In Drogheda town centre, just a hundred yards or so up from the landmark St Laurence’s Gate, the McGowan family’s small hotel is a handsome Victorian double-fronted redbrick building and, with its broad stone steps leading up to the front door, bustling friendly staff and a sense of individuality, it creates a good impression from the outset.
The site isn’t huge, but well-tended gardens and a gravelled carpark open up off the street to create a sense of space, and - although Patricia McGowan says (with justification) that they see it more as a restaurant with rooms - there’s a pleasant country house feeling about it, with fires (albeit gas), wood panelling and gilt framed pictures.
The whole of the ground floor - and a lovely front terrace - is dedicated to the business of eating and drinking in comfort, with a large formally appointed restaurant taking up one end and, at the other, a bar with a nice old-fashioned atmosphere and several adjoining rooms where daytime food and evening meals are served.
It’s a listed building and, while that brings the charm of historical details such as stained glass windows, it has restricted the modernisation of bedrooms, which are necessarily compact and just three rooms have space for a full bath.
All rooms are exceptionally well planned, however, and with great attention to detail; while there is only enough space for a neat en-suite shower in most rooms, such careful thought has gone into creating the best use of space that they work better than many much larger rooms. Similarly, Patricia's attractively simple, uncluttered schemes put comfort and practicality before fancy décor and you’ll find everything you need here, including tea & coffee making, hairdryer and internet access.
Breakfast is served in the Restaurant and is a relatively simple affair given that this is a dining destination.
Although popular for weddings, this is also an in-the-know choice for midweek business guests and it makes a good base for anyone exploring this fascinating area.
Restaurant
Ceiling frescoes and murals depicting the Battle of the Boyne set the tone of this large oak-panelled room, which is set up smartly with appealingly presented tables and gleaming glasses.
A consistently high standard makes this a busy dining destination - prices are realistically moderate, but there are no short cuts in quality.
Head Chef David Kelly leads a strong kitchen team and his carefully cooked and interestingly presented food gets well deserved praise for its focus on flavour. And, true to the ethos of this well-run hotel, watchful staff always do their best to provide efficient service even when under pressure.
An informative wine list reflects the hotel’s popularity as a wedding venue (more bubbles than half bottles) and, although representing the major areas, leans towards the old world, especially France.
Gourmet evenings are a regular feature.
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