Culinary Escape: Maryborough Hotel & Spa, Douglas, County Cork

There is something for everyone at the Maryborough Hotel & Spa located in Douglas, County Cork as I was to find out on my recent visit there. The hotel oozes elegance and is the perfect place to check in to if you are in search of some much-needed rest and relaxation but it is also close enough to Cork City if you fancy a spot of retail therapy or some sight-seeing. A chance to unwind in comfortable surroundings was my main aim and I was looking forward to casting aside some of the stresses and strains of everyday life during my short break away.

Maryborough entrance

The hotel comprises two buildings; Maryborough House, a 300 year old listed Georgian building and an interconnecting modern wing where many of the guest rooms and the hotel’s award winning spa are located. Maryborough was first opened as a hotel in 1998 and is considered one of the best in Ireland. It was awarded AA Hotel of the Year for 2015 and under the care and attention of owners Dan and Jo O’Sullivan it continues to go from strength-to-strength.

Maryborough Hotel is set in well-matured grounds with large trees and shrubbery surrounding the beautifully manicured and well-kept lawns. If I hadn’t known otherwise, I would have thought that I was in the middle of the countryside and not the heart of suburbia a short distance from the centre of Ireland’s second city.

Maryborough grounds

After checking in, I was shown to my second floor executive room in the newer part of the hotel. The room was spacious and contained a large comfortable looking bed. The well-sized bathroom was kitted out with every mod con and I was looking forward to having a soothing soak in the bath later in the evening. I was also thrilled to discover that the room had its own private balcony looking out onto the back of the historic manor house. I had a couple of hours to spare before dinner so decided to sit out, sipping on a glass of the complimentary wine that had been left in my room along with some macarons and homemade shortbread biscuits which I nibbled on.

The hotel’s Bellini Restaurant has been awarded 2 AA Rosettes and is renowned for the quality of food on offer. The restaurant is surprisingly large but due to some clever architectural planning and Art Deco inspired interiors it has a lovely sophisticated and intimate feel. It struck me that this would be the perfect place for a romantic meal.

Bread Selection

Joining me for dinner was an old school friend who lives nearby and we each ordered an Alternative Bellini (€12) made with gin, peach and raspberry purées, lime and sugar syrup from the cocktails listed and chatted together, catching up on all the news. We then turned our attention to the menu and decided on what to eat. The menu has been carefully designed to showcase seasonal ingredients from local suppliers who include Macroom Buffalo Cheese, Goatsbridge, Bluebell Falls and the English Market. We had little difficulty choosing from the array of tasty dishes on offer.

A Bread Selection was first to arrive and included white sourdough, a traditional soda bread and a particularly delicious tomato and fennel seed bread. These were served with a vibrantly coloured homemade pesto and Irish butter topped with nigella seeds - an unusual and rather addictive addition that I really liked.

Scallops

My starter of Pan Seared Fresh Atlantic Scallops, Watercress and Spring Onion, Potato Rosti, Black Garlic Aioli (€12.50) was a beautiful looking dish with three plump scallops which had been pan-seared to perfection with a caramelised exterior giving way to tenderness inside. Paired with a watercress and spring onion purée , crispy potato rosti and a punchy black garlic aioli, this dish was a delight to eat. My guest’s Boneless Roast Baby Quail, Soft Herb Mousseline, Caramelised Peaches, Micro Basil (€11.00) was another excellent dish and one that it would have been so easy to get wrong. The main body of the quail was stuffed with a well-flavoured, velvety smooth mousse and served alongside the bird’s confited legs. The accompanying caramelised peaches cut through the overall richness of the dish.

Quail

Next up were our main courses. My Pan Seared Sea Bass Fillets, Broccoli and Yuzu Purée, Steamed Prawn Dumplings, Prawn Bisque (€26.50) was a fabulous dish full of interesting flavour combinations where east met west in a way that made sense on the plate. Two sizeable pieces of expertly cooked sea bass were served alongside a single ravioli stuffed with finely chopped prawn meat and a enticingly fragrant broccoli and yuzu purée. Yuzu is a small Japanese citrus fruit that tastes like a cross between clementine and grapefruit. It was inventively paired here with the broccoli to create a silky smooth accompaniment to the fish. I loved it.



