The Oliver Newry

04/09/2026

Honoured to be named a finalist for Chef of the Year at the Institute of Hospitality Northern Ireland Awards, taking place next Friday evening.
This award recognises contribution to the hospitality industry, from leadership and team development to raising standards, supporting education, and promoting the profession. It is a privilege to be acknowledged for the work done beyond the kitchen, alongside so many respected peers.
Grateful to the mentors, colleagues, and partners who have supported this journey and to everyone who continues to elevate our industry every day.
Looking forward to the ceremony and to celebrating the people and organisations driving hospitality forward.

03/09/2026

🐝🍯HONEY MEAD CAKE, MEAD SYRUP, HONEY CRÈME DIPLOMAT,LAVENDER MASCARPONE ICE CREAM, LAVENDER GEL, BEE POLLEN, HONEYCOMB TUILE

🍸MISKEY SOUR- DARK FOREST HONEY MEAD, LEMON JUICE, HONEY SYRUP, BITTERS , EGG WHITE

Last Saturday, as part of Iúr Cinn Fleadh, The Oliver was back on the food tour once again and this time, the pressure was on.
The tour ended with us, on the dessert course, and it didn’t disappoint. Our dessert was a celebration of local honey, and honestly, I’ve never been under more pressure to deliver.
We hit a problem sourcing mead, and the DMs never stopped, people asking what we were planning, guessing what we’d do with it, and sending us leads on where to find bottles. Massive thanks to everyone who reached out and to those who actually brought bottles in, you helped make this happen!
We were lucky enough to get our hands on 100% pure honey, produced just half a mile from the restaurant by Liam Murtagh, who also breeds bees to help preserve the native Irish black bee. I could go on about apiaries and conservation, but I’ll save that for another post once I’ve been out to see the hives and the honey production properly.
All in all, another fantastic tour, and another chance to showcase local produce, the talent and skills of our chefs, and the story behind the dish we put on the plate

12/08/2026

Last week, The Oliver hosted The Growth Network meet-up, and I had the honour of sharing my journey as a female chef and restaurant owner.

I spoke openly about my career, the challenges behind the pass, and why I’m so proud to be an ambassador for The Burnt Chef Project and the incredible mental health work they do across our industry.

Afterwards, I treated the group to a cookery demonstration, showcasing some of the techniques and dishes that make The Oliver unique.

Huge thanks to Martin and The Growth Network and The Burnt Chef Project 🖤 giving me the platform to talk about what truly matters to me.

12/08/2026

Join us as part of Iúr Cinn Fleadh for our Newry Food Tour on Saturday 29th August! 🍴✨

Venues include:

The Bank Newry
Guru Indian Cuisine
Art Bar Funkel
Courtneys Steakhouse
The Oliver Newry

Sample some of the best local food and cocktails Newry has to offer! 🍹🍰

Tickets are available now via Eventbrite, but spaces are limited! 🎟️

£50pp

Don’t miss out BOOK NOW! 👇

https://www.eventbrite.co.uk/e/1997700041601?aff=oddtdtcreator

Iúr Cinn Fleadh

06/08/2026

🍏Another Amazing Newry Food Tour Done 🍏

Dessert was our course this time, and we loved it. From the skins to the core every element had a purpose and we wanted every part of the apple to earn its place. From peeling, juicing, dehydrating, pureeing, and caramelising, even the cores didn’t escape, we turned them into apple scrap jelly proving theres plenty of flavour left where most people would throw it away. we had a dessert for Newry food tour.

Massive thanks to everyone who came along, enjoyed the day and left us with clean plates. That’s all the reassurance chefs need. Until the next one!

HEAT Health and Fitness Club NEWRY BID (Business Improvement District)

27/07/2026

Thank you so much we loved having you all join us!

12/07/2026

NEWRY FOOD TOUR 4/7/26

Newry’s food scene is really coming into its own. It’s fantastic to see events like this becoming so popular, giving local hospitality the opportunity to showcase talent and the standard behind what they do. A brilliant way to celebrate the city, the industry, and the people behind it. We’re looking forward to the next one!

Smoked Beef Brisket, Fermented Honey Mustard, Crispy Garlic Hot Honey, dill Pickle

06/07/2026

Delighted to be a finalist for Chef of the Year at the Institute of Hospitality Awards. An honour to be recognised alongside so many brilliant people in the industry.

04/07/2026

Specials. See you at the pass

25/06/2026