63% of Irish adults have cut back on eating out as the cost of living rises

 press release

63% of Irish adults have cut back on eating out as 

the cost of living rises

New research finds 77% would dine earlier if restaurants offered special offers

Almost two-thirds (63%) of Irish adults have cut back on dining out due to rising living costs, while 77% would be willing to dine earlier if restaurants offered special offers, according to new research commissioned by First Table and conducted by Opinions.ie* 

The findings highlight a significant shift in Irish dining habits:  dining out remains a valued  social experience for Irish consumers, but value for money is  an increasingly important factor when deciding where and when to eat out.

The research comes as First Table recently launched in Ireland. allowing diners to enjoy 50% off their food bill at participating restaurants when booking selected off-peak tables, helping consumers have invaluable dining out experiences while supporting restaurants during quieter trading periods.

The survey found that one in four (25%) people are now choosing cheaper restaurant alternatives, and almost one in five (20%) are ordering fewer courses when dining out.

Alex Cappy, CEO of First Table, said: "The findings show that Irish consumers still want to enjoy dining out, but they are becoming much more conscious of value and looking for ways to make their money go further. People aren't necessarily giving up restaurant experiences altogether. Instead, they're changing how they dine out, whether that's choosing different restaurants, ordering fewer extras or seeking out better offers that make dining out more affordable. That's exactly where First Table comes in. By offering diners 50% off their food bill at the first sitting of the evening, we make it possible to enjoy a great restaurant experience without the guilt of overspending, while helping restaurants fill seats that would otherwise go empty."

The survey also highlighted a strong appetite for incentives that reward flexibility. More than three in four respondents said they would be likely to dine earlier if restaurants offered special offers, with almost one-third saying they would be very likely to book an earlier table.

The impact appears particularly pronounced among those aged 35-54, with seven in ten saying they are eating out less than they did previously. The findings suggest consumers are becoming increasingly strategic about when and how they dine out, while continuing to seek value when choosing restaurant experiences. At the same time, restaurants continue to face the challenge of attracting customers during quieter trading periods, creating an opportunity for solutions that benefit both diners and hospitality businesses.

Mat Weir, Founder of First Table, commented: "We're seeing similar trends across many markets. Consumers still want great dining experiences, but they're becoming more deliberate in how they spend. At the same time, restaurants are looking for new ways to attract customers during quieter periods. The findings show there is a real opportunity for solutions that deliver value for both diners and restaurants. As First Table launches in Ireland, we're excited to help diners discover great restaurants while supporting hospitality businesses during quieter trading periods."

Founded in Queenstown, New Zealand, First Table has served more than three million diners globally and partnered with over 4,400 restaurants across New Zealand, Australia, the United Kingdom and Ireland. The platform recently launched in Dublin, with participating restaurants including Hana Izakaya, San Sab, Salamanca and Murray's.

For more information, visit www.firsttable.ie 

Thompsons. Steak and Swiss Roll. And much, much more.

 Thompsons. Steak and Swiss Roll. 

And much, much more. 

Picanha

Do you eat any vegetables in Argentina? The question was posed by the late Chef Anthony Bourdain during a filmed visit to the South American country some time back. Had he posed that question last Thursday, the answer may well have been: No vegetables, just English defenders. The hugely experienced Bourdain was obviously struck by the amount of steak that the Argentinians consume and, yes there was very little colour on the plates.*

It was high noon on one of our recent heatwave days and we decided that a close-by restaurant would suit these old legs by reducing the walking around town. We still had a multitude to pick from, even if we confined ourselves to MacCurtain Street. Thompson’s is perhaps the nearest of all and that is where we dined.

Tacos

Of course, the MacCurtain Street restaurant, established in 2020, is famous for its steaks.  It is indeed a classy steakhouse that celebrates the best of local produce. With a continuing commitment to quality and exceptional service, the large and comfortable venue is well established at this point. And in a nod to the past history of the building, Thompsons include Swiss Roll on their dessert menu.

The premium cuts of beef come from McCarthy’s butchers of Kanturk, who hand-select the top-quality beef from local farmers. The Angus/Hereford cattle feed on the lush grass of the Golden Vale, resulting in tender and flavourful meat. 

The cuts of beef are dry-aged here with Himalayan salt. Thompsons then use their 400 degree charcoal Josper oven to cook the beef to the perfect temperature. But don’t worry, there is no shortage of variety on the menu.

The Lunch Cuts are the centrepiece of their lunchtime menu and they mean steak, (and yes barely a hint of a vegetable). Choose from the 7oz Flat Iron, the 10oz Sirloin, or the 7oz Picanha and each comes with fries and a choice of sauces. If you like your veg as well, you may pick from a terrific selection of sides. My favourite would be the Roasted Cauliflower & Cheese.

Swiss Roll dessert

I don’t often order steak out but being in this meat Mecca I said yes and picked the Picanha described as” Cut from the top of the rump and surrounded by a thick layer of fat giving tons of flavour”. A pretty good description and I also enjoyed the Chimichurri Sauce (knew that’d be good because of previous experience here.) Other sauces listed were Peppercorn,  Red Wine Jus, Béarnaise, Garlic Butter and Bone Marrow Butter.

McCarthy’s Wagyu is not among the steak offerings but has a starring role in the Burger, along with shredded lettuce, homemade pickles, Coolea Cheddar, and roasted garlic aioli. Not to mention those chunky house fries. One of the better burgers.

If you don’t fancy steak, don’t worry, as there are quite a few alternatives, even at lunchtime. CL absolutely enjoyed Prawn Tacos (filled with Hispi cabbage and prawns, topped with an apple salsa, a drizzle of smoky chipotle mayo, fresh coriander and a lime wedge). I managed to get a mouthful and would have no hesitation in ordering on a future visit, quite a contrast to the steak).

Moules Frites, Chowder, Thompsons Salad, Chilli Wings and Fries, Buttermilk Chicken Burger, Fish and Chips, Goan Curry and a selection of sandwiches also feature.

Thompson's Bakery, originally founded its business in 1826, established its famous large bread and cake factory on MacCurtain Street around 1889–1890. The business later added a famous, modern glass-fronted Swiss roll factory extension next door and inspired the name of the excellent Glass Curtain in the same building. The bakery business was first established by Christina Malenoir Thompson near Clarke's Bridge in 1826. Thompsons officially closed for good in 1984.

* The Bourdain programme is one of many of his that you may watch on YouTube.

**Open 12.00pm until late Monday-Friday, 10.00am til later Sat/Sun. Watch out also for special deals, including Steak on Tuesdays.

Taste Tip. St Tola Divine.

Taste Tip

St Tola Divine

St Tola Divine is a Very Highly Recommended creamy cheese, cool and fresh, with a citric tang. Bought this in the local SuperValu.  Within minutes, an improvised lunch was on the table - didn't fancy cooking at high noon of the heatwave! Not too much bread in the house but "remainders" of Paneire sourdough (from O'Keeffe's St Luke's) and the Mayfield Bloomer (Ryes and Shine St Luke's), were loaded with leaves from the garden, juicy cherry tomatoes, and a basil based pesto. Divine, of course!

Ballymaloe Foods Achieves Certified B Corporation™ Status

 Press Release

Ballymaloe Foods Achieves Certified B Corporation™ Status

Pictured: Ballymaloe Foods Operations Manager Rosaleen Hyde, Sustainability Executive Johnny Tobin Allen and General Manager Maxine Hyde. Photo Credit: David Creedon.

Ballymaloe Foods joins global community of businesses

that meet exceptional standards of social and environmental

performance, accountability, and transparency.

Certified B Corporation™ is a globally recognised standard conferred by B Lab, a non-profit organisation. It signifies that a business meets verified standards of social and environmental performance, accountability, and transparency, balancing purpose with profit.

