When renowned chef and TV personality, Neven Maguire was interviewed on Life and Leadership podcast with Bobby Kerr, one message was clear - success in hospitality today isn’t just about food. It’s about caring for the people you work with.
From Blacklion, Co. Cavan, Neven has built one of Ireland’s most popular culinary destinations: the MacNean House and Restaurant. Yet his journey started with his passion and joy for food.
“I was the first boy in my school in Manorhamilton to do Home Economics,” he said proudly.
His parents, who fed a family of nine, instilled strong values. "They weren't afraid of rolling their sleeves up," he said.
His parents bought the original restaurant in 1965, an old Garda station that started with just four bedrooms.
Today, it has 20 bedrooms and thousands on the waiting list.
But the real story is how Neven has adapted to an increasingly difficult hospitality climate. The industry has changed dramatically, particularly since the pandemic.
“Covid changed everything,” he explained.
"We have one seating now with 60 guests. We used to turn tables, but not anymore,"emphasising that simplicity is key to the structure of his business.
While this could have hurt revenue, it led to a powerful shift in mindset. Instead of pushing harder, Neven began investing in his staff’s well-being, a move he believes is essential for survival in rural Ireland.
“We learned after Covid about work-life balance. We close on Sundays for staff. We take two weeks at Christmas and 10 days in June. It’s only taken us 36 years to get it right, but it’s working, and the staff are happy,” he said.
In an era of rising costs and staff shortages, retention has become the ultimate luxury, yet MacNean House continues to thrive.
"We don't have a high turnover [of staff]. They make our customers feel welcome," the chef noted.
Despite demand, expansion isn’t the goal. The team briefly considered adding more rooms or buying the building next door, but resisted.
Everything runs like a “well-oiled machine,” with three people dedicated just to managing reservations.
“If you’re looking for a Saturday night with a room, it could be two years," as he stated that they remarkably, never get no-shows.
Guests travel from all over Ireland for anniversaries, birthdays and hen parties – often booked years in advance.
Still, Neven is honest about the challenges.
“It has got harder. It’s a numbers game. We’ve tweaked and evolved with our customers.”
Food costs remain a major concern: “Beef, after staff, is our biggest cost – but it’s still number one. People love it.”
Through it all, family remains central. His 13-year-old twins, Conor and Lucia, already love cooking and study Home Economics, just as their father once did.
“It’s the greatest gift we can give our kids – to be able to cook and enjoy food.”
Written by Annemarie Roberts
