Coopershill

Simon O'Hara is the seventh generation of his family to live at this large estate with its extensive woodland (with wild deer) and sizeable farm. It has long been liked by readers for the 'old-fashioned hospitality' and warm welcome provided by the 'engaging' family. The public rooms of the magnificent Palladian mansion, with their 14-foot ceilings, contain original 18th-century furniture, family portraits, stags' heads. 'Unlike some of its Irish peers', the house is in 'pristine' condition. The chef, Christina McCauley, who trained at Ballymaloe House, Shanagarry (qv), cooks country house dishes like tomato, basil and goat's cheese tart; venison medallions with juniper cream sauce. 'We can boast that the distance from farm to plate for 75% of the ingredients is about 200 metres,' the family say. Bedrooms retain their original dimensions; many have a four-poster bed, some have a freestanding Victorian bath. One room has its bathroom down the corridor (bathrobes and slippers provided). Dinner, a leisurely candlelit affair starting some time around 8.30 pm, is taken at separate tables in the elegant dining room, with family silver and glass. The 'fine breakfast' has fresh orange juice, leaf tea with a strainer, 'superior porridge'. Fishing is available on the River Arrow. Children are welcomed.