Certification is awarded following a rigorous assessment process that evaluates a company’s impact across five key areas: governance, workers, community, environment, and customers. To achieve B Corp certification, companies must complete the rigorous B Impact Assessment.

General Manager of Ballymaloe Foods, Maxine Hyde, spoke about what the accreditation means to her family business: “The environmental challenges facing us, from climate change to biodiversity loss, are gravely concerning. We're doing our best to play our part and make a positive impact where we can. Achieving B Corp certification is a really proud moment for us and recognition of the work of our team.”

At Ballymaloe Foods, sustainability is embedded in every aspect of how the business operates and makes decisions. In recent years, the company has focused on innovating its production processes to reduce waste, improve efficiency, and minimise its environmental footprint. Working closely with suppliers and partners, Ballymaloe Foods identifies waste hotspots across its value chain and implements practical circular economy solutions. 

The company has also reduced its reliance on virgin plastic by eliminating or transitioning key packaging formats to 100% recycled plastic wherever feasible. As part of its decarbonisation strategy, Ballymaloe Foods generates renewable electricity onsite through a 75 kW solar PV installation while continuously measuring and reducing its carbon footprint.

Ballymaloe Foods is also committed to ensuring good food doesn't go to waste. Through its partnership with FoodCloud, the company redistributes surplus food to charities and community organisations across Ireland. To date, the partnership has redistributed 26.3 tonnes of surplus food—the equivalent of 62,731 meals—while preventing 40 tonnes of CO₂ emissions. By ensuring surplus food reaches those who need it most, the initiative has also helped conserve 125,059m³ of water, reduce pressure on agricultural resources and support 221 community organisations.

Sustainability Executive at Ballymaloe Foods, Johnny Tobin Allen, echoes Maxine’s pride in their achievement, “Achieving B Corp certification is a proud milestone for us at Ballymaloe Foods and a reflection of the work and commitment of our entire team. The process helped us build on the sustainability work already underway, while identifying new opportunities to make an even greater positive impact. For me personally, achieving B Corp certification has been one of the highlights of my time at Ballymaloe Foods.”

Beyond its own operations, Ballymaloe Foods is committed to protecting and restoring nature. As a member of the All-Ireland Pollinator Plan and the founding partner of the Nature and Us biodiversity research initiative, the company supports biodiversity conservation, environmental awareness, and nature education for schools across Ireland.

The Certified B Corporation™ is reviewed every three years, with certified companies required to demonstrate continued improvement and transparency. For more information about Ballymaloe and its B Corp certification, visit here. 

Keep up to date with the latest news by following Ballymaloe Foods on social @ballymaloefoods. 

Nostalgic Crosshaven Stroll. And Lunch (with a Jim Reeves poster ) at Cronin's

Morning at the Merries - the fun begins in the afternoon.

Nostalgic Crosshaven Stroll. 

And Lunch at Cronin's

And where were you on Whit Saturday 1963?

(see last picture!)

The fort at Camden, and below, the Bright Tunnel

As the monotone fifties rocked and rolled into the psychedelic coloured sixties, Crosshaven was the holiday destination for Cork city dwellers. Not too many cars then but you could get the bus and, over a couple of trips, move lock stock and barrel to a rented seaside house, for the summer. Perhaps you were one of those who luxuriated in a Ford’s box bungalow (the packaging from Ford vehicles imported to the Henry’s place in the Marina).

The Free Bird: Braised free-range chicken fillet, free range bacon, cashel blue cheese, toasted brioche bun, mixed leaves & dijon mustard mayo

No matter your accommodation, holiday highlights were ice-cream and the merries, Piper’s Merries in the case of Crosshaven, and a bag of chips on the way home. The Ford boxes may be gone (are they all?) but the merries still entertain the kids in their own colourful way. The swings, the noisy bumpers, the Waltzer and the horses Merry-go-round are still there but also likely to be used for private and corporate events these days. 

