Tuesday, 6 March 2012

Rathmullan House stands on the edge of the village and port of Rathmullan, Co Donegal. This year the house celebrates 50 years in business as one of Ireland's leading country house hotels. Let us take a journey through the history of Rathmullan house to the present day.




 A Sense of History

The man who built Rathmullan House in around 1820 was Andrew Knox, a prominent landowner and MP whose principal residence was the fine Prehen House outside Derry. The building was initially called The Lodge, and was a summer retreat for Andrew, his wife Mary and younger members of their family of ten children.
The Knoxes were already long established in the Rathmullan area, going all the way back to 1612. They were very much part of the Irish landed gentry - Andrew was described as “the most extensive landowner in the parish” in the Ordnance Survey papers of 1834.
The family had a storied past. Bishop Andrew Knox, a Scot, arrived as part of the Plantation of Ulster around 1612. He was of the same family as John Knox, who founded the Presbyterian Church of Scotland half a century before.
Bishop Knox was granted the ‘Friars’ lands’ in Rathmullan (King James I also appointed 25 horsemen and 15 soldiers to help him hold on to them). The Bishop lived in a fortified house within the old Priory, now Rathmullan’s most notable ruin. Fortified, of course, because this was still the wild North West.

Rathmullan House
‘May you live in interesting times’ can be a blessing or a curse, and it’s certainly the tale of the Knoxes down the generations. Bishop Knox was in the vanguard of the Plantation; his son Andrew lived through the 1641 Rebellion, when the Priory came under attack; and the next Andrew was an army major within the walls of Derry during the famous siege of 1688/89.

Hanged MacNaghten
Perhaps George Knox, born around 1660, had an uneventful life, but his son Andrew – grandfather of the first owner of Rathmullan House - was caught up in one of the most sensational events of the next century. The tale of ‘Half-Hanged MacNaghten’ is still dusted down regularly today, and was recently the subject of a book.
Andrew, a long-serving MP for Donegal,  married Honoria Tomkins and they lived in the Priory in Rathmullan before moving to Derry around the mid-1700s when she inherited Prehen House. Andrew gave hospitality at Prehen to an old friend down on his luck, the celebrated gambler and bon viveur John MacNaghten. However, the relationship turned sour when MacNaghten wanted Andrew’s young daughter Mary-Anne to be his wife. After various twists and turns, the entire affair ended in tragedy in 1761 when MacNaghten ambushed the Knox family carriage on its way to Dublin, and Mary-Anne was killed.

Rathmullan Beach
MacNaghten was sentenced to death, despite having considerable public sympathy, but at the gallows in Strabane the rope broke three times. This entitled him to escape execution, but he said he didn’t want to be known as ‘Half-Hanged McNaghten’ and died at the fourth attempt. Of course, ‘Half-Hanged MacNaghten’ is what he’s been called ever since.
The oldest tablet in the church in Rathmullan commemorates the death of Andrew Knox in 1774 and also the loss of his only daughter Mary-Anne – ‘Mariana filia obiit November 1761’.
Andrew and Honoria had one other child, George. It was George’s son Andrew, nephew of the ill-fated Mary-Anne, who built Rathmullan House (perhaps it was to have an escape from the ghost of MacNaghten, which was naturally said to haunt Prehen House).
Andrew and his wife Mary were part of that intricate mix of relations and connections which made up the Irish gentry. Andrew’s mother was Jane Mahon, one of the Pakenham Mahon’s of the remarkable Strokestown Park House in County Roscommon, and sister of Lord Hartland. Mary herself was one of the well-to-do McCauslands from Daisy Hill, near Limavady.
Andrew played a prominent part in the life of the landlord class in Donegal, serving as MP and as a lieutenant-colonel in the Donegal Militia.

