AN award-winning restaurant in North Clare has bucked the downward economic trend with a 5% increase in its business last year.

Gregan’s Castle in Ballyvaughan, which scooped three out of the eight categories in the Restaurant Association of Ireland Awards last week, has increased its business during the recession after a targeted marketing campaign on a limited budget.
Champagne corks were popping at the country house-style hotel last week after capturing Best Customer Service, Best Hotel Restaurant and Best Chef, in the person of Mickael Viljanen, at the prestigious competition.
Gregan’s Castle manager Simon Hayden said the restaurant’s latest awards would provide a significant boost to Clare tourism now that the county is emerging as a top food destination.
“Clare has a lot of good local produce at its disposal, beef, lamb and smoked fish. Clare is now on the map as a good food destination.
“These awards will boost tourism and will also benefit the local economy because when more people stay and eat in the hotel, they will also go and spend money in the locality.
“The recent awards won by the hotel has helped increase its business and this year there was an increase in American visitors during April and May. Ten years ago, the Irish home market represented 7% of our business, now it represents 40% and has gone up dramatically in recent years.
“We employ up to 20 staff in the height of the season, three of whom are here for 35 years and others have worked for 10 to 14 years. These three awards are a reward for the contribution made by staff and the drive to make Gregan’s a food destination,” he said.
Mickael Viljanen, who hails from Finland, attributed the latest awards to the hard work of his team.
Last year, Gregan’s won best chef and restaurant in Munster, which was judged by the Food & Wine magazine. It also won a gold medal for its restaurant in the coveted Hotel and Catering Awards ceremony in the Shelbourne, Dublin. Food critic, Georgina Campbell also voted Gregan’s best Country House Hotel in 2009.