Over the last ten years the IFSC has undergone a massive transformation from an old residential and industrial area with large tracts of unused land to an internationally known location housing the European headquarters of some of the world’s biggest technology companies.
For better or worse, with that comes the usual battery of high priced cafés and convenience stores. However, the area still lacks something of a nightlife despite its proximity to the 3Arena and continuous developments of residential units along the Liffey. There is definitely an unexploited gap in the market in terms of late opening bars, eateries and hotels in the IFSC – but that is all expected to change soon.
The Press Up Group is arguably leading the next wave of hospitality development at the IFSC with the 94 roomed Mayson Hotel, opened in December 2019. Following the success of the Dean Hotel on Harcourt Street, The Mayson offers a non-conventional and bespoke food, drink and accommodation package.
The Mayson is a redevelopment of two protected structures – one formerly a town house built in 1860 and the other an industrial warehouse dating back to 1870. Architects Odos have kept many of the original features and fixtures such as the fireplaces.
The hotel also features an unusual ‘living’ wall where plants grow indoors, adding to the unconventional off-beat ethos of the Mayson. Offering a rooftop restaurant with views of all over Dublin, Ryleigh’s restaurant which serves breakfast, lunch and dinner and The Mayson Bar, which serves comfort food all day long, there is a wide variety of food available.
Various local historical groups were consulted in the pre-production phase, which helped to inform the Mayson’s overall contemporary style. Not only does The Mayson offer high end casual dining and drinks, as well as the Dime Coffee Bar, there are also on-site gym facilities. Given the range and breadth of facilities on offer, The Mayson is essentially running 24 hours a day.
Bryan Davern, area manager for both hotels, lead the Press Up team in 2014 in opening the Dean that year. The group has aimed to create a new type of hotel in Ireland – one that focuses on design, service and liveliness without charging guests five star prices. While GM of The Dean, Bryan also managed the acquisition of the management contract for the The Clarence Hotel and The Glasson Hotel and golf club. He also led the opening of The Devlin in Ranelagh for the group.
The independent nature of the group is not only reflected in its design. Bryan said that staff are selected based on their natural friendliness and that the group wishes to provide more relaxed and authentic customer service, rather than adhering to the strict and less personable scripts which may be employed by larger chains.
Interaction between staff and customers is vital for Bryan, whilst maintaining high standards of customer service certainly adds to the youthful and more relaxed attitude of the group. Staff have been trained and shared between the hotels, with many staff growing with the company as it develops and expands.
Bryan is currently working on several other pre-opening hotel projects as Head of Hotels for Press Up Entertainment, some of which include The Mayson Dublin and the expansion of the The Dean brand to Cork and Galway, as well as various other to be announced hospitality projects.