Open Smoked Mackerel Plate; Cronins brown soda bread, horseradish mayo, smoked mackerel, free range egg, pickled cucumbers, pickled red onion 

Pipers, in operation since 1910, is one of Ireland's oldest fun fairs. See their website here for details (especially if you have a birthday coming up!).

Cronin's interior and, below, exterior. Cronin's was named the Pub of the Year
in the annual Georgina Campbell Awards (2022).

We were in Crosser last week and the nostalgic feeling that many Cork people have for this seaside village was reawakened as we strolled around, checking out the yachts (Cork Week was beginning), the ice-cream, and those merries of course. 

The ferry to France passing Roches Point

There are of course quite a few other attractions in the area, such as the beaches (Fountainstown, Myrtleville) and Camden Fort Meagher (not open everyday, check before you go up the hill to Camden). Perhaps you don't know but up at the fort, there are fantastic views over Cork Harbour, from Cobh to Roches Point and more.

Myrtleville has a lovely beach

Another long-standing attraction in the village is Cronin’s Bar and Restaurant and, as you can see by the pics, we made our lunch stop there, relaxing in the cool interior, escaping from the high heat of this amazing July weather.

Fountainstown

Like the holidaymakers of old, we relied on the bus service (#220) and it worked out very well indeed. We passed a few pleasant hours in "Crosser" before returning to collect the car which had been serviced in nearby Carrigaline,

One of many items of memorabilia on display in Cronin's. I did an AI check
and found the performance was part of a heavily publicised 1963 tour of Ireland, which ran from late May through mid-June. During that same week, "Gentleman Jim" also performed nearby at the Majestic in Mallow on Sunday, June 2, and the Redbarn in Youghal on Wednesday, June 5. To give you some context on that admission price it translates roughly to 48 cent in our modern euro currency. While it sounds like very small pocket change today, it was actually a premium ticket price for a dancehall in 1963. At the time, standard local showband dances usually cost around 4 or 5 shillings.
I didn't need AI after all as, at a social event over the weekend, I met a person who attended the event in 1963, enjoying the show from a perch on the balcony.

Five-Star Dunluce Lodge Scoops Another Major International Accolade

press release 

Five-Star Dunluce Lodge Scoops Another Major International Accolade

Fresh off the back of Executive Chef Stephen Holland being crowned ‘Chef of the Year’ at the prestigious Licensed & Catering News (LCN) Awards 2026, the accolades continue for Dunluce Lodge, with the five-star property now being named Best Luxury New Hotel in Ireland 2026 by the internationally renowned ‘Luxury Lifestyle Awards’.

 

The latest honour is another significant milestone in what has been an extraordinary first year for the hotel. The Luxury Lifestyle Awards celebrate the world's finest luxury brands across hospitality, travel, fashion and lifestyle, recognising excellence in guest experience, innovation, quality of service and overall luxury offering. Winning the title of ‘Best Luxury New Hotel in Ireland 2026’ is a major international endorsement and recognises Dunluce Lodge's distinctive contribution to Ireland's luxury hospitality landscape less than a year after opening its doors.

Since welcoming its first guests in 2025, Dunluce Lodge in Portrush has rapidly established itself as one of Ireland's most exciting luxury hospitality success stories. The 35-bedroom boutique retreat, overlooking the fourth fairway of the world-famous Royal Portrush Golf Club, has become synonymous with understated luxury, exceptional food, personalised service and unforgettable guest experiences on Northern Ireland's spectacular Causeway Coast.

 

Dunluce Lodge has redefined luxury hospitality in the region, attracting discerning visitors from Ireland, the United Kingdom, Europe and North America. In an industry where it can often take years for a new hotel to build its reputation, Dunluce Lodge has achieved what few properties manage in such a short space of time, earning recognition from both guests and the hospitality industry alike.

