Giles La Forge to run four eateries at the Kennedy Boutique Hotel

Amy Horsfield By Amy Horsfield
04 March 2019 | Updated 04 March 2019

Ireland: Giles La Forge is taking over the running of the four eateries at the Kennedy Boutique Hotel in County Wexford, Ireland.

Around twenty of the hotel's staff were told in early February that there were changes being implemented at the hotel on the quay, which meant many had lost their jobs. The former head chef sensed an opportunity and has hired 12 staff, many of whom already worked at the hotel, to run a new French style cafe at the front of the premises, the bar, a pizzeria and steakhouse upstairs and Et Voila restaurant fronting on to the quay upstairs, overlooking the River Barrow.

Giles closed Et Voila, a French restaurant in Irishtown, in July 2016 and is looking forward to reopening his flagship eatery at what was formerly known as Yanks.

He said: "I am very excited as it is a great challenge and the place looks great and has great potential. We have a good team there. I will re-hire the staff who were there, between ten and 12, and I plan to create a good professional team and to run it as a family business."

Giles will be opening the pizzeria and steakhouse in the William Marshall suite function room three to four nights a week and Et Viola will also to be open on the same nights. The cafe will be open seven days a week and he has recruited the former pastry chef at the Ashdown Park Hotel in Gorey, Ireland.

The emphasis will be on affordable dining and quality produce at all of his eateries and the pub will serve daily specials and will also have a fixed menu.

Giles said: "I want to bring a more professional style to the hotel. We will have more choice and a better range of steaks and stone baked pizzas. Et Voila will be a celebration of French cooking, featuring my specials. We are in New Ross, not Dublin, so my prices will reflect that."

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