Brabazon Restaurants was crowned Ireland's Best Fine Dining Restaurant at Keelings Gold Medal Awards 2015.
Tankardstown was the recipient of Ireland’s Fine Dining Restaurant for their Restaurant Brabazon sponsored by Excel Recruitment at the recent Keelings Gold Medal Awards 2015.
Over 460 professionals from the hospitality industry were in attendance at the prestigious awards hosted by The Hotel & Catering Review which were hosted by Colette Fitzpatrick of TV3 in the Dublin Airport Crowne Plaza on Tuesday last 29th September.
Speaking at the awards Colm Bury Managing Director of Keelings Farm Fresh commented “We would like to congratulate all of the wonderful hotels, countryhouses, restaurants and caterers who have been honoured at the awards this evening. Seeing so many premises here tonight shows how the hospitality industry has survived the recession and is now thriving again. Keelings Farm Fresh pride themselves on offering superior quality, locally sourced produce and saw the Gold Medal Awards as an obvious fit for our brand as the awards recognise and reward excellence in hospitality and catering across the island of Ireland.
Running for 27 years, the Gold Medal Awards are intensely competitive, drawing entries from hundreds of hotel, restaurant, guesthouse, club, spa and catering businesses every year. Each entrant is rigorously assessed by members of the Gold Medal Awards judging panel who travelled the length and breadth of the Ireland over the course of the summer to search for Ireland’s greatest purveyors of hospitality
Rob Krawczyk and team earned the well-deserved title of Ireland's Best Fine Dining Restaurant. Having retained his county title of Bets Chef in Leinster 2015, Best Chef in Meath for 2014 and 2015, Rob who has gained terrific critical acclaim from the likes of Paulo Tuillio (10 /10 for food) and has earned Brabazon Restaurant a place in the top 10 Restaurants for the year, from Gillian Neilis of Sunday Business Post, and Katy McGuinness of The Gloss.
Krawczyk has been at the helm in Brabazon at Tankardstown since February 2014. Since joining Tankardstown, he has introduced an in house smoker along with tantalising new menus for both The Cellar and Brabazon. Rob grew up in a house where food was foraged and created from local seasonal produce where possible. A rule he still runs with today and many of the dishes on his tasting menus in particular are based on what is available for fresh picking from the Walled Kitchen Garden and Polytunnels on the Tankardstown estate.