Dining in Tramore at The Grand Hotel
Introducing our new Head Chef Fergus Galvin:
A native of swords Co. Dublin Fergus's first job was in the Michelin star Bon Chere (now the Bon Appétit recently featured on Masterchef Ireland) in Malahide at the age of 15. From there he moved to the Meridian Hotel in London where he worked as a Saucierre for two years in London. In total he spent 15 years in London in various different roles and establishments to improve his culinary knowledge and to perfect his craft.
Upon his return to Ireland he took up the position of Senior Sous Chef in the Grand Hotel in Malahide. After one year he was promoted to the position of Executive Sous Chef in the Grands sister hotel, the Marine Hotel in Sutton Cross in Dublin. A further two years later he took up the position of Executive Head Chef in the Sutton Castle Hotel. The Sutton Castle Hotel was a renowned and prestigious wedding venue doing over 200 weddings per year.
From there Fergus has been Head chef in a number of hotels throughout Ireland, such as the Arklow Bay Hotel, Co. Wicklow & Brandon House Hotel, New Ross. He has also been Sous Chef in the Cashel Palace Hotel, Co Tipperary.
A recent Addition to the Team here at the Grand Hotel Tramore, Fergus brings a wealth of experience and knowledge that is taking our food in a brand new direction.
"I hope to show you all in the coming weeks and months the new style
of food that we are doing in the Grand Hotel. I believe in using locally
produced, seasonal produce in our own style to remain loyal to the
traditions of quality and service associated with the Grand Hotel
Tramore for the past 221 years." Fergus Galvin, Head Chef, The Grand
There is an excellent choice and variety to wine and dine at The Grand Hotel Tramore.