Kellys Resort Hotel & Spa

Luxury Beach Hotel | Resort Hotel | Restaurants | Spa Hotel

Bill Kelly is the fourth generation to head up this hotel, and we think it really sums up Rosslare. It has been such an integral part of this beachside location and now international Europort since 1895, that to imagine the place without it is unthinkable.

What started, as a small tearoom is now an out and out luxury family leisure resort hotel with the best collection of art to rival any public gallery! We aren’t joking. You can pick up the house catalogue, and trawl your way through the downstairs areas, just breathing sighs of awesome wonder at some of the best efforts of Irish and European painters of past decades. Names include David Hockney, Howard Hodgkin, Miro and Picasso, and sculptures including those of American born Alexander Calder, whom Brian Fallon, Chief Art Critic of the Irish Times, describes as ‘one of the best sculptors in the last century’. The collection was started by Bill’s parents, and has gone from strength to strength over the years. And it doesn’t end with the public rooms. Bedrooms are decorated with original paintings too and the two suites, situated on the seaside of the building, with balconies overlooking magnificent beach and port views, are named after painters. The Tony O’Malley Suite is on the third floor - a heavenly tribute to the deceased Irish painter, and his creations adorn the walls. On the second floor, the William Crozier Suite features the brushwork of the man who also painted artwork especially for the Breakfast menu covers for Kelly’s formal Beaches and where the originals are also on show.

When you’re done marvelling at the paintings, it might be time to grab something to eat! Guests can take lunch or dinner in Beaches, or mosie along to La Marine, the bistro style café that is also open to non-residents. The Ivy Buffet also provides light meals, snacks and afternoon tea.

Beaches showcases the creative talents of Executive Chef Eugene Callaghan, who gained his international cullinary experience in fine establishments in Belgium, Switzerland, France and of course Roscoff’s in Belfast and added the coveted Roux Brothers “Chef of the Year” to his CV along the way. Joining Eugene and his team is Stephane Rochard, a talented French Pastry Chef, who has vast experience from working in France at many Gastronomic Restaurants; this will add that little extra to producing a high quality fine dining menu.

Eugene knows his suppliers as if they were family, the fish he cooks comes fresh from Kilmore Quay, a small nearby fishing village, where a Kelly’s representative attends all the fish auctions throughout the week, picking the best of the catch for Eugene and his team. Eugene gets the pick of black sole, haddock, and monkfish to play with, as well as fresh mussels from Bannow Bay and Kilmore Crab. Meat includes baby suckling pigs from Enniscorthy, roasted to crisp and tender perfection in the hands of this man. Jimmy Kavanagh in Co Wicklow supplies seasonal game like venison, pheasant, pigeon and mallard, whilst Wexford butcher Richie Doyle slaughters his own lambs and beef and Kelly’s Resort Hotel has its own in-house butchery to handle beef, lamb and venison in carcass form. Many of the vegetables are custom-grown locally by Tom Cleary of Campile, their planting times staggered in order to keep the hotel in succulent fresh vegetables – including seasonal nettles for the house speciality soup! And the in-house bakery makes all the bread, rolls and confectionary required.

This local produce is turned to good advantage on the menu at Beaches. Lunch starters include Chef’s Chicken Liver Pate with homemade wholemeal bread, Fried Kilmore Squid Rings, or Mediterranean Bruscheta with Buffalo Mozzarella. A good choice of mains include Roast Prime Ribs of Wexford Beef, home made Turkey Burgers, Kilmore Sole with Zucchini and Tartare Sauce or Baked Fisherman’s Pie. A super choice of desserts follow!

In the evening, the ambience here is cool and sophisticated, with a clientele made up mainly of residents and some celebrational party groups. Dinner takes on a formal stance, with first courses like the one we enjoyed - Terrine of Wexford Game with Cumberland Sauce, or go for Bannow Bay Mussels in Garlic butter, or Oak Smoked Wexford Trout with Apple Radish Sauce. Top that with Roast Crepinette wrapped Wicklow Venison with Forrestiere Sauce, Steamed Pot Pourri of Fisherman’s Catch, or Roast Goose with Potato and Chestnut Chipolata Stuffing as a main event. And if there’s room, try the White Chocolate And Rhubarb Crème Brulée, Dark Chocolate Kiss and Chocolate Sauce, or if you don’t have a sweet tooth, a platter of Irish Cheeses and Crackers.

