Picture: Don MacMonagle
WARM tributes have been paid to hotelier Conor Hennigan to mark his remarkable contribution to tourism and business in Killarney.
As he embarks on the next phase of his career, having spent 16 years as general manager at the Malton Hotel, the Youghal native was honoured by Killarney’s captains of industry and commerce at a banquet in the five-star Muckross Park Hotel on Saturday night.
A special presentation of a Paul Downey painting was made to Conor at the annual dinner of Kerry Skal, which comprises of tourism and travel professionals.
He was thanked for the huge contribution he has made to tourism, Killarney Chamber of Tourism and Commerce and Killarney Rotary Club.
On his special night under the spotlight, Conor was joined by his wife, Caroline, and their children Katie and Shane.
Kerry Skal President, Margaret Cahill, remarked: “Conor is an active member of our club. He is also a huge contributor to the tourism business life, not only in Kerry but at a national and international level.”
VIP guests on the night included Deputy Mayor of Killarney, Cllr Michael Gleeson, Bishop Ray Browne, Tourism Ireland chief executive Niall Gibbons, national Skal President Sean O’Driscoll and Killarney Chamber of Tourism and Commerce President Kate O’Leary.
Guests at the lavish function were treated to a sumptuous feast of a Kerry Way trio starter of Sneem black pudding with crisp pork belly and a tomato relish, Ballinskelligs duck wanton and a crispy Beaufort egg or Irish salmon served four ways, with tomato and vegetable sofrito, horseradish crème and baby cress.
That was followed by a sweet potato and lemongrass soup scented with coconut or a Hendricks gin and tonic sorbet with cucumber.
The main course choice was a fillet of beef with a wild mushroom duxelle, confit of roast shallot and fondant potoato with a red wine jus or roast monkfish with braised leeks and asparagus accompanied by a herb beurre blanc.
To finish guests were served with a Muckross dessert trio comprising banana cake, caramalised popcorn, roast banana, chocolate rocky road, white chocolate mousse, fig puree, port marshmallow, blackberry Eton tidy with meringue and mascarpone mousse hazelnut ice cream.
Wines, sponsored by Eno, were a Ribbonwood sauvignon blanc, Marlborough 2014 and a Baron de Ley Rioja Reserva (Spain) 2010.
