Opened in spring 2025, comfortably ahead of the 153rd Open (Royal Portrush GC,13th-20th July 2025), the Causeway Coast's much-anticipated and very elegant 5-Star resort is beautifully landscaped with a superb view of the sea and Skerry Islands. First impressions are of exclusivity (the gates are closed, with access by buzzer), and there's a concierge waiting to usher guests in - with an umbrella if needed - but once inside the tone softens. The subtle reception area, with its flowers on display and lovely scent, creates a welcoming country manor house feel and staff are warm and friendly throughout.
Public areas are predictably sumptuous and accommodation is spacious and elegant, with understated luxury the keynote. The New England meets Scotland style is sure to please and the long list of details supplied in guest rooms as standard includes Satellite TV with Chromecast functionality, fine Egyptian cotton bed linen, bathrobe and slippers, underfloor heating in the bathroom, deluxe toiletries Nespresso Coffee machines, and a mini larder with complimentary local snacks and beverages...
Nearby, in a wooded area a short walk from the main building, The Spa - which opened before the hotel - offers ocean views, four treatment rooms and a range of day retreats combining 'deeply healing treatments with delicious culinary experiences'.
Bailiú
Although very much a special occasion place, non-resident guests are welcome to dine by reservation. Offering a mixture of banquette seating and free standing tables, the room has a Scottish feel with green and warm sand-toned décor complemented by chairs upholstered in an understated beige tartan fabric and smart art nouveau style lighting. Executive Chef Stephen Holland is a Tyrone native who started out with Rick Stein and has since cooked in many leading kitchens and for famous people, including Queen Elizabeth II, and Bailiú (Irish / Scots 'Gathering') provides a fine setting for him to showcase the foods of the region. The food is exactly as you’d hope for at a 5-star hotel and golf resort. As well as including as much locally sourced food as possible on menus, luxurious specialities include a good selection of caviar, and there will be excellent game in season - a Cured game terrine with mushrooms, spiced carrot ketchup and brioche, perhaps; a text book perfect dish of duck, venison and pigeon, this classic is worth seeking out, as is main course venison from an estate in Tyrone. Luxurious seafood dishes such as Halibut with tartar sauce butter and crayfish sauce may also feature and the consistently excellent cooking is superbly balanced in flavour and texture.
Efficient, friendly and knowledgeable service is another highlight, provided by staff who are well versed on the menu and drinks. Carefully curated to cover a wide range of tastes, the wine list offers balanced choices from the main wine regions, a trio of alcohol free options, and plenty of treats for deep pockets and special celebrations. Bearing in mind that this is a special occasion restaurant it offers value, as the setting, the food and the service all deliver a memorable experience.
