Glenroyal Hotel Appoints Bernard McGuane as Executive Chef
Bernard McGuane has been appointed Executive Chef at the Glenroyal Hotel and its new restaurant – Arkle Bar and Restaurant
A new addition to the hotel, Arkle Bar & Restaurant, named after the Irish Bay gelding thoroughbred racehorse, is a stylish and plush new eatery in the heart of Maynooth with a chic 1920s art deco vibe, with intimate spaces for date nights and bright airy spaces for catching up with friends and family.
Originally from Meath, Bernard began his career in The English Garden, a Michelin starred restaurant in London, before returning to Ireland in 2001 to take on the role as Junior Sous Chef at the Michelin starred restaurant in Dublin2 – The Common Restaurant.
An alumnus of DIT with a Diploma in Culinary Catering, Bernard is known for his professional and robust personality and dedicated work ethic in the culinary world.
From 2000 – 2009 Bernard worked in restaurants across Dublin working with Chef Conor Gallagher for a time before taking up roles in La Stampa, Bijou Bistro and SoHo restaurant. Bernard joins Arkle Bar & Restaurant as Executive Head Chef having previously worked as Group Executive Head Chef with Chef Dylan McGrath’s Prime Steak Group – Brasserie 66, Rustic Stone, Taste, Fade Street Social and Shelbourne Social – where he spent ten years earning his stripes and developing one of the best restaurant groups in Ireland.
Bernard aims to bring his expertise and experience to his new role, known amongst his peers for his support and guidance in the development of his teams, offering exciting opportunities in a welcoming environment. Over the years, Bernard has acquired proven expertise in managing all aspects of large-scale, high volume kitchen operations and getting the flavour right every time. Today Bernard’s dishes at Arkle Bar & Restaurant include light bites of salted padron peppers or Ibérico beignets, starters of tuna sashimi with ponzu & truffle with crisp tempura, pork belly with baby turnip onion lyonnaise and pear purée, ‘On the Board’ steak selections with bone marrow butter, house gravy, colcannon mash or fries, Highland Wagyu burger with all the toppings and seared salmon with beetroot, avocado, lemon purée and radish and lots more.
On his downtime, Bernard loves to spend time with his young family, currently living in Enfield.
Arkle Bar & Restaurant at the Glenroyal Hotel is open for dinner from 5pm to 9pm.
