The Oval Bar, a landmark in Dublin’s pub scene since 1822 and part of the Chawke Group, finished a refurbishment project last year and has launched a new menu celebrating Irish produce and the fundamentals of pub food. Here, Bill Chawke talks Hospitality Ireland through the changes and his own upbringing in the business.
This article was originally published in the Autumn 2025 issue of Hospitality Ireland magazine, in October of 2025.
Bill, why do you think that now is a good time to introduce this?
The timing felt right because people are craving authenticity more than ever. After a few challenging years for hospitality, there’s a strong appreciation for comfort, for honest food, and for places that offer genuine Irish hospitality.
We renovated the interior of the pub just over a year ago, with the aim to highlight the historical significance of the Oval and its place in Irish history. The response from our regular customers has been fantastic. We wanted to introduce a traditional Irish menu to complement the pub, working with local Irish suppliers.
Please tell us about your own background.
I grew up in Blackrock, County Dublin, and have been around pubs for as long as I can remember, whether it was watching my dad, Charlie, carving the roast in the Goat [Bar & Grill, in South Dublin] or sitting in on management meetings from the age of five or six, whether I liked it or not. My dad is from Adare, County Limerick, so I would have spent a lot of time down there as a child.
When I graduated from college, I had no real desire to go into any other profession, other than hospitality. I worked in bars in New York for a couple of years before coming home to work in the family business.
What first drew you to hospitality?
It was always in my blood, to be honest. I loved the buzz of the pub from an early age – the characters, the stories, the warmth of it all. Hospitality is about people, and I’ve always enjoyed that connection of meeting different people and giving a little bit of yourself to impact somebody’s day.
When did you first realise that you wanted to do this professionally?
I think it became clear in my teens. Watching my dad and the way he worked with people – both customers and staff – made me realise that this was more than a job. It’s a vocation. I wanted to carry on that tradition while also bringing some of my own ideas and energy to the business, moving forward.
What makes a great pub?
A great pub is about balance. It’s the atmosphere, the welcome, the quality of the pint, the food, and, above all, the people. You can have the nicest decor in the world, but if there’s no warmth or personality, it falls flat. A great pub is where everyone feels at ease, whether it’s a regular who’s been coming in for years or a visitor walking through the door for the first time.
You can’t beat good Irish hospitality.
What are the changing trends in hospitality – people’s expectations, new elements, etc.?
Customers today are much more informed. They care about where their food and drink comes from, and the story behind it. In today’s world, customers judge the food, service and atmosphere in a bar the same way they would in a restaurant, which can be challenging.
Digital has also become a big part of hospitality, from online bookings to people sharing their experience instantly on social media, but, at the same time, the fundamentals haven’t changed. Good food, good drink, genuine service and a good atmosphere will always be what people come back for.
What are the major challenges at the moment?
The obvious ones are rising costs, from energy to produce to staffing. It’s tough for every operator right now, and we’re all feeling the pressure, especially in our country pubs. There’s also the challenge of standing out in a city centre that’s full of fantastic pubs and restaurants, but I think challenges like these push us to be sharper, more focused, and to really focus on being unique.
What are the main opportunities?
The opportunity is in authenticity. Dublin is seeing more visitors than ever, and many of them are looking for the kind of real Irish experience that pubs like the Oval can offer. At the same time, locals are rediscovering city centre pubs as places for quality food and a proper night out. If we can continue to deliver on both fronts while keeping it genuine and high quality, then there’s great opportunity to grow. As a country, we need to promote Ireland as a brand – what makes us unique and attractive to tourists.
What do you do when you’re not working?
I’m a big sports fan, and I love getting to a game or playing golf poorly whenever I can. I like to travel to different countries and experience different cultures – and, of course, like anyone, I enjoy visiting other pubs and restaurants. There’s always something to learn from how other people do things.
Any other plans on the horizon for the next year or so?
Right now, our focus is on our venues and making inviting spaces for people to enjoy. As a group, we’re always doing our best to plan for the future while living in the present and now.