Please mention ireland-guide.com when enquiring.

Bayview Hotel

John and Carmel O’Briens’ fine hotel overlooking Ballycotton Harbour enjoys a magnificent location on the seaside of the road, with a path down through its own gardens to the beach.

The O’Briens completely rebuilt the hotel in the 1990s, keeping the building in sympathy with the traditional style and scale of the surrounding buildings and harbour, and its immaculate grounds, classy cream paintwork and smart black railings create an excellent first impression.

Traditional, homely public areas include a pleasant bar with clubby leather furniture, a cosy atmosphere - and friendly staff. Accommodation is comfortable, and rooms are regularly refurbished; although they vary according to their position in the building, the bedrooms all except two of the ground floor rooms (which are quietly positioned on the side of the building) have sea views.

Small conferences/banqueting (40/90). Children welcome (under 12 free in parents' room, cot available without charge, baby sitting arranged). No pets. Garden, tennis, fishing, walking.

Rooms 35 (2 suites, 5 no-smoking rooms, 5 ground floor). B&B €85pps, ss€32. Lift, all day room service, turndown service. Closed Nov-Apr.

Capricho at the Bayview:

Head chef Ciaran Scully has been at the Bayview since 1996 and his creative cooking has earned a loyal following. The restaurant is smartly furnished, with a nice traditional feel; the best tables have lovely harbour and sea views – and, in fine weather, light meals may be served in the garden.

Ciaran is a committed chef, who takes pride in sourcing the finest ingredients, and gives over a page of his menu to crediting local produce and suppliers. Although based squarely on local produce, the cooking is classic French and there are contemporary international overtones and also some retro dishes and an element of fun, too.

Unusual speciality dishes in the repertoire include three variations of ‘Fishy, Fishy, Fishy’, one of which is a trio of parcel of smoked salmon and crab with avocado salsa, slivers of smoked tuna with Asian salads and deep-fried Ballycotton prawn with crispy vegetables; another, based on braised pigs cheek and Gubbeen sausage, is called ‘Three Little Pigs’.

Vegetarian dishes are not always listed on the menu, so you may have to ask for a special dish to be made to order.

Delicious desserts may include a ‘Lemon Heaven’ -?iced lemon soufflé, caramelised tangy lemon tart & lemon meringue ice cream, served on a ginger biscuit, and a selection of farmhouse cheeses is served with a terrine of dried figs and crab apple jelly. In lesser hands these fanciful dishes might sound worrying, but here they are well-founded.

An informative wine list includes a good choice of half bottles.



Capricho at the Bayview : Head chef Ciaran Scully has been at the Bayview since 1996 and his creative cooking has earned a loyal following. The restaurant is smartly furnished, with good carpeting, generous use of wood, glass screens and classical table settings with fresh flowers all adding up to give a nice old-fashioned feel; the best tables have lovely harbour and sea views, although you may not be guaranteed a window table when booking. However, whether for dinner or Sunday lunch, you can safely anticipate an interesting and satisfying dining experience, complemented by caring service. Menus, changed daily, are developed from a classic French base, with some contemporary international overtones - but the cooking is most strongly influenced by local produce and the tone is refreshingly straightforward, reflecting the confidence of a talented chef whose cooking style is modern Irish. Unusual dishes recently added to Ciaran’s repertoire include ‘Fishy, Fishy, Fishy’ - a trio of ketafi coated prawns with avocado salsa & chilli sauce; seared brochette of organic salmon & teriyaki sauce; and smoked tuna loin with wasabi mayonnaise and Japanese salad - and ‘Three Little Pigs’, a trio of: braised pigs cheek with swede purée; honey & mustard baked bacon belly with cabbage; and faggot of sausage meat, pudding and caramelised apple, and there’s also a new trio dessert, ‘Choco Love Affair’. Vegetarian dishes are not always listed on the menu, so you may have to ask for a special dish to be made to order - but main courses are imaginatively garnished. Ciaran Scully is a committed chef - his menu leads off with an introduction to local produce, in which he takes great pride, and finishes with a list of suppliers; but there’s also a sense that this chef has fun in the kitchen, creating new dishes, which is exciting for all concerned - not least the fortunate guest. In fine weather, light meals may be served in the garden. Seats 45 (private room 28); children welcome (high chair, childrens menu). D 7-9 daily, L Sun only, 1-2. D á la carte. Wines from about €23. (Bar meals available daily 12.30-6). Amex, Diners, MasterCard, Visa, Laser. *The nearby Garryvoe Hotel is in the same family ownership and has recently undergone impressive redevelopment; its beachside location makes it a popular base for family holidays (see website above for details.)

Directions:

At Castlemartyr, on the N25, turn onto the R632 in the direction of Garryvoe - Shanagarry - Ballycotton.