Mount Falcon will be fondly remembered by many for its lovable eccentricity under the previous owner, Connie Aldridge (whose late husband Major Robert Aldridge, a keen archaeologist, helped discover the Céidhe Fields) and it is now owned by the locally based Maloney brothers, who fell in love with it when visiting in 2002 and bought the estate when she retired.
They have since been working on a multi-million euro building and refurbishment plan that included extending the original house and erecting a selection of luxurious courtyard houses and woodland lodges.
Mount Falcon is now a 32 bedroom luxury hotel and it is a welcoming place, first seen in a series of ground floor drawing rooms and lounges with comfy sofas, open fires and coffee tables scattered with books and magazines about fishing, hunting and country life in general.
Accommodation includes six deluxe rooms on the upper floors of the original house (including two suites, the Wallpool and Connor’s Gap, which are named after famous pools on the Mount Falcon Fishery); they have been restored with pitch-pine shutters and floors, original cornices and marble fireplaces whilst integrating all the modern comforts.
The other rooms are new and spacious, with custom-designed furniture, television and radio, direct dial phone, personal safe and hairdryer as standard.
The estate enjoys more than 2 miles of double bank salmon fishing on the River Moy, and the 100 acres of grounds have been redeveloped and landscaped to incorporate lakeside and woodland walks. Other local activities include championship golf, at nearby Enniscrone Golf Club, and horse riding - and there are many beaches nearby.
Conferences/Banqueting (250/220), broadband wi/fi, video conferencing. Spa, leisure centre with indoor 'pool, steam room, sauna, jacuzzi and gym.
Rooms 32 (2 suites, 4 junior suites, 2 for disabled); B&B €110pps, ss €85. Children welcome (under 2s free in parents' room, cots available free of charge, baby sitting arranged); Lift; 24 hr room service. Self catering also available. Helipad.
Restaurant:
Orders are taken over an aperitif in the Bolthole Bar, before you go through to the classically appointed restaurant, in the original kitchen and storeroom and pantry of the main house; well-spaced tables set up with pristine white line and comfortable chairs create a sense of anticipation for a good dining experience to follow - and, with highly regarded executive head chef Philippe Farineau in the kitchen, you should have a treat in store.
His motto of “Irish Produce, French Heart” is used to good effect, in frequently changed menus based mainly on locally sourced produce: there is a strong emphasis on seafood – Clare Island salmon, Clew Bay scallops and crab, beef and lamb from Tolans and Heffernans respectively, both butchers in Ballina.
A typical Table d’Hote dinner (€64) offering half a dozen choices on each course might include a Clew Bay crab plate or warm Co Clare goat cheese among the starters, followed perhaps by local black sole, plain grilled, with lemon & almond butter or Mayo rack of lamb, and desserts like warm dark chocolate fondant with amaretto icecream – and round this off with petit fours and chocolates with your tea or coffee.
All the little treats of fine dining are offered including a complimentary pre-starter (a little parfait of smoked mackerel, perhaps) as luxurious packaging for a memorable meal that could include local lobster ‘Thermidor’, and Irish venison.
Service is professional and friendly, and a well chosen and informative wine list includes four house wines (€28) and eight half bottles.
Seats 72 (private room 10; outdoors, 20)). L&D daily 12.30-2.30 (to 2 Sun) & 6.30-9.30pm (Sun 7-9pm). Set Sun L €32; set D €49. Bar menu also available daily, 12.30-7pm. House wine €28. Hotel closed 24/25 Dec, Jan. Amex, Diners, MasterCard, Visa, Laser.
