The development of the “Wild Atlantic Way” has been an impressive initiative from the Irish Tourism authorities, bringing together many of my favourite parts of the island. The landscapes look particularly impressive from the air, and we are delighted to feature the first of a series of specially commissioned videos, which will aim to capture the unique nature of the landscape. This one features Connemara, County Galway – watch out for the cows’ reaction to our film-maker’s drone powered camera!
I am often asked how I select hotels to feature in our holidays. The key fact is that I personally visit and select all the hotels and guesthouses we use regularly. I am looking for a variety of factors, including high standards of customer service, the right location, value for money etc – the things you would expect.
I also look out for individuality – places with character, though this needs to be appropriate for the location…..I always prefer owner managed places, but if not, I want to see a manager who has the authority to act like the proprietor ( and not wait for approval of the tiniest investment)……I am particularly keen to assess the establishment’s relationship and reputation locally. …..While it is always difficult for a seasonal business to employ many local residents, its always good to see a core of local people working there……Even if locals don’t frequent the restaurant, I prefer it when they are welcome in at least a public bar ( if it exists)..and if not hope they would recommend it to their friends and visiting relations….I now expect there to be bottled or even better drinking tap-water in a bedroom… and so on…
Then there’s the porridge……I do like my porridge in the morning and to me this simple dish can tell a great deal about a hotel or guesthouse….the worst porridge I have had in twelve years of research was in a hotel which boasted a Michelin Star (we don’t use it currently) but I have enjoyed many excellent and varied examples of this perfect start to the day all across Scotland and indeed Ireland too.
My best was last year in Perthshire – a bit of fancy number, well cooked, and served with creme fraiche, honey and pistachios….(ok, so I am not a purist). The chef here had also once held a Michelin Star at another hotel, but he still cared about his porridge…..”guid man yersel”