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All the best places to eat, shop and stay in Ireland. A local guide to local places.
Can a building multi-task? Can you say to an inanimate construction: okay, you are the shop. And you are the bar. And you’ll be the restaurant. And you over there, – yes, you – you will be the booking office. Who’s left? Oh yeah: you’re the reception area for the hotel, and you’ll be adjacent to the café, is that o.k.? Everybody happy. Right so, let’s call ourselves – collectively – the Hotel Doolin. OK, let’s go to work. Hotel Doolin does all this, and it does it smartly and economically. Rather than having lots of working compartments in the building, it frontloads the offer: there in front of you is the shop, the café, the bar, the restaurant, the reception area, the booking office. It’s an hotel, but not as we know it. And, now, there is a pair of smart guys – chef Peter Jackson; manager Donal Minihane – who have gotten this smart concept by the scruff of the neck and are working hard to create a destination. Mr Jackson cooks well: his food is clean and lean and he cooks fish and shellfish confidently, and has a polytunnel in clear sight to give him interesting leaves and queer gear. Breakfast, incidentally, is a ginormous feast.
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Donal Minihane (General Manager)
Doolin, County Clare
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