The Russell Hotel
The Russell Hotel was a historic Dublin hotel and fine-dining establishment that became associated with French haute cuisine before closing in 1974.
Last updated August 26, 2026
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Overview
The Russell Hotel, also known as Hotel Russell, was a Dublin hotel and restaurant located at 101–104 St Stephen's Green South. It occupied a group of Georgian houses on the south side of the square, initially comprising numbers 102, 103 and 104, with number 101 later incorporated into the property. The establishment is remembered particularly for its role in the development of modern fine dining in Ireland and for the Michelin-starred restaurant it operated during the 1970s. The hotel originated in the context of Ireland's temperance movement and was founded by Sir Thomas Russell, 1st Baronet, a prominent supporter of temperance. His son-in-law, Victor Marcel Charles Barrois de Sarigny, managed the hotel until 1929. By the 1920s, the Russell was already promoting itself as a well-known restaurant with a full licence. Its later reputation, however, was shaped most strongly by the Besson family, which took over the property in 1947. Under Ken Besson's direction, the hotel moved decisively toward haute cuisine. The Besson period brought a stronger French culinary influence. Several French chefs were recruited, prompting objections from the Irish Transport and General Workers' Union during a period of high unemployment. An agreement was reached under which Irish chefs and kitchen employees would receive training, making the hotel an important source of professional development for Irish kitchen staff. The kitchen became associated with chefs including Pierre Rolland, Jackie Needham, Roger Noblet and Matt Dowling. Dowling was head chef when the restaurant received a Michelin star in 1974. The restaurant's standing was also reflected in contemporary dining guides. In the 1963 edition of the Egon Ronay Guide, the Russell was the only hotel in Ireland to receive three stars. It later received two stars in the 1973 guide, a notable result in a year when the guide reduced the number of stars awarded by roughly thirty percent. The Michelin Guide awarded the restaurant one star in 1974. The hotel also supplied food for state banquets held at Iveagh House, the nearby headquarters of Ireland's Department of Foreign Affairs, through its Robert Emmet Grill. The property's final phase followed a change of ownership. In 1966, the Russell was acquired by the Kingsley Windsor group of London, which also acquired the adjoining former Wesley College site. The group commissioned Scott Tallon Walker to prepare redevelopment plans for a large modern hotel and an office block occupying the existing hotel site. Planning permission was granted in June 1970. The Russell subsequently closed in April 1974 in preparation for demolition, ending the hotel's operating history just as its restaurant had achieved Michelin recognition. The Russell Hotel is therefore best understood as a defunct Dublin hospitality institution rather than an active international consumer brand. Its historical importance rests on the combination of an architecturally significant Georgian setting, the Besson family's postwar investment in fine dining, the training of Irish culinary staff, recognition from the Egon Ronay and Michelin guides, and its connection with official state entertaining.
History
The Russell Hotel was a Dublin hotel and restaurant situated on the south side of St Stephen's Green at numbers 101–104. Its core premises originally consisted of three Georgian houses, numbers 102, 103 and 104. Number 101 was subsequently acquired and added to the hotel complex in 1947. The hotel was founded by Sir Thomas Russell, 1st Baronet, in the setting of Ireland's temperance movement. Russell was a committed supporter of temperance. His son-in-law, Victor Marcel Charles Barrois de Sarigny, operated the hotel until 1929. A 1927 advertisement indicates that the establishment was already known as a restaurant and held a full licence at that time. A decisive change came in 1947, when the Besson family took over the hotel. Ken Besson led the property during the period in which it developed its strongest culinary identity. French chefs were recruited, and the hotel became increasingly associated with haute cuisine. The recruitment of overseas chefs led the Irish Transport and General Workers' Union to raise concerns about employment opportunities for Irish workers. The dispute was resolved through an arrangement involving the training of Irish chefs and kitchen staff. As a result, the Russell became a training ground for many Irish culinary professionals. The hotel's kitchen was associated with Pierre Rolland, Jackie Needham, Roger Noblet and Matt Dowling. Its reputation was recognized by the Egon Ronay Guide: in 1963, the Russell was the only Irish hotel awarded three stars. In 1973, it received two stars, even though the guide had reduced its overall distribution of stars by approximately thirty percent. Under Matt Dowling's leadership as head chef, the restaurant received one Michelin star in 1974. The hotel also catered for state banquets held at nearby Iveagh House, supplying food through its Robert Emmet Grill. Ownership changed again in 1966, when the London-based Kingsley Windsor group acquired the Russell. The group also purchased the adjacent former Wesley College site. It commissioned the architectural practice Scott Tallon Walker to design a redevelopment consisting of a large modern hotel and an office block on the existing site. Planning permission was granted in June 1970. The Russell closed in April 1974 before the planned demolition and redevelopment. Its closure occurred shortly after the restaurant's Michelin recognition, bringing to an end a significant chapter in Dublin's twentieth-century restaurant history. The hotel is remembered for combining a Georgian setting with high-end dining, for helping introduce and institutionalize French culinary techniques in Ireland, for training Irish kitchen staff, and for serving formal and state-related banquets.
