THE ECCLES Hotel in Glengarriff, now under new management, is ramping up its kitchen staff with a strong new appointment.
Nick Davey has been appointed head chef at the hotel which is now run by the owners of the renowned Brook Lodge hotel in Co Wicklow and the boutique hotel, Wineport Lodge, in Athlone.
Davey brings a wealth of talent and experience to the Eccles Hotel having worked previously in some of Ireland’s best known hotels and restaurants including Tankardstown House, Dunbrody House Hotel, the Michelin-starred Cliff House Hotel in Ardmore, O’Brien’s Chop House in Lismore, as well as the famous Shanahans on the Green on Dublin’s Stephen’s Green.
Davey was also recently one of the culinary team (that also included Robbie Krayczyk, son of West Cork Charcuterie’s Frank Krawczyk) that went to Dubai in February to prepare an Irish beef gala dinner with Bord Bia.
A keen champion of local produce and supporting local producers, Davey is hoping to combine his own style of elegant dishes with the freshest of regional ingredients, in a region famous for its food.
The hotel’s new all-day menu features dishes with a local flavour, such as Frank Krawczyk’s bangers ‘n’ mash, West Cork charcuterie and artisan cheeseboard, Organic West Cork Dexter beef burger with Gubbeen cheese, Bantry Bay mussels and a West Cork seafood platter.
Sunday lunch includes Rosscarbery Black Pudding and Dexter beef champ potato, with options for vegetarians.
The Afternoon Tea menu features Gubbeen ham and cheese on sourdough, Beara egg salad, Gubbeen bacon & quail scotch egg, and scones with Glenillen clotted cream.