Conveniently located just an hour from Dublin or Belfast airports, the Carroll family's 18th century house is attractively situated in its own walled grounds on the edge of Carlingford village, with views across the lough to the Mountains of Mourne.
Guests can mingle in the little bar or relax beside the drawing room fire, which is very pleasant for residents to return to, and especially welcoming for non-residents just coming in for dinner.
Accommodation is in four rooms of character in the main house, each with sea or mountain views and charming bathrooms, and eight newer bedrooms are offered in a separate building.
And there's even more to it than comfortable accommodation and the seasonal meals you will enjoy for dinner or breakfast, as the Carrolls also run a cookery school on the premises.
Cookery school (see website for details of curses and guest chefs). Conference/banqueting (55/85); house available for exclusive use. Garden; walking. Children welcome (under 5s free in parents' room; cots available without charge; baby sitting arranged). No pets.
Rooms 12 (1 shower only, 3 superior, 2 family, 1 single, all no smoking). B&B Double Room €95 pps (€65 pps low season), single €95. (Discounts applied on stays of 2 or more nights.) Open all year except Christmas & New Year.
Dinner is, of course, a high priority at Ghan House. The style is contemporary, based mainly on quality home-grown (vegetable, fruit and herbs), home-made (breads, ice creams, everything that can be made on the premises) and local produce, notably Cooley lamb and beef, dry cured bacon, free range eggs - and seafood: oysters are synonymous with Carlingford (there are also mussels from the lough and lobster from Ballagan, while smoked salmon and crab come from nearby Annagassan).
A six-course midweek tasting menu offers great value: the first course might be ham hock terrine with red onion marmalade; second course, spicy coconut and crab claws broth; third course, pan-fried Castletownbere scallops with pickled vegetables and mojo verde; fourth course, chef’s choice of sorbet; fifth course, pan-fried medallion of Cooley beef, braised beef cheek, cumin and carrot puree and rosemary jus; and sixth course, dark chocolate fondant.
A user-friendly set dinner menu with about five choices on each course is also priced by course, allowing considerable flexibility without having a separate à la carte, and there's a fairly priced wine list.