Picture: Don MacMonagle
THE adjudicators in this year’s Hotel and Catering Review Awards literally went wild with excitement when they sampled the produce on offer in Killarney’s Muckross Park Hotel.
Its flagship Yew Tree Restaurant scooped the prestigious gold medal award for being the best restaurant on the Wild Atlantic Way.
The awards are recognised as the leading independent honours programme for Irish hospitality as they recognise and reward excellence in the hospitality and catering sectors and applaud the highest standard of produce and service.
Muckross Park Hotel general manager, Seán O’Driscoll, remarked: “We’re delighted for the team who put a lot of hard work into sourcing the best produce from the rivers, lakes and farms along the Wild Atlantic Way”.
The hotel’s executive chef, John O’Leary, said Kerry is very lucky to have top quality produce available on its doorstep.
“We believe in cooking great ingredients in a simple and uncomplicated manner. I’m extremely proud of my team on winning this fantastic award,” he added.
They use produce from suppliers along the Wild Atlantic Way, including Ring of Kerry Lamb, Spillane Seafoods and Valentia farmhouse dairy. All cheeses are sourced from along the west coast including Mick Killeen cheese in Galway.
