In this issue, executive chef Jonathan Keane, shares how his farming upbringing has influenced his work at the Lodge at Ashford Castle, Ballygarry Estate GM Padraig McGillicuddy discusses the challenges and rewards of refurbishing and renovating the hotel, and we speak to TU Dublin culinary student Matthew Looram, who recently won the Plate Trophy at the Young Chef Olympiad.
We also turn our attention to the Fairmont Carton House, which has finally reopened after a two year refurbishment. General manager Martin Mangan discusses the process of renovating the hotel and what guests can expect from their stay.
In addition to these profiles, there are features on the experiences of head chef Santiago Lastra at KOL, the UK's only Michelin-star Mexican restaurant, and Kenneth Culhane, who went from working on his family farm in Kerry to becoming head chef at the Dysart Petersham.
The magazine also covers the success of Michale Lis, who won gold at the IBA World Cocktail competition, and examines the fate of Irish whiskey tourism after Covid, and the sector overall.