Staycationers enjoying warm welcome in ