Galway’s top restaurants, chefs and food producers have been honoured at the prestigious Irish Restaurant Awards 2015.
Over 800 restaurateurs and industry players attended the black tie event at DoubleTree by Hilton in Dublin on Monday, when a six course gala was created by the top five chefs in Ireland who had previously won at the Irish Restaurant Regional Awards.
Loam on Fairgreen Road was awarded Best Emerging Irish Cuisine in Ireland on the night while Ronan Byrne, ‘The Friendly Farmer’, won the national award for Local Food Hero.
Best Restaurant in Connaught went to Kai Café & Restaurant, with Best Chef in Connaught also going to Kai’s Chef Jess Murphy.
The award for Best Hotel Restaurant in Connaught went to West at The Twelve, which also won Best Wine Experience in Connaught.
Best Gastro Pub in Connaught went to Blake’s Corner Bar, while Best Newcomer in Connaught was awarded to The Dough Bros Wood Fired Pizza. The award for Best Customer Service in Connaught went to Roisin Dubh Restaurant at Renvyle House Hotel, Galway.
Restaurants’ Association of Ireland President Anthony Gray commented that this year’s awards have been the “biggest, brightest and the best”.
“They are the awards everyone wants to be associated with, and everyone wants to be a winner. As a testament to their success, we’ve seen a huge increase in nominations and votes since last year, with over 30,000 nominations for Ireland’s favourite restaurants, chefs, gastro pubs, hotel restaurants and restaurant managers throughout the country.
“The Irish Restaurant Awards are all about celebrating those who have brought acclaim to the Irish food scene from abroad and who keep the restaurant industry thriving at home.”
He added that Ireland has so much to offer to the culinary tourist, and these awards remind everyone of the quality and class of Irish restaurants and chefs.
“The Irish restaurant scene is vital to the economy, employing 72,000 people and generating revenue in excess of €2 billion per year, it’s great to celebrate the work that all of our restaurateurs around the country do to keep this aspect of our culture alive and kicking.”