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Archive for June, 2008

A Day in the Life of.. Eamonn

Wednesday, June 4th, 2008

Welcome to those who are reading our web page and have come across my entry on the Blog. Allow me to introduce myself. I’m Eamon. I have been here at the Killarney Court Hotel for five years now. I started out as Duty Manager, then progressing to Assistant Manager and now Restaurant Manager. Some might say “are you mad?” to go into restaurant life full-time. Well it doesn’t pay to be mad in this business, but it sure helps. “Late nights, early mornings, working weekends and long hours, why not try for a 9-5 Monday to Friday job” they ask.

I think there is more of a chance of me doing the Riverdance with the Lockness Monster and the Yeti at Madison Square Gardens than that. No its the Hotel and Catering life for me.

Meeting new people everyday and seeing the new challenges and dramas, the tears and the gut busting laughter that each day brings. And with no two days ever the same it certainly isn’t boring. Sometime you could be led to  believe you are part of a real life soap drama. And our ratings must be high as we are open to you 12 months of the year, leaving us stand tall in this industry as other establishments’ close their doors for a few months at the end of each year. Well enough about me, let me take you on a days trip through the catering side of my day.

Another busy morning: Breakfast doors opening at 7am to the rush of another early morning tour group (one of four groups), who must have been told the famine is on its way to our shores again as no doubt I will be run over by the masses running for the buffet. But first here come the morning staff so I must do my check list on them:

Blood shot eyes            Clear.

Hangovers                    No

Alive                            Yes.

Right open the doors, let in the hungry and get the tea, coffee and toast flowing. The doors open  and the stampede commences and is ongoing for roughly around 1.5 hours as the tours need to get out early to start their day of sight-seeing, souvenir shopping and postcard writing to look forward to. As things calm down and the staff race to clear and reset we begin to greet our other patrons who are not travelling on coach and are more calm as they take a relaxing stroll over to the hot and cold buffets.

We can pride ourselves on the buffets we provide with a vast choice of items available on both cold and hot sections. This is not to be taken only on my word as one would say I am being favourable. No, this is the word of our guests who regularly compliment our breakfast.  So its 10.00am and as the last of the late night revellers enter the door for some food to bring up the energy levels which were worn out in town and having that “just one more” at the residents bar, its time to prepare for lunch.

(we’ve all done it!). Our carvery lunch which is available from 12 – 3pm, 7 days a week in our main bar, McGillycuddys consists of the finest roast for miles as well as a choice of other hot favourites for all to choose from. All meals accompanied by a selection of vegetables’ and potatoes and there is also a home made soup of the day available also. God my mouth is wetter than that of a child in Willy Wonkas Chocolate Factory writing this.. I might have to take a break and hit the carvery. No I will contain my hunger for now and continue. All this great food is served up to you by our “Queen of the Carvery, Eileen”. Not only is she serving you the finest lunch but she also has her salad bar for those health conscious among us. With a great lunch and a friendly face, what more could one ask for. So while you are at it, why not have a drink served up to you by our attentive bar staff to complete your lunch. Right: Lunch over no time to waste. Its time to check out the Restaurant for the nights business ahead. I’m sure I will grab something to eat soon. A great job for keeping the weight down, it must be said , surrounded by food all day. One would expect me to be on those weight loss/makeover programmes.

At night the Restaurant opens at 6pm, sit its time to check the menus with the Chef and if needs be, get them translated for any French, German or Spanish groups that may be on their way. So its out with the books. An idiots guide to foreign languages!.

Unfortunately  my knowledge of foreign languages would fit comfortably on the back of a stamp.. Hence the books.. Time to check that all tour tables are set and allocated and that all tables for those guests on a tour bus are ready. The restaurant offers an extensive choice on both our table de hote and A la carte menus and With a wine list to entertain even the most experienced of palates. On inspection of the dinner staff all accounted for and in good health after the morning shift, its time to open the doors and began the hectic night ahead. It ahs to be said a manager is only as good as the staff behind him and I guess I am “Donald Trump” because i have got a good bunch . They wont hear “you’re fired” from me! So off goes the night serving the masses who still haven’t been told that the famine is over and isn’t coming back to Ireland anytime soon. Surely someone fed them on their day trip somewhere. Maybe not. So once the restaurant is full and is in full swing. I have been known to speak French to Germans , Spanish to the French tours and German to the Americans. While all this is going on our main bar is in full swing with our popular Bar Food menu. But its all good. Behind all the smiles for the guests, threats of broken limbs in the kitchen, tears and bloodshed, WE LOVE IT.           That’s why five years on I’m still here. So as dinner ends the day is over. Its time to wash-up, relax and have a glass of wine. I ponder on the day gone and look forward to more adventures tomorrow so come see us soon and be part our family and our hectic but enjoyable lives at the Killarney Court Hotel.

Message from the GM

Sunday, June 1st, 2008

How ‘r’ tings???  

 

Here in Killarney the most common phrase you will hear is How ‘r’ tings??  It is an expression of enquiry, concern and love and also as a salutation. It can be shortened to the more comfortable ‘Tings’?! if you are on close terms with your receiver.

 

To hear this greeting was somewhat of a culture shock to me, a lad from Wexford. In my original home place the phrase ‘How’s she cuttin’, was the accepted turn of phrase and it made perfect sense to me.

In Northern Ireland it is ‘What about ye?’, and in Australia it is G’Day.

 In every part of the globe there is a local, often humorous expression that puts a little smile on our face. The common thread in them all is the feeling of warmth, and the feeling of welcome. So the next time you visit Killarney, and you are walking along and a total stranger says ‘ How ‘r’ tings’ just smile and say ‘ My tings are fine’ Don’t worry , they will know exactly what you mean.

 

Derek Carroll.

 General Manager.

 

Recipe of the Month

Sunday, June 1st, 2008

Apple & Berry Crumble

Serves 6

6 Granny Smith Apples, peeled & cores removed

¼ cup Caster Sugar

2 cups Frozen Mixed Berries

60g Butter, chilled, cubed

¾ cup flaked Oats

½ cup Flour

½ cup Brown Sugar

½ cup Breadcrumbs

1 Tbsp of Honey

1 Tsp of Ground Cinnamon

 

Method:

 

  • Preheat oven 180°C, grease 6 small ovenproof dishes / ramekins.
  • Thinly slice apples & place into a saucepan over medium heat. Add caster Sugar, stir until the sugar dissolves. Cover and simmer for 5 minutes until the apples are tender.
  • Stir in the Berries and spoon the mixture into the dishes.
  • Rub the butter into the flour util the mixture resembles breadcrumbs, add in the oats, breadcrumbs, brown sugar, cinnamon & Honey and mix well.
  • Spoon the crumble mixture over the fruit, bake for 30 minutes until crumble is golden.
  • Served warm with Whipped Cream or Ice Cream.

 

Killarney Court Hotel, Tralee Road, Killarney, Killarney, Co Kerry. Ireland
Tel: +353 (0)64 6637070 | Lo-Call: 1890 930 033 | Fax: +353 64 6637060
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