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Anyone can do a breakfast buffet, even if it's just cereals and fruit. You help yourself to begin with, then order the Full Catastrophe to set you up for the day.
Many hotels abrogate responsibility entirely by using a bain-marie, and expect you to help yourself to food that has been cooked a few hours earlier.
But in John and Martina Sheedy's fine hotel, there is no buffet. If you want a bowl of Rice Krispies, they will fetch it for you from the kitchen, just as they serve every detail of every order: prepared on the spot and served with charm.
Don't miss the local St Tola goats' cheese with pickled cucumber and pesto, freshly caught hake, fresh crêpes with organic raspberries and maple syrup, fruit compote and fresh banana breads.
JOHN MCKENNA – 28 MARCH 2009
John and Martina Sheedy run one of the west of Ireland’s best-loved small hotels - it offers some of the most luxurious accommodation and the best food in the area, yet it still has the warm ambience and friendly hands-on management which make a hotel special.
Georgina Campbell Guides