Rathmullan Village
The Batts arrive
 The Knoxes maintained The Lodge as their summer retreat until the mid 1830s, by which time their children were long grown up. And so in 1836 Rathmullan House, as it became known, got a new owner - Thomas Batt from 4 Donegall Place in Belfast. His wife Charlotte was also originally Knox, a distant relative of those in Rathmullan.
Thomas was from one of Belfast’s most prominent business families, founders of the Belfast bank and owners of Purdysburn House (later the hospital). They also gave their name to Batt’s Mountain in the Mournes. This Irish branch of the family, originally Cornish, seems to have come from the New Ross area of Wexford, and indeed Wexford and Waterford both have a ‘Batt Street’.
View from the House
In the nature of things, the family of Thomas’s wife Charlotte was also well-connected. One of her uncles was the Earl of Ranfurly, another was a major general, and her father and two other uncles were prominent clergymen. Her brothers-in-law included the chairman of Dunville’s Whiskey firm in Belfast, William Dunville.
Thomas and Charlotte outdid the previous owners and had twelve of a family. Thomas was active in local church affairs and was chairman of the Vestry in 1840. He died in 1857, and is remembered in a pretty stained glass window in the local Church of Ireland.
It seems his son, also Thomas, took over the estate. He carried out a major renovation of the house in 1870, which doubled it in size and added the three distinctive bay windows with wide overhanging eaves. He died in 1897.
Records show that in 1876 Thomas Batt was one of the bigger landowners in Donegal, with 4,377 acres. However, times were changing. Land reform was heralding the beginning of the end for the landlord class. The Batt estate was transferred to tenant ownership in 1902.

The Gardens
A bracing walk
Members of the Batt family stayed on in Rathmullan House until just before the Second World War. The house was put up for sale in 1939. An auction of house contents was held, and Philadelphia millionaire and art collector Henry P. McIlhenny got many items for Glenveagh Castle, which he had recently bought.
A Batt relative, G.O. Batt, writing from London in August 1939, commented, “Lovely Rathmullan House – it is very sad for me to think that it has all gone out of the family with all its memories and I do not know yet what exactly may become of it.”
In fact, Rathmullan House was to turn rather spartan. The new owners were the Holiday Fellowship, a walking group founded by the Rev T.A. Leonard in England in 1913. It seems he embraced walking as an alternative to what his young parishioners were getting up to on their annual holidays in Blackpool.
His walking holidays proved popular, and over the years the Holiday Fellowship bought a series of hotels and guest houses. Rathmullan House was a new location. Visitors got as far as Derry, then by train and later double decker bus to Fahan, and finally across Lough Swilly on the ferry.
Rathmullan Beach
From accounts of Holiday Fellowship guesthouses elsewhere in those days, it was all very organised. Packed lunches were provided with the clear instruction that “lunch rucksacks will be carried by the men.”  Notices announced that, on excursions, “gentlemen will leave the party for a short time after lunch to allow both sexes to attend to the needs of nature.”
There was entertainment in the evenings, including ‘sing-songs’, discussions, lectures and a home-grown concert on the last night. Upstairs in Rathmullan House was converted into dormitories with rows of sinks for muddy boots, and the electricity generator was turned off at 8pm to encourage an early start in the mornings.
The Holiday Fellowship, now known as HF, is still operating, but on a more luxurious level these days. It has 18 “fine Country House hotels” in England, Scotland and Wales.
During the war years, Rathmullan House was also used as a base by the Irish army reserve, the Local Defence Force.

