The Aghadoe Heights Hotel & Spa has introduced 12 refurbished Garden Suites as part of a series of enhancements to its five-star property.

Designed by Cantrell and Crowley in collaboration with Nordic Elements, the newly redesigned suites combine Scandinavian design with the natural surroundings of the hotel.

The interiors feature natural textures, craftsmanship, and furniture influenced by Danish mid-century design, alongside spacious living areas and spa-inspired bathrooms.

Sustainability is incorporated throughout the new suites, which feature 100% natural, vegan, handmade Irish amenities by Peigín Crowley and the complete removal of single-use plastics.
Alongside the accommodation upgrades, the hotel has appointed Cyrille Durand as its new Executive Head Chef.

Chef Durand is introducing fresh menus at the Lake Room Restaurant, focusing on seasonal ingredients sourced from local Kerry producers. The hotel has also updated its dining options with a new four-course Afternoon Tea menu.

In the spa, the hotel has introduced non-contact, immersive treatment beds offering 30-minute wellness sessions focused on relaxation and skin health. Additionally, the spa’s therapists have completed specialised oncology wellness training to provide more inclusive care options for guests.

“From the transformation of our Garden Suites to the continued evolution of our culinary and wellness offerings, every enhancement has been carefully considered to enrich the guest journey,” said Brian Bowler, General Manager of Aghadoe Heights Hotel & Spa.

To mark the completion of the upgrades, the hotel has introduced a “Summer by the Lakes” package. The offer includes a two-night stay in one of the new Garden Suites, dinner on one evening in the Lake Room Restaurant, and breakfast, priced at €531 per person sharing for the month of July.

The Killarney International Bridge Congress has officially become an annual fixture on the local event calendar following a highly successful second year.

Bridge players from England, Scotland, Wales, Belgium, and across Ireland travelled to the town to compete in the three-day tournament, which ran from Friday, June 12 to Sunday, June 14.

The Castlerosse Park Resort hosted the, with attendance upsignificantly compared to last year’s inaugural pilot.

Between competitive sessions, players visited local hotels and guesthouses, taking advantage of the fine weather to golf, shop, and cycle through Killarney National Park.

Organisers noted that staging the international congress involves substantial costs and credited local businesses and clubs for making the event sustainable.

Key sponsors included Kerry County Council, Castlerosse Park Resort, Spillane’s Seafoods, Tricel, Dovida, Keanes Jewellers, Killarney Golf & Fishing Club, Sleep London, and Truffle Honey. Local bridge clubs also provided essential equipment support.

With the event’s long-term future now secured on the Killarney calendar, committee members have already commenced planning for next year’s congress.