Brunch, coffee and all-day dining have helped shape one of the most recognisable stories in food Ireland this week. Gourmet Food Parlour is celebrating 20 years in business, marking two decades of growth from a small neighbourhood café in Dún Laoghaire into a major Irish restaurant and catering group with a strong footprint across Dublin, Galway and Meath.
Founded in 2006 by Galway native Lorraine Heskin, the brand began with a simple mission: create a welcoming place where people could gather over genuinely good food. Twenty years later, that idea has evolved into a business generating more than €20 million annually, up from roughly €1 million in its first year. For anyone following food news Ireland or the wider Ireland food scene, it is a milestone that shows how far a clear hospitality vision can go.
Gourmet Food Parlour at 20: a feel-good success story in food Ireland
What makes Gourmet Food Parlour’s journey stand out is not just expansion, but consistency. The company now operates 11 restaurants, including recent openings inside Arnotts and Brown Thomas, while holding onto its community-focused ethos. That balance between scale and warmth is a big reason it remains relevant in conversations about best restaurants Ireland, places to eat Ireland and the modern Ireland dining guide.
Over the years, the menu has grown from just 12 dishes to more than 80 seasonal items across breakfast, brunch, lunch and dinner. The business says it has served more than 5 million dishes and 6 million coffees, with Irish ingredients continuing to play a central role. In a market where diners care deeply about quality and provenance, that commitment matters.
- Founded in Dún Laoghaire in 2006
- Now operates 11 locations
- Employs more than 320 people
- Generates over €20 million annually
- Online ordering and delivery account for more than 25% of revenue
That last point is especially telling. Like many smart operators in food Ireland, Gourmet Food Parlour has expanded beyond the restaurant floor into catering, delivery and digital ordering, adapting to how people now like to eat.
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From neighbourhood café to national catering force
One of the biggest drivers of growth has been the company’s catering and events division. Gourmet Food Parlour is now described as Ireland’s largest sports catering company, and its long-running role as the official nutritional meal partner to Dublin GAA has helped define that side of the business.
The company has supported more than 100 sports teams, from grassroots clubs to inter-county GAA sides, soccer teams and Olympic athletes. Its links with Shamrock Rovers during five league-winning seasons, along with its work with the Olympic Federation of Ireland, show how food businesses can build influence far beyond traditional restaurant settings.
For readers looking for an Irish food guide that goes beyond simple restaurant reviews Ireland, this story is a reminder that today’s hospitality leaders are often hybrid businesses. They are restaurants, caterers, delivery brands and event specialists all at once.
A founder-led brand with strong Irish roots
Lorraine Heskin has said the business was built around people first: staff, suppliers, partners and loyal customers. That people-centred approach has remained constant even as the company grew from a team of around 10 to 15 people into one employing more than 320.
It is also a notable example of female entrepreneurship in Irish hospitality. Heskin has spoken about mentoring other women in business and sharing the realities of building a company in a competitive sector. That adds another layer to this anniversary: it is not only a commercial success, but a leadership story too.
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Why this matters for diners
For customers, the 20-year milestone says something reassuring about the brand’s staying power. In a busy market filled with new restaurants Ireland, delivery-first concepts and shifting dining habits, Gourmet Food Parlour has managed to stay current while keeping its original spirit intact.
That is why it continues to matter in food Ireland: it reflects the shift from traditional café culture to a broader modern hospitality model, while still serving the breakfast, brunch and coffee occasions Irish diners return to again and again.
Whether you are building your own Ireland food guide, searching for reliable Dublin food recommendations or simply keeping an eye on brands shaping the country’s dining landscape, Gourmet Food Parlour’s anniversary is one of the warmer, more optimistic stories in food Ireland this year.
After 20 years, the takeaway is simple: a strong concept, good food and real customer connection can still go a very long way in food Ireland.
Article/Image Courtesy: Hospitality Ireland
