Cork restaurants scoop top culinary accolades at Ireland’s Restaurant Awards

Aishling Moore of the Goldie Restaurant on Oliver Plunkett Street was named as the country’s top chef at the awards.
Cork restaurants scoop top culinary accolades at Ireland’s Restaurant Awards

Aishling Moore of the Goldie Restaurant on Oliver Plunkett Street in the city centre was named as the country’s top chef at the awards event held in Dublin on Monday night. Picture Clare Keogh

CORK’S claim to be Ireland’s culinary capital has been strengthened once again following the announcement that three of the top accolades at Ireland’s Restaurant Awards were won by restaurants in the city and county.

The county’s only two star Michelin restaurant, Dede at Baltimore’s Custom House, was awarded the title of ‘Ireland’s Best Restaurant’ while Aishling Moore of the Goldie Restaurant on Oliver Plunkett Street in the city centre was named as the country’s top chef at the awards event held in Dublin on Monday night.

The Cork city restaurant Ichigo Igie was awarded the title of ‘Best World Cuisine’ while Rare 1784, the cocktail and fine dining eatery in Kinsale, was awarded the ‘best innovator’ accolade and the Fota Island Resort was recognised for ‘best learning and development’.

There were a number of Cork establishments which won the Munster titles, including Levis Corner House, Ballydehob, which was crowned the best pub in the province while Elbow Lane Brew and Smokehouse on Oliver Plunkett Street was named as the best casual dining experience.

Speaking at the awards event which was held in Dublin’s Clayton Hotel, the chief executive of the Irish Restaurant Association, Paul Lenehan, said that these were ‘undoubtedly tough times for our industry’ but that it was as crucial as ever to celebrate the country’s food and hospitality offering.

“Above all, the awards give us the opportunity to recognise and celebrate the hard work of Ireland’s talented restaurant, café and food-led hospitality staff,” he said.

“These awards highlight the resilience and innovation in our food industry.

“Behind every great dish is a team of individuals committed to creating memorable dining experiences.”

The Irish Kidney Association was the charity partner for the awards this year and its chief executive, Carol Moore, said the event had raised a substantial amount of funds and heightened awareness for the need for more organ donors and the need to screen for kidney disease.

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