Sea Bass

My guest’s Skeaghanore West Cork Duck Breast, Rhubarb Purée, Carrot Textures, Walnut Granola, Braised Beluga Lentils, Five Spice, Balsamic Jus (€29.00) was an outstanding dish that looked absolutely beautiful. This was, for both of us, the dish of the evening. The duck had been cooked perfectly and literally melted in the mouth and was delicious with the braised lentils. Baby carrots sat on a little puddles of carrot purée whilst a slightly sharp rhubarb purée added some much needed acidity to the plate. Everything was brought together by a scattering of walnut granola and a deeply rich sauce made with Chinese five spice and balsamic vinegar.

We ordered a side of Steamed Market Greens, Soy, Sesame & Mirin Glaze (€4) which echoed the oriental flavours that appeared on both our main course dishes.

We decided to share a dessert and were both delighted with the freshness and palate cleansing properties of the colourful looking Pineapple Carpaccio with Coconut Ice-Cream (€7) with its scattering of jewel like pomegranate seeds. This was a simple dish but the perfect finish to a very enjoyable meal.



Duck

The menu in Bellini’s Restaurant has been cleverly crafted and manages to strike a balance between old-favourites and contemporary dishes which use experimental flavours and ingredients. I was pleased to see that quite a few of the dishes on the menu are gluten-free and suitable for coeliacs.

The Maryborough has an impressive wine list with many available by the glass. From it we chose  a Chablis AC Domaine Charly Nicolle (€9.50 per glass) which was dry with an underlying steely minerality that went particularly well with my sea bass main.

After our meal we retired to the adjoining Bellini’s Bar for a night cap before saying our goodbyes. I headed back up to my room and after a long soak in the bath, feeling well-fed, happy and relaxed I climbed into my large bed and had one of the best night’s sleep that I have had in a long time.

Eggs Benedict

The following morning I made my way down to breakfast in the restaurant. In addition to an impressive buffet selection which included breads, cold meats, cereal, cheese and fruit there was also a cooked breakfast menu. Although seriously tempted by the Stacked Pancakes, I eventually decided on my all-time favourite breakfast dish - Eggs Benedict which unsurprisingly, given the wonderful quality of the food I had already eaten during my stay, was excellent. Washed down with loads of strong hot tea, I felt ready to face the day ahead.

The hotel also has a spa with a cool, contemporary feel which provides a haven of tranquillity for guests.  A number of spa treatments and are on offer and facilities include a rock sauna, vitality pool, heated lounges, lifestyle showers and an ice fountain. I didn't get the chance to visit Maryborough’s Spa on this visit but had previously tried out some of the treatments on offer and can confirm that it is well worth booking into.

Toast & Marmalade

I loved every moment of my short break at the Maryborough Hotel & Spa. Everything that you could possibly want is close at hand… and I felt no need to venture out, preferring instead to relax in the comfortable lounge areas and sample the wonderful food and facilities on offer. You really feel like you are a much cherished guest. Nothing is too much trouble and staff are incredibly friendly and helpful, keen to make sure that you enjoy the whole experience.

Maryborough Hotel & Spa

Maryborough Hill

Douglas

County Cork

Telephone: 0214365555

Website: www.maryborough.com

 

Maryborough Hotel & Spa

 

Culinary Escape: The Ice House Hotel & Spa, Ballina, County Mayo

So often in life it’s the little things that make a difference;- those little touches and attention to detail that turn something pleasant into a truly memorable experience. I was reminded of this during my recent visit to The Ice House Hotel & Spa where, from the moment that you first check in, you get the sense that you have arrived somewhere special and that your needs as a guest really do matter. As I say… it’s the little things that make a difference such as the genuine welcome that you receive and the plate of freshly baked sweet treats that are placed in your bedroom.

