Matches in DBpedia 2015-10 for { ?s ?p "Armstrong's Barn is a former restaurant in Annamoe, County Wicklow, Ireland that was awarded a Michelin star in 1977.In 1972 Peter and Christine Robinson opened a restaurant in Annamoe, converting part of a large rural dwelling, with its garages housing the kitchen. A worker on the conversion remembered it as the site of "Armstrong’s Barn". Old Armstrong was a farmer who kept racehorses there "on land that wouldn’t feed a snipe". In order to make money to buy feed for his animals he used to hold hooleys there. "We always had a great time at Armstrong’s Barn" he said, which gave the Robinsons the name for their restaurant.Peter Robinson was mentored by Louis Jammet of Jammet's Restaurant, Dublin, who arranged for his kitchen training in London (Pastoria Hotel, Leicester Square) and Paris (Hotel Le Bristol, Rue Faubourg Saint-Honoré) before commencing studies in Switzerland, where Peter graduated from the Lausanne Hotel School.In the 1974 Good Food Guide (published by the British Consumers' Association) Armstrong's Barn was awarded "both a pestle and a bottle—the highest possible rating for a restaurant", and in the same year it earned a star in the Egon Ronay Guide. In 1975 the Good Food Guide renewed its commendation and the Automobile Association Guide to Hotels and Restaurants awarded Armstrong's Barn a rosette repeated in the following two years. In 1976 The Irish Times, in An Irishman's Diary of 15 May, mentioned Armstrong's Barn as "the only eatery acknowledged" in Wicklow by The Good Food Guide.In 1977 Peter Robinson, alongside Declan Ryan of the Arbutus Lodge, was admitted to the Échansonnerie des Papes, making them "the first Irishmen to become... keyholders to the cellars of Chateauneuf du Pape". Following assessment by a Michelin representative in 1977, Armstrong’s Barn, with Peter Robinson as owner and head chef, along with chef Humphrey Weightman and front of house manager Hugh McCann, was awarded a star in the Ireland Michelin Guide (1978 edition).In the winter break of 1977–78 Peter Robinson sold the restaurant to Paolo Tullio who re-opened it in the spring of 1978. In keeping with their policy concerning change of ownership, Michelin withdrew their star the following year. Humphrey Weightman remained on as head chef, and in 1980 and 1981 Michelin awarded the restaurant a Red M indicating "good food at a reasonable price". Paolo Tullio closed the restaurant in 1988 and later became a distinguished food critic."@en }
Showing triples 1 to 1 of
1
with 100 triples per page.
- Armstrongs_Barn abstract "Armstrong's Barn is a former restaurant in Annamoe, County Wicklow, Ireland that was awarded a Michelin star in 1977.In 1972 Peter and Christine Robinson opened a restaurant in Annamoe, converting part of a large rural dwelling, with its garages housing the kitchen. A worker on the conversion remembered it as the site of "Armstrong’s Barn". Old Armstrong was a farmer who kept racehorses there "on land that wouldn’t feed a snipe". In order to make money to buy feed for his animals he used to hold hooleys there. "We always had a great time at Armstrong’s Barn" he said, which gave the Robinsons the name for their restaurant.Peter Robinson was mentored by Louis Jammet of Jammet's Restaurant, Dublin, who arranged for his kitchen training in London (Pastoria Hotel, Leicester Square) and Paris (Hotel Le Bristol, Rue Faubourg Saint-Honoré) before commencing studies in Switzerland, where Peter graduated from the Lausanne Hotel School.In the 1974 Good Food Guide (published by the British Consumers' Association) Armstrong's Barn was awarded "both a pestle and a bottle—the highest possible rating for a restaurant", and in the same year it earned a star in the Egon Ronay Guide. In 1975 the Good Food Guide renewed its commendation and the Automobile Association Guide to Hotels and Restaurants awarded Armstrong's Barn a rosette repeated in the following two years. In 1976 The Irish Times, in An Irishman's Diary of 15 May, mentioned Armstrong's Barn as "the only eatery acknowledged" in Wicklow by The Good Food Guide.In 1977 Peter Robinson, alongside Declan Ryan of the Arbutus Lodge, was admitted to the Échansonnerie des Papes, making them "the first Irishmen to become... keyholders to the cellars of Chateauneuf du Pape". Following assessment by a Michelin representative in 1977, Armstrong’s Barn, with Peter Robinson as owner and head chef, along with chef Humphrey Weightman and front of house manager Hugh McCann, was awarded a star in the Ireland Michelin Guide (1978 edition).In the winter break of 1977–78 Peter Robinson sold the restaurant to Paolo Tullio who re-opened it in the spring of 1978. In keeping with their policy concerning change of ownership, Michelin withdrew their star the following year. Humphrey Weightman remained on as head chef, and in 1980 and 1981 Michelin awarded the restaurant a Red M indicating "good food at a reasonable price". Paolo Tullio closed the restaurant in 1988 and later became a distinguished food critic.".