Lucinda O'Sullivan's Ireland

About The Hotel

Set on ten acres overlooking the stunning Lough Corrib in the heart of Quiet Man country, a stunning job was done on The Lodge at Ashford Castle, transforming it from old style country house into hip country house with fabulous food and all the modern comforts and technology that today’s discerning guest requires. No more squeaky floors and draughts of the 1970’s glossed over as the remnants of auld dacency and country house living!  The Lodge is comfort and style, worthy of all the best Interior Décor magazines where it has been featuring. There are 28 bedrooms and 22 suites, some in the old house, and others in a beautiful courtyard setting linked to the house. Bedrooms and Suites are individually stylishly decorated with super king beds, deep piled carpets or dark wood floors and the latest flat screen technology. The bathrooms have underfloor heating so your little tootsies won’t get cold. Oh yes, and they bring a touch of Provence to their bathrooms with the wonderful aromas of toiletries by L’Occitane.

The entire first floor of the house has been given over to their uber smart Wildes at the Lodge restaurant, overlooking Lisloughrey Quay, and a spectacular view of Lough Corrib. Here you can enjoy the best of contemporary cooking .

Wilde's at the Lodge is named after Sir William Wilde, an extraordinary man by any standard who was a surgeon at 24 years and founded the first eye and ear Hospital in Dublin, which made him famous throughout Europe and the USA. He was a renowned writer with a deep interest in Archaeology and spent his holidays at his home in Moytura, Cong overlooking Lough Corrib. In his later years following his knighthood, William retired to Moytura House and wrote his book on his beloved Lough Corrib, it's Islands and rich Archaeological heritage. It has become the accepted documentary and distinguished jewel in the crown of this area and is still treasured since its first publication in 1867, two years after the Lodge was built.

On our visit we had a divine Foie Gras “Sundae” incorporating foie gras mousse, candied pecans, peppered pineapple, port soaked cherries and tiny brioche croutons, and seared Atlantic scallops in a smoked bacon and pea veloute with a baked Clarinbridge oyster and a chive crème fraiche. To follow we had seared loin of venison, confit fillet and juniper Charlotte, celeriac puree, braised red cabbage and a dark chocolate jus, and a crisp fried fillet of seabass with curried cauliflower beignets, cocotte potatoes, and a caper and raisin butter. Desserts are a work of art so save some space….

Cong is a fantastic village and the craic is only mighty – the atmosphere unbeatable. There are so many golf courses close by and of course there is the fishing! Himself might like to try the fishing and you can take yourself to The Lodge resident beauty therapist at SPAce for a bit of pampering  – do book in advance though.

We had cracking cocktails in the hotel’s Quay Bar…. both before and after dinner….oh dear….but they were hard to resist. There is a buzz at The Lodge, a good fun atmosphere, and excellent food both in Wilde's and in the more casual Quay Bar.

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