Co Down oysters, Kilkeel crab and perfectly aged local beef are at the heart of one of the biggest food Ireland stories this week. Dunluce Lodge in Portrush has marked a major milestone just one year after opening, with Executive Head Chef Stephen Holland being named Chef of the Year at the Licensed & Catering News Awards 2026.
For anyone following food news Ireland or searching for standout destinations in the Northern Ireland food scene, this is a win worth noticing. The five-star Dunluce Lodge has quickly built a reputation as one of the most exciting luxury stays and dining experiences on the island, and Holland’s latest honour adds serious weight to its growing profile.
Why Dunluce Lodge Is a Rising Star in food Ireland
Set on the spectacular Causeway Coast in Portrush, Co Antrim, Dunluce Lodge has only been open for 12 months, yet it has already become a talking point in the Ireland dining guide conversation. The 35-bedroom boutique property blends high-end hospitality with a strong sense of place, offering guests private access toward Whiterocks Beach, Atlantic views and a food experience rooted in local produce.
The Chef of the Year award was presented in front of around 500 hospitality professionals and independently judged by SpotCheck NI, giving the accolade real industry credibility. In a region known for strong competition across hotels, restaurants, pubs and cafés, this recognition places Dunluce Lodge firmly among the names to watch in Ireland restaurant reviews and future best restaurants Ireland round-ups.
What makes the story especially compelling is how quickly the hotel has made its mark. In just a year, it has developed the kind of culinary identity that many venues spend far longer trying to achieve.
Stephen Holland’s Award-Winning Vision
Stephen Holland, a County Tyrone native, has been cooking since he was 13 and has previously cooked for distinguished guests including Queen Elizabeth II. At Dunluce Lodge, his menus reflect an approach that food lovers across food Ireland increasingly value: seasonality, sustainability and close relationships with farmers, fishermen and artisan suppliers.
Rather than overcomplicating ingredients, Holland’s cooking is about letting the Causeway Coast shine. He has described the area as an “incredible natural pantry,” and that idea comes through clearly in the dishes served at The Restaurant at Dunluce Lodge.
What’s on the menu?
- Co Down oysters with Burren balsamic horseradish vinegar and lemon
- Kilkeel crab and mussel salad with fennel and dulse pickle
- 400g bone-in sirloin of Lisdergan beef
- Fresh local seafood and seasonal produce woven throughout the menu
It is exactly the kind of produce-led cooking that strengthens the reputation of Irish cuisine, showing how modern Irish food can remain deeply connected to local land and sea.
Guests can also enjoy cocktails by the fire, oysters at the bar, all-day dining in The Bar, or a more private occasion in The Vault. That mix of elegance and regional character is why Dunluce Lodge is likely to become a bigger fixture in the Ireland food guide, especially for travellers looking for memorable places to eat Ireland.
Explore more: Ireland food guide and hidden gem restaurants Ireland
What This Means for the Ireland Food Scene
This award is not only a personal achievement for Holland but also a sign of the confidence and ambition within the wider Ireland food scene. More diners are seeking restaurants that offer a real sense of place, and Dunluce Lodge delivers that through Northern Irish ingredients, polished service and a setting that feels genuinely special.
For travellers building an Irish food guide, Portrush now deserves even more attention. The hotel adds another reason to explore the Causeway Coast beyond its scenery, especially for those interested in restaurant reviews Ireland, boutique luxury stays and destination dining.
Holland has said the recognition belongs to the whole team, and that spirit matters. Great restaurants rarely succeed on talent alone; they thrive on leadership, consistency and a shared commitment to quality. By all accounts, Dunluce Lodge has built exactly that.
Conclusion
Dunluce Lodge’s latest success feels like more than a hotel award headline; it is a strong signal that the Causeway Coast is becoming an even more exciting destination in food Ireland. With Stephen Holland’s Chef of the Year win, a sharply local menu and a luxury setting by the sea, this is one address food lovers should keep firmly on their radar.
If you are planning your next gourmet escape, Dunluce Lodge has just given you a very delicious reason to put Portrush on your list.
Article/Image Courtesy: EVOKE
