Formerly the official palace for the Bishops of Down, Hastings Hotels’ flagship property in Holywood is the region's premier hotel and a fine example of 19th-century Scottish Baronial architecture, with plasterwork ceilings, stained glass windows ... more...
Established in 2010 - a long time ago in the restaurant industry, as empires are built and dissolve, fads come and go - this modern chef-owned bistro in historic Camden Market has stood the test of time.
Known for reliable cooking and good value ... more...
At Mount Anglesby in the foothills of the Knockmealdown mountains, Dick and Anne Keating use the milk of a neighbouring farmer’s single herd to make the raw cows’ milk cheddar style cheese Bay Lough.
It is made with vegetarian rennet and a ... more...
Although not actually in the airport complex, this purpose-built 4 star hotel is very close to it, and convenient to the M1 and M50 motorways. Just 200 metres from the entrance to the airport (shuttle to the main door every 10 minutes), it's ideally su ... more...
There’s plenty of history surrounding this fifth generation Rosses Point landmark.
Overlooking Sligo Bay and its islands, Oyster and Coney, it has recently been renovated and extended but it has been in the Ewing family since it was built, by pr ... more...
This attractive family owned Dublin hotel is tucked away just off busy O'Connell Street, and is within easy reach of nearby train, DART and bus stations.
A bright and spacious foyer makes a good first impression, with white marble pillars, marble floo ... more...
It’s nearly twenty years since Joel d’Anjou opened this long single storey whitewashed building on a hill overlooking Galway Bay as a hostel and restaurant, and it is still the most talked about place on the Aran islands.
Despite the hoste ... more...
Opened by chef Stephen Higginson and his wife Cristina in 2006, the Square Bistro has been Lisburn’s most consistently popular restaurant for over a decade.
It’s a warm, friendly and atmospheric venue, with a loyal clientèle who kee ... more...
Pat O'Neill's dry cured bacon is widely sought after in the South-East and no wonder. This excellent product uses only Irish pork and is cured by hand for three weeks "using our unique family recipe with natural sea salt".
Nevertheless, the ... more...