The Wheelers
The current owners, the Wheeler family, come into the picture around 1962. Bob Wheeler was brought up in  London of Irish parents and spent a lot of time on family holidays in Marble Hill, near Dunfanaghy. Later his mother bought Cloghan Lodge outside Ballybofey.
Although Bob trained as an interior designer, he found himself drawn to the hotel industry, not least because of his time helping out the legendary Mr Bertie Barton in the halycon days of the Portsalon hotel, welcoming leading Dublin families like the Bewleys and the Jacobs.
The Drawing Room
Bob worked for three years in hotels in Rhodesia, and on his return became a partner in the Milford Hotel in Milford. When Rathmullan House came up for sale, he and his wife Robin put together a consortium and bought it. At that time Seamus, the famous house donkey, was still meeting guests at the pier and collecting their luggage, as well as ploughing the walled garden.
After extensive renovation, Rathmullan House re-opened as a 21-bedroom hotel.
Bob recalls, “We got a very good boost early on because news of our opening was carried on Ulster Television and the wife of the governor of Northern Ireland, Lady Margaret Wakehurst, came to stay. That raised our profile. It also meant we got an all-night telephone service – until Lady Wakehurst arrived it went off at 8pm!”
Bedroom
The Rathmullan House success story was beginning. In 1969 there was an investment programme, including the distinctive ‘tented’ pavilion dining room designed by celebrated architect Liam McCormick.
However, there were clouds on the horizon. Across the border in Northern Ireland, the Troubles began.
“In 1970 it was just a disaster – we had 90% cancellations. We opened for two months in the summer, and in that year we lost more than it cost us to set up the place. But we were rather determined we wouldn’t give up.”

Cozy open fire
With grit, hard work, a continuing commitment to quality and some imaginative marketing, Rathmullan House survived and began to thrive again. The swimming pool was replaced and a new bedroom wing added in the 1990s.
Bob and Robin have since handed over the reins, although they both continue to take a close interest in the business. Bob’s bailiwick is the gardens. Nowadays Mark and Mary Wheeler are the second generation of the family to welcome visitors to Rathmullan House. 2012 sees them celebrating 50 years of Irish Country House hospitality.


The View
Major changes
In important ways, the history of Rathmullan House charts major developments in the history of Ireland itself – the ascendancy of the landed gentry, the rise of the Ulster business class, the age of land reform and finally new roles for the ‘Big House’, including its re-invention as one of Ireland’s most charming institutions, the country house hotel.
That sense of history, coupled with the continuing tradition of quality, hospitality and elegance, is part of what makes a visit to Rathmullan House a special experience.




Wednesday, 8 February 2012

Food for Love

Food for Love


The Ice House Oysters with Champagne Vinegar Mignonette


Ingredients:


For Mignonette:
The Ice House
  • 2 teaspoons of Champagne Vinegar
  • 1.5 teaspoons of finely chopped shallot
  • Pinch of coarsely ground black pepper
  • Pinch of sugar
  • 1 teaspoon finely chopped fresh flat-leaf parsley
For Oysters:
  • 1.5 cups of kosher or other coarse salt
  • A half dozen small oysters, such as Kumamoto or Price Edward Island, shells scrubbed well and oysters left on the half shell, their liquor reserved and oysters picked over the shell fragments
  • Half tablespoon unsalted butter, cut into 6 pieces
  • 1 small cluster of Champagne table grapes or two finely diced seedless red grapes
Preparation:

Make mignonette.
Stir together vinegar, shallot, pepper and sugar and let it stand for 30 minutes.

Prepare oysters.
Preheat broiler.

Spread three quarters of a cup of salt in an 8-10 inch flameproof shallow baking dish or pan. Arrange oysters on their shells in salt and then top each one with a piece of butter.

Broil 4-6 inches from heat until the butter is melted and sizzling and the edges of the oyster are beginning to curl. This will take 1-2 minutes.

Stir parsley into mignonette. Divide the remaining three quarters of a cup of salt between 2 plates and arrange 3 oysters on each. Spoon a quarter teaspoon of mignonette over each oyster and sprinkle oysters with salt. Serve warm.
Belle Isle Castle Beef fillet with a herb crust for two


