Four Star Mulranny Park Hotel is the only hotel located on the Great Western Greenway, beautifully located overlooking Clew Bay. It is on this part of the Wild Atlantic Way and views over the bay, the causeway and small islands, and beyond to Croagh Patrick make this a truly spectacular destination, and they have been awarded with European Destination of Excellence
Dating back to 1897 when it was once a former railway hotel, it has retained its original character combined with the very best in contemporary comfort and style. Only ten minutes from Achill, Mulranny is home to two beaches safe for swimming and a stunning 9-hole golf course
With Co Mayo Food Ambassador and Mulranny Park General Manager Dermot Madigan on hand, it is a friendly, welcoming hotel offering wonderful amenities including the well equipped leisure centre; an outdoor hot tub overlooking the bay; beauty salon on site; a relaxing bar for a drink, light lunch or a more casual evening meal and the award winning Nephin Restaurant which promises a special evening.
Head Chef Chamila Mananwatta’s was awarded Best Chef in Mayo at the Irish Restaurant Awards his tear and oversees the kitchen and he is also closely involved with the Gourmet Greenway Artisan Food Trail and his commitment to using local produce inspires all hotel menus.
On a weekend away with the girls we arrived late Friday evening, just in time for a bite to eat in the bar and a couple of drinks to unwind after the long drive. We decided on a couple of Gun Powder Gins with Thomas Henry slim line tonics whilst browsing over the menu
The menu was well presented to showcase local dishes and starters included a creamy chunky Clew Bay seafood chowder with homemade bread, a duo of Atlantic seafood – homemade fish cake & filo prawns with a Szechuan sauce, slow roasted hickory smoked barbecue baby back ribs and fried French goats cheese with tossed salad and a spiced tomato salsa, all ranging in price from €5 to €8.50.
Main courses were priced from €12.50 for the vegetarian wild mushroom & spinach risotto to €27 for the pan seared rib eye of Angus beef on a bed of mushroom & onion with a creamy pepper sauce and twice cooked chips. There was also a homemade Thai green curry with rice served with chicken or vegetables as a vegetarian option.
I started with the salad of Kelly’s Black & White pudding beautifully presented with apple puree and tomato jam whilst the girls opted for a vegetable soup and the seafood chowder to warm their bones on a freezing cold evening. To follow I had the risotto which was exceptionally generous and delicious, while other dishes to make an appearance were the rib eye and the braised shank of west Mayo lamb, a cacophony of comfort food.
After a great nights sleep we headed to Achill for a walk, and by the time we returned we had definitely earned a night out in the Nephin Restaurant. The restaurant is surrounded with large windows offering quite dramatic views of Clew Bay. All tables are dressed with white linen and fully set giving a grand impression with candles and flowers. Our server for the evening David couldn’t have been more welcoming and with pre-dinner drinks and an inviting bread board in situ we began to peruse the menu.
The wine list was extensive, with a lovely choice of two tasting options; an economy tasting, offering 3 glasses at €15 including a Pecile Pinot Grigio or a Santa Maria Tempranillo, while premium selection for €20 includes a Bender Reisling or a Gouguenheim Malbec. I love this idea and would like to see more of it. Beyond that there is a selection by the glass and an extensive choice of bottles at varying prices.
The menu offers five starters and mains, including roast butternut squash soup, Wild Atlantic Way variations salmon plate, Thai style fish bon bons, chicken liver pate or Irish goats cheese.
I chose the salmon plate, which was ideal to start and showcased Gerry Hasset’s dressed Barbecue salmon and a home cured beetroot salmon radish, whilst Keisha enjoyed the fish bon bons with a sweet chilli and mango sauce and Hazel went with the chicken liver pate which was creamy in texture and served on homemade brown bread with a spiced pear chutney which we all tasted an d loved.
For main courses there was another five fabulous dishes making choosing difficult, roast North Atlantic hake or a roast breast of corn fed chicken, braised rump of West Mayo lamb, seared Atlantic black sole on the bone or grilled fillet of Irish Grass fed beef.
I chose the hake which was beautifully cooked, succulent and meaty with a red pepper & coconut coulis, while Keisha had the black sole on the bone (excellent!) which came with a roast fennel, dilsk & parmesan gnocchi; a delicious idea, I loved this.
Hazel keep it carnivore with the beef which was served on turnip puree with smoked black pudding and a venison & juniper berry jus. This was a hearty dish and we had to give her a dig out towards the end, poor thing!
We were thoroughly enjoying the evening, but not wanting to overdo it we decided to share a dessert. The choices were a duo of pear, baked mixed berry cheesecake, hazelnut parfait and a selection of cheeses, but we went with the vanilla crème brulee which was served with an oat & raisin cookie, fresh fruit and pistachio ice cream. A little sweetness each at the end finished off a fabulous foodie evening.
Every time we visit Mulranny Park Hotel the bar is raised and it goes from strength to strength; just when you think it can’t get much better it does. If you haven’t made the trip yet put it on your bucket list of places to visit during 2018. Highly recommended!!!