Famous for its mild Gulf Stream climate and lush growth Glengariff has been a popular tourist destination since Victorian times.
The rather grand looking Eccles Hotel overlooks the harbour and is most obviously associated with that era, although it actually dates as far back as 1745.
Under the ownership of Ray Byrne and Eoin Doyle (of Wineport Lodge, Co Westmeath and BrookLodge Hotel, Co Wicklow) since 2016, it is a work in progress and - while the accommodation may not be as luxurious as expected in a hotel of this style and vintage - a programme of upgrades and renovations is well under way, and many original features are being revealed and restored. Rooms include quite an impressive junior suite, some spacious family rooms and wheelchair accessible rooms, and it makes a comfortable base from which to explore this beautiful area.
The Spa at Eccles is a natural wellness environment, offering 'a mind and body rejuvenation experience' based on the superb VOYA organic Irish seaweed-based therapies. There are three treatment rooms, a deluxe double treatment suite overlooking Bantry Bay - and a thermal area and spa terrace which are complimentary for guests' use. Yoga and complimentary bicycles are also available, along with local walking routes to explore and a wide rfange of outdoor activities, from sea kayaking and seal watching to golfing or nature walks.
During the high season, dinner is available in the Garinish Restaurant, a splendid room with views across Bantry Bay, where breakfast is also served. A beautifully decorated table offers a handsome buffet selection - breads and pastries, cereals and juices and so on - in addition to a good choice of hot dishes, including the Organic porridge with honey, the Traditional Irish (featuring the excellent Rosscarberry bacon), Waffles wih syrup, Organic smoked salmon and scrambled eggs, and a particularly delicious Eggs Benedict.
The 2018 arrival of chef Eddie Attwell and his team - a Great British Menu star who was formerly cooking up a storm further north - caused a frisson of excitement in the food world. Eddie is a keenly seasonal chef, well known for his love of home grown, local and foraged foods and that sense of immediacy informs all of his menus so - together with several other outstanding restaurants in West Cork - the good food served here makes this area one of the country's culinary hotspots.
As is his habit, one of Eddie's first jobs after joining the team at Eccles was to install a polytunnel to grow his own fresh seasonal crops, and he also seeks out local suppliers who deliver the best of West Cork produce daily. His carefully prepared meals are served with a smile, both in the restaurant and The Harbour Bar, which is the heart of the hotel.
Meals are served in The Harbour Bar from 12 noon and the excellent food here includes a deservedly popular Sunday lunch. Some lovely starters include a Blue Cheese (Young Buck) and Beetroot Salad, a Mixed Fish Salad, and also delicious sharing platters of cheese and meats (mainly from the Ferguson family's famous Gubbeen Farm, near Schull). For mains, confit duck leg, rump of lamb and various fish dishes are all impressive - as, of course, are the ever-popular steaks. And the menu will repay careful attention too, as the accompaniments are always worth noting.
And if you are in the area in the afternoon it's the perfect place for Afternoon Tea. The classic treat includes a fine selection of dainty sandwiches, savoury and sweet, and you’ll note local suppliers such as Gubbeen, Kenmare Smoked Salmon and Ardsallagh Goats on the list. A glass of Prosecco is offered as an extra (€5) too, although you might prefer the local Beara Gin.
It's an interesting place to stop for a bite to eat in the bar, or at a sunny outdoor table overlooking the bay - and there's always a welcoming fire burning in the large reception area, which gives it particular appeal off season and in inclement weather.
