The Granville Hotel in Waterford is one of Ireland’s most illustrious hotels
Dating back to the early 1700s, the hotel has played a prominent role in Waterford city’s rich, social and political history.
Proud Waterford people Liam and Ann Cusack bought The Granville in 1979 and immediately set about restoring it to It's former gracious grandeur, combining modern comforts with an old world charm and elegance. They built on a tradition that is still going strong today with the Cusack second family generation – Fiona, Jackie and Sandra - who continue to uphold the Granville traditions of comfort, service and hospitality.
When it comes to Food the Waterford Way, the Granville Hotel is in the unique position of working with so many of our fine producers such as Walsh’s Bakehouse, Metalman Brewery, Dungarvan Brewing, Blackwater Distillery, Flahavans and many more, whilst also being award-winning producers themselves.
General manager of the Granville Richard Hurley is extremely proud of the hotel’s "uniquely local" offering. “One of the most important words for us in the Granville is collaboration,” Richard said.
“The process that goes into food production in Waterford is such an emotive and passionate one and we feel quite privileged to be able to pass that on to visitors who come here from all over the world. We are so proud of the food and drink that’s produced in Waterford and we take pride in showing it off to the world.”
If Food the Waterford Way could have a HQ, it would undoubtedly be the Granville Hotel. Their award-winning Charles Bianconi Restaurant showcases local food on a daily basis, while the Thomas Francis Meagher Bar does the same with our local beers, ciders, whiskeys and gins.
They also take pride in offering a hearty and unique breakfast experience where you can enjoy locally grown and milled Flahavan’s porridge, and indulge in freshly baked breads and scones topped with their own gold medal award-winning jam along with a cooked to order hot breakfast.
What does Food the Waterford Way mean to you?
“It creates an emotional attachment to the food we offer,” Richard said.
“From our producers to our chefs to our servers and to our customers, it allows us to nurture every opportunity to tell the story behind the food and drink we offer. Understanding the nuances of all our customers, from local to national to international, the quality of the product, coupled with the story creates a massive link with the producer. It harnesses the whole potential between the collaborative up-selling and cross selling of our region, giving us an identity and giving us something tangible to bring to market both domestically and internationally. Even the logo itself brings us on an emotional journey, from the sea to the mountains to the land. Passion creates emotion. It gives us a sense of pride in what we are offering to our guests.”
What motivates you?
“We are motivated to create memorable experiences for each of our guests through interacting, providing exceptional service and through telling stories,” Richard said.
“Telling the story of a place or person or where the food they are eating comes from helps create the emotional attachment that creates the memorable experiences. If people know the story behind the food they eat, they feel like they are part of the story along with reassurance of quality. Waterford is very lucky to have the resources and the passionate people to produce to the highest level the way it does. It really underpins what the Granville has been doing for a long time, creating high quality dishes using the finest local produce."
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