To compliment Chef Eugene Callaghan’s fine cuisine in Beaches Restaurant, Head Chef Ronan Dunne offers a more casual affair in the French Bar/Bistro La Marine. Ronan has worked closely with Eugene since La Marine opened in 1997 as well as many exquisite restaurants around Ireland. La Marine will continue to offer exceptional value on the various a la carte menus under his direction. Ronan’s food is full of flavour and the food is simply executed offering the guest the best French Bistro experience in Wexford. This bistro has its own separate entrance and offers a relaxed dining experience. A zinc bar imported from France is the focal point of the rather pubby bar, where you can have an aperitif, where the fireplace provides a dramatic focal point, is the ideal place to socialise.  It also is an ideal venue for a snack, where a menu is available throughout the afternoon.

Menu's include a delicious Crab and Avocado with Mango and Red Onion Salsa, Crispy Duck Confit with Potato Wedges and Chinese Spices and Tagliatelle of Roast Butternut Squash, Shiitake Mushrooms and Garlic Crumbs – just to whet your appetite. Dinner makes the most of fresh fish for starters and mains, and Wexford Lamb and Wicklow Venison also make an appearance. And dessert offers temptations such as Chocolate and Hazelnut Torte with Crème Fraiche.

The hotel’s renowned Wine List is meticulously sourced, always changing, and excellent value. Most  wines are directly imported from suppliers, with France top of the list, not least because Bill Kelly’s family link with Chateauneuf-du-Pape wines. His brother in law Vincent Avril and father in law Paul Avril produce Clos des Papes, one of this region’s most famous and celebrated wines. So be prepared to find some great and rare French treats on the list, as Bill believes these wines are made especially with food in mind. There are many treats in the collection, which include organic and biodynamic wines, and an exceptional choice of half bottles. 

After a night in one of the comfy bedrooms, or if you are extravagant, a suite with a seaview - breakfast at Kelly’s brings more culinary treats. Sample a variety of dishes starting with freshly squeezed citrus juice, home made muesli and porridge, and top up with a hot selection - from the trad Full Irish brekkie to Kilmore Smoked Haddock and kippers, all cooked to order.

If you have no plans for the day as such, Kelly’s Sea Water Spa is waiting to be explored. Here peace, tranquillity and relaxation are key factors. The magnificent modern facility has an indoor and outdoor sea water vitality pool, thermal suite, rock sauna, pebble walk, salt infused steam room and eleven treatment rooms including a couple’s suite and Thai Room. Indulge yourself with Mud Therapy, Rainforest Showers, or a number of massage and skincare treatments, performed by expert therapists.

Kids are well taken care of too, with an in-house crèche and playrooms supervised by qualified experts. In the evenings, live entertainment takes place in La Marine and the Ivy Room. In fact, you could stay here for weeks, never have to leave the place to be entertained, fed or spoiled and mark our words; you’d still refuse to leave at the end of your holiday!

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Menus:

Beeches Restaurant Sample Dinner Menu
Beeches Restaurant Sample Lunch Menu
La Marine Sample Dinner Menu
La Marine Sample Early Bird Menu
La Marine Sample Sunday Lunch Menu
La Marine  Sample Vegetarian Menu
La Marine Sample Childrens Menu

Recipes:

Kellys Resort Hotel Seafood Bisque
Kelly's Resort Hotel Brie and Almond Fingers
Kelly's Resort Hotel Trio of Goats Cheese Truffles
Kelly's Resort Hotel Chocolate and Almond Gateau
Kelly's Resort Hotel Lemon Sole Shrimp Cucumber Sauce
La Marine Crispy Duck Confit

Contact Details

To Contact a Member Directly, please click on the email or website below

Rosslare
Co Wexford
+353 (0) 53 9132114
Email: info@kellys.ie
Web: www.kellys.ie

 

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