Kelly’s Hotel Kitchen

Location: Rosslare, Wexford


This substantial (c.€1.5M) redevelopment project posed a particular challenge in that it had to be carried out substantially in two distinct phases over two consecutive annual 10 week winter shutdown periods, whilst otherwise maintaining the hotel fully operational during guest season. This necessitated significant forward planning and as much off-site preparation as was possible to facilitate ‘fast-tracking’ the Construction Stage.

The Phase 1 kitchen facilities (which include a state-of-the-art main kitchen c/w a comprehensive fit-out of the latest culinary technologies) further incorporates an array of associated ‘back-of-house’ facilities such as Meat & Veg. Prep. Areas, Cold Rooms/Freezer, its own in-house bakery/Pastry Fridge, Dry Goods Store, Sluice, etc. The Office extension (Phase 2) completely modernized the administrative hub of operations,

Both phases have shown to significantly improve the overall user experience – affording the continued excellence in culinary offerings for which this resort hotel has become so renowned

This project involved an understanding of our clients operational needs and employed a well thought-through design process to optimise end-user functionality. The project demonstrates the benefits of a considered and pragmatic design layout on the high octane demands of the food catering industry.

Role: Architectural services – re-development of entire “back-of-house” core of Kelly’s Resort Hotel, Rosslare Strand – comprising new Main Kitchen and all associated accommodation, plus new administrative Office Block (over 2 phases) – through from Planning/Statutory applications, Tender & Construction Stages