The decision to expand to a larger space a couple of years ago to accommodate the rising tide of visitors, was a good one. But one thing will always remain the same—the foraged, local-based, fresh focus of the menu. Head Chef and director Paul Cunningham alongside co-director Fiona Davey aim to continue to provide fantastic food and service to their ever growing customer base. The most impressive characteristic of this thriving Chef is his passion behind his roots. He believes that his country has so much richness to offer to residents and tourists alike and Brunel’s will always make for an unforgettable dining experience.
He maintains that sustaining a healthy relationship with local producers is imperative to creating the best possible dishes. Mourne lamb is one of his favorite ingredients that he purchases locally. Currently working on several projects coming up. This culinary genius is a pioneer and innovator that continues to re-invent himself through old traditions while breaking new barriers. A trip to Ireland and a stop at Brunel’s should be on everyone’s bucket list and is definitely on mine. END
96 Rare Luxury Living
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