Press Releases

Coopershill awarded the Green Ireland Hospitality award for 2012 by Georgina Campbell

A 500 acre estate of woodland and pasture supplies much of their food (including the venison recently selected for an Irish Food Writers’ Guild Award), they compost vegetable waste and use sustainably produced firewood.

Explaining that they were ‘environmental centuries before it became fashionable’, the owners of Coopershill House say they are “ most fortunate to live in a 235 year old building that was built in an age of self sufficiency and designed with enormous windows for light, to be heated with bio-fuels and to use the rain that falls on her roof”.

Just so, but they have built on that good fortune with great care and – while it in no way detracts from guest comfort – the environmental programme in place at this beautiful property is extremely thorough.

http://www.ireland-guide.com/award/green_ireland_hospitality_award_2012.2039.html

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Reviews

. . . .a fabulously comfortable place where time stops when you have afternoon tea. Ms. McCauley's food - Garden Spinach Soup; Smoked Estate Venison in a Salad; Rack of Lamb; Donegal Hake; a sublime Cauliflour Gratin that touches the perfection which is reached by a Gooseberry Tart served with Gooseberry and Elderflower Ice Cream, a pudding that was one of the great dishes of 2010.

The Bridgestone Guide 100 Best Places to Stay in 2011

Cross the door, enter a delightful haven of peace, sink into the roll-top bath, and lose yourself in luxury; wander around the croquet lawn and admire the peacocks strutting around.

Fodor's Guidebook Review

Set on a 500-acre estate of farm and woodland, this Georgian mansion lets you forget the world outside. Elegance is a virtue here, with candlelit dinners served with the family silver. Along with the open log fires there are modern comforts, and peacocks wander through the garden.

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