Black’s Guide to Ireland 1912

Renvyle House features in Black's Guide to Ireland in 1912 and it gives a lovely description of what the house was like back then.  The review commences with " Mrs. Blake's Hotel, Renvyle House (£3 per week), is most homely and comfortable, beside being unique; for its walls, wthin, retain their antique elm and oak wainscotting, and it lies as snuggly embowered as some old English 'grange'".

You can view the review by clicking >> HERE

Black's Guide to Ireland
Twenty Fifth Edition
Publisher, Adam and Charles Black, London, 1912

1970’s Brochure

A recent guest brought with her a brochure of Renvyle House Hotel from the 1970's, at least we think it is from then trying to gauge from the telephone numbers; Renvyle 3 or 18 and the fact that we also had a Telex machine (very switz-swoo back then)

The breakfasts are a more leisurely affair nowadays, being served until 11:00am.  Back then they finished at 9.45am, a very precise time!  But the rest of the brochure would reflect that it was as relaxing a holiday as it is today.

You can view the brochure by clicking >>HERE

Homing Pigeon Finds Second Home

Date Posted:
07/09/2012
Categories:
Welcome
News

This is a rather sweet story of a homing pigeon who holidays at Renvyle House!

Around about this time last year, Ronnie Counihan (our GM) had a fairly unique little visitor.  This little visitor was a Homing Pigeon.   He chose to stay in the nook beside the generator outside Ronnie's office, and he stayed for a week.  (Not one of  the most glamorous parts of the hotel to choose to stay but he's a clever little fellow as it's quite cosy and located outside Ronnie's office so there was no chance of him being left without food.)  After a couple of days, Ronnie contacted the carrier pigeon association with the number on the tag.  This little fellow had travelled from Northern Ireland (our advertising campaign obviously worked very well for us!).  His owners said that he would make his own way back.

Sure enough, about 5 days later, after a relaxing break with good food and fresh Atlantic air, this little fellow made his journey north.

To my amazement earlier his week,  I noticed this little fellow had returned and taken up his 'regular' nook, he looked very relaxed and comfortable and enjoying the fine leftovers from Tim's kitchen.   I suppose he'll stay for his weeks holiday and head back up north all refreshed again.  I'm personally not a huge fan of pigeons but this little fellow is very cute, very well cared for both at home and here at Renvyle and it's such an endearing story.

We'll see what happens next year.  I don't know if he has a name, he has is a yellow tag with a number.  I suppose we should give him a pet name for his holidays.....any suggestions?

Two Galway Family Businesses

Date Posted:
02/08/2012
Categories:
Welcome
Recipes

McCambridges Hamper Prize for one lucky Renvyle House July guestTwo Galway Family businesses, both with third generations working in the business joined forces for a promotion in July.  Renvyle House (that's us!) were promoting our summer action-packed holidays and our Renvyle Foods and McCambridges of Galway were promoting their beautiful new restaurant 'Upstairs @ McCambridges' which is situated on the first floor of their store on Shop Street.  The two businesses have worked together over a number of decades but it was the first time a promotion was done and social networking involved. 

Those sampling the delights at McCambridges new restaurant had the opportunity to enter into a free draw for a break for two at Renvyle House.  And every guest staying at Renvyle House during the month of July were in with a chance of winning a gorgeous McCambridges Hamper full of all that's great in Irish food.

The joint promotion was a great success and the winners were drawn on Tuesday - Two very happy winners.

 

New Therapist Joins Renvyle House

Rebecca Heanue is an ITEC qualified Beautician.  Qualified in 2009 where she received the accolade of MassageTherapist of the Year.

Once qualifying Rebecca worked at Knockranny Hotel Spa in Westport for a year. Followed by a year in Australia where she was able to further improve her skills.

Rebecca (Becky) will be operating the Simran Rooms at Renvyle House Hotel on a full time basis.  She will be using the Kaeso Skincare range for her facial treatments. Kaeso’s unique formulations are made with the finest, natural ingredients to assure the highest quality skincare. Natural ingredients are fundamental to the formulas.  Becky will be offering an array of specialised treatments to address the individual preferences and skin’s changing needs. For manicure and pedicure treatments, the nail varnishes used are from the 'Filthy Gorgeous London' line.

The Simran Centre at Renvyle House Hotel & Resort is discreetly situated in a peaceful location just off the Herb Garden.  A further place of calm on the grounds of the historic house.

Bookings should be made with Becky directly.  You can email >>Becky or telephone her on 087 1921465

You can download a list of treatments >>Click Here

 

Old World meets Old World Charm

Date Posted:
17/05/2012
Categories:
Welcome
News
Memorabilia

A beautiful collection of Vintage Cars were at Renvyle House during the week.  Their lovely drivers and passengers, staying at Renvyle House, were on a 14 day driving tour of Ireland from the UK.

Beautifully maintained cars were also able to avail of the on site 'garage' to tweak any engine requirements.

