Nuremore Hotel & Country Club,
Carrickmacross,
Co. Monaghan
Nuremore Hotel & Country Club enquiries
www.nuremore.com
I had driven straight from Dublin Airport after a long flight, and was looking forward to a relaxing stay. First impressions were positive. Approaching the hotel we saw people enjoying afternoon tea in the sunshine-filled grounds and golfers happily swinging on the green. A colleague had told me the previous day when I mentioned I was staying at Nuremore “you will eat well there”. His comment was prophetic, we dined like royalty!
Reception was warm, our bedroom oozed comfort and the view was of mature trees and blue skies. We were winding down already.
Nuremore feels like a hotel that has cared for generations of guests and continues to do so quietly confident that modern features are seamlessly blended into their timeless service. The golf is renowned and Nuremore has been home to the Irish Club Professional Championship since 1998 and the Ulster PGA Open from 1992-1997. The grounds are just lovely, taking a walk through them the next morning we heard no sound but the birds twittering happily in the trees. No sound of traffic whatsoever. It was one of the most relaxing locations we have visited – and only an hour from the cities of Belfast and Dublin!
The hotel boasts a good leisure centre and spa, and we had some excellent treatments including a super Elemis massage. Staff were both friendly and professional and access is direct from the room – no walking past reception in the robe! We also had wireless access in the room, so were able to keep up to date as necessary. But while the hotel scored on all fronts, it was the dinner that really blew us away.
This is no ordinary hotel restaurant; this is an award-winning gastronomic heaven that rivals the top restaurants of Dublin, Belfast and London. Raymond McArdle is a serious chef with a passion for his craft that shines through each plate that comes to the table. He was previously Head Chef at Michael Deane's Belfast restaurant from 1993 to 2000 where he helped achieve a Michelin Star and Bib Gourmand. He held this esteemed position until he joined the Nuremore Hotel & Country Club. This restaurant is now at the centre of Ireland’s culinary map.
Dinner options gave provenance details for all the dishes and included Gressingham Duck, Monaghan Lamb, Old Spot Pig from Fermanagh and Glenarm Salmon. The prawns were Dublin Bay, and the scallops were from Wexford. Dish descriptions were mouth watering and making choices proved very difficult!
The wine list also took us on a vinous world tour with gems from every corner of new and old world on offer. We enjoyed a fabulous Viognier from Michel and Stephane Ogier which worked beautifully well with our food choices.
The dinner was just superb! Service was smooth and dishes were divine. We had the pork cooked three ways with apple chutney and a wonderful Calvados sauce, and the Seabass with jersey royals, avocado puree, crisp bacon and tomato fondue was stunning. This fish bore no resemblance to its farmed cousins!
This is certainly award winning cooking, and my friend was right when he said we would eat well at Nuremore!
With such a dining experience we decided that Nuremore had the recipe just right for a perfect hotel break – beautiful location; excellent spa, service and golf; and one of the best restaurants in this country. Nuremore proved to be one of our very favourite hotels!
Carrickmacross,
Co. Monaghan
Nuremore Hotel & Country Club enquiries
www.nuremore.com
- Food Glorious Food.
- Championship golf course.
- Timeless elegance.
I had driven straight from Dublin Airport after a long flight, and was looking forward to a relaxing stay. First impressions were positive. Approaching the hotel we saw people enjoying afternoon tea in the sunshine-filled grounds and golfers happily swinging on the green. A colleague had told me the previous day when I mentioned I was staying at Nuremore “you will eat well there”. His comment was prophetic, we dined like royalty!
Reception was warm, our bedroom oozed comfort and the view was of mature trees and blue skies. We were winding down already.
Nuremore feels like a hotel that has cared for generations of guests and continues to do so quietly confident that modern features are seamlessly blended into their timeless service. The golf is renowned and Nuremore has been home to the Irish Club Professional Championship since 1998 and the Ulster PGA Open from 1992-1997. The grounds are just lovely, taking a walk through them the next morning we heard no sound but the birds twittering happily in the trees. No sound of traffic whatsoever. It was one of the most relaxing locations we have visited – and only an hour from the cities of Belfast and Dublin!
The hotel boasts a good leisure centre and spa, and we had some excellent treatments including a super Elemis massage. Staff were both friendly and professional and access is direct from the room – no walking past reception in the robe! We also had wireless access in the room, so were able to keep up to date as necessary. But while the hotel scored on all fronts, it was the dinner that really blew us away.
This is no ordinary hotel restaurant; this is an award-winning gastronomic heaven that rivals the top restaurants of Dublin, Belfast and London. Raymond McArdle is a serious chef with a passion for his craft that shines through each plate that comes to the table. He was previously Head Chef at Michael Deane's Belfast restaurant from 1993 to 2000 where he helped achieve a Michelin Star and Bib Gourmand. He held this esteemed position until he joined the Nuremore Hotel & Country Club. This restaurant is now at the centre of Ireland’s culinary map.
Dinner options gave provenance details for all the dishes and included Gressingham Duck, Monaghan Lamb, Old Spot Pig from Fermanagh and Glenarm Salmon. The prawns were Dublin Bay, and the scallops were from Wexford. Dish descriptions were mouth watering and making choices proved very difficult!
The wine list also took us on a vinous world tour with gems from every corner of new and old world on offer. We enjoyed a fabulous Viognier from Michel and Stephane Ogier which worked beautifully well with our food choices.
The dinner was just superb! Service was smooth and dishes were divine. We had the pork cooked three ways with apple chutney and a wonderful Calvados sauce, and the Seabass with jersey royals, avocado puree, crisp bacon and tomato fondue was stunning. This fish bore no resemblance to its farmed cousins!
This is certainly award winning cooking, and my friend was right when he said we would eat well at Nuremore!
With such a dining experience we decided that Nuremore had the recipe just right for a perfect hotel break – beautiful location; excellent spa, service and golf; and one of the best restaurants in this country. Nuremore proved to be one of our very favourite hotels!