Review
Mount Falcon Estate, once a beautiful family home which dates back to 1876, and now a luxury hotel full of the original period features is situated on 100 acres of woodland.
It’s on the road that runs between Foxford and Ballina in Co Mayo on the banks of the River Moy. Approached up a long drive through the woods, you pass the lodges and herb garden and suddenly across the lawn this beautiful country house appears, romantic and wonderful in its isolation.
The property has been sympathetically extended between 2002 and 2006 by the Maloney brothers. Alan Maloney is owner/manager and your host in this boutique hotel with only 26 rooms and 48 lodges, a mix between fully serviced and self-catering.
The house was originally created from the love of one young man for his new bride – Miss Nina Knox-Gore of Belleek Manor. He thought her so special that she deserved to live in a castle and went about employing the finest architect of that time, James Franklin Fuller - responsible for Ashford Castle, Kylemore Abbey and Farmleigh House - to construct a palatial home at Mount Falcon, an estate on 2,200 acres on the west bank of the River Moy.
Dinner is served every evening in The Kitchen restaurant which is set in the original kitchen and pantry of this grand house, a room divided into two quite distinctive spaces. With high raised ceilings, exposed brick and many of the original features you really get a sense of space and although the atmosphere is relaxed and casual, the experience is special.
Head Chef Tom Doyle who boasts a pedigree including Mulberry Garden Donnybrook and Michelin Starred L’Ecrivain leads a great team in the restaurant, where customer service is at the fore, ensuring their guests receive the very best experience. The menu is now pared back to a three course Table d’Hote offering at €75, offering a choice of 3 starters, 3 mains and 3 desserts, allowing the kitchen to control the output, ensuring that each dish is perfect. All dishes are seasonal, with Tom using local produce where possible.
Starters include seared foie gras served with parfait, peach, hazelnut and served on toasted sourdough. I was drawn to the scallop crudo which was finely sliced scallop topped with strips of nashi pear, chilli and radish served in a bed of Asianstir-fry sauce and drizzled with sesame seed, the flavours complimented each other perfectly, a balance of richness and light. Keisha enjoyed the potato velouté which was a rich potato soup served with warm crab salad and a drizzle of fresh truffle, absolutely delicious and totally right for the season.
Main courses offered Skeaghanore duck breast which was served with kale, spiced dates and celeriac puree. I was blown away with the turbot which was cooked to perfection, served on a bed of pea puree with shitake mushroom and crowned with fresh asparagus covered in a foam. Keisha was delighted to see her favourite, loin of Wicklow lamb cooked to perfection, perfectly pink and juicy. It came with leek, roscoff onion and drizzled with lamb jus, a side of baby potatoes came to the table in a small brass pot to share.
A choice of three desserts, the perfect end to a perfect evening. Keisha ordered the berry vacherin, a small meringue shell packed with the most delicious berries and decorated with lemon verbena & gold leaf. I couldn’t resist the profiterole, made with pistachio and white chocolate – truly decadent but after all how often do you get down to Mount Falcon for such a treat?
The atmosphere all evening was great, the restaurant and bar both pleasantly busy and the team were on their A game. I couldn’t recommend Mount Falcon more the next time you’re in the West, whether a family get away or a pamper weekend for the girls... You won’t be disappointed with The Spa, all things Elemis from a pro-glow renewal facial to the stress release relaxation massage, it should be on everyone’s list.
** I would also suggest if you visit in June a trip out to Belmullet for a spot of
