Wineport Lodge

Ray Byrne and Jane English’s lovely lakeside lodge styles itself ‘Ireland’s first wine hotel’ and, although it is not an hotel but a four star guesthouse, the accommodation - which now offers thirty four beautiful suites and rooms (all with private balconies) and a Spa with treatment rooms, a heated outdoor infinity pool, seaweed baths, and hot tubs overlooking the lake - is nothing less than stunning. A covered lakeside boardwalk leads to the front door: you enter your guest key card and step into a different world.

Spacious suites and guest rooms, all have private balconies overlooking the lake and superbly comfortable beds with goose down duvets and extra large pillows face the view, and seriously luxurious bathrooms have separate double-ended bath and walk-in shower.

Wineport has a huge amount to offer discerning guests and has become a hot choice for business and corporate events as well as weddings and romantic getaways. Luxurious, romantic, beautiful, businesslike, this is a place of many moods: Wineport has everything.

*Ray and Jane were the Guide’s Hosts of the Year in 1999 and they have never missed a beat since - and Wineport has also received a number of our other awards including Hideaway of the Year.

Restaurant:

Wineport Lodge began life as a restaurant, and faithful fans continue to beat a path to the door at the slightest excuse, to be treated to a fine meal, served with warmth and professionalism in this lovely contemporary restaurant - and what a setting!

Regular guests find the combination of the view, the company and a good meal irresistible, and many return bearing additions to the now famous Wineport collections (nauticalia, cats)...

Head Chef Darren Walsh's menus follow the house philosophy of showcasing local ingredients and artisan suppliers in a fresh modern Irish cuisine. Well-balanced seasonal menus have an international tone but they are based on Quality Assured and local ingredients which may include meat from Liam McCormack, alongside Glasson mushrooms, Lissadell mussels and Duncannon smoked salmon, while  Beechlawn organic farm supplies vegetables.

The main dinner menu offers small plates such as panfried scallops with saffron mash, lardons and peas and Prosciutto pear and Wicklow blue cheese salad, while sharing plates may include Hereford prime dry-aged bone-in rib eye steak. Mains include roast rack of lamb with slow-cooked shoulder, free-range chicken and ‘catch of the day’.

Creative vegetarian dishes make tempting mainstream choices and the use of vegetables in garnishes and side dishes is also imaginative - and the children's menu offers the usual choices.

While desserts may be tempting – praline pecan pie, for example, or lemon curd tart – the cheeseboard selection of Irish cheeses is a winner with Wicklow nettle and chive cheddar, Carrigaline Farmhouse cheese with truffle, St Tola goats cheese, Cooleeney camembert and Cashel Blue among the likely treats on offer.

An interesting wine list includes about a dozen by the glass and their ‘something different’ wine choices offers bottles from Romania, Slovenia, Crete and Sicily