• Cyril McAree

Naas’s Osprey Hotel Begins Work On New 130 Seater Restaurant Herald & Devoy

Naas’s landmark Osprey Hotel today revealed plans to completely redesign and refresh its dining space and lobby, which will hold a new 130 seater all day-brasserie called Herald & Devoy. Owners of the four-star Kildare hotel, The PREM Group, have started the redesign which is part of an overall €3m investment into the Osprey. The new space will serve coffee, sandwiches and salads as well as classic dishes like steak and crab cocktail and will offer prosecco on tap as well as craft beers.

The Osprey has enlisted, several well-respected names from the worlds of food and architecture: architect and television personality, Hugh Wallace and food consultant, Hugo Arnold. The launch of the restaurant is good news for Naas and the surrounding areas, with up to 15 new permanent jobs being created. Herald & Devoy will have a casual chic brasserie feel to it, with a contemporary fit out, designed and created by architect Hugh Wallace of Douglas Wallace Architects who has over 30 years’ experience in the interior design and architectural industry and is world renowned for his insight and knowledge as a leader in this field. The new look restaurant and lobby area will be completely open plan and will contain A bar at its heart which is embellished with tiny, bronze mosaic tiles. The seating areas have been arranged to take advantage of the views of the spectacular outdoor water feature which snakes around the curves of the building, while allowing for a casual relaxed ambiance. Inside, Hugh Wallace and his team have expertly blended textures - smooth with rough, matt with reflective in a bid to create an elegant, modern dining space suitable for both casual use and celebrations. Various tones of blues and greys have been used to great effect in order to create a sophisticated but relaxed environment to eat or to enjoy a drink with friends. Private high-backed booths for dining have been upholstered in cornflower blue suede with chesterfield button detailing and have been placed along an exposed brick feature wall. Meanwhile, a complete wall of mirrors in distressed glass reflects the light streaming in from the huge glazing which wraps the complete space. At night, the dining area will be transformed as low hanging brass funnel lights will cast a warm glow throughout the restaurant to create atmosphere and drama. Herald & Devoy will aim to break the boundaries of traditional cafes and restaurants by offering modern AN all-day menu. The bar will be open daily and will serve lunch, dinner and a large selection of wines, cocktails and craft beers and is sure to be a popular choice for elegant, informal dining for visitors and hotel residents alike. Contemporary food offerings will include innovative as well as classic dishes. The PREM Group have sought advice on the menu from food consultant Hugo Arnold, best known for his work on the Avoca cookbooks and who has previously worked alongside celebrity chef Richard Corrigan. He has also worked on various other projects such as Airfield, The Guinness Storehouse and The Abbey Theatre. Head Chef Noel Walsh will be in charge of the kitchen, and with 14 years of experience behind him, is excited at the prospect of creating dishes which are traditional but with a modern surprise. Noel said, “I am really looking forward to cooking our new dishes. We have spent a huge amount of time to prepare our new menus which we feel will have something for everyone. Many of the dishes will take a modern twist on old classics but ultimately, what we will serve will be really good food that everyone will enjoy.” The restaurant’s name is a tribute to John Devoy, an Irish rebel leader, as the Osprey Hotel is built on the old Devoy Barracks site, which was named after him. When Devoy moved to the US he worked for the New York Herald newspaper which has led to the name, ‘Herald & Devoy’ The PREM Group, who have owned the hotel for the past two years, are involved in various other projects in both the UK and Ireland including Tulfaris Hotel and the Cahernane Hotel. “Naas is growing a reputation for good food and the Osprey is delighted to be playing its part in bringing a sense of relaxed food and service that many will have enjoyed in international 4 star hotels and indeed neighbourhood brasseries across the world,” said Peter Brennan, the hotel’s General Manager. The Osprey Hotel is in a fantastic location, in the middle of several busy racecourses and commuter towns. We are happy to bring more choice to Naas and of course creating jobs is always a bonus”. Herald & Devoy is due to open on Thursday, 13th of July. For more details see www.osprey.ie


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