Set in landscaped grounds on an elevated site overlooking Westport town, Adrian and Geraldine Noonan's Victorian-style hotel has been welcoming guests to this lovely town since 1997. Meanwhile, the hotel has built up an enviable reputation for good food, relaxing spa breaks, weddings, and for business-focused events too.
A welcoming open fire and friendly staff at reception create an agreeably warm atmosphere: the foyer sets the tone for an hotel which has been built on a generous scale and is full of contrasts, with spacious public areas balanced by smaller, more intimate ones - notably the library and drawing room - where guests can relax in more homely surroundings.
The bedrooms tend to be large and very comfortable – a number of very spacious suites have four poster beds and sunken seating areas with great views. Many of the rooms have fine views across the town to Croagh Patrick and some bathrooms have jacuzzi baths. And guests can make full use of the hotel’s excellent leisure facilities at ‘Spa Salveo’ health spa, which includes nine treatment rooms, a swimming pool, gym, and hair salon.
Conferences/Banqueting (600/350); business centre; secretarial services; free broadband wi/fi; laptop-sized safes in bedrooms. Destination Spa. Fitness room, jacuzzi, sauna, steam room, beauty salon. Equestrian and fishing nearby. Children welcome (under 10s free in parents' room, cots available free of charge, baby sitting arranged).
Rooms 97 (10 suites, 36 grand deluxe, 8 junior suites, 3 shower only, all no smoking, 3 family, 4 for disabled.) Lift. 24 hr room service. B&B from about €65 pps, ss applies. Closed 22-27 Dec.
The traditional décor of the hotel dining room, La Fougère (“the fern”), provides a suitably neutral backdrop to the views across the handsome town of Westport out to Clew Bay and Croagh Patrick, and the impressive cooking of the talented and critically acclaimed Euro-Toques chef, Seamus Commons, and a strong kitchen team.
Seamus Commons is known for taking particular delight in contrasts of flavour, texture and colour; his cooking takes local ingredients and classic French technique as its starting point but has been allowed to develop its own individualism.
Local produce - some of it grown in the hotel's kitchen garden - has always been a point of pride, and so has the extensive and informative La Fougère wine list. The collection of over 270 wines is categorised by country of origin and by region, with tasting notes on each one. Guests are welcome to tour the large glass-fronted walk-through wine cellar, and sommelier Nick Faujours is always happy to help.
The wine list includes some interesting offerings from local wine merchant Liam Cabot and offers the opportunity for good value by the glass or bottle, as well as a chance to splash out on something special.
The hotel, and Head Chef Seamus Commons, are strong supporters of local foods and they host special food-related events throughout the year including a Seafood & Shellfish weekend, Game nights in season, and the Taste of Knockranny event, are designed to showcase local produce.