Every detail of the guest experience has been thoughtfully curated. From personalised pre-arrival planning and bespoke concierge services to luxurious accommodation, wellness experiences and tailored itineraries exploring the beauty of the Causeway Coast, the hotel offers an experience that feels both effortlessly luxurious and deeply connected to its surroundings.

 

Dining has become one of the defining pillars of the Dunluce Lodge experience. Under the direction of Executive Chef Stephen Holland, whose recent LCN Chef of the Year 2026 title has brought further acclaim to the hotel, the restaurant showcases the finest seasonal produce from Northern Ireland's exceptional natural larder. Fresh seafood landed just along the coast, locally reared meats, artisan producers and seasonal ingredients are transformed into refined dishes that celebrate the region, complemented by expertly selected wines and one of Ireland's finest collections of Irish whiskeys.

 

The hotel's growing reputation is further reflected through its membership of some of the world's most respected luxury hospitality collections. Dunluce Lodge is proudly affiliated with Small Luxury Hotels of the World and Hilton's luxury collection, while also being a member of Good Food Ireland, recognising its commitment to championing exceptional local produce and authentic Irish cuisine. The hotel is also part of the prestigious Blue Book, an exclusive collection of Ireland's finest country house hotels, castles and luxury hideaways renowned for their outstanding hospitality and unique character.

 

Commenting on the award, General Manager Stephen Meldrum said, "To receive international recognition like this within our first year is an incredibly proud moment for everyone at Dunluce Lodge. From the very beginning, our ambition was to create a luxury hotel that feels deeply connected to this remarkable part of the world while delivering the very highest standards of hospitality. Every member of our team shares a genuine passion for looking after our guests, and this award is testament to their dedication, professionalism and commitment every single day.

 

"The Causeway Coast is one of the most extraordinary destinations anywhere in the world, and we feel privileged to showcase everything that makes this region so special, from its spectacular landscapes and championship golf to its exceptional food, local producers and warm Northern Irish welcome. We are also incredibly proud to work alongside such talented local artisans, suppliers and producers whose passion and quality help make every guest experience truly memorable. We look forward to welcoming many more visitors from around the world to experience Dunluce Lodge for themselves."

 

For Dunluce Lodge, the latest accolade represents another chapter in an exceptional opening year. With international recognition, award-winning cuisine and membership of Ireland's most respected luxury hospitality collections, the five-star hotel continues to strengthen its position as one of the finest luxury destinations anywhere on the island of Ireland, while showcasing the very best of Northern Ireland to an international audience.

For more information on Dunluce Lodge see www.dunlucelodge.com  or call   + 44 28 7053 1700

 

Dunluce Lodge's Stephen Holland Named Northern Ireland's Chef of the Year

press release

Dunluce Lodge's Stephen Holland Named Northern Ireland's Chef of the Year

Prestigious industry honour crowns outstanding first year for five-star Causeway Coast destination

Just one year after opening its doors, Dunluce Lodge in Portrush, Co. Antrim is celebrating yet another landmark achievement as Executive Head Chef Stephen Holland has been named Chef of the Year at the prestigious Licensed & Catering News (LCN) Awards 2026.

Presented at Northern Ireland's most respected hospitality awards before an audience of more than 500 industry professionals, the accolade recognises Holland's outstanding culinary talent, creativity and leadership. Independently judged by SpotCheck NI to the highest industry standards, an LCN Award is regarded as one of the greatest honours in Northern Ireland's hospitality sector, celebrating excellence across hotels, restaurants, pubs, cafés, caterers and tourism providers.

The award marks another milestone in what has been an extraordinary first year for Dunluce Lodge. Since opening, the luxurious 35-bedroom, five-star hotel has firmly established itself as one of Ireland's most distinguished boutique hospitality destinations, earning a series of prestigious accolades and international affiliations while attracting discerning visitors from around the world.

Located along the spectacular Causeway Coastal Route and connected to Whiterocks Beach by its own private walkway, Dunluce Lodge offers guests a luxurious retreat where exceptional hospitality is matched by an unforgettable culinary experience. Evenings unfold at a leisurely pace, with cocktails by the fire, freshly shucked oysters at the bar and sweeping Atlantic views providing the backdrop to one of Ireland's most exciting dining destinations.

