Friday 21 October 2016

Revealed: Ireland's favourite carvery

Published 06/10/2016 | 11:58

Ireland's favourite carvery has been revealed
Ireland's favourite carvery has been revealed

After hours examining golden roasties, inspecting the viscosity of gravy, and taste testing high quality joints of meat the winners of the KNORR Great carvery Awards were named.

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And Munster reigned supreme; The Heights Hotel in Killarney was named Great Carvery Hotel of the Year while The Elm Tree, Glounthaune, Co. Cork received the Great Carvery Pub of the Year title.

It is the fifth time in the past six years that The Elm tree has taken home the title.

“We are delighted and our carvery chefs are thrilled,” Owner Derek Walshe told the Irish Independent. “It’s an Irish thing – and very much a Cork thing. A Carvery is a gratifying meal to eat, it’s warm, it’s tasty, it’s comforting and it’s very filling.”

The carvery is a firm favourite with Irish diners with 25pc of the population having a carvery dinner once a week. Some 926 representative carvery consumers voted for their favourite carvery dining rooms, a select judging committee then visited the establishments to see if they were up to scratch.

A spokesperson said that while “quality and flavour are paramount” there were other deciding factors including “choice of meats” and “vegetarian and gluten-free options”.

The Beaumont House has been named Best Carvery in Dublin
The Beaumont House has been named Best Carvery in Dublin

Value for money was also highly rated. In Leinster the hotel deemed to have the best roast on offer was Whitford House Hotel in Wexford while the best carvery pub was Beaumont House, Dublin.

Known for using local produce and their top notch Yorkshire puddings, The Market Yard in Derry took home the Great Carvery Pub title in Ulster. The Silver Tassie Hotel in Donegal, meanwhile, was named Ulster’s Great carvery Hotel.

The Hodson Bay Hotel, Roscommon was named the best Hotel carvery in Connacht while The Merry Monk in Mayo was named Great Pub Carvery.

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