Carrickmacross
Co. Monaghan
Ireland
Tel: +353 (0)429 661 438
Restaurant Awards
Recent Awards won by the Restaurant at Nuremore Hotel & Golf Club include:
* 3 AA Rosettes 2006, 2007, 2008 & 2009
* 3 AA Rosettes 2006, 2007, 2008 & 2009
* The Bridgestone Guide 2009
* Top 100 Restaurants in Ireland 2009
* Shortlisted in 3 categories for the RAI Santa Rita Life Magazine Restaurant Awards May 2009
* Best Hotel Restaurant, Best Restaurant in Ulster, Best Customer Service in Ulster
Previous Awards include:
* Food & Wine's Ulster Chef of the Year 2006
* Food & Wine's Ulster Best Hotel Restaurant 2006
* The highest rating in the Bridgestone Guide 2006
* Bushmills Ulster Restaurant of the Year 2005/06
* Food & Wine's Ulster Best Hotel Restaurant 2006
* The highest rating in the Bridgestone Guide 2006
* Bushmills Ulster Restaurant of the Year 2005/06
* Georgina Campbell's Chef of the Year 2005
* Food & Wine's Country House Hotel Restaurant of the Year Award 2004
NUREMORE HOTEL AWARDED 3 ROSETTES FOR CULINARY EXCELLENCE
The Nuremore Hotel, Carrickmacross, Co Monaghan has been awarded 3 AA Rosettes. This is one of the most prestigious awards that can be bestowed upon an Irish restaurant. “This is an outstanding achievement for the Nuremore Hotel.” Says Dennis Fisk, Membership Director of AA Ireland. “It is a credit to owner Julie Gilhooly and to the skill of Head Chef Ray McArdle. Along with their staff they have delivered a consistent standard of outstanding culinary excellence. We are delighted to make this award in recognition of their work.”
AA Rosettes are awarded annually to hotels producing fine cuisine. The aim of the Rosette scheme is to provide AA Members, its guidebook readers and the general public reliable information about fine cuisine. Rosettes are based on degrees of excellence and are awarded on a rising scale of 1 to 5. Even to receive one Rosette denotes outstanding quality; 3 Rosettes denotes superb and consistent standards that demand recognition.
“In the Nuremore Hotel, Co. Monaghan now boasts a world class standard of cuisine.” says Fisk, “The quality of Irish cuisine and of Irish hotels continues to develop and get better. We can be very proud of what we have to offer our visitors.”
"We're delighted as a team to achieve consistency in our restaurant.” Says Head Chef Ray McArdle. “We're together a long time and may we continue to achieve a high level of food and service for our customers".
AA Inspectors are confident that McArdle’s team will do just that. Nuremore Hotel has been approaching 3 Rosette standard for some time. Recent visits by Inspectors have shown highly impressive, confident, quality cooking based on classic dishes with simple and well-rehearsed concepts prepared with flair and accuracy. Many are based on classic renditions of French dishes, but using the best in local ingredients, and some contemporary style in both presentation and ingredient combinations.
The Nuremore Hotel joins just three other Three Rosette award winning hotels, the others being Longueville House, Mallow, The K Club, Straffan and Sheen Falls Lodge Hotel Kenmare. The Merrion Hotel, Dublin is the highest rated restaurant in Ireland with Four Rosettes. There are currently 85 Rosette award-winning restaurants in Ireland.
The AA is Ireland’s longest established hotel grading organisation and now inspects 600 establishments in the country. The details of Irish hotels and guesthouses will be seen in guidebooks and travel guides worldwide, in CD ROM publications and on the Internet.
For the consumer, AA endorsement is a guarantee of quality.
NUREMORE TAKES HOME ULSTER'S BEST CHEF AND ULSTER'S BEST HOTEL RESTAURANT AWARDS
The Nuremore Hotel and Country Club at Carrickmacross, Co. Monaghan, won both Ulster's Best Chef and Ulster's Best Hotel Restaurant at the Food & Wine Awards on Sunday 20th August 2006 in the Mansion House, Dublin.
Nuremore's Head Chef, Raymond McArdle, won Ulster's Best Chef at the awards. Raymond moved to the Restaurant at Nuremore in 2000 where he has since obtained 3 AA Rosettes, the highest rating in the Bridgestone Guide, Food & Wine's Country House of the year Award 2004, Georgina Campbell's Chef of the Year 2005 and the Bushmills Ulster Restaurant of the Year.
The judges were fulsome in their praise for McArdle's cooking and the exceptional front of house team led by Frank Trutet. Food & Wine magazine stated " The Nuremore Hotel has delivered consistently high quality cuisine where the unusual and the classic sit comfortably on the menu....the restaurant offers more than simply stellar cuisine. The Nuremore's location - with its glorious views - and the high standards of the front of house staff make this a beacon of excellence".
Raymond started his career as a Commis Chef for Paul Rankin. Having garnered valuable experience in this role he was appointed in this role he was appointed Head Chef in 1993 at Michael Deane's restaurant in Belfast, a position which he held until 2000.
The Nuremore Hotel and Country Club at Carrickmacross, Co. Monaghan, won both Ulster's Best Chef and Ulster's Best Hotel Restaurant at the Food & Wine Awards on Sunday 20th August 2006 in the Mansion House, Dublin.
Nuremore's Head Chef, Raymond McArdle, won Ulster's Best Chef at the awards. Raymond moved to the Restaurant at Nuremore in 2000 where he has since obtained 3 AA Rosettes, the highest rating in the Bridgestone Guide, Food & Wine's Country House of the year Award 2004, Georgina Campbell's Chef of the Year 2005 and the Bushmills Ulster Restaurant of the Year.
The judges were fulsome in their praise for McArdle's cooking and the exceptional front of house team led by Frank Trutet. Food & Wine magazine stated " The Nuremore Hotel has delivered consistently high quality cuisine where the unusual and the classic sit comfortably on the menu....the restaurant offers more than simply stellar cuisine. The Nuremore's location - with its glorious views - and the high standards of the front of house staff make this a beacon of excellence".
Raymond started his career as a Commis Chef for Paul Rankin. Having garnered valuable experience in this role he was appointed in this role he was appointed Head Chef in 1993 at Michael Deane's restaurant in Belfast, a position which he held until 2000.
