Positive Thinking Change Your Mindset and Run Like The Wind

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


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



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


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


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.