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Wednesday, 25 July 2007
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Business Profile - River Bistro at the Claregalway Hotel
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The team at the Claregalway Hotel’s River Bistro and Tí Cusacks Bar have one priority: the customer. With Irish and Swiss-trained chef Paul Gannon at the helm, the kitchen and restaurant team do the utmost to cater personally for every customer. The staff’s ‘can do’ attitude and hands-on approach makes every River Bistro experience a special one. Celebrities such as Hector have eaten in the hotel’s River Bistro, and the Galway football team are regular visitors due to the outstanding customer service available in both the bar and the restaurant.

Every visit by the team entails a dietary consultation and special catering, but this type of service is not limited to sports teams – the staff at the River Bistro are intent on making every customer experience a memorable one, for all the right reasons.

Both Paul and Caroline O’ Leary, the restaurant manager, are keen to stress that the customer’s needs come first with all their staff, whether those needs encompass special dietary requirements or off-menu ordering.

Caroline, who previously worked at the Chateau de Castel Nouvelle, near Bordeaux in France, says that “there is a great team dynamic” in the restaurant, with team players making it a great place to work.

With a contemporary style and relaxed ambient décor, the restaurant is cleverly designed to accommodate small or large groups, with atmospheric lighting making the space adaptable for all occasions. Romantically lit booths, spacious private rooms and a bright contemporary area at the front mean that all tastes and occasions can be accommodated.

Private function rooms and the Loughgeorge Suite are also available for larger functions, and the Bistro and Tí Cusacks Bar have hosted many different celebrations, including birthday parties, christenings, anniversaries, and other family occasions.

The River Bistro’s menu is as contemporary as its décor, and it is specifically designed to appeal to a range of tastes. Traditional Irish cuisine sits side-by-side with modern European dishes. The weekend menu features Steak Diane, flambéed at the table adding a theatrical atmosphere to the restaurant.

An extensive finger-food menu is also available at Tí Cusacks Bar, which means that no matter the function it can be catered for in one venue or the other.

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