Review on Currarevagh House
Set deep in the Connemara countryside amid 150 acres of gardens and woodland by the shores of Lough Corrib, the Hodgson family's Victorian country house seems untroubled by the whims of fashion. They have owned the place for five generations are not about to change their ways: the whole place is more like a carefully run private residence than a hotel.
Dinner is a daily-changing five-course affair that begins promptly at 8 o'clock with the banging of a gong. A typical meal might open with an olive and onion pastry or a salad of local air-dried lamb before a fish dish such as mille-feuille of Lough Corrib trout or monkfish with red pepper sauce.
Main courses are generally something meaty, such as traditional roast guinea fowl with all the trimmings or breast of duck marinated in honey and ginger. Finally, there are old-school desserts like treacle tart with lime sorbet, chocolate truffle cake or baked pineapple with butterscotch sauce. Cheeses are Irish; the wine list centres on France.
Restaurant Opening Times
Dinner: 8.00pm (1 sitting)
Accepted credit cards
Visa, Master Card