Winter Entertainment at Inchydoney Island Lodge & Spa


Hi Everyone,

Before we all start to think about the long Winter ahead of us, here at Inchydoney Island Lodge & Spa we can put a little sparkle into your Winter nights.

We have an exciting lineup of entertainment coming your way with fantastic B&B and fine dining rates on each of the evenings. So don’t dispair in the frosty air, a Winter’s evening spent at the cosy Inchydoney Island Lodge & Spa is a perfect way to occupy the cold nights ahead.

Here’s our lineup to your exciting Winter entertainment:

Gay Byrne Live on Stage:  Thursday 24 October

An Evening With Cara O’Sullivan:  Friday 08th November

Pat Shortt:  Saturday 23rd November

An Evening Michael Harding – Staring at Lakes:  Sunday 15th December

Santa’s Big BBQ Party Night:  Saturday 14th December

Festive Party Night:  Friday 20th Decembr

New Year’s Eve:  Rebecca Storm

Every Friday & Saturday night we have live music in Dunes Pub & Bistro


Tickets & Dinner
Tickets & B&B
Tickets, B&B & Dinner

Bookings is available by contacting:

Tel:  023 8833143
At Reception

We really look forward to seeing you on these exciting nights, book soon to avoid disappointment. And don’t forget about our great B&B and dining rates.


Shine Bright Like a Diamond

The Gold & Diamond Skin Revival Treatment 

shine bright


Gold is the symbol for inner light, the sun and vital energy, while Diamonds are known to be the door to the terrestrial unknown.  The healing and anti-ageing properties of Diamond and Gold combined create a force that will stimulate and balance your skin, well-being, and remove toxins from the body with their healing abilities.  This rejuvenating treatment begins with a cleansing and toning of the face followed by a rose-hip oil massage to the neck, décolletage and shoulders. Dead facial skin will then be removed with an exfoliator followed by a Precious Oil Mask containing gold flakes.  As the mask releases its anti-ageing properties you will be pampered with a revitalising hand and arm treatment beginning with a massage of the forearm and hands, the Precious Oil Mask is then applied to the back of the hands where ageing appears.  The face mask is then removed and the pure anti-ageing extract oil is applied with pinching techniques to improve tone, absorption and elasticity.  Following this the hand mask is removed and you will enjoy a luxurious scalp massage and before completing the treatment with youth moisturiser applied to the face, décolletage and hands.

Treatment: €110

Contact The Island Spa 023 88 21113



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

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.

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

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

Call of The Wild @ Winter Taste of West Cork

Call of the Wild

Winter Taste of West Cork

Inchydoney Island Lodge & Spa

Friday, November 2nd at 8pm

Head Chef Adam Medcalf Preparing for Autumn Taste of West Cork Photo taken by Paul Sherwood

Wild Boar, Venison and Spiced Apple are just a few ingredients that will feature in Inchydoney Island Lodge & Spa’s Winter Taste of West Cork Food & Wine Evening on Friday, November 2nd at 8pm.

Themed around the Winter Season, November’s Taste of West Cork will guarantee to be a taste bud tingling event as Inchydoney Island showcases the best of local artisan producers and produce.  Wild Boar and Venison will be coming from Ballinwillin House Farm, Mitchelstown, fruit and vegetables just 15 minutes away from Devoy’s Organic Farm in Rosscarbery and the smoked foods from Ummera Smoked Foods, to name just a few of the producers who will be featuring in the evening’s 7 course tasting menu.

Beginning at 8pm with a Champagne and Canapé Drinks Reception the evening will be filled with flair and imagination and special guest, William Tindal, of Tindal Wines, will pair wines with the seasonal menu to complete the meal.

Following the event Inchydoney Island Lodge & Spa invite you to complete the evening in Dunes Pub & Bistro where you can enjoy an evening of music with our Resident Musician.

Tickets priced are at €60, are now available and can be purchased from the hotel reception or by calling (023) 88 33143.  Should you decide to make an evening of it, Inchydoney Island is offering a reduced rate of €69 per person sharing. Enjoy overnight accommodation in a deluxe ocean view room with balcony or terrace and in the morning wake to a sumptuous Full Irish Buffet Breakfast. You will also enjoy access to the heated Seawater Therapy Pool, Sauna, Steam Room, Gym and Relaxation Areas.


If you require any further information or would like to arrange an interview, please don’t hesitate to contact Hannah-Rose Farrington on 086 777 3116


Jelly Arms & Legs for Heidi Grimwood, Spa Manager @ Inchydoney Island Lodge & Spa

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

Here is this week’s update


It’s a gruelling job training for a 10km run when you never had any interest in doing it before. However I must say I am secretly enjoying the new challenge!

Mark Hillliard is my trainer and is a very inspiring guy. So far I have learned a number of better techniques,  for example, lose ankles when running. I always felt like I was built like a sprinter so would run with tense arms striding along the road, however Mark told me to let my arms go like jelly and let the natural rhythm take over – it really works and feels like less effort to run when my body is more relaxed.

Another great tip is to take full advantage of going downhill and fly down it like you are at the end of your race this will help you make up the time you lose when striding up hill. I have done 2 x 5km runs this week my time being 26 minutes which I am delighted with as a starting point.

I am making sure I eat at about 7am so after the school run at have a good run at 9.15am. I tried to run the other day after eating at 8.30am and running at 9.15am – let’s just say it wasn’t a pleasant feeling in my tummy. So I am meeting Mark Hilliard tomorrow for my official training plan to get the best possible time for myself in the 10km run, very excited about this.

Top tips this week:

–          Make sure you do some sprint training – it can be as simple as sprinting from one lamp post to the next and then bringing your speed down to recover. It’s a great way of challenging your body.

–          Also don’t forget to do the hills, its no use just running on the flat – challenge yourself.

–          Be good to your body by refuelling with low GI foods like brown rice, nuts and seeds, fresh fruit. 

Inchydoney’s Famous Walnut Bread


It’s finally here! What you have all been waiting for!

Inchydoney Homemade

 Walnut Bread


8oz Plain Flour

8oz Extra Coarse Wholemeal Flour

2oz Jumbo Porridge Oats 

1 tsp Salt

2oz Sugar

3 tsp Baking Powder

1 ½ Bread Soda

1 Whole Egg

600ml Milk approximately

2 Handfuls Walnuts

100ml Black Treacle


Mix all of the dry ingredients together

  • · Whisk milk and eggs together
  • · Add milk, eggs, walnuts and treacle to dry mix and mix well
  • · Grease your tin lightly and line the bottom of the tin with parchment paper
  • · Place the mixture into the tin
  • · Bake in a pre-heated oven at 160°c for approximately 50 minutes
  • · Turn out on to a wire rack to cool
  • · Enjoy!