One of Ireland’s most famous hotels, and originally a bishop’s residence, Cashel Palace is a large, graciously proportioned Queen Anne-style house (dating from 1730), set well back from the road in the centre of Cashel town.
Arrival here should be a very pleasant experience, with a friendly Irish reception complemented by charming porter service by John (who’s been working at Cashel Palace for nearly 30 years), and beautifully served tea or coffee in your room or beside one of two log fires at reception.
The lovely reception rooms and some of the spacious, elegantly furnished bedrooms overlook the gardens and the Rock of Cashel at the rear; rooms vary - some are in an annexe - but are generally are furnished to a high standard, with maintenance and housekeeping to match.
The present owners, Patrick and Susan Murphy, took over the hotel in 1998 and, since then, have been gradually renovating and refurbishing both public areas and bedrooms; the whole hotel has been redecorated, and a new function room opened - but it still exudes that old fashioned atmosphere and hospitality that modern hotels simply cannot emulate.
Conference/banqueting (85/130); free broadband wi/fi. Children welcome (Under 3 free in parents' room, cot available, baby sitting arranged). No pets. Garden, walking. Equestrian, golf, fishing (fly & coarse) and horse racing nearby.
Rooms 23 (5 junior suites, 3 single, all no smoking). Lift. Room service (24 hr). B&B room rate from €134, ss applies. Closed 24-26 Dec.
The Bishops Buttery:
Lunch and dinner are served every day in this atmospheric vaulted basement restaurant and bar, which successfully juggles the various demands of a mixed clientèle ranging from passing trade to local business people, corporate guests, families out for a treat - and, of course, residents; there is also a formal ground floor dining room, overlooking the gardens, which is used for breakfast and Sunday lunch.
Head chef Shane McGonigle continues the house style, offering well-balanced and well cooked meals that include the traditional choices like steak and chicken breast alongside more adventurous ones, and tasty bar fare - home-made lamb sausages with black pudding mash & red onion confit, for example; the cooking is quite modern and well-presented, with the generosity expected in country areas.