Tulfarris Hotel and Golf Resort has been transformed into a premier location for exploring Wicklow’s lesser-known western edge. Long known as a golf and wedding location, its acquisition by powerhouse hospitality duo Dr Stanley Quek and Peng Loh has benefitted from a transformational level of investment that has given Tulfarris the mother of all glow-ups. A restoration of the main hotel complex makes the most of views of mature woodlands and lakes that frame an aesthetically pleasing Patrick J. Merrigan designed championship golf course, with an interior décor that’s the right side of bougie. But it’s the restoration and rejuvenation of the 18th century Manor House that makes a stay at Tulfarris a truly memorable one.
General Manager, Darren Byrne, has been a steady guiding hand through several changes of ownership and is now working closely with Dr Stanley Quek and Peng Loh of Mayrange Hospitality Group (Castlemartyr, Sheen Falls, Ring of Kerry Golf Course, Terre and Library Street are all in the same portfolio of hospitality and tourism businesses). The hotel’s position in the community is seen especially in its staff, most of whom are local and whose warm hospitality conveys a sense of pride.
He remembers a time when the hotel was stripped of much of its original interior, including the bifurcated staircase which has been restored to its former glory and now greets guests like welcoming arms on arrival in the lobby. It leads to a mezzanine flooded with natural light and comfortably appointed with sofas, armchairs and low tables. A coffee machine is freely available to guests, and a generous scattering of books (a Quek signature replicated in every bedroom of the hotel and manor house) is an invitation to relax and unwind. It’s a popular spot for afternoon tea, or aperitifs as an alternative to pre dinner drinks in the Brasserie Bar.
The hotel has two restaurants. On the ground floor is The Brasserie, a relaxed and informal space with a fully stocked bar. The cocktails are particularly excellent with plenty of inspiration drawn from the wider Wicklow craft distilling scene, and an experienced mixologist who can whip you up anything you’d like, even if it’s not on the menu. The Brasserie has a lively, buzzy atmosphere which, given that Tulfarris is a bit of a distance from the nearest town, makes a welcome contrast to the otherwise quiet tranquillity of the resort. There are rooms on this level of the hotel too, so you might want to request a room in another area at peak season if a quiet night's sleep is a priority.
The main restaurant, Fairways, is on the mezzanine level of the hotel, with decor in teal and tan and a bank of floor to ceiling windows. At night, the view is restricted to the terrace below, but when returning for breakfast, the full breathtaking view is revealed. They say golf is a good walk spoiled, but a well-designed golf course that is sympathetic to its natural surroundings is something that can be appreciated and admired by everyone. Here, the various elements of a golf course play second fiddle to the mature woodland and lakes, all backdropped by the Wicklow Mountains. Whatever the weather chooses to do on a particular day means this view continually changes, from misty mornings to bright sunny days, snow capped mountains or the multi coloured hues of autumn.
Fairways is where Executive Head Chef James Devers gets to make his mark. Appointed to the role in October 2024, Devers is enjoying the Wicklow larder and there is a clear commitment to developing the menu around it, along with personal favourites such as Andarl Farm Pork. An avid forager, Devers is keen to incorporate as much of the wild tastes of Tulfarris to menus as possible, from his passion for wild mushrooms to wild Wicklow venison which arguably has become the unofficial emblem of County Wicklow.
Dinner is a four course menu with amuse bouche and mini soup courses included as free additions. Service is swift and personable, with a decent wine list which - like the food - is very reasonably priced for the quality. In season there's an emphasis on game - some, such as the quail, probably supplied by La Rousse, but others reflect Devers’ commitment to specific sourcing - Wild Wicklow venison, local beef from Quigley’s, and the less-local-to-Wicklow, but still fantastic, Andarl Farm Pork. Accompanying vegetables are selected for their seasonality. There’s an elegance to the plating of dishes that is contemporary but not overly fussy, and a real appreciation of flavour with perfect seasoning throughout.
And special praise for the pastry chef who clearly loves their craft, meaning the dining experience is very good indeed from start to finish (not always the case, alas). For example, the Tulfarris Glazed “Apple” Mousse (shaped like an apple) is a triumph (green apple mousse and spiced apple compote dipped in apple glaze, with an oat crumble and ginger crème anglaise); and the Irish Coffee Bean (shaped like a bean – bit of a theme here) of mascarpone and rum cream, coffee burst, whiskey ice-cream and a cocoa nib dentelle is fantastic, too.
Next morning's breakfast offering is generous, with a wide range of items for continental, plus a hot food menu. A nice touch – beside the toaster section are toast racks to ensure ones toast stays crisp (strange that this should be such a rarity) and local Ballymore Organics porridge oats is served with Olly’s Honey and provenance on the breakfast menu includes a full list of meat and fish suppliers. There's also a full vegan and vegetarian offering and allergen specific diets are catered for as well.
85 of the hotel’s 92 rooms are in the main hotel complex. Well appointed and refurbished in a contemporary style, they have comfortable beds and smart bathrooms with fluffy towels and Ritual toiletries,and robes, slippers, espresso machine and flat screen tv come as standard. The remaining seven rooms are in the 18th Century Manor House, a short walk from the main hotel. All on the first and second floor, they are much bigger than rooms in the main hotel and have been individually styled as suites in keeping with the age of the property with antique furniture dotted throughout, framed artworks and other objets d'art, and that trademark scattering of books. On the ground floor there's a series of communal rooms, including one large and one smaller drawing room, and another set up as an intimate board/meeting room. The Manor House is available to book on a room-by-room basis but also available as a fully rented private hire, ideal for an intimate gathering of friends and family for a get together or special occasion.
Outside, the 200-acre estate is being made as accessible as possible and the hotel is developing a trail through the woodland. With special appeal to non-golfing guests, this is part of a drive to welcome new guests who aren’t specifically there for the golf, and would like to engage with the surrounding landscape. The trail head meanders through some of the lovely woodland, ending at the bank of Poulafouka Lake (reservoir) - and, across the lake, is the wonderful Russborough House, a must-visit destination on any stay in the area.
All round Tulfarris, as you find it today, is a triumph of wise investment, painstaking refurbishment and good management - and, with its local food policy, excellent staff providing a very friendly welcome and the value offered in every area, it's earnings its place as a prime destination in the region.