We hope to have a list of the cars with more of their details to have on this.  Their years, where they are from and hopefully get some more information for you all.  We're keen to know more too.

Our Youngest Guest at Renvyle House

Date Posted:
02/05/2012
Categories:
News

We are delighted with our latest arrival at Renvyle House.  Between the 7 gaggle of geese at Renvyle we have one, bright yellow gosling!  We're hoping there may be other siblings or cousins to follow.

The ducks are also hiding away so we hope to have some photos of their little families soon.

Spring is certainly in the air, the carpet of blue in the woods at Renvyle House , kindly provided by pretty bluebells.  A perfect backdrop for any wedding couple or family photo at the moment.

 

Food and Wine Weekend Success

Date Posted:
02/04/2012
Categories:
Welcome
Activity Weekends

A Full House for International Food and Wine Weekend
at Renvyle House, Connemara

A full house, fine weather, a seven course banquet on Saturday night together with a superb selection of wines was had at the Renvyle House Food and Wine Weekend last weekend. Renvyle House Hotel and Galway city wine distributors J&C Kenny joined forces to stage a very successful weekend with talks and wine tastings culminating in a super banquet on Saturday night.
J&C Kenny brought award-winning producers from Tres Palacios vineyard in Santiago and Carrille vineyard in Saint Emilion, Bordeaux to Renvyle House Hotel to participate in a weekend of wine tastings and talks.  Also represented were vineyards from Calamar from Spain, Sensi from Italy, Chakana from Argentina and Graf Josef from Austria.
Executive Chef at Renvyle House Hotel, Mr. Tim O'Sullivan and Chief Executive Mr. Ronnie Counihan hosted a seven course banquet on Saturday night with wines carefully selected from the visiting producers and were matched by Elizabeth Fox, lecturer at GMIT and Chris Harrison from Select Wines in Dublin from the wine producers represented team at Renvyle House.

The Menu for the evening with matching wines are below:

Dinner Menu
Saturday 24th March, 2012

Wines generously sponsored by J&C Kenny, Galway.

* * * * * * *
Prawn & Asparagus Risotto
Garlic & Tomato Dressing

Accompanying Wine: Graf Josef Grüner Veltliner (Austria)

* * * * * * *
Potato & Spinach Soup

* * * * * * *
Salmon Gravlaux
Dill & Anchovies Potato Salad
Beetroot Chutney, Avocado Mousse

Accompanying Wine: Famille Excellor Entre-deux-Mers (France, Bordeaux)

* * * * * * *
Apple & Calvados Sorbet

* * * * * * *

Parcel of Irish Beef Fillet
Wild Mushroom & Pate Stuffing
Garden Vegetables, Red Wine Jus

Accompanying Wine: Chakana Reserve Malbec (Argentina)

* * * * * * *
Strawverry Tartlette
Chantilly Cream

Accompanying Wine: Veuve D'Argent Sparking Rose (France)

* * * * * * *

Cheese Platter
Tipperary Brie
Crozier Blue
Oak Smoked Gubbeen
Knockanore Black Pepper & Chive
* * * * * * *
Petit Fours
Tea, Coffee, Herbal Teas

Re-Opening!

Date Posted:
01/03/2012
Categories:
Welcome
Activity Weekends

After a couple of months of cleaning, polishing, repairing, maintaining, replacing and painting....we're re-opening today!  The house is not the same without lots of people in it and we are thrilled to be expecting our first arrivals of 2012 this afternoon.

We have a sample of behind the scenes photogprahs of some of the work undertaken this year.  Along with some photos of what nature provides, year after year, with less care from us but giving equal enjoyment to the beholder.

We have a great line-up of activity breaks coming up in March alone which include a Murder Mystery Weekend this weekend, A Digital Camera Workshop Weekend on the 9th & 10th of March.  The 23rd & 24th bring you an international Food & Wine weekend which has been a great success over the last couple of years.

We have also joined Pinterest with board of recipes, things to do, garden ideas, information on the architecture of the house and more.  We would love feedback on what would be of use to you when planning a holiday with us and we'll collate that information.

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Recipe for Tim’s Carrot and Orange Soup

Date Posted:
15/02/2012
Categories:
Welcome
Recipes

Carrot and Orange Soup Recipe It's still chilly enough in the evenings, but delighted with the extra daylight to get out and about.

 Here's a lovely recipe for a lighter soup, great at this time of year...

 

 

Carrot and Orange Soup

(c) 'At Home in Renvyle' by Tim O'Sullivan

Ingredients

30g butter
400g carrots, diced
400g onions, sliced
1.2 litres of chicken (or vegetable) stock
1 orange rind and juice
salt and pepper to season
half pint of cream

Method

Melt the butter in a large pot, add the carrots and onions and cook until soft.  Add stock and bring to the boil.  Simmer for 30 minutes.
Allow to cool, then puree in a blender.  Add the juice and orange rind.  Return to the pot and reheat gently.  Add cream and season to taste.

Serve with crusty white bread

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