Ingredients:
  • 2 fat fillet steaks
  • Olive Oil
  • Salt and Pepper
  • 1 tbsp. Dijon mustard
Belle Isle Castle
For the crust:
  • 75g/3oz of white bread crumbs
  • 1 clove of garlic
  • 1tbsp of finely chopped basil
  • 1tbsp of chopped chives
  • 1 tbsp of finely chopped parsley
  • 1 tsp of thyme leaves
  • 25g/1oz of butter
For the sauce:
  • 1 tsp. of Dijon mustard
  • 1 glass of red wine
  • 1/2 a beef stock cube
  • 1 glass of water
  • A knob of butter
Preparation:
  • To make the crust, blitz the crumbs in a food processor with the garlic, herbs, butter and seasoning in to 'pomade'. Place a layer of cling film or grease proof paper over a wooden board. Turn the crumbs out into it then place another sheet on top. Roll the crust out thinly enough to fit the two steak fillets.
  • Pour over a little olive oil and a good sprinkling of salt and pepper over the beef. Heat a pan until it begins to smoke and then brown the steaks all over but very briefly. Remove from the pan and allow to cool. The pan should be deglazed or rinsed out with the red wine whilst hot. Reserve this for your sauce.
  • Paint the meat with Dijon. Remove the top sheet of cling film from the herb pomade and then place the herb crust over the seared beef. Remove the other piece of cling film. Chill until needed.
  • Make the sauce in advance by reducing down the wine you added to deglaze the pan. Stir in the Dijon mustard and add a little more water. Allow to reduce a little to suit your own taste. Just before serving, reheat and stir in a knob of butter. Add any resting juice from the meat.
  • Preheat oven to 200c/400f/Gas 6. Allow the meat to come back to room temperature before cooking. Cook for about 4-5 minutes for medium rare, longer to suit taste. Allow the meat to rest for 5-10 minutes before carving.

Dunbrody House Gooey Goat's Cheese Figs

Ingredients: 
Dunbrody House
  • 4 Fresh figs
  • 1 Tablespoon of warm St Tola's goat's cheese
  • Half a cup of Wexford honey
Preparation: 
  • Slice the figs in half length ways and top with a tablespoon of softened St Tola's goat's cheese.
  • Pop under a hot grill for about two minutes, straight to plate and drizzle with Wexford honey.
  • Serve with a teaspoon.

The Ice House Tiramisu Hearts
by Paul Burrell

Ingredients: 
Ice House Hotel View
  • 7oz/200g piece of chocolate marble cake
  • 1 tablespoon of cold, strong black coffee
  • 4 tablespoons of brandy
  • 7oz/200g mascarpone or medium-fat soft cheese
  • 1 teaspoon vanilla essence
  • 1 tablespoon icing sugar, sifted
  • 1 ripe, small mango
  • 2 teaspoons of cocoa powder
  • White chocolate shavings & cape gooseberries to decorate
Preparation:
  • Line a 7inch/19cm square cake tin with cling wrap so that it overhangs the sides.
  • Thinly slice the marble cake and lay the slices side by side to cover the base of the tin.
  • Mix the coffee with 2 tablespoons of brandy and sprinkle evenly all over the cake.
  • In a mixing bowl combine together the cream cheese, vanilla essence and icing sugar. Beat until smooth and creamy.
  • Pile the cream cheese mix over the cake and spread evenly. Cover with cling wrap and refrigerate for at least 4 hours (preferably overnight).
  • Meanwhile, peel the mango and remove the flesh from the stone. Place the flesh in a food processor along with the remaining brandy. Blend until smooth. Pour into a bowl, cover and refrigerate until required.
  • Remove the cheese-covered cake from the refrigerator and carefully lift it out of the tin. Discard the cling wrap. Using a 3inch/7cm heart shaped pastry cutter stamp out 4 hearts.
  • Now using a palette knife, stack one on top of another to create two thicker hearts. Dust the tops lightly with cocoa powder.
  • Arrange the heats on a serving plate and drizzle some of the mango coulis around the edge. Decorate with some white chocolate shavings over the top and cape gooseberry to the side.

