Reviews

• Heady aromas great heaps of crimson chilly, bright vibrant mounds of turmeric, fresh coriander dizzyingly fragrant marry subtly in the heat of the early afternoon. The scent of basmati, the prince of rice, lingers seductively and the crisp break of a freshly cooked poppadum compels a compels a sudden awakening¡- to the fact that it's drizzling outside, the heat is emanating from the cooker and this is Portlaoise Portlaoise, population 10,000 and rising rapidly, and with just 10 restaurants listed in The Golden Pages, has probably been best known to most for its contribution to the State's security system. It has probably never been hailed as a haven for gourmets but then neither has Ireland.
  (Kitty Holland- Irish Times)



• In the Let's Go Guide to Ireland 1999 we are told that eating out on this island is expensive the chipper is very popular and that when dining out, the most satisfying eats are likely to be black pudding, soda bread, crubeens and tea. Tandoori jinga and Bombay punja don't get a look in.Portlaoise seems to have been quietly keeping word about the Kingfisher restaurant to itself, though people are driving from Roserea, Kilkenny and even Dublin to delight in its Punjabi specialities and welcome from a former clothing manufacturer from Pakistan.
  (Irish Times)



• From the soft ripples of music and conversation, to the hushed décor awash in candlelight- Kingfisher has mastered the art of fine dinning. Refreshing in its approach to a sector marred by stuffiness, the restaurant exudes a calm and casual air, subtle and relaxing, yet attentive and considerate. Little wonder than that's its success continues unabated.
  (Leinster Express)



• The restaurant has also been nominated for the Failte Ireland 'Irish Welcome Award for 2003.



• Amanda Allen. Selling red windmills for the Heart Children charity, says she has used the takeaway in Tullamore, and that the food is delicious.



• People outside the town's shopping centre speak rapturously of both his non-Dublin ventures. It's fabulous. Says Tom O'Byrne of the arrival of the Kingfisher. It's beautiful food and they even do home delivery.



• There really is nothing else like it in the area. Bord Failte agrees that Midlands cuisine is improving dramatically. A spokesman said: incoming operators have for years been saying that Irish food was marked by over-cooked meat and mushy vegetables. But now we find they are telling us there is far greater quality, higher standards and a greater choice within wider price bands.

HOTEL AND RESTAURANT ACADEMY MILLENNIUM AWARD OF DISTINCTION FOR EXCELLANCE PRESENTED TO KINGFISHER For Outstanding Food and Service 2001 by The Supreme Council of The Hotel and Restaurant Academy.