Yacht wins ‘Best Carvery of the Year‘
The Yacht Pub in Clontarf, Dublin, has won the inaugural ‘Greatest Carvery Venue in Ireland’ award.
15 September 2010
The announcement followed months of judging in hundreds of pubs, restaurants and hotels across Ireland by a panel of judges including broadcaster George Hook, rugby pundit and self-confessed carvery-lover and Willie Somers, Executive Chef of sponsors Unilever Foodsolutions.
The Clontarf pub was awarded the accolade for its top three dishes: Poached Mixed Seafood in Fresh Dill Creamy Sauce, Pan-Seared Pork Fillet with Wild Mushroom & Thyme Sauce and Braised Lamb Shank with Seasonal Vegetables & Redcurrant Jus.
The Top 10 shortlisted venues were:
The Yacht, Clontarf, Dublin (Overall Winner)
The Bull McCabe’s, Cork
The Hibernian, Mallow, Cork
The Galway Bay, Salthill, Galway
The Granville Hotel, Waterford
An Poitin Stil, Rathcoole, Co Dublin
Beaumount House, Dublin
Halfway House, Drimnagh
Mulcahys Hotel, Clonmel
The Westgrove Hotel, Clane, Co Meath.
Commenting on the awards, Unilever Foodsolutions’ Executive Chef Willie Somers said, “This is the first year of the Great Carvery competition – the first of its kind to be held here in Ireland – and the response we received was incredible. We received hundreds of entries from all over the country, from large hotels and restaurants to local pubs and the judging panel visited over 100 venues to assess the quality of food and service first-hand.
“It’s very clear that Irish chefs take their carvery very seriously; we were blown away by the passion, dedication and creativity the chefs put into each dish. The work of Rory Stack and his fellow chefs at The Yacht pub is an excellent example of the very high standards of service and food quality available in our food venues around the country. They are very deserving winners of the inaugural crown of Greatest Carvery Venue in Ireland.”
Head Judge George Hook added, “We were extremely impressed by the standard of carvery, the shortlisted 10 venues each demonstrated top-drawer creativity, originality and clever use of seasonal produce in their carvery dishes. Value is key too – carvery is not about fine dining, it’s about providing an exciting range of dishes at decent prices that satisfy a mix of tastes”.