Organic Leaves from Dunmore’s Beachside Organic Tunnels. Organic vegetables from the Radical Roots Farm. Wild smoked fish from Union Hall’s Woodsmoke Smokery. Gubbeen chorizo and cheese. Free range eggs from Walsh’s in Ballinascarthy. It is a successful and award winning tradition that brings all these delights together at Dunmore House Hotel. Do they taste better eaten on the coast, over the green and blue waves, with a view of the Atlantic horizon? Probably!
Dunmore’s first award of 2019 was collected in April when the hotel’s Adrift restaurant was chosen as Cork’s best hotel and guesthouse restaurant by the RAI at a special awards ceremony.
Richard and Carol Barrett, owners, puts their success down to the hard working team they have assembled, the wonderful producers around West Cork, and a long tradition of excellence that dates back to 1948 when Carol’s grandparents opened the hotel.
Culinary Consultant Kevin Aherne, from Sage in Midleton, has brought his knowledge and insights to the creation of new and delicious additions to the menus. If you were hoping to taste his Seafood and Seashore Menu at this year’s A Taste of West Cork festival, we are sorry to tell you that it is sold out and that Haddock Carpaccio, fermented potato pancakes, West Cork Wasabi, and Monk on the bone are all treats that only ticket holders will now get to savour.
From the sea : Wild smoked salmon, mackerel rillette, croute, pickles…
In awarding Dunmore its second award, Georgina Campbell, in May 2019 said, “You’d be hard pushed to find a better collection of suppliers listed on any menu and I’m delighted this family-owned and managed venue is the May ‘Just Ask Winner’”.
With a varied rollcall including 5* hotels, cosy cafés, the country’s finest chefs and street food trucks, the shortlist for the Georgina Campbell 2020 Irish Food & Hospitality Awards in association with AIB was announced last week.
Dunmore House Hotel has been shortlisted and will be joining the best of Ireland’s talents in Dublin on September 15 at the Intercontinental Dublin Hotel. A lively evening with Richard Corrigan, the award winning and ebullient chef, awaits. Eight Cork businesses are among the 80 that have been shortlisted.
Now in their 21st year, these awards recognise the achievements of those in the tourism and hospitality industry, celebrate the people who work hardest to preserve and develop Ireland’s reputation as a food destination, and honour industry leaders across the generations.
Speaking ahead of the awards, Georgina Campbell said: “This year’s awards have a particular focus on celebrating Ireland’s wonderful industry pioneers. This means recognising and awarding those who laid the foundations that have made Ireland’s food tourism and hospitality journey such a fantastic success story and the new pioneers, often next generation family members, who are safeguarding it’s future.”
Due to their independence, these awards are often cited as the most important in Ireland. Each establishment is anonymously assessed by a team of impartial food experts, food writers and retired hospitality professionals, who anonymously visit and experience all the shortlisted and winning establishments, along with all the ones that do not make the shortlist.
From the land : 30 day aged beef 8oz fillet, beer battered onion rings, 5 peppercorn cream, hand cut chips, & root vegetable mash…
Will Dunmore House Hotel win a third award this year?
Peter Barrett, Richard and Carol’s son, has recently returned to work in the family business having worked and studied in the Far East and the US; he becomes the fourth generation of the family to work at Dunmore House. What is more organic or locally sourced than family? Is this why such a business seeks to bring these values to their menus, bring community to the plate, and bring the best of West Cork to your fork and spoon?
Dessert – Set lemon cream, strawberry gel, Bushby’s West Cork strawberries…
It is a short drive from Clonakilty to Dunmore House. Along by the sea, leaving the town behind, a place set a little out, a place set for dining on wonders. It is a story of a family finding pride in what they do and who they work with. So it is here. Two awards already, one more perhaps to come.
All items, italics, are available on the current menu at Dunmore House Hotel.
Dunmore food photography by John Beasley (including front cover photo)