Emerging Trends in Irish Seaside Dining: A 2026 Outlook The Rise of Coastal Culinary Experiences Irish seaside towns are redefining their culinary landscapes, blending local traditions with global influences. At Solas Tapas in Dingle, for example, dishes like Dingle lobster ravioli showcase the area’s marine bounty. Did you know? Michelin’s recent recognition of Kinsale in … Read more
Liquidators are working to dispose of 20,000 cases of wine and 400,000 litres of bulk wine following a group liquidation. While the Te Awanga Estate vineyard has sold unconditionally to new owners, Nacey confirmed a shortfall remains for the secured lender after mortgage considerations are applied to the sale proceeds. How much wine stock is … Read more
Dublin fine-dining destination Allta, led by chef Niall Davidson, will close permanently at the end of 2026. According to a social media announcement from Davidson, the Grand Canal Dock restaurant and its sister venue, Allta na Farraige, will cease operations following a final seven-course service period beginning July 1, 2025. Why is Allta closing its … Read more
As summer temperatures rise across Ireland, diners are increasingly seeking outdoor culinary experiences, ranging from coastal seafood spots in Kerry to artisan bakeries in Dublin. Experts note a growing trend toward “destination dining,” where the environment—whether a tranquil garden or a scenic pier—is as essential to the experience as the menu itself, according to recent … Read more
Wolfgang Puck, the 76-year-old culinary icon behind the global Spago brand, maintains a rigorous, high-touch management style that emphasizes constant physical presence in his restaurants to ensure quality control. According to Puck, his daily routine involves a mix of early morning exercise, active administrative oversight, and nightly floor presence across his portfolio of over 100 … Read more
The “new typology of bistro” is a dining trend that merges high-caliber, chef-led seasonal menus with the relaxed, community-focused atmosphere of a wine bar. This model, exemplified by Sam Kindillon’s recent leadership at Dublin’s Note, prioritizes organic provenance and approachable service over the rigid formalities of traditional fine dining. Why is the “new typology of … Read more
Adam Nevin, an award-winning executive chef, will become the new head chef at Glovers Alley in Dublin’s Fitzwilliam Hotel, effective September 2nd. Nevin, who previously earned a Michelin star at The Morrison Room, succeeds former head chef Andy McFadden. The appointment follows the restaurant’s temporary closure in May to facilitate a brand relaunch under the … Read more
The Return of the Neighborhood Bistro: Why Authenticity is Beating Fine Dining The culinary landscape is shifting. For years, the industry was obsessed with the pursuit of Michelin stars and avant-garde gastronomy. However, a new trend is emerging: a return to the “unpretentious” neighborhood bistro. Restaurateurs are realizing that modern diners are craving connection, comfort, … Read more
The Gastropub Revolution: How Dublin’s The Libertine Is Redefining Casual Dining for the Modern Era Step into The Libertine in Dublin’s Lower Clanbrassil Street, and you’re not just entering a pub—you’re witnessing the future of gastropubs. This isn’t your grandfather’s local: it’s a space where craft cocktails, globally inspired flavors, and hyper-local sourcing collide to … Read more
The Awakening Giant: Mapping the Future of Ireland’s Culinary Landscape For decades, international food critics often viewed the Irish dining scene through a narrow lens of traditional fare. However, recent industry shifts—highlighted by the latest Irish Restaurant Awards—suggest a profound transformation is underway. We are no longer just talking about a “sleeping giant”. we are … Read more