‘An essential cog within the community’

The appointment of Sean Hogan as Head Chef is part of a continual pursuit of perfection at the Abbey Court Hotel, where exciting future plans are in train.

The hotel has been growing from strength to strength under its new management. Recent enhancements include the tasteful refurbishment of the bar and bedrooms.

Planning permission has been sought to install an array of solar panels, along with a vertical wind turbine in the leisure centre car park. These additions will produce green energy for the Abbey Court and help reduce the hotel's carbon footprint. That green energy will also be used to power electric vehicles, where motorists will be able to avail of eight plug-in points at the hotel. Also among the future plans is an expansion of the hotel's hugely successful coffee dock; continued refurbishment of the bedrooms, and preliminary plans to reopen the former Club Mecca nightclub space as a function venue for the likes of milestone birthday parties; it could even serve as a live entertainment venue for comedy clubs and music events.

Further exciting proposals have been made for the conjoined tipis, another new addition outside the hotel, which has already proven very popular for the likes of wedding drinks receptions, launches, christenings and classes. An intriguing 'Santa Experience' is in the planning for the venue in December, something that will add a wonderfully unique attraction for families in Nenagh this Christmas.

“The potential for this property is just unbelievable,” enthused Brian O'Neill, General Manager at the Abbey Court Hotel.

“We're going to continue investing in the property. We've invested over a million euros in the past two years and we have fantastic plans moving forward, both internally and externally.”

A COMMUNITY HOTEL

The Abbey Court Hotel employs 110 people, the majority of them based within a 15km radius of Nenagh. Mr O'Neill made the point that people living in a particular area will spend most of their wages in that area, thereby supporting other jobs locally.

As well as sourcing local food produce as much as they can, the hotel management has tried to prioritise local businesses when it comes to upgrade works. Tippo International, for example, is engaged on bedroom refurbishment, while Ger Gavin's supply curtains, blinds and furnishings, and Slattery's provide the tiles.

“We see the hotel as being an essential cog within the community of Nenagh and we want to be, and are continuing to strive to be, active within the Nenagh community itself,” said Mr O'Neill.

He added that the Abbey Court is very happy to be supporting many sporting and charitable organisations in and around Nenagh, and will continue to do so. The General Manger pointed out that the hotel is available for all manner of community events and uses every opportunity to give back to the community.

“We understand that a hotel needs a community to support it. I think that is reciprocal - you see it in other areas around the country where the community needs a hotel as well.

“Of course, accommodating weddings and funerals are a large part of our business with many dining areas and menu choices available to cater for all requirements,” Mr O'Neill said.

“We really do appreciate the support of the greater Nenagh community because the hotel needs the community. We have a lot of visitors staying here and we always encourage them go up into the town of Nenagh, where there is a fantastic retail and food offering.”

‘A CONTINUAL JOURNEY’

Originally from Ennis and now two and a half years at the Abbey Court helm, hospitality is in Mr O'Neill's blood. His father was Executive Chef at the Shelbourne Hotel and President of the Panel of Chefs of Ireland. Brian has been in the profession all his life and previously held the role of Front-of-House Manager at Trump International Golf Links and Hotel in Doonbeg. He also worked in Dublin's Temple Bar and in his hometown.

Proud of the accolades already attained under his tenure, the Abbey Court General Manager is looking forward to the Irish Hotel Awards in October, where the Nenagh hostelry has been nominated for several more honours.

“We always strive to at minimum achieve and often to exceed our customers' and guests' expectations,” Mr O'Neill said. “Food is only one aspect of it. The delivery and service is another aspect and we have wonderful people helping us to exceed customer expectations.

“We're on a continual journey. Are we perfect all the time? Absolutely not. But are we striving for perfection? Absolutely yes; we always are.”