre Petit to the Trigon team. Food is something we take very seriously at Trigon Hotels and we already have an incredible team of chefs in both The Metropole Hotel and the Cork International Hotel. Alexandre will be collaborating with both teams to elevate our food offering even further.”

Alexandre lives in West Cork with his wife and their three children. He said, “Food and cooking are my passions, I love everything about food whether it’s sourcing new ingredients or trying new trends. For me, it’s really important to use the very best of locally sourced ingredients. It’s all about consistency, supporting small producers and respecting the product. The possibilities are endless when you have the best, freshest and seasonal ingredients. It’s fantastic to work with such a strong team at Trigon Hotels and I’m excited about what we can achieve together.”

Alexandre is passionate about sustainability and has recently joined Chefs’ Manifesto, a global network of chefs exploring how they can help deliver a sustainable food system.

He added, “Trigon Hotels is committed to minimising the impact its hotels have on the environment and it has a strong track record in this area. I’m really looking forward to playing my part and getting involved with Chefs’ Manifesto and learning from others about how to make a bigger positive impact. We all want a food system that is less wasteful, more nutritious and driven around sustainability.”