This has been organised through Conamara Sea Week and is a free event during the festival
With the Mayo Greenway a huge success and the Connemara Greenway in the planning process, which is wonderful as it will be a great benefit to both visitor and local alike. We might think we're pretty innovative in creating these cycling routes.....well, we've been pipped to the post by R. J. Mecredy & Company Limited (c. 1930) at the Irish Cyclist Office in Dame Court, Dublin!
An old friend of the proprietor of Renvyle House came across 'Mecredy's Road Map - Connemara, for Cyclists and Tourists' taking in "Dangerous Hills, Nature of Road Surfaces, Scenery, etc." I cannot find a date on the map but assume it's from the 1930's as it mentions the Clifden Railway, which was closed in 1935. The cycling routes in this map take in Connemara, Galway, Achill and the West. It is a beautiful map and lists various hotels along the way, one of them being Renvyle House with Mrs. Blake as the proprietor.
Other hotels in Connemara mentioned on the reverse side of the map include The Railway Hotel in Clifden, Mongan's hotel in Carna, John Wallace's hotel in Maam, the Zetland Arms Hotel, King's Hotel in Leenane, Lyden's Hotel in Clifden, the Leenane Hotel in Killery Bay, the Letterfrack Hotel with proprietress Mrs. O'Grady and many more gems.
I particularly loved the helpful advice to cyclists in the west of Ireland 'Hints and Explanations' and they are worth sharing:
"Our Standard of good and bad roads is based on the average of the United Kingdom. Cyclists, therefore, who are used to snad-papered surfaces which obtain on roads such as the Great North Road, between Biggleswade and Peterborough, in England, must not be disappointed if the roads marked Blue do not come up to their expectations.
Head winds and mud make a great difference in one's impressions. Roads vary very much at different seasons of the year and under different circumstances. For example, a long drought will sometimes make an otherwise excellent road like a bed of a torrent, and wholesale metalling will make the surface seem atrociously bad.
In Connemara, high winds are very frequent and usually blow from the West. Consequently it is better to enter the country from the North-West, as at Westport, and leave it at Galway."
The very talented John Conway (of Bulabosca) and Conor Maguire filmed and put together a video to capture the essence of Renvyle House Hotel & Resort, the preparations that go on behind the scenes in anticipation of our guests arriving. We think he did a great job....let us know what you think!
Some ideas of what you might need to pack for your summer holiday at Renvyle House Hotel & Resort on the shores of the Wild Atlantic Way in Connemara, Co. Galway.
You can look at our Summer Offers >> Here or telephone us at 095 46100 to see if we have something to suit your family
The gardens at Renvyle are all coming in to their own. The Orchard is in full blossom, we're hopeful for a bounty of fruit in the autumn. The Herb Garden and Fruit Garden are all doing very nicely.
We even have a couple of olives on our olive tree this year which was a lovely surprise after the blustery winter we experienced.
The seaside planting continues and the beds in the horseshoe garden and to the front of the house are doing very well and we hope to have a great array of colour coming into June.
Two beautiful detached lodges for holiday rental beside the shores of the Atlantic Ocean and on the grounds of Renvyle House Hotel & Resort. The lodges enjoy a tranquil setting close to the hotel and all its services, with views on to the sea and are situated on the Wild Atlantic Way.They are are now available as holiday rentals.
The holiday lodges at Renvyle House are located within an easy stroll of the main hotel building yet in a quiet and secluded setting. The lodges are detached and provide quality, spacious and bright accommodation. They comprise of four bedrooms (2 double rooms, 1 twin room and 1 single room), two bathrooms, a sitting room and kitchen. Each house benefits from under floor central heating, double glazed windows and an open fireplace in the sitting room.
Holiday residents of the lodges are entitled to use the recreational facilities of the hotel free of charge, which include developed gardens, wild walks, sandy beaches, a large well stocked fresh water lake, a par 3 golf course, tennis courts, outdoor heated pool. It also has an award winning restaurant and a bar.
