Beautifully situated overlooking Lough Corrib and set in 180 acres of woodlands and gardens, the Hodgson family’s gracious early Victorian manor house was built in 1846 as a wedding present for the present owner, Henry Hodgson’s, great, great, great grandfather. Guests have been welcomed here since 1890 (almost certainly making Currarevagh Ireland’s oldest guesthouse, certainly the longest in continuous family membership) and in the stewardship of Henry's parents, Harry and June, it became a founder member of the celebrated Irish Country Houses and Restaurants Association (‘Ireland’s Blue Book’).
Back then fishing was the main attraction for the many guests who relished Currarevagh for its 'tranquillity, trout and tea in the drawing room'. Times have changed and, while fishing is still a draw - especially in May, for the brown trout - guests are now more likely to be packed off in a clinker boat with a picnic and rugs for the day, to explore the islands and the peace of Corrib. The emphasis now is really on the 'escape' - and the food, which has been a key reason to return since Henry's wife Lucy joined the family, because she is a professional cook (Prue Leith trained and with her own catering company, Tindal O’Grady) so the food is distinctly modern now.
Lucy works with a network of really good local suppliers, including Elizabeth Folgen in the excellent in Sullivans Grocers in Oughterard, which is one of the area's leading lights in ethical sourcing, and her kitchen is full of good things like preserves, pickles and fermentations. Her daily, seasonally-led dinner menus maintain the Currarevagh motto ‘keep it simple, unfussy and ultimately delicious’ – and there is always a frisson of anticipation as guests sit down to dinner. There's a surprisingly extensive and fairly priced wine list to accompany too, and - while the atmosphere is still more like a private house party than an hotel - non residents are welcome (by reservation).
Breakfast is equally memorable – freshly squeezed juice, locally made sausages, pudding and bacon, home baked soda bread and home made preserves.
And, best of all perhaps, is that some things don't change at Currarevagh: hospitality runs deep here, which makes for a truly delightful experience for guests at this lovely west of Ireland hideaway.
