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Written by Sara the blogger
Hello friends, writing a little blog post. Copy pasting from the newspaper.
Now in their 20th year as independently-branded (and assessed) awards, Campbell's annual selection is considered a marker of Irish hospitality trends, and a deep dive into the state of the industry.
Announcing the winners, she noted the pace of change in Irish food, drink and hospitality, a crowded marketplace and "competition from new kids on the block that often motivates established businesses to up their game".
Although casual dining continues to grow in popularity, "there is no sign of fine dining disappearing,"- Campbell said. Seafood, ethnic dining and vegetarian and vegan offerings are all on the up in Ireland, she added.
- As is her custom, Campbell also offered constructive criticism, noting "far too many disappointments in all areas and all kinds of establishment, including restaurants where (oddly) badly-judged seasoning has spoilt many a good dish this year."
"Our least satisfactory experiences have again tended to be in four and five-star hotels (some of which would be better in lower categories), and problems are often down to simple things that could easily be fixed, plus a lack of hospitality (which often means lack of a host) and poor staff training." Although casual dining continues to grow in popularity, "there is no sign of fine dining disappearing," Campbell said. Seafood, ethnic dining and vegetarian and vegan offerings are all on the up in Ireland, she added.
- As is her custom, Campbell also offered constructive criticism, noting
- "far too many disappointments in all areas and all kinds of establishment,
- including restaurants where (oddly) badly-judged seasoning has spoilt many a good dish this year."
"Our least satisfactory experiences have again tended to be in four and five-star hotels (some of which would be better in lower categories), and problems are often down to simple things that could easily be fixed, plus a lack of hospitality (which often means lack of a host) and poor staff training."
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As is her custom, Campbell also offered constructive criticism, noting "far too many disappointments in all areas and all kinds of establishment, including restaurants where (oddly) badly-judged seasoning has spoilt many a good dish this year."
"Our least satisfactory experiences have again tended to be in four and five-star hotels (some of which would be better in lower categories), and problems are often down to simple things that could easily be fixed, plus a lack of hospitality (which often means lack of a host) and poor staff training."