The Lord Bagenal is beautifully situated on the River Barrow, with a fine harbour and marina right beside the inn and a pleasant riverside walk nearby.
Although now a large hotel rather than the pub that is fondly remembered by many regular patrons, proprietors James and Mary Kehoe have taken care to retain some of the best features of the old building - notably the old end bar, with its open fire and comfortably traditional air - while incorporating new ideas. (A novel - and highly practical one - is a supervised indoor playroom, which is in the bar but behind glass so that, in time-honoured fashion, offspring can be seen and not heard).
Bar meals include a popular lunchtime carvery/buffet which draws local diners, but it is the newer fine dining restaurant that will be of interest to visitors - and fortunately there is no need to travel far after dinner, as the bedrooms are just a few yards away.
A large marbled foyer with a raised seating area and a fine selection of James Keogh's art collection, features a circular stairway with toughened glass steps leading to accommodation.
All rooms are comfortably furnished in a modern hotel style with phones, TV and tea/coffee facilities, while the newer ones have extra features including flat screen TV and impressive bathrooms with roll tops baths - the spacious deluxe riverside rooms with views over the bridge and marina are especially desirable.
Golf & equestrian nearby; fishing boats for hire. Marina (30 berths).
Conferences/ banqueting (500/250). Garden, fishing, walking. Children welcome (under 3s free in parents' room, cot available free of charge, baby sitting arranged; playroom). No pets.
Rooms 39 (all en-suite, 5 suites, 2 family, 3 ground floor 2 for disabled). Lift, all day room service; B&B €55-65 pps, ss €45.* Special breaks offered.
Waterfront Restaurant:
The restaurant is in a bright, high-ceilinged room opening on to a large covered deck area overlooking the marina and river.
Set up smartly with generous well-spaced tables dressed classically in white linen, it has a partially open kitchen so diners can catch a glimpse of head chef George Keogh and his team at work - his style is contemporary, using well-sourced foods, which he combines in an interesting and flavoursome way.
Typical dishes from the repertoire might include a starter of breast of quail with wild mushroom risotto and salsify crisps, and a main course of confit belly of pork with apple, white asparagus and colcannon mash.
George's good cooking, together with the renowned Lord Bagenal wine list and a very pleasing setting, makes a combination to savour.
Seats 80. D Wed-Sat 6-9.30pm; á la carte. L Sun only, 12-4pm. House wine €18. Bar food 12-10pm daily. Closed 25 & 26 Dec. Amex, Diners, MasterCard, Visa, Laser.
