Set in the grounds of Ashford Castle, with which it has been in common ownership since 2014,The Lodge enjoys one of the most beautiful locations in Ireland, with views down Lough Corrib and, adding interest in the foreground, Lisloughrey Quay with small boats in the harbour and its old stone buildings set against wooded hills.
The heart of the hotel is a fine period house which was once home to the General Manager of Ashford Castle. Behind it, new accommodation has been added discreetly, built around an attractive landscaped courtyard; to the side, a bright and airy function room is well-designed with direct access to a bar and other public areas, and also to the lawn at the front of the house, making a wonderful setting for weddings and other special occasions.
A modern approach was taken throughout the interior at the time of its initial redevelopment. However, since it came into the ownership of Beatrice and Stanley Tollman and enjoys close integration with sister property Ashford Castle, refurbishment has been undertaken which, while retaining a youthful tone, has restored the elegance of this beautiful old house.
The most desirable accommodation is in the old house, where two suites with views down Lough Corrib each have a free-standing bath in the room, one of them copper; however most rooms are in the new development and include 24 large suites; all have wall-mounted flat screen TV and various extras and, more importantly, the benefit of big, very comfortable beds and tip-top quality pillows and bedding.
The fashion-led bathrooms were not so easily changed, but they are a good size; standard rooms have only a power shower with rain dance shower head, but the more spacious suites have better bathrooms including full bath, and it is worth paying a premium if necessary.
Business facilities include the first floor meeting room (30) and private dining room (30) which, together, can p[rovide private dining for 70. i
Conferences/Banqueting (200/180); freebroadband wi/fi. Treatment rooms, fitness room, walking, boat trips, fishing (trout, salmon), golf & equestrian nearby.
Rooms 64 (26 suites, 20 family, 42 ground floor, 3 disabled, 40 shower only). DB&B from about €230 low season/€380 high season (room rate). Children welcome (under 12s free in parents room, cot available free of charge, baby sitting arranged); all day room service; lift.
Wilde's at the Lodge:
Named after local legend Sir William Wilde (father of Oscar) this smartly appointed award-winning restaurant is in four rooms on the first floor, with lovely views of the lough and quay. As the evening draws in, warm lighting creates an atmospheric setting for what promises to be an unusually interesting meal.
Talented and inventive, Head Chef Jonathan Keane grew up in Connemara and a love of the great West of Ireland foods clearly informs his cooking.
Menus inspired by the availability of local produce change with the seasons, adding an extra dimension to the dining experience as - through each dish and his suppliers list - Jonathan introduces guests to his chosen ingredients from land and sea, and the people who produce or supply them.
While accomplished, the style is refreshingly simple with no unnecessary cheffy flourishes: the message is in the ingredients.
Killary Fjord Shellfish provide mussels from Ireland's only fjord, while other fish and seafood comes mainly from Gannet Fishmongers in Galway.
A favourite ingredient is Mayo Atlantic Sea Spray Lamb, which is the local variation on the pré-salé (salt meadow) lamb so popular in France and cannily marketed as 'the taste of the West of Ireland, seasoned by nature!'. It's supplied by legendary butcher Kellys of Newport, along with other meats including his famous black pudding and speciality sausages, some of which have seaweed in the mix.
And vegetarians will love the care and creativity applied to their special dishes - the tellingly named Kinlough Forest Rigatoni, for example, showcases the wild mushrooms and herbs that Jonathan and his team go out to forage for themselves.
Diners generally expect desserts to be decadent, and there's a fair share of chocolate and other calorie-laden indulgences to be enjoyed, but also seasonal fruits that will be appreciated by those who like a more refreshing finale to their meal - and, of course, some Irish farmhouse cheeses too.
Backed up by an interesting wine list and solicitous, knowledgeable service, this should be a very special dining experience.
* The menu at The Quay Bar at the Lodge offers an inviting range of Bar Bites, a well-presented choice of tasting size dishes from Atlantic Chowder en croute or James McGeough's charcuterie board to hake fingers in Connacht pale ale batter, tartare sauce and beef or pork sliders, all based on carefully sourced and name checked ingredients - a great way to showcase the superb produce of the region, and with plenty of vegetarian options.
