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Sure, the hotel has invested €2 million in a refurbishment of its bedrooms, drawing rooms and the carriages, but atmosphere is nothing in a restaurant without the food - and vision - to back it up.
Mc Ardle has worked in L’Ecrivain, One Pico and Mint in Dublin, along with several of Ireland’s top hotel restaurants, and he completely avoids the stodgy, semi-catered, wedding-ready feel to so much of Ireland's hotel dining. He threads the heritage of this 18th-century country house through the dishes, uses plenty of old-school techniques, and there's no shortage of foie gras, velouté and red wine jus across a tight and confident menu. Several of Mc Ardle's team have Michelin Star backgrounds, but their presentations fall naturally - some wouldn't seem out of place in Loam or Aniar, were it not for the white linen and antique China. To me, it felt like a novelty feature, and I would never have detoured for its food.
Slim carriages surely present challenges for the service staff too, but no amount of standing back to let customers past seemed to dampen their enthusiasm and good cheer.
It's all refreshingly unstuffy - people feel like they enjoy working here.
Just select a color from the palate and rub your finger over the area you want to color in. Lots of fun, but without the stains and dried out markers!