Our thanks to Stephen & Liz from Hampshire, UK who stayed with us recently and gave us this fantastic feedback: “We wanted to let you all know how delighted we were not just with the comfort, the cleanlines and facilities of the hotel but, even more importantly, with the care, the helpfulness and the friendliness of all the members of staff with whom we had the pleasure of coming into contact. The waitresses Kasia and Anna, and the Reception staff Angela, Lisa, and the gentleman who helped us on the Monday evening, whose name I’m afraid I don’t know, were all wonderful advertisements for your hotel; Angela went way beyond the call of duty in helping us make arrangements for our journey home, and Kasia seved us cheerfully late on the Monday evening of our arrival despite the fact that we were sitting down well after the time of ‘last orders’ – she didn’t even mention this, and nothing was too much trouble for her.”
Archive for the ‘Hotel Life’ Category
Congratulations to the two couples who held their Reception with us at the weekend – Mary & Maurice on Friday and our own Denise and John Anthony on Saturday. The sun shone for them both and everyone had a brilliant time.
The Bay Health Club is hosting the swimming qualifying events for the local Community Games. Best of luck to all our children.
Book a family room at the hotel and any children under 12 sharing stay free B&B. Children aged 12 – 16 sharing are just €20 per night B&B. We’ve got kids covered at the Kenmare Bay Hotel & Resort!
Congratulations to our 2 couples who got married at the weekend – Anita & Cormac on Friday and Michelle & Denis on Saturday. They were blessed with some gorgeous weather and the joint was rocking all weekend for the weddings!
Congrats to Brian Finnegan of Kenmare who won the recent Glas Vagas trophy on the TV3 programme. Brian has a beautiful singing voice and we hope he will be showing off his talents more in Kenmare! The town has loads of talented musicians – the pubs are full of them at the weekends and during the summer. Kenmare is the place to be for great craic agus ceol.
The Kenmare Bay Hotel is pleased to announce the appointment of its new Executive Chef, Daniel O’Hanlon. Daniel joins the hotel at an exciting time, given its recent Wedding Venue of the Year (Munster) award and its inclusion in the top 10 family-friendly hotels in Ireland.
Daniel brings with him a wealth of culinary experience, gained in both Ireland and the UK. He boasts several Cordon Bleu qualifications, including specialising in European and Ethnic cuisine, creative vegetarian dishes and modern cuisine. Daniel’s experience spans catering for large functions, running a busy restaurant, catering for small, private functions and he’s even cooked for celebrities such as Michael Caine, Dennis Waterman and none other than Diana, Princess of Wales.
As a Eurotoque chef, Daniel is passionate about his work and is delighted with his new appointment. He invites you to sample some of his creations: “I have carefully selected the best of local ingredients to provide you with an exciting and delicious dining experience. My philosophy is simple fresh food prepared to the highest standards by my team of Chefs, in harmony with a fine selection of wines chosen to complement the cuisine.”
Baked Salmon with Herbs & Caramelised Lemon Slices
4 Fillets of Salmon
3 small lemons, thickly sliced
50ml olive oil
4-6 fresh bay leaves
few sprigs each fresh rosemary , thyme, basil, sage and parsley
2-3 lemon grass stalks, cut into large pieces
1 head garlic , halved horizontally
1 tsp peppercorns , mixed or black
Rub the Salmon Fillets with olive oil, salt and pepper. Lay three large pieces of foil over a large baking tray, overlapping the long edges.
Heat oven to 200 C
Heat a little oil in a non-stick frying pan, then fry lemon slices over a high heat for 2-3 mins until golden. Season; allow to cool slightly.
Scatter a handful of herbs and lemongrass over foil, then place the salmon on top. Tuck caramelised lemon, herbs and garlic around and inside fish, splash over a little oil and scatter over salt, peppercorns.
Fold the foil around the fish to make a shallow tent. Cook in the centre of the oven for 15-20 mins, depending on the thickness of the salmon. Remove from the oven and rest the fish for at least 10 min, still wrapped in foil.
Drain the juices into a small jug.
Serve with caramelised lemons and a drizzle of the juices.
One day in accommodation:
No one believes them when I tell them, that working in accommodation, is like working as a shrink…
The only difference is that I only see them after, not during the “sessions”.
Believe me or not, a house can tell you a lot about a person or a family.
No! We are not going through the rubbish, but we are the ones,
who are going into the Houses & Bedrooms, first thing after the guests leave.
Some Guests are messy, others are neat!
The other excitement is to fight against time…. After check-out,
you have only couple of hours before check in, so its full steam ahead!
Once I wake up in the morning, my day starts off well.
I get a list of rooms, when I arrive telling me which holiday homes &
rooms are staying, departing & arriving. All the housekeepers know what to do, we have our set routines.
We are often waiting for the holiday home keys to come in as the guests vacate the holiday homes.
Finally the first one comes in, and a race starts between us to get to the house, then the cleaning starts!
Oh No, there is red wine spilled on the carpet…well-well, we have two options, pour white wine on it, and neutralize, or just clean it with one of the carpet cleaner product.
We choose the second option. I take two steps back,
just to get a better view to see if there are no stains left, and I fall over.
Yes, someone forgot a suitcase. Someone will miss that, so I have call to reception, to contact the owners.
Finding phone chargers is a day-to-day thing and trust me, we could open a shop from them now,
if we didn’t try always to find the owners.
Finding someone is not always successful or they just don’t need what ever they left.
In that case we keep it for a year in a box (just in case!) after that we take it to one of the charity places
in town, or to the hospital.
After all the analysing, and of course, all the cleaning, our day is finally over.
We talk to the maintenance if anything needs to be repaired.
Everyday when we leave, our last thought is that we did our best in our department to make everyone’s stay enjoyable, clean, and memorable.
Housekeeping Supervisor from Hungary