Press Release – Muckross Park Hotel
Tuesday 7th August 2012
GB Shaw’s Restaurant at Muckross Park Hotel has been awarded an AA Rosette of Excellence for its Food & Service. Head Chef Mike Hayes, who joined Muckross Park Hotel earlier this year, developed a menu that highlighted the best of Irish and indeed Kerry Produce. Mike’s Menu includes the freshest seafood off the Kerry Coast, 28 Day Aged Irish Beef, Kerry Lamb and Duck sourced from Ballinskelligs on the Ring of Kerry.
Mike commented “Our diners have been very enthusiastic about our new menu and I am delighted that the AA have also recognised the quality of our dishes”
A native of Limerick, Mike started his career at The Park Hotel Kenmare, before joining well known Restaurants such as Jacob’s on the Mall & The Lime Tree, Kenmare. Mike went on to work as Sous Chef at The Cliff House Hotel under Michelin Star Chef Martijn Kajuiter. Mike joined Muckross Park Hotel in March this year.
General Manager of the Hotel Sean O’Driscoll is delighted with the success. Mr. O’Driscoll commented: “We are delighted to celebrate Mike’s success in achieving an AA Rosette for GB Shaw’s Restaurant so soon after joining the team here. We are focused on promoting the best of Irish produce at GB Shaw’s Restaurant and letting the ingredients speak for themselves”.
Also, Paolo Tullio’s Taste of Ireland website recently reviewed GB Shaw’s Restaurant and commented:
“Main courses continue the high standard with a well made and perfectly textured wild mushroom risotto, which in spite of the generous portion gets demolished, while I indulge in a posh surf n’ turf; a perfectly pink fillet with a half a lobster, all served on a board, with a gratin potato and three sauces on the side. The combination really works here”
GB Shaw’s has just launched its new summer menu, which is also receiving great reviews from diners visiting Kerry this summer.
For further information, please contact:
Sales & Marketing Manager
Muckross Park Hotel