Please mention ireland-guide.com when enquiring.

Lisloughrey Lodge

Completing its second season in business as we go to press, this new hotel enjoys one of the most beautiful locations in Ireland, with views down Lough Corrib and Lisloughrey Quay adding interest in the foreground, with small boats in the harbour and its old stone buildings set against wooded hills.

The heart of the hotel is a fine period house on a ten acre site adjacent to Ashford Castle, and with access to its grounds; behind it, new accommodation has been added discreetly in two-bedroom units, built around an attractive landscaped courtyard (where civil wedding ceremonies may be held); to the side, a bright and airy function room is well-designed with direct access to a bar and other public areas, and also to the lawn at the front of the house, making a wonderful setting for weddings and other special occasions.

A modern approach has been taken throughout the interior and, while it has its admirers, it is not to everyone’s taste – notably the treatment of the beautiful old house which now sports a fashionable red and matt black colour scheme throughout the main public areas, bare wooden floors, lots of leather in the bars and some strange lighting.

The best accommodation is in the old house, with views down Lough Corrib - one suite has a free-standing copper bath in the room; however most rooms are in the new development, accessed by a wide corridor bizarrely featuring red wall lights and lamps.

Bedrooms are not especially large but like those in the otherwise very different sister property, Wineport Lodge in County Westmeath - have big, very comfortable beds and tip-top quality pillows and bedding; wall-mounted flat screen TV is well placed for watching a film in bed, and a large wardrobe with trendy padded finish also conceals a good few bells and whistles.

Fashion-led bathrooms are a good size but, with a frosted glass door compromising privacy, no bath in most rooms (power shower with rain dance shower head) and free-flow washbasins (designed to be plugless apparently), they may not be to everyone’s taste; however, ten spacious junior suites with better bathrooms including full bath are available, and worth the premium.

Lisloughrey has facilities for business meetings, with the first floor Library in the main house suitable for meetings (or private dinners) of up to 30.

Conferences/Banqueting (200/180); freebroadband wi/fi. Treatment rooms, masseuse, jacuzzi, sauna, fitness room, walking, boat trips, fishing (trout, salmon), golf & equestrian nearby.

Rooms 50 (26 suites, 10 family, 24 ground floor, 3 disabled). B&B from €99 pps, ss €75. Children welcome (under 10s free in parents room, cot available free of charge, baby sitting arranged); all day room service; lift.

Salt Restaurant:

Situated in two rooms on the first floor, with lovely views of the lough and quay, this is one of the most successful areas of the hotel. The red and black scheme is lifted by smart tables classically appointed with crisp white linen and, as the evening draws in, warm lighting softens the atmosphere.

Head chef Wade Murphy, like General Manager Marc MacCloskey, came here from Four Seasons hotels, renowned for their high levels of service and here, as elsewhere in the hotel, staff are exceptionally well trained, friendly and helpful.

Several variations of the dinner menu are offered, so you can have the full six courses (€69), one of two lighter combinations (€52 or €53), or main course only (€36); a good arrangement, not too complicated and offering good value, especially for the full menu.

Excellent breads and iced water arrive promptly at your table, quickly followed by an amuse-bouche (a single seared scallop on a slice of black pudding, perhaps: magic); from a choice of seven starters, you might have a delicious signature dish of grilled baby calamari with white bean cassoulet and chilli oil – generous perfectly cooked calamari rings, interestingly paired with quite toothsome butter beans, this is a smashing little dish – or try a new, very pretty, starter created for McGeough’s of Oughterard to showcase their wonderful air-dried Connemara ham. Next a mini-course ‘Soupccedilon’ - a miniature of, say, roasted pepper soup: perfect for a special meal.

From seven equally tempting main courses (including a strong vegetarian option), an impressive signature dish of pan roasted beef tenderloin (fillet) with red onion purée, wild chanterelles, sautéed foie gras and lemon thyme jus will change your mind about the predictability of steak, or you might try one of several excellent fish dishes, an unusual polenta crusted skate wing with orange & snap pea with citrus brown butter vinaigrette, for example.

These imaginative variations on classics are perfectly cooked, beautifully presented – and taste divine; and, although each dish is individually garnished, seasonal side vegetables are also served, without a supplement.

Finish with one of pastry chef Pauline Reilly’s sinful creations (raspberry & dark chocolate tart with raspberry sorbet, perhaps) or an artisan Irish cheese platter with plum chutney & pain d’épice bread, but try to leave a little space for the gorgeous petits fours that come with coffee.

Backed up by an interesting wine list (but without tasting notes) and solicitous, knowedgeable service, Wade Murphy’s outstanding cooking makes for a special dining experience.

And you may immediately look forward to your next meal here, as an exceptionally good breakfast is served in the restaurant each morning too.

Seats 56 (private room, 15); children welcome (high chair, childrens menu, baby changing facilities); D daily 6.30-9.45pm; set D €65; L Sun only 12.30-3pm, set Sun L €35. House wine from €25; SC 12.5% on groups 8+. Bar food also served daily, 12.30-10pm. Closed 24-26 Dec. Amex, MasterCard, Visa, Laser.

Directions:

Just outside Cong, next to Ashford Castle