Wedding Showcase at Inchydoney Island Lodge & Spa

beach wedding

Nestled into the West Cork Coast with its striking backdrop of the Atlantic Ocean and outstretched beaches, Inchydoney Island Lodge & Spa offers one of the most romantic settings for a wedding in Ireland. With spectacular sea views, elegant luxury suites and a magnificent headland, this slice of paradise can only be seen to be appreciated.

Inchydoney is a designated Nutura 2000 site where its flora and fauna are protected and will now be enhanced to create a picture perfect backdrop for the bride and groom on one of the most important days in their lives together. The hotel is working on a €300,000 project to develop the already picturesque headland and create the most stunning visual backdrop for weddings in the country. Due for completion in December, the enhancement works include creative new features such as a picnic terrace in an ancient amphitheatre, meandering paths, stone-faced walls with grass seating and a viewing platform overlooking the beach and headland.

New for 2013, Inchydoney Island Lodge and Spa has also introduced an all-inclusive package of just €69 per guest which will include a Drinks Reception, Wedding Menu with Wine Evening Supper and Bar Extension, so you and your guests can enjoy luxury for less in this stunning location.

Couples who choose Inchydoney Island Lodge & Spa as their wedding venue will enjoy some fabulous extras courtesy of the hotel including a red carpet, champagne and strawberries arrival for the bridal party and personalised wedding menus, vases and candles on each table. Couples will also have complimentary use of the Bridal Suite on the wedding night and will receive an invitation to enjoy a two night weekend break with dinner on one evening to celebrate your First Anniversary.

Catering for both intimate and larger groups of up to 300 guests, Inchydoney Island Lodge & Spa boasts 67 ocean facing rooms and 22 apartments where you and your guests can enjoy a stress-free wedding in the most tranquil surroundings and perhaps indulge in some of the famous pampering treatments at the hotel’s Island Spa, home to Ireland’s only Heated Seawater Therapy Pool.

Inchydoney Island Lodge & Spa offers a host of new and fun ways to make your wedding day even more special with retro style sweet tables, kitsch mini hotdogs and burgers for evening supper and barbeques on the balcony overlooking the beaches. The outstanding wedding menus, created by Executive Head Chef Adam Metcalf at the award-winning Gulfstream Restaurant, include locally sourced produce and freshly caught Atlantic seafood.

To enquire about having your wedding here or to arrange a complimentary show around contact Amy Dorgan on 023 88 33143.

Eat-Play-Love

Eat – Play – Love

at

Inchydoney Island Lodge and Spa during the Most Romantic Month of the Year

eat play love

Celebrate the month of love with your partner and indulge in the sensuous ‘Eat – Play – Love’ package at Inchydoney Island Lodge and Spa, the perfect way to unwind together. Rekindle the flame with a lavish rendezvous pour deux amidst the striking backdrop of the Atlantic Ocean and outstretched beaches of Inchydoney, one of the most romantic settings in Ireland.

Included in the luxurious package, take a dip in the Heated Seawater Therapy Pool before spoiling yourselves with The Couple’s Indulgence Ritual in the private sanctuary of The Couple’s Suite, where you will be pampered with a Luxurious Chocolate Body Wrap followed by a Champagne Oil Back Massage.  Afterwards, retreat for some rest and relaxation in a Private Relaxation Area with champagne and strawberries to indulge in together.

Designed to ignite your senses during the most romantic month of the year, the ‘Eat – Play – Love’ package includes a two night stay at the award winning hotel in a deluxe ocean view room, Full Irish Buffet Breakfast each morning and dinner on an evening of choice surrounded by panoramic views of the Atlantic Ocean in The Gulfstream Restaurant from only €255 per person midweek or €295 on weekends. The package is available throughout the month of February.

 To further mark the month of love, Inchydoney Island Lodge & Spa is offering couples who book their wedding at Inchydoney Island between the 11th and 17th of February a complimentary Drinks Reception for their wedding.

Inchydoney Island Lodge & Spa is located near Clonakilty, West Cork has been named Ireland’s Leading Spa Resort three times at the World Travel Awards and is the perfect place for people who value time together. For more information please visit www.inchydoneyisland.com or www.facebook.com/InchydoneyIsland

 

Special Offers for January 2013

Island Spa Special Offers 

January 2013 

special offers

Anti-Ageing Day Package 

€149 – (4 Hours)

Join us for a relaxing swim in the Heated Seawater Therapy Pool before you spend some time in the Relaxation Area.  Enjoy a juice and some fruit as as your pore over a magazine and start to unwind.  Your therapist will your treat you to an Elemis Advanced Anti-Ageing Facial, followed by a ourishing Milk and Honey Body Wrap with aFirming Application to tone and tighten your skin.

Extend your day with a 2 course lunch in The Lounge for just €20.

Detox To A New You in 2013 Day Package 

€95 – (4 Hours)

Enjoy some a swim in our Heated Seawater Therapy Pool and some time in our sauna, steam room and Ocean View Relaxation Areas. Unwind and replenish with delicous fruit and herbal tea while lazing in our Fuschia Suite.  Bathe in a Detoxifying Bath followed by a Detox Body Wrap and finishing with a Cellutox Detox Oil Leg Massage to help rid your body of built up toxins.