Ice House Bedroom

The Ice House is situated on the outskirts of the bustling County Mayo town of Ballina and sits perched on the banks of the River Moy which is famous for its salmon fishing. The older part of the hotel was originally the house where the ice was kept to preserve the large quantities of salmon which were exported to Scotland during the Victorian era. The old house has been seamlessly incorporated into the contemporary architecture but more importantly the building sits comfortably in the surrounding landscape and does not look out of place. The hotel, with 32 rooms including five suites, has a lovely intimate feel to it but at the same time it is decorated in an opulent style throughout and oozes luxury.

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

After settling into my room, I decided to wander down to the bar which is located on the ground floor adjacent to the restaurant. I was pleased to find that the bar is well-stocked with a broad range of beers, spirits and cocktails available. I ordered a Shortcross Gin & Tonic which, despite the fact that evening was setting in, I decided to enjoy on the balcony looking out onto the river. As I took my seat outside on a large comfortable couch in front of one of the beautiful thick black limestone tables my bartender arrived with a Foxford blanket to wrap myself in should I feel chilly… and again I thought… it’s the little things that make a difference.

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

Head Chef Anthony Holland has designed a succinct but appetising seasonal menu that also makes room for a number of daily specials. After feasting on some well-made breads including a brown soda and an onion-flavoured white bread we were treated to an unexpected amuse bouche consisting of vegetables, pea tendrils, goat’s cheese and air-dried lamb. This small plate of food was full of distinct flavours that awakened the taste-buds and was a wonderful start to our meal.

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

Both main courses were also superb. My Pan- Seared Rump of Lamb was accompanied by a silky-smooth butternut squash purée, root vegetables and a fantastic mini-shepherd’s pie. A cucumber and mint dressing cut through the overall richness. This was a dish that celebrated lamb in all its glory and I loved it. My guest’s Pan-Fried John Dory was a simple dish that accentuated the sweetness of the fish. It was served with steamed broccoli, pan-juices and a pepper sauce. To accompany our mains we ordered sides of Sautéed Mushrooms and Buttered Seasonal Vegetables.

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.

John Dory

We finished our meal with a couple of crowd-pleasing desserts that were very different but equally delicious. My Apple Tart Tatin with its crisp pastry base and caramelised fruit topping was everything that you would expect from this classic dessert whilst every element on my companion’s Chocolate Tasting Plate and in particular the chocolate pave were a chocolate lover’s dream.

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.

Hot Tub

The Ice House has won many awards for its Chill Spa including the Best Boutique Spa at the 2014 Tatler Spa Awards. The Chill Spa is an oasis of calm and in addition to an outdoor hot tub overlooking the River Moy, there is also a quirky barrel sauna and a futuristic-looking steam room. It offers a broad range of treatments using Voya Organic Seaweed Treatments. I had booked a Signature Massage under therapist Celine which takes approximately 60 minutes. Without a doubt this was one of the most relaxing experiences of my life and left me with a very zen demeanour for the rest of the week. I loved that way that the Chill Spa and its relaxation rooms have been designed so that they face out onto the river which gives you the sense that you are almost part of the landscape and added to my overall feeling of calm.

Barrel Sauna

I thoroughly enjoyed my short stay at the Ice House Hotel & Spa and would recommend it without hesitation to anyone seeking a break from the stresses and strains of everyday life. From the moment you arrive you feel cocooned from the outside world and I found myself floating around the hotel feeling more relaxed than I have felt for ages. Service is outstanding and staff are friendly and keen to make sure that every aspect of your stay is enjoyable. Everything about the Ice House has quality stamped on it and the attention to detail makes this a place that you will remember.