- 1974
Michelin recognition and closure
[1]The restaurant received one Michelin star, then the hotel closed in April ahead of demolition.
- 1970
Redevelopment permission
[1]Planning permission was granted for a modern hotel and office-block redevelopment designed by Scott Tallon Walker.
- 1966
Acquisition by Kingsley Windsor
[1]The Kingsley Windsor group acquired the hotel and the adjoining former Wesley College property.
- 1963
Three Egon Ronay stars
[1]The Russell was the only hotel in Ireland to receive three stars in the Egon Ronay Guide.
- 1947
Besson family takeover
[1]The Besson family acquired the hotel, expanded its premises to include number 101 and began its best-known haute-cuisine period.
- 1927
The hotel is promoted as a licensed restaurant
[1]A contemporary advertisement described the Russell as a well-known restaurant operating with a full licence.
Products and positioning
A historic Dublin hotel positioned, particularly after the 1947 Besson takeover, as a leading Irish destination for French-influenced haute cuisine, formal dining and banqueting.
Hospitality
Hotel accommodation
The Russell operated as a traditional Dublin hotel within a group of Georgian houses on St Stephen's Green. Accommodation was the foundation of the business, complemented by formal dining and events.
Fine dining
The Russell Hotel restaurant
The restaurant became the hotel's defining offering after the Besson takeover. Its cuisine drew heavily on French haute-cuisine practices and was recognized by the Egon Ronay Guide and, in 1974, the Michelin Guide.
Restaurant and banqueting
Robert Emmet Grill
The Robert Emmet Grill was associated with the hotel's catering operation and supplied food for state banquets held at nearby Iveagh House.
Brand decisions
1970
Redevelopment of the hotel siteStrategyBackground
Kingsley Windsor sought to replace the existing property with a larger modern complex.
Action taken
Scott Tallon Walker prepared plans for a large hotel and office block, and planning permission was granted in June.
Aftermath
The Russell closed in April 1974 ahead of the planned demolition.
1966
Acquisition by Kingsley Windsor groupM&ABackground
The existing hotel site and the adjoining former Wesley College site were brought under the ownership of the London-based Kingsley Windsor group.
Action taken
The group took over the Russell and commissioned plans for a larger modern hotel and office development.
Aftermath
The acquisition initiated the redevelopment process that ultimately led to the hotel's closure.
1947
Shift toward haute cuisineStrategyBackground
Following the Besson family's takeover, the hotel sought to strengthen its culinary identity and compete at the highest level of formal dining.
Action taken
French chefs were engaged, while an agreement was reached to train Irish chefs and kitchen employees in response to trade-union concerns.
Aftermath
The Russell became an important Dublin centre for French-influenced cuisine and Irish kitchen training.
Recent events
- 1974
The Russell Hotel restaurant receives a Michelin star[1]
Other
The restaurant received one Michelin star under head chef Matt Dowling, shortly before the hotel closed.
- 1974
The Russell Hotel closes ahead of redevelopment[1]
Other
The hotel closed in April in preparation for demolition under the approved redevelopment scheme.
- 1970
Redevelopment plans receive permission[1]
Other
Plans prepared by Scott Tallon Walker for a modern hotel and office block on the site received planning permission in June.
- 1966
Kingsley Windsor group acquires The Russell Hotel[1]
M&A
The London-based Kingsley Windsor group took over the hotel and also acquired the adjoining former Wesley College site.
- 1963
The Russell Hotel gains three stars in the Egon Ronay Guide[1]
Other
The hotel was reported as the only hotel in Ireland to receive three stars in the Egon Ronay Guide.
- 1947
Besson family takes over The Russell Hotel[1]
M&A
The Besson family acquired the hotel and began the period in which the Russell became particularly associated with haute cuisine and French culinary influence.
Sources2 sources
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