At the heart of the hotel is The Restaurant at Dunluce Lodge, where Stephen Holland has created menus that celebrate the extraordinary natural larder of Northern Ireland. Guided by seasonality, sustainability and close relationships with local farmers, fishermen and artisan producers, every dish tells the story of the Causeway Coast.

A native of County Tyrone, Holland's love of cooking began at just thirteen, inspired by his mother Patricia and his great-aunt Kathleen. His career has taken him around the world, including working alongside celebrity chef Rick Stein and preparing meals for distinguished guests including Queen Elizabeth II, before returning home with a vision to champion Northern Ireland's exceptional produce.

"The Causeway Coast offers an incredible natural pantry," says Holland. "Our aim is to give diners a true taste of this place and celebrate its rich bounty by working with exceptional local producers and allowing those ingredients to shine."

That philosophy is reflected throughout the menus. Pristine Co. Down oysters are served with Burren balsamic horseradish vinegar and lemon, while Kilkeel crab and mussel salad is complemented by fennel and dulse pickle. Fresh local seafood features prominently, from grilled fish served with brown shrimp, samphire and lemon bay vinegar to halibut with crayfish and hake paired with charred leek, potato pavé and XO sauce.

For meat lovers, provenance is paramount. Signature dishes include a 400g bone-in sirloin of Lisdergan beef served simply with rich red wine jus, alongside flax-fed beef fillet accompanied by braised beef cheek and fine herb stock, while locally sourced Eccelgreens pork is enhanced with Armagh apple butter and preserved fennel.

Beyond the restaurant, Dunluce Lodge offers a range of memorable culinary experiences. Guests can enjoy handcrafted cocktails and all-day dining in The Bar, intimate private dining in The Vault surrounded by an exceptional collection of fine wines and rare Irish whiskeys, chef's table experiences, whiskey and oyster pairings, seasonal tasting menus and foraging experiences that connect visitors with the rich landscape surrounding the hotel.

Commenting on the award, Stephen Holland said, "I am incredibly honoured to receive this recognition. This award belongs to the entire team at Dunluce Lodge whose passion and commitment make it possible for us to deliver exceptional dining experiences every day. We are fortunate to work with some of the finest producers in Northern Ireland and it is a privilege to showcase their incredible ingredients while telling the story of the Causeway Coast through our food."

Stephen Meldrum, General Manager of Dunluce Lodge, added, "Stephen's Chef of the Year award is richly deserved and is wonderful recognition of his exceptional talent, creativity and leadership. From the moment we opened our doors, our ambition has been to create one of Ireland's finest luxury hospitality experiences, with food at the very heart of that vision. Stephen and his team have achieved something truly special by showcasing the very best of Northern Ireland's outstanding produce with such skill, passion and authenticity. This award is not only a testament to Stephen's remarkable achievement but also to the dedication of our entire team, who strive every day to deliver unforgettable experiences for our guests. To receive this honour in our first year is a tremendous milestone for Dunluce Lodge and one we are immensely proud to celebrate."

Dining at Dunluce Lodge is about far more than exceptional food. It is about provenance, storytelling and a profound sense of place. Every ingredient has a source, every dish has a purpose and every meal offers guests a memorable taste of the Causeway Coast. It is food inspired by the edge of the world, where dramatic cliffs meet the Atlantic Ocean and every plate tells the story of the landscape that surrounds it.

Stephen Holland's Chef of the Year award is the latest accolade in what has already been a remarkable first chapter for Dunluce Lodge, further cementing its reputation as one of Ireland's leading luxury hospitality destinations.

Licensed & Catering News will feature Stephen Holland and his award-winning achievements in an upcoming edition of the magazine.

For more information visit www.dunluce.com or telephone +44 (0) 28 7053 1700.