Set in 170 acres of mature parklands on the outskirts of Kilkenny city, this mainly modern hotel has a 17th century house at its heart - and it has recently completed an impressive refurbishment programme that makes it a real five star destination.
Although now a large hotel with a state-of-the-art convention centre and a spa & leisure centre, it is an unusual property and has character. A huge marbled foyer joins the old house and the new extension, and public areas include the comfortable Tupper’s Bar and an adjacent conservatory, which open on to a sheltered terrace and interesting gardens at the back and offer a pleasant place to enjoy a drink with or without food service.
Accommodation includes three specially romantic 'manor house' rooms and a spacious penthouse suite, and several other grades of rooms are offered (including family rooms), all well appointed in a modern classic style and soothingly decorated in muted tones with bright accent pieces - all round, a very pleasant place to stay.
Good food is an important part of the mix here, with several complementary options offered - all under the direction of Exectutive Head Chef Kenneth Murphy who joined the team from the Fota Island Resort near Cork in late 2018.
Both breakfast and dinner are served in the large first floor Yew Restaurant. Overlooking the gardens and with picture windows running the length of the room, this well appointed large room is the hotel's main dining venue and is set up comfortably with generous tables and chairs, crisp white linen and fresh flowers. The old Wine Cellar is open to diners to browse or have an aperitif, although you have to go through the restaurant and downstairs again to access it, so it is used mainly for functions and groups and most people opt for a drink in Tupper’s or the first floor bar.
Both table d'hote and à la carte menus offer a great choice of creative dishes, with local and national suppliers name checked throughout. The style is appealingly modern, with more-ish dishes like Cured Goatsbridge Trout (from Thomastown) and Saddle of Ballinwillin Venison (from North Cork) expertly handled and presented appealingly on dark plates, with complimentary garnishes used to great effect - and side dishes, such al dente purple sprouting broccoli with Cashel Blue cheese, are equally delicious.
Desserts with a wow factor, such as a gorgeous Deconstructed passion fruit meringue pie, make for memorable endings too - and the good food is backed up by a substantial drinks list (including concise and very useful wine tasting notes, cocktails and a gin menu) and excellent service from well trained staff.
In addition to the Yew, the hotel’s casual evening restaurant, The Grill and Bar, is on the mezzanine level above the foyer - and, with an open kitchen, an Oyster Bar and a lobster tank as well as specialities like Tomahawk Steak from the Charcoal Grill, it offers a very different experience.
Afternoon tea is another speciality - served daily in The Atrium, overlooking the gardens, it's a reminder of a more leisurely age and booking is recommended.
With such an emphasis on good food, it is perhaps just as well that another key reason for staying at the Lyrath is the range of activities offered - and not just the spa and leisure centre, impressive as they may be, but also a range of outdoor actvities including falconry, archery and signposted walks (2.5km and 5km) on the estate.
