Michael and Maria Vaughan's hotel - purpose-built to high specifications, mainly with the comfort of golfers in mind - offers peace and relaxation within easy walking distance of the town centre. They see it as a 'designer country house hotel' and that is a fair description, especially given their own hospitality, which is a combination of genuine warmth and professional expertise.
Pleasing contemporary design combines with quality materials and a great sense of space in large, clean-lined bedrooms and public areas - including a clubby bar with leather easy chairs and sofas which golfers, in particular, are sure to enjoy; the decor is low key and the ambience throughout is that of a comfortable gentleman's club.
Michael cooks breakfast for guests himself, and the timing for this is interesting (and could be taken up by others): "come down when you're up"!
A drying room is available for golfers' or walkers' wet clothing.
Vaughan Lodge caters for small weddings up to 70 people.
Rooms 22 (1 junior suite, 4 executive, 6 ground floor, 1 shower only, all no smoking); B&B €125 pps, ss €40. All day room service. Lift. Ample parking space. No Pets.
Restaurant:
Run as a stand-alone restaurant specialising in seafood, this is a large, spacious room and dark polished wood tables, crisp linen runners and elegant table settings set the tone for some fine cooking.
Head chef, James Coffey, is almost a local - from Limerick, and with experience in Dromoland Castle and The Lodge at Doonbeg - and, as is the custom here, his menus are refreshingly to the point and written in clear, accurate English. Fresh local seafood accounts for over half of the à la carte menu in summer, with the selection offered typically including line-caught mackerel as well as seabass, hake, monkfish, mussels, scallops and organic salmon.
Interesting artisan foods from area also feature strongly, some of them from named producers - St Tola goats cheese, for example, and excellent Burren lamb and beef - and valued suppliers are listed on the menu.
Ingredients are used in a creative modern style, in dishes such as warm herb-crusted St Tola goats cheese with candied walnut, beetroot and organic leaf salad; seared scallops
baby summer vegetables, carrot and Sauternes dressing; and a delicious roast loin of Burren lamb with confit shoulder ratatouille, aubergine and herb jus. Beautiful summer desserts might include a lovely pistachio and polenta cake, with marinated strawberries and rhubarb ice cream.
The dinner menu offers less choice (and a lower proportion of seafood), but it is very good value and presented in a series of beautifully cooked dishes including lovely desserts, and a well chosen local cheese selection.
The standard of cooking is highly professional and presentation is immaculate - the aim is to offer a balance between fine dining and popular local choices and this is achieved very well, ensuring a good mix of residents and local diners.
The wide-ranging wine list (grouped by price) includes a strong house selection (8 wines), useful tasting notes and a good choice of half bottles.
Top quality food, backed up by excellent hospitality and service, has made this is one of the most highly regarded restaurants in the area - and consistently maintained standards ensure that it stays that way.
: Seats 60. D daily Tue-Sun 6.30-9.30; set D €45. House wine €23. SC 10% on groups 8+. Closed Mon, Nov - Mar. Amex, Diners, MasterCard, Visa, Laser.
