We highlight dishes on our menus in our restaurants, cafés, delis and hospitality with a 50‑Mile Menu stamp when they are created with fresh produce sourced within 50 miles of your location.
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Our Latest Blogs
Rory Nolan Awarded Chef of the Year 2026 at the Gold Medal Catering Awards 2026
We’re proud to celebrate an incredible achievement by our Head Chef at Abbott Kilkenny, Rory Nolan, who has been awarded the Chef of the Year at the Gold Medal Catering Awards 2026. The prestigious award recognises Rory's outstanding culinary talent, creativity and commitment to excellence. While it's a remarkable personal achievement, Rory believes the recognition belongs to the entire team who support him every day.
EAT IN SEASON
Chef Conor Hartnett's Creamy Polenta with Charred Heritage Radish Often overlooked, radishes are one of the most versatile vegetables of the season. Known for their crisp texture and peppery bite, radishes bring freshness, colour and depth to a wide variety of dishes. While they're commonly enjoyed raw in salads, roasting or charring them transforms their flavour, creating a subtle sweetness that pairs beautifully with creamy, comforting ingredients.
Plastic Free July
Plastic Free July is a global movement encouraging individuals and organisations to reduce single-use plastics and make more sustainable choices. At FoodSpace, sustainability is embedded into how we source, prepare and serve food every day. While eliminating plastic entirely is not always possible within food service operations, small changes across workplaces can create meaningful environmental impact[..]
