Bernard McGuane has been appointed Executive Chef at the Glenroyal Hotel and its new restaurant, the Arkle Bar and Restaurant.
A new addition to the hotel, Arkle Bar & Restaurant, named after the Irish Bay gelding thoroughbred racehorse, is situated in the heart of Maynooth with a 1920s art deco style.
Originally from Meath, Bernard began his career in The English Garden, a Michelin starred restaurant in London, before returning to Ireland in 2001 to take on the role as Junior Sous Chef at the Michelin starred restaurant in Dublin 2 The Common Restaurant. Bernard has a diploma in culinary catering from DIT.
Bernard joins Arkle Bar & Restaurant as Executive Head Chef having previously worked as Group Executive Head Chef with Chef Dylan McGrath’s Prime Steak Group – Brasserie 66, Rustic Stone, Taste, Fade Street Social and Shelbourne Social.
Sishes at Arkle Bar & Restaurant include light bites of salted padron peppers and Ibérico beignets; starters of tuna sashimi with ponzu & truffle with crisp tempura; pork belly with baby turnip onion lyonnaise and pear purée; steak selections with bone marrow butter, house gravy, colcannon mash or fries; Highland Wagyu burger with all the toppings; and seared salmon with beetroot, avocado, lemon purée and radish.
On his downtime, Bernard loves to spend time with his young family, currently living in Enfield.
Arkle Bar & Restaurant at the Glenroyal Hotel is open for dinner from 5pm to 9pm.