RENVYLE HOUSE LAUNCHES WILD ATLANTIC WAY, 'LAND AND SEA' SIGNATURE DISH
In early December 2013, Michael Ring TD, Minister of State for Tourism and Sport, launched the Renvyle House 'Land and Sea' Wild Atlantic Way signature dish at the award winning restaurant at the hotel in Connemara on Saturday. Head Chef at Renvyle House Hotel & Resort has created a signature dish representing the Wild Atlantic Way. 'Land and Sea' is a delicious creation made from core ingredients sourced from the Wild Atlantic Way which include Connemara Island Lamb, Lobster from the Atlantic and Newport Black Pudding. This dish is accompanied by root vegetables and a cucumber and melon salsa. The lobster is dressed with a tomato and spinach fondue and the Connemara lamb with a mustard and herb crust.
Renvyle House Hotel & Resort is located on the shores of the Atlantic and celebrates over 130 years of hospitality. Mr. O'Sullivan's recipe includes Connemara island lamb, lobster from the Atlantic and Kelly's Newport black pudding. "The Wild Atlantic Way is a very positive project for Ireland and is a world class attraction" said Mr. Ronnie Counihan, Chief Executive of Renvyle House, "we are delighted Minister Ring is here to launch our signature dish which we hope will be the first of many along this 2,500km route".
We would like to take this opportunity to wish you and all dear to you a very Happy New Year with our best wishes for 2014.
In between the windy-wet days here at Renvyle House Hotel and Resort over Chrstmas, we've also had some 'gems' of days for our guests to head out walking. One of the favourite choices is walking the Diamond in the Connemara National Park. It is a wonderful faciltity less than 10 minutes from Renvyle House. There are beautiful beaches within walking distance of the hotel; great, white strands to walk and blow all the cobwebs away.
Within our website we have a few walks around the area which are suitable for almost everyone including around the Renvyle Peninsula and by Tully mountain.
Renvyle House Hotel & Resort has been hosting families for Christmas for decades. It is a home from home with Carol Singers on Christmas Eve, a visit from Santa Claus on Christmas Day, a visit from the St. Stephen's day Wren, and plenty of activities for all ages over the course of the Christmas holidays. Not to mention award winning food and great hospitality, it is where some great memories are made.
Tim has given us his Christmas Mince Pies recipe to pass on to those who would like to sample some Renvyle Christmas magic in their own homes.
So.....here is the recipe; these are great to have at hand over the Christmas season. You can freeze them and reheat them for a few minutes when you have visitors around.
We hope you enjoy them and most of all, have a very Happy Christmas and much health and happiness for 2014.
Mince Pies Recipe
Preheat oven to 220°c/ 425°F/ Gas 7
Ingredients for Shortcrust Pastry:
200g plain flour
½ teaspoon salt
2 tablespoons water
Sieve the flour and salt into a bowl
Cut the lard and margarine into small cubes (1.5cm) and rub into flour
Make a well in the centre and add the water, mixing to produce a soft dough. wrap in cling film and chill until required
Ingredients for Mincemeat
100g cooking apples peeled and chopped
35g mixed peel
70g brown sugar
70g suet, finely chopped
10g chopped almonds
juice and rind of half lemon
½ teaspoon mixed spice
1 tablespoon brandy.
Mince coarsely the apples, raisins, currants, sultanas and mixed peel.
Place in a bowl and add the sugar, suet, almonds, lemon juice and rind, mixed spice and brandy.
Mix all together.This can be made one week in advance. Store in tightly sealed jars.
To finish the pies:
Roll the pastry thinly and cut into rounds about 8cm for the pie bases.Line the patty tins with these and fill about half their depth with mincemeat.Cut out slightly smaller rounds for the covers. Dampen the rims of the pie bases with cold water and place the cover on top, pressing the edges together lightly to seal them.Make a small slit in the top of each pie, brush with egg white and sprinkle with caster sugar.Place in the oven and bake for 20 minutes.Remove and allow to stand for 2 to 3 minutes before removing from the tins.
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