Extend your day with a 2 course lunch in The Lounge for just €20. 

Call  023 88 21113 to make your booking

www.inchydoneyisland.com

Spectacular New Headland in Development at Inchydoney Island Lodge & Spa

 

Spectacular New Headland In Development at

Inchydoney Island Lodge & Spa

Headland 4

Inchydoney Island Lodge & Spa has begun a €300,000 project to enhance and protect the natural beauty of the headland of Inchydoney Island in an initiative that provides increased access and unparalleled dramatic views of the Atlantic Ocean and the stunning views of the West Cork coastline.

The focus of the redevelopment, which is due for completion in April is on natural harmony and the seamless integration of the elements into the natural habitat. It will include features such as a picnic terrace, specially designed headland walk routes, amphitheatre style seating and a Wind Garden.

Conservation management is one of the key factors in the enhancement project because over time both the Atlantic Ocean and public access have taken their toll on the eroding headland. Inchydoney wants to ensure that we manage and preserve the headland for generations to come.

When completed in April, the headland will be visually alluring with meandering paths, stone faced walls with grass seating, proper fencing and lighting along with replenished native species of shrubbery, grasses and foliage. A viewing platform will be constructed overlooking the beach and headland providing stunning photo opportunities.

As the footpath and ancillary routes snake around to the open clearing, there will be a picnic area with a large range of viewing areas, and art and sculpture displays in the Wind Garden.  The concept of the Wind Garden will be to harness the natural wind speeds of the area, which are typically high, and channel them into a scenic art project where the installations will respond naturally to the elements.

Proprietor of Inchydoney Island Lodge & Spa, Des O’Dowd, says, “We are delighted to be the guardians and custodians of this beautiful landscape. We would like to leave it in a better way than we found it.”

This is a joint initiative between Inchydoney Island Lodge & Spa and West Cork Development Partnership.

Positive Thinking Change Your Mindset and Run Like The Wind

Our Spa Manager Heidi Grimwood is training for the Clonakilty Waterfront Marathon 

 Image

Training for a marathon no matter how small even the 10km is no easy task. Like most of us we need to juggle family life, work life and try to squeeze in runs when we can. The colder mornings are not encouraging when you’d rather be relaxing with a hot cuppa rather than running outside. However there is nothing more satisfying than completing a run and the adrenaline that comes after.

Top mistakes I have made over the past couple of weeks include not eating breakfast before my run and wondering why my body doesn’t want to move! Not stretching after the run which is essential and  as a result getting sore knees and back. Finally poor mental attitude – running with a mind set of I DON’T WANT TO DO THIS – does not help you finish your training for the day!!

So, yesterday I woke up with a positive frame of mind even though it is pouring with rain and blowing a gale, ate my 2 slices of gluten free toast with a slice of ham on them and a small bowl of water melon, strutted to the starting line with Mark Hilliard of Finish Line Fitness and set off on my 10km training.  I felt amazing, full of energy and positive. Apparently drivers passing claim to have seen me with a big smile on my face too!! I finished my time 3 minutes faster than the previous week and although a little stiff in the afternoon I felt positive that my training was back on track. I am taking my usual break for the weekend and will resume with a 5km run Monday morning after the school run.

I am enjoying seeing the improvements that I am making in my running but know without the mind and body coaching from Mark Hillard I wouldn’t have got this far so thank you!

For more information on the Clonakilty Waterfront Marathon click here!

If you want to know more about Inchydoney Island Lodge & Spa click here and learn about our Thalassotherapy Pool, which is ideal for after training and running.

Taste of West Cork Winter Menu

Taste of West Cork Winter Menu

Inchydoney Island Lodge & Spa 

Friday November 2nd @ 8pm

Smoked Tuna

Blue finn Tuna smoked by Shellfish de la Mer, Dinish Island, Castletownbere

With a tomato and chilli jam and fresh horseradish cream

 

Oyster

Native Oyster Crisp Fried in a Tempura Batter with a Kale Colcannon potato, John John Balliineen,

Crisp Timoleague Pork Belly, Flesk Meats and a Beamish Reduction

 

Inchydoney Homemade Breads

Orange Squash Grown By John Devoy, Rosscarbery

Lodge and Spa walnut bread, sesame and poppy rolls with Glenilen Country Butter, Drimoleague

Wild Boar

Smoked wild boar , Ballinwillin, Cork with a Beetroot Carpaccio, Leek Dressing

and a Beetroot from Devoys Organic Farm , Rosscarbery

Rabbit

Potage of Rabbit, caught by Charlie McCarthy Dunmanway, with West Cork Root Vegetables

And a Hint of Rocha Pear

Mulled Apple sorbet

Apples from Des O’Dowd’s Garden, Mulled, Pureed and Frozen

With a mulled apple and cinnamon puree

Venison

Roasted Loin of Venison, from inchigeelah wood, Dunmanway, caught by Dan McCarthy

with a celeriac fondant, spiced apple potato puree, and a Smoked apple Cream

 

