New Interiors And Menu
The Dalata Hotel Group-operated restaurant has been given new interiors and also has a revamped menu under the guidance of executive head chef Edward Kilpatrick and senior sous-chef Sebastian Bell.
Bell stated, “I have spent several years studying food in countries all around the world, and in many different types of kitchens.
Get a FREE Digital Subscription!Enjoy full access to Hospitality Ireland, our weekly email news digest, all website and app content, and every digital issue.
“I’m excited to put my own stamp on the kitchen at Bay & Sorrel, and to be working with such a great team. I am really looking forward to welcoming guests to the restaurant in the months and years ahead.
“Our new menu really underlines the hotel’s commitment to being sustainable and to serving Irish-sourced food from the finest local producers. We also have an extensive cocktail and wine list.
“At Bay & Sorrel, diners can enjoy local and seasonal cuisine in stylish surroundings, where they can entertain clients, dine with colleagues, or enjoy a relaxing meal with family or friends.”
Clayton Hotel Leopardstown general manager Alan Deller stated, “The restaurant is a welcoming and wonderful place for every type of diner. There are now lots of beautiful spaces for families, couples, business colleagues, and larger groups to gather for lunch or dinner.
“We are extremely lucky to be located at the foot of the iconic Dublin Mountains, close to many shopping destinations and, of course, the racecourse, which means we always have an amazing mix of people popping in for a quick lunch or relaxing dinner.
“We are proud to be able to make such a large investment and add to South Dublin’s dining options. We look forward to welcoming many visitors, and I would encourage everyone to join us for some delicious food from our new menus and to enjoy our luxurious and spacious rooms.”