Rathmullan House has a well deserved following for its unique blend of quality and informality, the fantastic location, family- and pet-friendliness, superb food and an innovative mindset - and it's in top form these days
Set in lovely gardens on the shores of Lough Swilly just outside the village of Rathmullan, Co Donegal, this gracious nineteenth century house is quite grand, with public areas which include three elegant drawing rooms, but it’s not too formal - and offers three dining choices, including an atmospheric cellar bar which is very relaxing and has a separate entrance as well as being accessible through the house.
Donegal has an other-worldliness that is increasingly hard to capture in the traditional family holiday areas and, although it has changed through the years, Rathmullan House still retains a laid-back charm and that special sense of place - and it is greatly to their credit that the Wheeler family have developed their business (and extended the season) without compromising the essential character of this lovely place.
It was built as a summer house by the Batt banking family of Belfast in the 1800s and was opened as an hotel in 1962 by Bob and Robin Wheeler, whose son Mark and his wife Mary Wheeler currently run it.
A total of 34 bedrooms are shared across an impressive extension was quite recently built to a sympathetic design, providing ten very desirable, individually decorated bedrooms, and The Gallery, a state of the art conference facility for up to 80 delegates. Bedrooms in the original house vary in size, decor, outlook and cost, but all are comfortably furnished in traditional country house style.
The 80 seater Cook & Gardener Restaurant is a pleasing space that makes the most of the garden outlook - including a soothing formal garden beside the extension - and makes a lovely setting for excellent modern Irish cooking by Head Chef Micheal Harley and his team, as well as the tremendous breakfasts for which Rathmullan is justly famous.
Cooking here is upbeat traditional and meticulously-sourced menus are based on the very best of local and artisan foods – and, working closely with Bob Wheeler, who is a keen gardener, Micheal uses fresh produce from their own lovely restored walled garden (where a sunny corner has recently been requisitioned, to provide a nice little outdoor dining area).
Seasonality and provenance are clearly paramount on daily menus that offer many unfussy yet gloriously celebratory dishes that make the most of whatever's at its best in the walled garden, the surrounding area and Ireland as a whole.
Excellent informal meals are also served in the atmospheric cellar bar, The Tap Room, which has a separate entrance and an outside eating area
The lucky winner of this free competition will get a short break for two people sharing (subject to availability), to include: