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17th Aug 2019

Lough Erne Resort Was One Of The Most Relaxing Staycations I’ve Ever Had

Alan Fisher

This was honestly one of the most relaxing staycations I’ve ever been on.

Unbelievable food, a relaxing spa and gorgeous rooms right on Lough Erne made for complete serenity.

Lough Erne in Fermanagh is only a two and a half-hour drive up from Dublin and it’s well worth it.

Passing through the gates, you drive through the stunning golf courses and golf village until you arrive up to the doors of Lough Erne Resort.

We managed to get checked into the Nick Faldo (who designed one of the courses) suite which was – to be completely honest – insane. It is by far the biggest hotel room I have ever stepped foot in.

The suite has one massive sitting room accompanied by a balcony that overlooks part of the golf course and the lake.

Two bathrooms, one of which has your very own jacuzzi-styled bath, and then, of course, the master bedroom: a huge king-sized bed with period styled furniture and huge windows which share the same view as the balcony.

The first port of call was to dive straight into max relaxation in the spa. Pool, jacuzzi, sauna and steam room all await with big windows looking out to the lake.

There are certain times where kids are allowed in the pool, just to be mindful of.

On top of this, you can book yourself in for a spa treatment if you need extra encouragement to relax.

A part of the reason I was invited down was to check out the Autumn menu at the Catalina restaurant in the resort.

After a day well spent relaxing, I was ready to stuff my face and that’s exactly what I did. I started with the chicken and lobster ravioli accompanied by seared prawns.

For mains, I tucked into a perfectly cooked Lisdergan fillet of beef which is served with crispy beef cheek, roasted onion, whipped potato, and chive purée, finished off with a red wine jus.

Good lord, it was delicious but I wasn’t finished yet.

To top it all off, I divulged in a rhubarb soufflé; I never thought I could taste something so tasty and cloud-like.

Hats off to head chef, Noel McMeel.

After breakfast in bed, the following day was spent with another dip in the pool, a little walk around the grounds and some reading on their outside terrace with a cup of coffee before checking out.

If you are looking for complete relaxation, you can book here.