Mary O’Callaghan, M.A.,Dip.W.S.E.T., Lecturer in Wine Studies

Dublin Institute of Technology, Cathal Brugha Street, Dublin and President of the Irish Guild of Sommeliers, had the honour of assisting at the recent State Banquet in honour of Queen Elizabeth in St.Patrick’s Hall, Dublin Castle featuring a menu devised and created by Ross Lewis of Chapter One restaurant. With Taste Catering had overall responsibility for the hugely successful banquet. In the days leading up to the historic event, Mary gave an intensive training course to all of the company’s sommeliers who were on duty on the night with particular emphasis on the wine to be served namely Chateau de Fieuzal,Graves Pessac-Leognan 2005, and Pauillac  Chateau Lynch Bages,1998. Both wines have a strong Irish connection. Mary also oversaw the wine service for the reception and the dinner on the night which included tasting all wines before service and decanting all the reds.

The State Dinner in Dublin Castle was offered by The President of Ireland Mary McAleese and Dr. Martin McAleese in Honour of Her Majesty Queen Elizabeth II and His Royal Highness Prince Philip, The Duke of Edinburgh on Wednesday,18th May, 2011 at which a colleague and friend of mine Mike J. O’ Connor, MSc, BA,(Hons.) BB’s, Lecturer, DIT, Cathal Brugha Street, Dublin was in charge of service at the top table where the Queen and her party were seated. (A. O’ Gorman,18/5/11)

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