By Barry Coughlan
Food is a huge part of the Castlemartyr Resort success story, not only because of the recent Michelin Star accolade awarded to the newly created Terre Restaurant in the old Manor House at the resort.
Quality has always been to the fore under the inspirational leadership of Castlemartyr’s Executive Head Chef, Kevin Burke and his brigade of 20 chefs, who prepare almost 100,000 plates a year!
Originally hailing from Bandon in Cork, Kevin returned home in 2009 from London where he spent four years working for Michelin starred restaurant, Foliage, in The Mandarin Oriental.
He was promoted to the role of Head Chef at Castlemartyr from the position of Senior Sous Chef, which he’s held at the hotel since his arrival back 14 years ago.
Kevin is inspired by simple, honest food that is influenced by local surroundings. Where possible, his menus reflect local and in-season ingredients drawn from the wonderful and bountiful supply of fresh local food in East Cork, a region renowned for its exceptional quality of food and drink.
Kevin is responsible for bringing his own unique style to the various restaurants in this spectacular resort venue, fast becoming famous for its top-quality food that offers a fresh and inventive twist to traditional Irish fare.
Kevin also oversees the kitchens at The Clubhouse, a stylish and informal bistro dining experience located in the Golf Club.
Prior to joining Castlemartyr, Kevin held a number of key positions in award-winning kitchens in London including the celebrated French restaurant, 1 Lombard Street and the aforementioned mentioned Michelin Star restaurant, Foliage at the Mandarin Oriental in Knightsbridge.
His career began in Ireland where he worked in the kitchens of Dromoland Castle Hotel & Country Estate.