Hayfield Manor Chocolate Love Affair: 


Hayfield Manor Chocolate Love Affair
(Makes 10-12)
Ingredients: (fondant)


  • 500g of 70% dark chocolate
  • 500g unsalted butter
  • 20 egg yolks
  • 10 egg whites
  • 250g of caster sugar
  • 100g plain flour
Preparation:
  • Melt chocolate and butter together in a bowl over hot water or by microwave.
  • Mix the eggs and sugar slowly in a mixer for around 20 minutes until the mix turns white.
  • Add the sifted flour; fold in the melted chocolate and butter mixture and beat together well for a few minutes to knock out any air. The will make the flour more dense.
  • Line your baking moulds with baking paper to desired size.
  • Pour the mixture and cook in the oven at 200 degrees for 10-12 minutes. When cooked the fondant will have a domed shape which will sink when it has cooled.
Ingredients: (White Chocolate Sabayon)


Hayfield Manor
  • 125g White Chocolate
  • 125ml of cream
  • 1 teaspoon of corn flour
  • 100ml of double cream
Preparation:
  • Bring the milk and the cream to the boil together
  • Add diluted cornflour and simmer for one minute then pour the mixture onto the white chocolate.
  • Mix well and chill
  • When the mix is well chilled, add the double cream and blend with a hand blender until it reaches ribbon stage.
To Serve: 
Place the chocolate fondant on a plate, pour over the sabayon and serve with vanilla bean ice cream and fresh berries.


If you don't feel like cooking your self and instead want to whisk your loved one away for a romantic Blue Book Valentines escape, have a look at our Valentine's page. 






Wednesday, 18 January 2012

New Year - New You!

Happy New Year from all at Ireland's Blue Book.

After a busy December, January is the perfect month to refresh and revive with a spa treatment. The Blue Book has a range of wonderful spas to choose from and here is a sample of the fabulous treatments available:

Castle Leslie: Victorian Treatment Rooms at The Lodge
The Pear Steam Massage.
Begin by relaxing in a steam box to open the pores and release toxins. Your skin will then be polished with a pear and green apple sugar scrub. After a hot shower enjoy a delectable sweet pear and green apple souffle. Why not add a little something extra to your treatment and enjoy a luxurious spa manicure with soaks, nail shape and polish. As a little gift you will keep the polish of your choice for later use.
Castle Leslie
Ice House Hotel: Chill Spa
Top to Toe Reviver.
Leave the world behind and enter a tranquil spa heaven at the Chill Spa. The top to toe reviver is a revitilisation and pampering experience. You can chose three mini treatments from a body massage, mini facial, mini manicure, mini pedicure, body exfoliation or scalp massage. Once you are nice and relaxed you can then enjoy some tasty bites from the spa lunch menu.
Ice House Hotel
The Merrion Hotel: Tethra Spa
ESPA aromatherapy massage.
This is an essential, professional and specific massage using a blend of individually chosen oils. A personal consultation will ensure that you receive a unique treatment to suit your specific needs. Choose from one of the following intensive massages to relieve physical tension and calm or uplift the spirit:
Detoxifier – using a detoxifying blend of cleansing citrus oils.
De-stresser  – with relaxing and calming essential oils to soothe and de-stress.
Intensive Muscle Warmer – warming and stimulating essential oils ease aches and pains.
Jet-lag reviver  – rebalance energy levels with an energising blend or relax into untroubled sleep with soothing essential oils.
Immune Booster – using a powerful blend of tea tree and eucalyptus essential oils known for their natural anti-viral and anti-bacterial properties.
Energiser –  using a reviving blend of English peppermint, rosemary and eucalyptus.
Body Toner – a combination of sweet orange, myrrh and palmerosa essential oils and a toning and firming effect.
Hydralessence Visage
This is a long lasting, deep hydrating facial. This high performance deep hydrating facial will revive the most dehydrated complexions. Luxuriate in the warmth of healing hands while your skin is bathed in a moisture of oils, creams and elixirs containing fruit extracts and green tea. Sheer bliss!
A half day rejuvenating retreat.
Indulge in a day of total escape to relax your body and mind and revive your soul. You will enjoy your choice of a body treatment for aching muscles, a soothing facial, a deluxe manicure and pedicure with a luxurious moisturising mask and massage. Unwind in the relaxation room overlooking the pool and complete your indulgent day with afternoon tea served in the drawing room.
Hayfield Manor

USPA Luxury Facial + Eye Contour Wrap
Uspa offers a variety of facials depending on the needs of the client in consultation with their therapists. You can look forward to experiencing the benefits of Vitamin C, the vital essential oils of neroli, fennel, camellia, Sandalwood, Lavender and apricot kernel oil, not to mention with oils of peppermint, vetiver and lime as well as infusions of aloe, intense rose absolute, evening primrose and calendula. Combine some of the above with our Eye Contour Wrap treatment - An ayurvedic eye masque is part of this unique treatment - to return to the world refreshed, rejuvenated and relaxed. 


