Limerick Hotelier Wins Host of the Year at Good Food Awards

A hotelier from Limerick has achieved national recognition at the Good Food Ireland Awards 2025, celebrated for its commitment to culinary excellence and sustainable practices. The event, held in association with FBD Insurance, took place at The K Club in Kildare, where Louis Murphy of the Dunraven Arms Hotel in Adare was awarded the title of Host of the Year. This prestigious accolade underscores his outstanding hospitality and dedication to promoting Irish food culture.

The Good Food Ireland Awards, now approaching their 20th anniversary in 2026, are the only awards that span both the food and tourism sectors in Ireland. This year, the competition attracted hundreds of entries from businesses across the country, complemented by thousands of public votes for the Food Lovers’ Choice Awards. Winners were determined by an independent panel of both Irish and international experts, who conducted mystery inspections and thorough assessments of each establishment.

Judging criteria placed significant emphasis on local sourcing, Irish provenance, and sustainability. The awards celebrate those who not only excel in culinary offerings but also contribute positively to the environment and local communities.

During the ceremony, Noel Grealish, Minister of State at the Department of Agriculture, Food, Fisheries and the Marine, expressed his delight in attending the event. He remarked, “The Good Food Ireland Awards bring together two of Ireland’s most successful indigenous sectors – food and tourism. At their heart, the awards honour excellence and reflect the values and vision embedded in Food Vision 2030, our national strategy for sustainable agri-food development. This strategy has established Irish food as a global benchmark for quality and sustainability.”

For a complete list of winners, interested parties can visit www.goodfoodireland.ie. The recognition of Louis Murphy and the Dunraven Arms Hotel highlights the vital role that hospitality plays in showcasing the richness of Irish cuisine and culture, while also paving the way for sustainable practices in the industry.