The Old Inn

The pretty village setting of this famous and hospitable 16th century inn - the oldest in continuous use in all Ireland - belies its convenient location close to Belfast and the City Airport, and also the Ulster Folk & Transport Museum and the Royal Belfast Golf Club which are both nearby.

Oak beams, antiques and gas lighting emphasise the natural character of the building, an attractive venue for business people and private guests alike. A welcoming fire and friendly staff in the cosy reception area set the tone for the whole hotel, which is full of charm, very comfortable - and always smartly presented.

Bedrooms are individually decorated and, due to the age of the building, vary in size and style - most have antiques, some have romantic four-posters and a few have private sitting rooms; 12 new junior suites are soon to be added.

There are several dining options in the hotel: ‘1614’ (see below) is the fine dining restaurant, informal evening meals are served in the Churn Bistro, and food is also served in the Parlour Bar during afternoon and early evening.

Conference/banqueting (120/125); broadband wi/fi, business centre, secretarial services. Lift. Ample parking. Garden, walking. Golf, fishing (sea angling, coarse) & equestrian all nearby. Children welcome (cot available, £10, baby sitting arranged). No Dogs.

Rooms 31 (7 junior suites, 18 executive, 6 family, 8 ground floor, 1 disabled, all no smoking). Limited room service. B&B from £50-60 pps. *Short breaks offered. Open all year except 25 Dec.

'1614' Restaurant:

The Old Inn is one of the busiest establishments in North Down, and a stalwart in the area – with assured cooking from Neill Graham in Restaurant 1614 undoubtedly contributing to its popularity. After an aperitif in the bar or the large and comfortable residents’ lounge, a meal in this characterful old-world dining room should be very enjoyable.

Menus offer plenty of choice and might typically include dishes like chicken liver parfait or a tian of local smoked salmon to start, followed perhaps by a speciality main course of panfried seabass with spring vegetables and lobster & chive velouté or an unusual and attractively presented dish of local Finnebrogue venison, served pink, with savoy cabbage, bacon & morel cream.

A nice dessert menu offers more refreshing fruit-based dishes than is usual, and coffee is served in the lounge.

An informative wine list is organised by country and includes a well-selected page of house wines and half a dozen half bottles.