Set in the grounds of Ashford Castle, with which it has been in common ownership since 2014,The Lodge enjoys one of the most beautiful locations in Ireland, with views down Lough Corrib and, adding interest in the foreground, Lisloughrey Quay with small boats in the harbour and its old stone buildings set against wooded hills.
The heart of the hotel is a fine period house which was once home to the General Manager of Ashford Castle. Behind it, new accommodation has been added discreetly, built around an attractive landscaped courtyard; to the side, a bright and airy function room is well-designed with direct access to a bar and other public areas, and also to the lawn at the front of the house, making a wonderful setting for weddings and other special occasions.
While also especially renowned imaginative seasonal cuisine (see Wilde's, below) The Lodge at Ashford Castle has become a favourite destination for people travelling with pets. VIPs (Very Important Pets) are made very welcome in garden rooms with easy access to walking in the grounds; a dog bed, towel, bowls and a hand made bone treat are all provided at a cost of €10 per dog per night (max 2 per room), plus a refundable damage deposit. Unusually, cats are also welcome and there are special pet menus available for both dogs and cats.
A modern approach was taken throughout the interior at the time of its initial redevelopment. However, since it came into the ownership of Beatrice and Stanley Tollman and enjoys close integration with sister property Ashford Castle, refurbishment has been undertaken which, while retaining a youthful tone, has restored the elegance of this beautiful old house.
The most romantic accommodation is in the old house, where two suites with views down Lough Corrib each have a free-standing bath in the room, one of them copper. However most rooms are in the new development and include 24 large suites; all have wall-mounted flat screen TV and various extras and, more importantly, the benefit of big, very comfortable beds and tip-top quality pillows and bedding.
The fashion-led bathrooms were not so easily changed, but they are a good size; standard rooms have only a power shower with rain dance shower head, but the more spacious suites have better bathrooms including full bath, and it is worth paying a premium if necessary.
Good food has always been central to the Lodge experience and, in addition to fine dining in Wilde's (see below), informal fare is offered in the bar every day. An excellent breakfast is also served in Wilde's - allow time to enjoy this feast as it makes a great start to the day and provides a wonderful introduction to some of the best local producers and suppliers.
Business facilities include the first floor meeting room (30) and private dining room (30) which, together, can provide private dining for 70.
Wilde's at the Lodge:
Named after local legend Sir William Wilde (father of Oscar) this smartly appointed award-winning restaurant is in four rooms on the first floor, with lovely views of the lough and quay. As the evening draws in, warm lighting creates an atmospheric setting for what promises to be an unusually interesting meal.
Talented and inventive, Head Chef Jonathan Keane grew up in Connemara and a love of the great West of Ireland foods clearly informs his cooking.
Menus inspired by the availability of local produce change with the seasons, adding an extra dimension to the dining experience as - through each dish and his suppliers list - Jonathan introduces guests to his chosen ingredients from land and sea, and the people who produce or supply them.
While accomplished, the style is refreshingly simple with no unnecessary cheffy flourishes: the message is in the ingredients.
Killary Fjord Shellfish provide mussels from Ireland's only fjord, while other fish and seafood comes mainly from Gannet Fishmongers in Galway.
Other favourite ingredients include local meats - the wonderful Andarl Farm pork products, beef and lamb from Castlemine Farm - and Thornhill duck from Co Cavan. Also the famous Ballyhoura mushrooms, which are as decorative as they are delicious - and often used to enhance the special dishes made with such care and creativity for vegetarians.
Diners generally expect desserts to be decadent, and there's a fair share of chocolate and other calorie-laden indulgences to be enjoyed (chcolate mousse with Guinness ice cream, perhaps...), but also seasonal fruits that will be appreciated by those who like a more refreshing finale to their meal - and, of course, some Irish farmhouse cheeses too.
Backed up by an interesting wine list and solicitous, knowledgeable service, this should be a very special dining experience - and you can be sure of an unforgettable and highly entertaining cocktail experience too.
* The menu at The Quay Bar and Brasserie offers an inviting range of dishes from Seafood Chowder with seed loaf or Andarl Farm ham hock terrine with toast & pickles, to traditional fish & chips, all based on carefully sourced and sometimes name checked ingredients - a great way to showcase the superb produce of the region, and with plenty of vegetarian options. Finish off, perhaps, with a Trio of Mrs Tollman's Desserts for Two.
