Doyle Collection

  • New Concept & menu development
  • Recipe and dish design and Food & Beverage and chef training
  • Standardisation of preparation processes across the group
  • Developing a Brand F&B Manual
  • Objective setting & Recruitment assistance
  • Mystery guest dining

I have been working with the Doyle Collection since its creation in 2007, opening and developing all their food and beverage outlets and offerings.

This includes the creation of menus, preparation of dishes and the creation of detailed spec sheets with costings. John continues to work right across the group as a Culinary Consultant and assists with all menu control and ensuring food standards are being maintained.

The hotels and outlets include:-

Westbury Hotel, Dublin, Ireland
- Wilde The Restaurant
- Café Novo

The River Lee Hotel, Cork, Ireland
The Bloomsbury Hotel, London
Kensington Hotel, London
The Marylebone Hotel, London
The Bristol Hotel, Bristol
DuPont Hotel-Washington DC.
The Back Bay Hotel, Boston USA

“John has been the pivotal figure in the reinvention of our F&B experiences. He has guided us on our journey, from the creation of restaurant concepts to the delivery of outstanding customer experiences, always ensuring that the highest possible standards are adhered to, from procurement to preparation, from presentation to service.”
Bill Walshe CEO - Doyle Collection of Hotels