Baked Sticky Toffee Custard

Baked Egg Custard, Valleyview free Range Eggs, with a Caramelised Sticky Toffee Sponge

Toonsbridge Buffalo Ricotta Cream and Caramel

 

Tea and Coffee

 

Accompanied by Treacle Truffles and Gingerbread Creams

Tickets €60

Overnight Stay in a Deluxe Ocean View Room with private balcony or terrace, Full Irish Buffet Breakfast and Unlimited Access to the Heated Seawater Therapy Pool, Sauna, Steam Room and Ocean View Relaxation Areas €69 per person sharing

For Bookings Contact 023 88 33143

Ballinwillin House & Farm Venison, Wild Boar at Upcoming Taste of West Cork

 

Patrick Mulcahy of Ballinwillin House

I have  been farming at Ballinwillin House since 1985.   I run the  farm and B&B with my wife Miriam and the help of our 3 children, Sheena, John & Elayne when they are available from College and work.  Ballinwillin Farm specializes in rare breeds of old Ireland, Red Deer, Wild Boar, the Irish Grazer Pig and the Iron age Pig.  These pig breeds were extinct in Ireland and we have successfully re-introduced them.   All the food from “Ballinwillin House Farm” is produced on the farm and processed in a licensed abattoir and is also organic.  We run a Bed & Breakfast on the farm and we also have gourmet evenings supplying 8 course meals to our Guest and produce our  own wine “Chateau Mulcahy”in Hungary which has 14 varieties and we often do wine tastings in our cellar for guests.  Our main business is on line sales of our food products in Ireland, U.K. & Europe.

 

Running Ballinwillin Farm is a beautiful way of  life and the job satisfaction is wonderful.  We are the product and the product is us!

I hope you enjoy tasting our Wild Boar and Venison at the upcoming Taste of West Cork in Inchydoney Island Lodge & Spa on Friday November 2nd.

 

The Taste of West Cork  is taking place on Friday November 2nd where you can enjoy a 7 course tasting menu featuring the very best of West Cork Seasonal Produce and enjoy Fine Wines paired by William Tindal of Tindal Wines.  Bookings on  023 88 33143

 

Tickets are €60 and you can also enjoy an overnight stay in a Deluxe Ocean View Room with private balcony or terrace, Full Irish Breakfast in the Gulfstream Restaurant and unlimited access to the Heated Seawater Therapy Pool, Sauna, Steam Room and Ocean View Relaxation Areas for €69.

 

John & Sara Devoy Answer Inchydoney Island’s Call of The Wild

In the run up to our Winter Taste of West Cork Food & Wine Evening we have asked some of our producers to write about what they do and why they do it! 

The first in this mini-series of guest bloggers is the wonderful Sara Devoy from Devoy’s Organic Farm 

John & Sara Devoy of Devoy’s Organic Farm Rosscarbery

About ten years ago John walked into a 6 acre field in Rosscarbery with a river at its boundary rolling North to South towards Owenahinca Beach, John said ‘this is it’! There was no house, no running water and no electricity supply. This was a new challenge for John who had cycled  solo from Cork to North Cape in Norway to  Cape Town some years before!

With a few children at our side, the creation of our farm and home began. John had been a bio-chemist for many years in Cork City and I had worked in publicity, Nutrition and Stress Management. We would need all these skills on our rocky road. At first we relished the thought that this land hadn’t been cultivated for  25 years. This  ensured that it was free from sprays and fertilizers. It was a wilderness which had become home to birds,foxes and hares. Later we realized with every tree that we tried to plant, there were some huge rocks to shift.  There was the odd time when I hoped we would come across a stone circle and we could shelve the whole idea of creating a farm!

Steadily, with the help of local skills and a continuous stream of students from European Agricultural schools, we managed to reclaim some small areas of land and cultivate them. We erected polytunnels and cleared away the deepest layers of weeds. We hauled up seaweed from local beaches and worked hard to recondition the soil.  My son didnt have time to play with diggers as at 3 years old he was up in a massive JCB helping with the drainage channels. The work seemed interminable initially and trying to get planning permission was another nightmare.  Fortunately both of us had a background in health and knew a little bit about stress management!! BUT nothing could have prepared us for this huge lump of reality!! That is just a bit of the story!!!

Initially, we produced just enough for a few select restaurants and as the project expanded we were able to look at supplying some local markets and supermarkets.

We greatly value our connection with Inchydoney Hotel as pretty early on we invited Head Chef Adam Medcalf to the farm to sample what we were producing. He has always had an eye for the tasty and unusual. We walked around the farm and tasted numerous varieties of salad and spoke about the menus for the season ahead. It is great to work alongside chefs who have the vision to use what is local and in season.

For more information about John & Sara Devoy’s Organic Farm check out their website.

If you want to taste some of their produce then you can taste it at The Taste of West Cork on Friday November 2nd where you can enjoy a 7 course tasting menu featuring the very best of West Cork Seasonal Produce and enjoy Fine Wines paired by William Tindal of Tindal Wines.  Bookings on 023 88 33143