Good Hotel Guide Review
The perfect base for exploring the Wild Atlantic Way and the Burren’s dramatic karst landscape, the Sheedy family’s farmhouse has been welcoming guests since the 1930s. Third-generation owners John and Martina Sheedy are professional hosts, she front-of-house, he as chef. ‘A lovely welcoming place to stay. Martina is so hospitable,’ say readers. Bedrooms have a traditional elegance, with antique pieces and a soft palette, and include home-made biscuits and an espresso machine. Modern bathrooms have an over-bath power shower. You can take tea by the fire in the sitting room, sample whiskeys in the bar, relax in the sunroom. John, who has worked in a Michelin-starred kitchen, uses locally fished, farmed and foraged produce, home-grown vegetables and herbs, in dishes such as roast rack of Burren lamb or pan-fried fillet of Atlantic hake with crab risotto. The ‘excellent breakfasts’ are a feast: deluxe porridge, crepes, the full Irish with ‘my personal favourite, Clonakilty white pudding’. At close of day, take a short drive to the Cliffs of Moher to watch the sun go down on Galway Bay. ‘We would happily return.’ (Sara Hollowell)
00 353 65 707 402
11. 5 on ground floor.
Apr hotel and restaurant Thurs–Sun, May–Sept daily (restaurant closed Sun).
sitting room/library, sun lounge, bar, restaurant, in-room TV (terrestrial), ½-acre garden, parking, restaurant wheelchair accessible, adapted toilet.
in restaurant and bar, Lyric FM at breakfast, ‘easy listening' jazz at dinner.
B&B doubles from €190. Set-price menu, dinner, €60. 1-night bookings refused at weekends in Sept.