Galway’s newest five-star hotel, The Hawthorn by Galway Bay, has brought together a world-class Food & Beverage team ahead of its May opening.
The Hawthorn by Galway Bay, Galway’s newest five-star hotel, has brought together a Food & Beverage team rich with international experience and some of Ireland’s most respected hospitality talent to shape its culinary identity from when it opens its doors this May.
Director of Food & Beverage Henry Beaumont
Leading the programme is Director of Food & Beverage Henry Beaumont, whose career spans more than 15 years across Ireland, the UK, and Southeast Asia. Most recently, he oversaw operations at The Ivy Dawson Street in Dublin, following senior roles including Director of Food & Beverage at The Continent Hotel in Bangkok. His earlier experience in London’s Michelin-starred dining scene, including Yauatcha and Maze by Gordon Ramsay, informs a style that is focused on service excellence.
Head Chef Cedric Bottarlini
Working alongside him is Head Chef Cedric Bottarlini, with over two decades of experience in senior positions at some of Ireland’s leading hotels and resorts, including Aghadoe Heights Hotel in Kerry, Fota Island Resort in Cork, Solis Lough Eske Castle in Donegal, The g Hotel Galway, and The Twelve Hotel in Barna. His culinary approach is shaped by classical French training and a modern focus on sustainability, with menus built around seasonality, local sourcing, and close relationships with farmers, fishermen, and artisan producers.
Japanese chef Takashi Miyazaki
Further elevating the offering is a partnership with acclaimed Japanese chef Takashi Miyazaki, who will oversee the food concept and development of The Oystercatcher, the elegant, ingredient-led cocktail bar at the ho. tel. Originally from Fukuoka, Miyazaki is widely recognised for his work in Ireland, particularly through his award-winning restaurants in Cork, where he has built a reputation for combining traditional Japanese techniques with the best of local, seasonal ingredients.
In The Oystercatcher, the nature-inspired cocktail bar will have a food menu whose refined Japanese precision, coastal influence and depth of flavour complements the hotel’s Atlantic setting and elegant cocktail programme.
Restaurant Manager and Sommelier Lily Eloy
On the guest-facing side, Restaurant Manager and Sommelier Lily Eloy brings an international perspective shaped by her time in London and Burgundy, as well as in Ireland. Having developed her craft at Dromoland Castle, where she progressed to Head Sommelier while completing advanced wine studies, Eloy combines technical expertise with an intuitive approach to hospitality. Her focus on wine, service flow, and team development ensures an experience where every detail, from pairing to atmosphere, is carefully considered.
Together, these appointments form the foundation of The Hawthorn’s food and beverage vision, built on expertise, collaboration, and a shared commitment to excellence. General Manager John Keating is delighted to welcome the food and beverage team:
“We have brought together a team whose experience and shared vision will establish the hotel as a true destination for dining on the West coast of Ireland.”
Venues inspired by the rhythms of the Atlantic coast.
Guided by the philosophy “Designed by nature, refined for you,” The Hawthorn by Galway Bay has a series of distinct venues that unfold naturally throughout the day, inspired by the rhythms of the Atlantic coast.
The Skylark, a signature live-fire restaurant, is centred around an open grill where Atlantic lobster, dry-aged Irish beef, and premium cuts are cooked over charcoal and wood, bringing both simplicity and theatre to the dining experience.
The Oystercatcher is the stylish, Japanese-inspired cocktail bar, with an intriguing food element created by Chef Takashi Miyazaki.
The Aviary offers an elegant interpretation of Afternoon Tea, while The Warren is a library-style lounge designed for coffee, conversation, and quiet retreat. Guests will also discover a private whiskey and wine salon, an immersive chocolatier experience, and the relaxed 2Iron Bar & Restaurant overlooking the golf course.
Underpinning it all is a supply chain deeply connected to the West of Ireland, with direct relationships with local farmers, oyster producers, and day-boat fishermen creating an authentic connection between plate and place.
Bookings for guest stays and all dining experiences are now live on www.thehawthornhotel.ie