The Ice House Hotel & Spa
The Quay

Ballina

County Mayo

 

Telephone: 09623500

Website: www.icehousehotel.ie
 

View from my Bedroom

 

The Strand Inn, Dunmore East, County Waterford

It’s easy to see why Dunmore East in County Waterford is such a popular holiday destination. This charming fishing village sits comfortably nestled into the cliffs and offers up stunning panoramic views of the ocean where the world’s oldest working lighthouse at Hook Head can be seen in the distance. The surrounding coastline is made up of headlands, coves and sandy beaches begging to be explored. The village has a curiously French feel to it and there were many times during my brief visit that I was reminded of the attractive little coastal towns that can be found in Brittany.

 

Lawlor's Strand

Locals are friendly and welcoming but for me, the thing that is most attractive about Dunmore East is that it has eschewed the extreme tacky commercialism of so many other seaside towns and it feels beautifully unspoiled. What visitors can expect to find is a lively seaside town which offers plenty of outdoor activities and also has many fabulous places to eat, drink and stay in. As home to one of the five designated National Fishery Harbours, it is also a busy fishing port with the second highest figure for fish landing in the country after Killybegs in County Donegal.

 

At the centre of the village, pristine thatched cottages overlook Lawlor’s Strand where, despite the soft rain that was falling when I arrived, children played happily at the shoreline building sandcastles and splashing each other with sea-water. Although Dunmore East is located relatively close to Waterford City, you really get the sense that it is a place where you can cast aside the stresses of everyday life. We all need the chance to relax and unwind sometimes and I was really looking forward to doing exactly that during my stay at The Strand Inn which is known for its warm welcome, comfortable rooms and top-notch food.

 

The Strand Inn Bedroom

There has been a tavern on the site of The Strand Inn for close to 300 years, dating back to when the coves around Dunmore East were rife with smugglers. These days it is a charming family-run boutique hotel with 15 bedrooms, a bar and restaurant. Originally opened in 1965 by Michael Foyle and his wife Isabella, the hotel is now run by his grandson Clifden Foyle who oversaw the the hotel’s recent refurbishment.

 

Inside, I was greeted by the friendly staff and shown to my large, comfortable room on the top floor of the hotel. I Immediately loved the spacious but simply decorated room with its enormous bed, comfortable couch and the spectacular views of the sea which could be seen through its windows. Walls painted white along with the white bed-linen gave this unpretentious but tastefully decorated room a lovely airy feel whilst striped velvet cushions added a cheeky splash of colour and prevented the room from seeming too austere.

 

The Strand Inn Dining Room

After my long drive I was keen to stretch my legs so I quickly unpacked my case and headed downstairs for a pre-dinner stroll. Luckily the sun had decided to make an appearance and as I passed by on my way to the beach some guests were dining al fresco on the hotel’s terrace. At the beach, I kicked off my shoes and paddled at the water’s edge. The wonderful feeling of the sand between my toes transported me back in time and I became lost in my memories of fun-filled childhood visits to the seaside. Hunger eventually got the better of me, so I wandered back up to the hotel in time for my dinner reservation.

 

The restaurant at The Strand Inn has been cleverly designed with large expansive windows to showcase the wonderful sea views through its windows. The dining room is bright and spacious and feels stylish but not intimidating. The Foyles are avid art collectors and many of the paintings that they have acquired over the years hang on the walls of the restaurant and throughout the rest of the hotel.

 

Pan-Fried Lambs' Liver

Given The Strand Inn’s location, it is understandable that seafood features heavily on the dinner menu, but there are also plenty of options for meat-eaters and vegetarians. I was delighted to see lambs’ liver featured on the list of starters but also really wanted to try the crab claws starter from the daily ‘Specials Board’. After some agonising, I decided to order both!

 

As I waited for my starters to arrive I chatted to Clifden Foyle, nibbled on the very tasty homemade soda bread and sipped on a rather nice glass of Prosecco. Clifden is a charismatic host and you really feel that he wants each guest to enjoy their time at The Strand Inn. Throughout the evening, he stopped by the tables and talked to the diners many of whom he knew by name as they had stayed at the Strand Inn previously.

