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Before joining The Merrion in 1997, Executive Chef Ed Cooney worked at some of the finest hotels and restaurants in Scotland and England, including the celebrated Craigendarroch Hotel and Country Club, Royal Deeside, where The Oaks gourmet restaurant held the Michelin Red M. He then joined The Regent Four Seasons London, now known as The Landmark Hotel, before returning to Ireland.
During his time at The Merrion, Ed Cooney has won numerous awards, undertaken several culinary tours of the USA and become a popular guest chef on TV.
“I returned to Ireland at a time when the artisan food culture was really beginning to gain momentum and I consider myself fortunate to be able to work with such an incredible variety of indigenous Irish produce,” says Ed.
“Over the years I have built relationships and formed alliances with Irish food producers who take real pride in what they are doing, and are only satisfied when the quality of their food is consistently excellent.
“From butcher, Pat McLoughlin, to fish smoker, Birgitta Curtin, and from black pudding maker, Tommy Doherty, to apple farmer, David Lewellyn, who makes our balsamic vinegar, the suppliers I work with are the best in Ireland.
“Working closely with world-class suppliers enables me and my team of chefs to enhance the food experience of our guests at The Merrion by introducing them to a fantastic range of Irish food. By reflecting on the seasons and working with committed producers, we are able to champion the burgeoning Irish food culture and showcase the quality of the natural bounty of Ireland.
“Good Food Ireland, Euro-Toques and the Restaurant Association of Ireland all share our ethos and passion. They implement the highest food standards and ensure integrity, so that Ireland can maintain and build on its reputation as ‘the good food island’.”