Cromleach Lodge

Elemis Lime and Ginger Salt Glow
An exotic exfoliation ritual to invigorate and revitalize the body.  Elemis Lime and Ginger Salt Glow deep cleanses, polishes and softens to perfection, while exotic island flower body lotion leaves the skin glowing and vibrant, replenished and flawless from the full body massage.
Dunbrody House
For more information on all Blue Book spas and treatment suites please follow the link to our spa page.

Don't forget Valentine's day is just around the corner. A romantic escape to a Blue Book house/hotel and a luxurious treatment in a spa will make the perfect gift.

Friday, 2 December 2011

Ireland's Blue Book 2012

This coming year Ireland's Blue Book will be joined by very unique & wonderful historical properties from the 15th, 16th, 18th and 19th centuries of Irish history. These houses and castles are all independently owned and reflect a diversity of style and character.


Ballyfin Demesne, Co. Laois.


Set at the foot of the Slieve Bloom Mountains in the centre of Ireland, Ballyfin is a place of history and romance, of tranquillity and great natural beauty.
The house has long been admired as the most lavish Regency mansion in Ireland, and after eight years of restoration, Ballyfin re-opened in May 2011 as a small country house hotel like no other. It offers the very best of Irish hospitality in the most beautiful surroundings imaginable.


Beautiful Bedroom at Ballyfin
With only fifteen rooms for the 600 acre estate, it is the perfect place for a break from the stresses of the modern world and provides discretion and privacy like few other destinations.


Nestled on 1,000 acres of undulating Irish countryside, dotted with ancient woodlands and glittering lakes, Castle Leslie Estate is one of the last great Irish estates still in the hands of its founding family. The Leslie Family arrived in Ireland in the 16th Century and bought the Estate at that time. Today, it is led and managed by Sammy Leslie and governed by a Family Trust. The family considers itself to be guardians of the land and its overwhelming desire is to protect the Estate for future generations.
Located in Glaslough, Monaghan, Castle Leslie Estate is just 80 minutes from Dublin and 60 from Belfast. Following extensive restoration over the past decade, the Estate has been all but transformed to its original glory. Today, this luxury hotel boasts a variety of accommodation, dining options and a diverse range of on and off-site activities. 


Relax by the fire at Castle Leslie.
It is the perfect location for a romantic break, a family activity holiday or a business meeting or celebration. It is a magical and captivating setting for a special wedding celebration.



Montalto Estate, Co. Down. ( Private Hire Only)



Set in 400 acres of the beautiful County Down countryside, Montalto is easily accessible from both Belfast and Dublin International airports, proximate to some of the best golf and gardens on the island.  Yet this special hideaway is so private, it is one of Ireland’s best kept secrets with the world class services you would expect from the leading 5 star hotels. Montalto has been lovingly restored to its former Georgian glory by the Wilson family, under the guidance of Ireland’s foremost conservation architect, John O’Connell of Dublin. Magnificent art and carefully chosen antique furniture decorate the property while David Wilson, eldest son of the Wilson family and now owner of the estate, personally ensures that each visitor is welcomed as a special guest.
Montalto Estate is available for exclusive private hire for up to 9 individuals or 9 couples while each visit is tailored to match guests’ precise requirements as Lord or Lady of the Manor. At your service -- the attention of your personal butler, the skill of renowned chefs (featuring only the freshest, finest local ingredients) and the hands-on-management of one of Ireland’s respected hospitality professionals. 


Enjoying the library at Montalto Estate.
Guests may dine as formally or informally as they choose. In addition to the extensive selection of wines from four continents, Montalto also boasts an outstanding collection of Irish and Scottish whiskeys.
 

