Simon O’Hara runs the delightful country house, Coopershill, with his wife and the chef, Christina. They took over from his parents eight years ago and have continued to subtly improve the style of the place without interfering with its essential appeal.
It is a fine house with splendidly large rooms (including the bedrooms, most of which have four-poster or canopy beds). It is furnished throughout with antiques; but remains emphatically a home, with no hotel-like formality.
The grounds are extensive enough not only to afford complete seclusion, but also to accommodate a river. Four-course dinners are available from a daily changing, seasonal menu. Much of the food is produced in the grounds, and the restaurant can make the unusual boast that the distance travelled from farm to plate for many of its ingredients is just 200 metres. The O’Haras rear fallow deer on the 500-acre estate, producing award-winning venison. The Restaurant Association of Ireland awarded them Best Hotel Restaurant in Sligo in 2016.