Powerhouse Galway business woman who turned small restaurant into €20 million Irish dining institution
It has evolved into one of Ireland’s leading restaurant and catering groups
A Galway woman who started out with a small, 25-seater café 20 years ago is now the powerhouse behind an Irish dining institution – having served over seven million customers, generating over €20 million annually, employing over 320 people and spanning eleven restaurants across the country.
Barna-born Lorraine Heskin is the female pioneer behind the Gourmet Food Parlour with restaurants in Dublin and Meath as well as her native Galway – with most recently, new arrivals in Ireland’s most iconic department stores, Arnotts and Brown Thomas.
On top of that, its thriving catering and events division – with operations in Galway and Dublin - has been a long-standing pillar of success for the business, now accounting for over 25% of total revenue.
That first café was in Dún Laoghaire back in 2006 – but the ethos has been there from the start; a passion for quality food and creating a welcoming space for the local community.
And that’s why it has evolved into one of Ireland’s leading restaurant and catering groups, generating over €20 million annually - a significant increase the turnover of around €1 million in its first year.
Hailing from Barna, Lorraine studied in University of Limerick before heading off to New York for four years working in a diverse range of food businesses, before returning to Dublin and opening that first 25-seater café in Dun Laoghaire in 2006.
“I opened Gourmet Food Parlour with a simple idea, to create a space where people could come together over really good food," reflects Lorraine.
"I don’t think I could have imagined at the time what it would grow into, and in many ways, it has exceeded anything I ever dreamed of."
That growth has seen the company develop from a team of just 10 to 15 people two decades ago to over 320 today.
This evolution also extended into sport, as supporting teams and athletes across Ireland has always been a constant fixture in Lorraine Heskin’s vision for Gourmet Food Parlour, now the largest sports catering company in Ireland.
Over the years, GFP has fuelled more than 100 sports teams, from grassroots to inter-county level GAA clubs and teams, to soccer teams and Olympic athletes. As a result of their long-standing partnership with Dublin GAA, the business has since become a trusted catering partner to GAA teams nationwide.
They have built a close connection with Shamrock Rovers – and as a catering partner to the Olympic Federation of Ireland, Gourmet Food Parlour has worked with athletes across multiple medal winning Olympic cycles.
Originally offering just twelve dishes, it has expanded its menu to over 80 seasonal items, serving breakfast brunch, lunch and dinner seven days a week. Over 20 years, that means more than five million dishes and six million coffees, with Irish ingredients at its core.
Lorraine Heskin also continues to champion local sourcing, working with a strong network of Irish suppliers and partners including Keelings, Gunpowder Irish Gin, Sysco as well as local businesses such as Bretzel Bakery and Clonakilty Pudding, to ensure that the highest quality ingredients remain at the heart of every dish.
Reflecting on this milestone moment and the success of the brand to date, Lorraine Heskin knows the secret recipe for her success.
"People have always been at the heart of Gourmet Food Parlour, and that’s thanks to our incredible team, our exceptional suppliers and partners and, of course, our loyal customers," she says.
"I’ve said it before, but I truly believe that our longevity is down to the support from our customers, as well as our ability to meet their needs by staying ahead of the curve, while remaining true to our roots.
"Running this business has also introduced me to so many incredible people and presented me with some true ‘pinch me’ opportunities like getting to mentor other female entrepreneurs and sharing my perspective on the success and challenges of growing a business in the Irish hospitality industry.
"If the last 20 years were anything to go by, then I’m sure the next 20 will be filled with unexpected opportunities, excitement and continuing to connect with amazing people,” she adds.