Ballyportry Castle, Co. Clare. ( Private Hire Only)




A Gaelic Tower House, built in the 15th century Ballyportry Castle has been beautifully restored with careful attention being paid to retaining all its original features and style, yet with the comforts of the 21st century.
This historic castle works very well for a family with teenage children and as an experience for an extended family gathering, or for a group of friends who are exploring the West of Ireland and the Burren landscape South of Galway Bay, between Connemara and Kerry.
The Gaelic Tower House of Ballyportry contains six bedrooms and two bathrooms with showers as well as a guest bathroom at the ground floor entrance. 



 Ballyportry sleeps between four and eight guests comfortably. All the furnishings reflect the time of late medieval Ireland, a time of hospitality, song, and poetry in Gaelic Tower Houses.




Order a free copy of Ireland's Blue Book here. Perfect to browse and plan your next trip while sitting by a cozy fire this winter. 

Wednesday, 19 October 2011

Pet Holidays.

A dog is a man's best friend. So who better to go on holiday with than your best friend?
If you can bring them along knowing it will be hassle free, why leave you beloved pooch with the 'not so dog loving' relatives?
All pets are welcome at pet friendly Blue Book houses and hotels!
If it is your first time bringing your dog with you on holiday then follow these simple tips and you, your family and your dog will have a great time.

Sammy from Cashel House Hotel
The Top 10 Tips to ensure a fun holiday for you and your dog.


1. Preparation is key.
Contact the hotel in advance and let them know the size of the dog you will be bringing so that they can offer you the most suitable room. Ireland's Blue Book has a range of pet friendly houses and hotels.
Dexter from Tankardstown House
2. The Journey.
Feed your dog no shorter than two hours before the car journey. Allow extra time to reach your destination. You should stop every hour to allow your dog to stretch their legs and have a drink.


3. Bring your dog's own bed/blanket.
They may find it difficult at first to sleep in a new room. As they are familiar with the scent of their own bed/blanket it will help them to settle in.
Lord & Lady of the manor at Hayfield Manor
4. Grooming.
After a day on the beach or hiking in the mountains your four legged friend may be a little scruffy. Bring along a change of blanket for their bed, their brush and their towel to ensure they feel fresh and relaxed. Some Blue Book houses and hotels, including Cromleach Lodge, have grooming facilities on site.


5. Medication & Vaccinations.
Before bringing your dog on holidays check with your vet to ensure that your dog is up to date with all their annual vaccinations. Ensure that if your dog takes medication that you have enough for the duration of the holiday.
Milly having fun at Currarevagh House
6. Food/bowl.
It is a good idea to bring the dog's own food bowl and their own food. Keep to their regular routine and aim to feed them at the same time you would at home. It is a good idea to avoid giving your dog luxurious treat foods when away, again it's all about routine so stick to the foods they know.
A warm welcome awaits  at Coopershill House
7. Lead.
Make sure you bring their lead and ensure you keep your dog on the lead in public places. Not everyone loves dogs! If you are in an open area a great way to allow your dog to have a good run is to bring an extendable lead rather than letting them off altogether.


8. Toys.
Bring just a few toys with you. A chew toy for the evening and a ball for when you are out and about.

A little bit of luxury at Marlfield House
9. Behaviour.
Remember you are going to a hotel and there will be other guests staying perhaps with their own pets. Basic behaviour training is a must before you bring them away. Your dog should always come when called, stay when told and have a gentle temperament with other dogs and strangers.


10. Enjoy and Relax.
Dogs have a calming influence. Being prepared will ensure both you and your family pet have a wonderful time. Take lots of pictures to capture these fond memories.
Relaxing in Rathmullan House
A number of Blue Book houses and hotels are pet friendly. Visit our 'pet friendly' page for all the information you will need. If you have any photos of your pets at Blue Book houses we would love to see them! Email them to us!
Friendly neighbours at Gregans Castle
Gorgeous Dilly from Coopershill House
                                   
                                           Murphy enjoying the snow at Belle Isle Castle.

A four legged welcoming party at Enniscoe House