|Ice House Bedroom|
My spacious bedroom was located in the newer part of the hotel with stunning views of the River Moy through the floor-to-ceiling windows from where I could see cormorants performing rather fascinating wing-stretching exercises in the distance. The large king-sized bed was covered with a wonderful goose-down duvet, firm pillows and a beautiful blanket made at the local Foxford Woollen Mills. The luxury feel followed through to the bathroom with its almost industrial-looking polished stone sinks, large shower and freestanding bath tub. Toiletries are by Voya Seaweed Products – an Irish company - and as I was to find out the following morning are also used in the Ice House’s award winning spa.
|View from the Ice House|
I had arranged to meet an old friend for a late dinner in the hotel’s Pier Restaurant. Part of the restaurant is in the original ice-storage room and leads out to a newly constructed glass extension where breakfast is served each morning. The restaurant has a lovely spacious feel and like the rest of the hotel has been decorated in a smart, elegant style with whitewashed walls and colourful artworks.
|Crispy Ham Hock|
My starter of Crispy Ham Hock with Leek & Savoy Cabbage looked absolutely beautiful on the plate and tasted heavenly. Soft and slightly salty meat was combined into a disc before being bread-crumbed and pan-fried until golden. It was served with a rich creamy sauce that included broad beans and pancetta lardons. My companion’s starter of Pan-Fried Kidneys was excellent with a lovely sticky sauce that was well-seasoned and full of piquant mustard. Many people avoid offal but this dish was a perfect example of how delicious it can be when cooked well.
|Pan Seared Rump of Lamb|
The wine list is impressive and contains an interesting selection of wines at a range of different price points. There are also a number of decent wines available by the glass. We decided to go for something a little unusual and ordered a bottle of a 2009 Hochar Carignan Cabernet Sauvignon from the Bekaa Valley, Lebanon. This wine which is made from a blend of cabernet sauvignon and carignan grapes is full of concentrated fruit flavours that stood up particularly well to my lamb dish.
I awoke the next morning after a deep sleep in my exceedingly comfortable bed and made my way down to a leisurely breakfast in the glass atrium located off the main restaurant. I chose pastries and fruit from the well-stocked continental breakfast selection which also included yoghurts, cereal, cheese, breads and juices and then ordered Eggs Benedict from the cooked breakfast. The eggs benedict were cooked perfectly and set me up for the day ahead. Tea and toast finished my morning feast.
The Ice House Hotel & Spa
|View from my Bedroom|