Recent Events & Testimonials

Every year, The Honorable Society of King’s Inns enjoy sharing the magnificent Dining Hall setting with a select amount of customers. King’s Inns believe that the rooms and services available, the flexibility provided, and above all, the ability to listen to their customers has allowed them to create connections with both individuals and businesses from Ireland and around the world.

Below is some event case studies hosted over the last year in King’s Inns.

SES Gala Dinner

“WOW, what a night. Thank you so much for what was one of the best evenings I have had the pleasure of attending, ever. The venue was perfect. The food was perfect. The service was perfect. You could not have done a single thing to make it a better evening so huge thanks to yourself, Ciaran and your team from all of us in SES. I will not forget the reaction from guests when the doors to the dining hall were opened, it was a breath–taking scene, like something from a movie, and something everyone will remember long after returning home. And from there the whole evening was just beautiful, the food was sublime, well done on running such a professional outfit, we will be recommending you as a corporate entertaining venue.”

Susan Keating, SVP Sales & Marketing, SES, June 2016.


The National Off–Licence Association (NOffLA) presented forty awards for excellence at their annual, ‘Off–Licence of the Year Awards 2015’ on Monday January 26th 2015 at The Honorable Society of King’s Inns. The awards, which have been running for nineteen years, were developed by NOffLA to recognise and showcase the off–licences around the country that offer exceptional service to customers and demonstrate excellence in retail standards. King’s Inns along with our food and event specialist Claire Hanley has hosted NOffLA for a number of years. The entire Dining Hall building is used by NOffLA for the evening with the Foyer and Bar Room set–up for a champagne and canapé reception. Afterwards, the Dining Hall doors are opened to welcome 150+ members and guests in for the presentation of awards, speeches, and a buffet banquet. The banquet was made of dishes from around the world like ham on–the–bone, Moroccan couscous, seafood platters, meat terrines, Asian noodles with Duck, Irish farmhouse cheeses, selection of grain and vegetable salads, plus enough Waterford Blaa’s and Arún Bakery bread to “mop–up” a range of dressings and sauces. 

The Benchers’ Room upstairs was also utilised for the final judging and tastings of the awards just before the annual award evening takes place. Every year we enjoy welcoming back NOffLA to our building and this year was no exception.

The Gourmet Guerrilla Club

The Gourmet Guerrilla Club hosted their third feast dinner celebrating the winter harvest at The Honorable Society of King’s Inns on Friday 28th February 2014 for 160 guests. Ross Golden–Bannon, Robert Mulcahy and Temple Garner worked with Claire Hanley designing a menu based around spicing Irish lamb and using fledging Irish producers and some more unusual Irish food traditions. The aim of The Gourmet Guerrilla Club is to amplify the voice of artisan producers and to match them with larger anchor brands. 

The seven courses began with a cocktail and canapé reception in the Foyer and Bar Room involving Kelly’s Oysters and Teeling Whiskey. Afterwards, guests were welcomed into the Dining Hall for a sit–down celebration consisting of dishes such as: Irish Altantic Hake with Green Saffron Japanese Spices, Buttermilk and Cauliflower Velouté with Newgrange Camelina Oil, Tandoor Spiced CaorAcla-Achill Island Black Face Lamb Hogget with Potato Dahl, Punjabi Paste and Greek Yoghurt, and to finish a King’s Inns sharing dessert of Steamed Sticky Toffee Pudding with Ginger, Apricot and Medjool Dates, Achill Island Salted Caramel, Blood Oranges, Ginger and Cardamom Crème Fraîche. A copy of the full menu can be downloaded here.

Photography credit: Paul Sherwood