 

Crab Claws

People can be a little bit squeamish about offal but my Pan-Fried Lambs’ Liver, Caramelised Red Onion, Celeriac Purée (€9.50) was a deeply flavoured and exceptionally delicious plate of food where the liver was cooked to perfection and still nicely pink in the middle. The rich and sticky sauce with its peppery notes was the perfect accompaniment whilst the creamy celeriac mash managed to calm everything down on the palate. I loved every single mouthful.

 

My other starter - Pan-Fried Crab Claws in Garlic Butter (€14.50) was also fantastic. It was full of garlic and made with loads of butter which dribbled down my chin in a very satisfying way as I sucked the sweet crab-meat from the claws. Both dishes were very different but equally good and it was obvious to me that there was talent in the kitchen and that a lot of care and attention had gone into creating the dishes.

 

Baked Lobster

Although tempted by the Turbot in Breadcrumbs with Hollandaise Sauce I decided to go all out and order the Baked Whole Lobster with Lemon & Dill Butter (€32.00) for my main course. It is so easy to overcook lobster, but this was wonderfully tender and a delight to eat and had been prepared so that it was easy to pick out the meat. Sides of  steamed vegetables, baby potatoes and potato gratin were also lovely.

 

The dessert menu features many old-school classics including one of my favourites - Sticky Toffee Pudding. In the end however, I decided to go for the Strawberry Pavlova (€6.50) which was everything you would want it to be - light and airy with a slightly chewy centre, packed full of juicy strawberries and cream. Simple, but delicious. In many ways, the Pavlova reflected the rest of the food at The Strand Inn, which is simply prepared but primarily focused on flavour.

 

Strawberry Pavlova

The Strand Inn Restaurant has a small but nicely chosen wine-list with a good selection of wines available by the glass but I was happy with the Prosecco. After dinner, I decided to pop into the hotel’s bar for a drink. I was delighted to see that the recently launched Wexford Strawberry Gin from the local Blackwater Distillery was available so promptly ordered a Gin & Tonic which I enjoyed tremendously. The bar was packed full of patrons and holiday makers and is evidently one of the village’s popular venues. Traditional music sessions take place regularly and on warm evenings patrons can sit out and enjoy their drinks on the hotel’s seaside terrace.

 

After a deep and refreshing night’s sleep in my comfortable bed, I awoke to the sound of waves crashing against the cliffs. I had left my bedroom window slightly ajar and during the night the tide had come in. Still groggy and slightly disorientated I was confused by the sound of water so close by and for a moment or two thought that I was on a cruise ship. I quickly realised where I was and in a relaxed fashion got up out of bed, showered and made my way down to breakfast.

 

Eggs Benedict

Breakfast is served in the dining room and when the weather is favourable can also be served on the terrace. The breakfast menu is impressive with loads of tempting dishes on it.  A full breakfast buffet offers a wide selection of fruits, breads, platters of meat and cooked breakfasts include kedgeree, kippers, haddock and the traditional Irish Breakfast. After a bowl of cereal and some fruit, I decided to order Eggs Benedict. A pair of perfectly cooked poached eggs sat atop two toasted slices of the same wonderful soda bread that I had sampled at dinner the previous night along with slices of nicely salty bacon. The dish was completed  with a light and tangy hollandaise sauce. This was the perfect start to my day.

 

As I packed up my bags and got ready to leave, I can truly say that The Strand Inn is somewhere that I will definitely return to. I have stayed in many top hotels around Ireland and whilst they may be luxuriously decorated and situated on large country estates etc., they often feel soulless and as a guest it sometimes seems that you are on a hospitality conveyor-belt. This is not the case at The Strand Inn. You know that your needs as an individual really do matter. Many of the guests return year-after-year and having spent some time there, I can understand why.

 

The Strand Inn

Dunmore East

County Waterford

 

Telephone: 051383174

Website: www.thestrandinn.com

E-mail: the strandinn@mail.com

 

This article first appeared in TheTaste.ie

 

The Strand Inn Balcony