1 Spicy citrus and little luxuries? Come on
Look, folks – I get it. As hospitality professionals, we should look at current food trends as a way to keep our businesses fluid, functioning and – most importantly – relevant. But is it just me or are these food trends starting to get notions?
Kerry Group released their predictions for the year ahead, calling them their “top food and beverage trends of 2025 that are set to transform the industry.” Now, call me crazy, but I am starting to wonder if the trends themselves aren’t just staying the same – or very similar – over the years and these marketing crowds just need to find new ways to say it. For variety, like.
Take one of their six predicted trends: Little Luxuries. “This trend delights in everyday indulgences that punctuate life with pleasure and sophistication. In an era of heightened cost-awareness, these petite pleasures help elevate the ordinary into micro moments of happiness.”
Again – call me crazy – but does this just mean a little treat? Like a chocolate bar or a bag of crisps – but slightly more… luxurious?
Then there’s this one: Roots Redefined. “This trend showcases a bold rethinking of classic cuisines as home cooks blend time-honoured techniques with personal creativity. The result? Dishes that bring the sophistication of restaurant dining to the comfort of home kitchens.”
I feel like this is just their way of telling us that people don’t want to eat at restaurants any more. And if you attended the Bord Bia Foodservice Seminar this past November, you’ll have heard that Irish consumers are being more discerning than ever with their hard-earned cash; meaning they only want to have food experiences they feel are worth the price tag (this has been a growing trend since COVID-19 times).
If you are a hospitality professional taking a well-earned break and practising some self-care after an insane few weeks, maybe just don’t read up on these projected trends.
Mind yourselves, relax and come back in 2025 ready to rumble.
2 Glenlo pulling over for a makeover
The Pullman Restaurant at Glenlo Abbey.
Chugga, chugga… it looks like the Pullman Restaurant at the iconic Glenlo Abbey Hotel & Estate is getting a 2025 glow-up. This is the restaurant which is famously found within two antique train cars which were previously part of the Orient Express – so is it a glow-up or a steam-up? Anyway, I digress.
As a result of the impending makeover, the restaurant will close down from 5 January until sometime in March. The hotel promises that the restoration works will retain many of the carriages’ original details, including the intricate wooden architrave and light fittings for which they are renowned.
And it looks like the train isn’t the only part of the dining room getting an upgrade – the Pullman is also launching a new head chef, Angelo Vagiotis, who was formerly head chef at the two Michelin-starred restaurant Terre at Castlemartyr Resort. I’d say this will definitely be an experience worth checking out in the latter part of 2025.
3 I Baek your pardon – is this wine?
BÆK Intricate is an upscale alcohol-free alternative to red wine.
If you’re anything like your aul’ Maître D’, you might have gone a bit too – ahem – heavy on the champagne over the festive December season.
In my case, there’s only one thing for it: I’m doing Dry January. And you know what? I’m going to treat myself and try some of these new-and-luxurious alcohol-free alternatives from Majken Bech-Bailey. Called Baek, Majken’s wine alternatives have been specially crafted to be paired with food. The award-winning hospitality professional famously served such alternatives during her time at Aimsir (Co Kildare) to the acclaim of critics and diners alike. I hate those alcohol-free larks that just taste like wine-flavoured water. Baek is made differently, building up flavours with premium ingredients and creating a drink to actually match the richness of wine.
Sign me up, says I. The two products in her line come in a white wine alternative (called Mellow) or a red (called Intricate) and start at €35 (500ml).
See baek.is
4 It’s an Irish Michelin Guide hat trick
It’s an Irish Michelin Guide hat trick.
Three new Irish additions have been recently added to the Michelin Guide, proving it hasn’t all been terrible news for the restaurant industry this past year.
Now, being in the guide doesn’t mean these restaurants have been given a star – those are only given out once a year – but new restaurants are added to the Michelin Guide throughout the year. The most interesting thing is two out of the three restaurants specialise in global flavours; proving Irish food is becoming as diverse and delicious as the population itself.
This time around, Rare in Kinsale was included (about time!) as was Saga in Belfast and Matsukawa in Dublin. Three to add to your must-visit list, if you like unique food experiences.
Mick Kelly is the founder of Grow It Yourself (GIY), which is now on the Ooooby platform. \ Philip Doyle
There’s a new kid in town in terms of online platforms. Ooooby was created specifically for artisanal producers and small-scale farmers to get their product to market, and a few Irish farmers and organisations have joined up. It enables producers to sell subscription boxes and one-off products and provides supports to the farmers; helping them navigate deliveries, collection points and business insights.
Carrowgarry Farm in Co Sligo, Field to Fork in Dublin, GIY in Waterford city and Shy By Nature Farm in Co Donegal are all currently on the platform and we will be watching this space to see how it develops for small scale Irish farmers.
