Lucinda O'Sullivan's Ireland

About The Hotel

I have a soft spot for the picturesque charming Wyatt Hotel which is located at The Octagon, the real heart of Westport. It is particularly pretty and you could just image the old coach and horses drawing up in the days of yore. The hotel is named after the renowned Georgian architect, James Wyatt, who is credited with design of the town, and indeed was involved with Richard Cassels in the design of Westport House itself. These guys sure got around, for Wyatt also designed Avondale House in Co. Wicklow.

The Wyatt is a place that abounds with atmosphere and friendliness as well as everything you could possibly want by way of comfort and up to date facilities. It has the best melange of old world charm, modern contemporary facilities, and traditional Irish décor.

With fifty one bedrooms which have tea and coffee making facilities, direct dial telephone, trouser press, remote control TV, and hair dryers, you shouldn’t want for anything. If you want to treat yourself you can opt for one of their Deluxe Suites with lots of space and luxury overlooking the Octagon itself.

You come down in the morning to a delicious breakfast with a good range of cereals, fruit, juices, and of course all the favourite hot breakfast to set you up for the day. They have a great atmospheric Brasserie and Bar called JW’s which is very popular with people hopping in for morning treats such as scones, muffins, cakes and cookies. Lunch kicks off at 12.00 noon and runs until 5 pm and Head Chef Eoin McDonnell produces really appetising and well presented food at really good prices.

Dinner at JW’s is served between 3 pm and 8.30 pm in the summer which gives you great options for early dining. You might think of kicking off with deep fried prawns in filo pastry with a Thai chilli and ginger sauce or duck liver pate served on a cranberry and rosemary croute with a mixed berry compote. There is always an excellent Atlantic Seafood Chowder, a mix of shellfish and fresh fish in a traditional creamy vegetable broth. Cajun spiced chicken wings are served with blue cheese dip whilst the old stalwart favourite of golden fried Brie comes with mixed leaves and Cumberland sauce. Yum. I also love their coconut coated goujons of cod served with a mild Thai red curry sauce, and I like the oak smoked Irish salmon and Boston shrimp salad with a light Marie Rose sauce with mixed laves and very nice brown bread.

They do great steaks, a 6oz or 10 oz sirloin, served with a herb mash, onion marmalade and peppercorn sauce. They also do a cracking burger served with sauteed onions, Swiss cheese, side salad and fries, which Brendan woofed up on a visit. Bangers and mash are local jumbo herbed sausages served on champ with an onion gravy, whilst panfried lambs liver and crispy bacon comes with the same plus the addition of a rosemary jus. Roast breast of chicken has a black pudding and goats cheese stuffing served with a Calvados sauce whilst grilled fillet of salmon has a white wine and saffron cream sauce. I also love the roast half crispy duck with stir fried vegetables, orange and ginger glaze.

Leave room for puds – chocolate fondant with Bailey’s chocolate sauce and pistachio icecream, or Eton Mess – yummy fresh strawberries, mixed berries, Greek yoghurt and crushed meringue. Best of all try the chef’s Dessert Place – a trio of miniature desserts with a mint Anglaise.

If you want something lighter they also do a range of Signature sandwiches such as a warm tuna ciabatta with cheese, mayonnaise and spring onion; Boston shrimp on love brown bread; a fresh roast turkey panini with sliced Brie and cranberry relish….and more…and you can have that as a deal with soup for just a literal couple of euros more.

Try the Wyatt – you will like it.

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