Social Diary: The Banking Hall at The Westin Hotel Dublin Marked its 150th Anniversary

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On Tuesday, 13th November, The Westin Hotel Dublin marked the 150th anniversary of the recently restored Banking Hall with an evening of historical storytelling, Christmas spirit, and festive delights from the hotel’s Executive Chef, Dermot Brennan.

As guests sipped Perrier Jouet Champagne on arrival, author, broadcaster and historian, Pat Liddy brought them through the very rich history of The Banking Hall and its position within the city.

The Banking Hall once formed part of Dublin Bay, close to where the Vikings arrived in Dublin in 837. It was designed to be the flagship branch of the Provincial Bank of Ireland, designed by architect William G. Murray, which opened in November 1868. As a building it has a rich history, another part of the Banking Hall was for a period the College Street Police Station, which housed Big Jim Larkin, when he was arrested for his part in the 1916 Easter Rising.

Clementine MacNiece pictured at The Westin Dublin as it marked the 150th anniversary of the magnificent Banking Hall

Guests, who included stylist Clementine MacNeice, social media influencers, Ciara Kelly and Kassiani Cheirogeorgou, along with foodie enthusiasts, Jules Mahon of The Taste.ie, Caroline Gray of Easy Food Magazine and Ciara Leahy from Irish Country Magazine, all of which took in the opulent surroundings of The Banking Hall, with its vaulted ceilings adorned with and magnificent Stucco detailing. The four chandeliers, crafted from 8,000 pieces of Waterford Crystal, certainly created an atmosphere in the hall, before the lights were completely turned off to allow Eamonn Casey, manager of The Westin Dublin, to officially turn on the hotel’s Christmas lights as the Habemus Chamber Choir sang “It’s Beginning to Look a Lot like Christmas”

Following the reception, invited guests made their way to the chic and contemporary urban steak house restaurant, Morelands Grill, where they were treated to a festive tasting menu.

The seasonally inspired menu included parsnip soup with pecan cream, smoked salmon and crab with pickled fennel and lemon gel, goats’ cheese mouse with beetroot and candied walnuts, 5oz fillet of beef with wild mushrooms and beef croquette, and lemon tart with clotted cream and chocolate truffles. Wines for the dinner were selected to complement each course by Sommelier Noel Mac Mahon from Febvre.

For more information on The Banking Hall please visit www.thewestindublin.com