Paradiso has been honoured at the global World Restaurant Awards, winning the category ‘Collaboration of the Year’ for its work with Gortnanain Farm. Denis Cotter was at the ceremony in Paris on Monday 18th February to accept the award, as was his collaborator-in-chief, Ultan Walsh of Gortnanain Farm.
Ultan Walsh, Gortnanain Farm (left) and Denis Cotter, Paradiso (right). Photograph by Cristian Barnett.
Even in an era of awards overkill, this is a hugely satisfying honour for Paradiso, for the chef behind it, Denis Cotter, and by extension for Ultan and Lucy of Gortnain Farm also, as it recognises and celebrates the working relationship between restaurant and farm that has been at the heart of what Paradiso is for almost two decades.
More info on the World Restaurant Awards web site
Denis Cotter, Paradiso (left) and Ultan Walsh, Gortnanain Farm (right). Photograph by Cristian Barnett.
Reservations are taken only through the above phone number.
Maximum table size is 6 people.
Please note that, due to the size and nature of the dining room, we cannot accommodate infants and small children.
We have an opportunity coming up to join our dining room team. Previous experience is essential, as is a good level of food and wine knowledge and a genuine interest in working in the Paradiso dining room. The position is part-time. To apply, fill in the form below, choosing the ‘dining room position’ option.
We strive to maintain a happy, dedicated working environment and to give people good reason to remain with us for a long time. However, talented people like to move and learn. At any time, we are usually aware of who will be moving next and when, even if this is months off in the future.
For this reason, we would love to hear from you if you are interested in working in Paradiso, either as a chef or as part of the dining room team, even when there are no current vacancies posted. Just fill in the form below, choosing either the ‘chef position’ or ‘dining room position’ option.
For working chefs or student chefs who would like to learn about the Paradiso style of cooking in a hands-on way, we have a work experience or ‘stagiere’ scheme in place. We are also able to provide on-site accommodation for out-of-town chefs/students. Minimum period is three weeks, though experience suggests that four to eight is best, and the max depends on availability and suitability.
Because of the size of the kitchen, and to ensure the experience is a rewarding one all round, we can only take one such stagiaire chef at a time, so opportunities are limited and we try our best to allocate periods to those who are most likely to benefit from the experience.
If you are interested, fill in the form below, choosing the ‘kitchen work experience’ option.