See ooooby.com
Read more
Spilling the tea with Maitre D'
Spilling the tea with Maitre D'
1 Spicy citrus and little luxuries? Come on
Look, folks – I get it. As hospitality professionals, we should look at current food trends as a way to keep our businesses fluid, functioning and – most importantly – relevant. But is it just me or are these food trends starting to get notions?
Kerry Group released their predictions for the year ahead, calling them their “top food and beverage trends of 2025 that are set to transform the industry.” Now, call me crazy, but I am starting to wonder if the trends themselves aren’t just staying the same – or very similar – over the years and these marketing crowds just need to find new ways to say it. For variety, like.
Take one of their six predicted trends: Little Luxuries. “This trend delights in everyday indulgences that punctuate life with pleasure and sophistication. In an era of heightened cost-awareness, these petite pleasures help elevate the ordinary into micro moments of happiness.”
Again – call me crazy – but does this just mean a little treat? Like a chocolate bar or a bag of crisps – but slightly more… luxurious?
Then there’s this one: Roots Redefined. “This trend showcases a bold rethinking of classic cuisines as home cooks blend time-honoured techniques with personal creativity. The result? Dishes that bring the sophistication of restaurant dining to the comfort of home kitchens.”
I feel like this is just their way of telling us that people don’t want to eat at restaurants any more. And if you attended the Bord Bia Foodservice Seminar this past November, you’ll have heard that Irish consumers are being more discerning than ever with their hard-earned cash; meaning they only want to have food experiences they feel are worth the price tag (this has been a growing trend since COVID-19 times).
If you are a hospitality professional taking a well-earned break and practising some self-care after an insane few weeks, maybe just don’t read up on these projected trends.
Mind yourselves, relax and come back in 2025 ready to rumble.
2 Glenlo pulling over for a makeover
The Pullman Restaurant at Glenlo Abbey.
Chugga, chugga… it looks like the Pullman Restaurant at the iconic Glenlo Abbey Hotel & Estate is getting a 2025 glow-up. This is the restaurant which is famously found within two antique train cars which were previously part of the Orient Express – so is it a glow-up or a steam-up? Anyway, I digress.
As a result of the impending makeover, the restaurant will close down from 5 January until sometime in March. The hotel promises that the restoration works will retain many of the carriages’ original details, including the intricate wooden architrave and light fittings for which they are renowned.
And it looks like the train isn’t the only part of the dining room getting an upgrade – the Pullman is also launching a new head chef, Angelo Vagiotis, who was formerly head chef at the two Michelin-starred restaurant Terre at Castlemartyr Resort. I’d say this will definitely be an experience worth checking out in the latter part of 2025.
3 I Baek your pardon – is this wine?
BÆK Intricate is an upscale alcohol-free alternative to red wine.
If you’re anything like your aul’ Maître D’, you might have gone a bit too – ahem – heavy on the champagne over the festive December season.
In my case, there’s only one thing for it: I’m doing Dry January. And you know what? I’m going to treat myself and try some of these new-and-luxurious alcohol-free alternatives from Majken Bech-Bailey. Called Baek, Majken’s wine alternatives have been specially crafted to be paired with food. The award-winning hospitality professional famously served such alternatives during her time at Aimsir (Co Kildare) to the acclaim of critics and diners alike. I hate those alcohol-free larks that just taste like wine-flavoured water. Baek is made differently, building up flavours with premium ingredients and creating a drink to actually match the richness of wine.
Sign me up, says I. The two products in her line come in a white wine alternative (called Mellow) or a red (called Intricate) and start at €35 (500ml).
See baek.is
4 It’s an Irish Michelin Guide hat trick
It’s an Irish Michelin Guide hat trick.
Three new Irish additions have been recently added to the Michelin Guide, proving it hasn’t all been terrible news for the restaurant industry this past year.
Now, being in the guide doesn’t mean these restaurants have been given a star – those are only given out once a year – but new restaurants are added to the Michelin Guide throughout the year. The most interesting thing is two out of the three restaurants specialise in global flavours; proving Irish food is becoming as diverse and delicious as the population itself.
This time around, Rare in Kinsale was included (about time!) as was Saga in Belfast and Matsukawa in Dublin. Three to add to your must-visit list, if you like unique food experiences.
Mick Kelly is the founder of Grow It Yourself (GIY), which is now on the Ooooby platform. \ Philip Doyle
There’s a new kid in town in terms of online platforms. Ooooby was created specifically for artisanal producers and small-scale farmers to get their product to market, and a few Irish farmers and organisations have joined up. It enables producers to sell subscription boxes and one-off products and provides supports to the farmers; helping them navigate deliveries, collection points and business insights.
Carrowgarry Farm in Co Sligo, Field to Fork in Dublin, GIY in Waterford city and Shy By Nature Farm in Co Donegal are all currently on the platform and we will be watching this space to see how it develops for small scale Irish farmers.
See ooooby.com
Read more
Spilling the tea with Maitre D'
Spilling the tea with Maitre D'
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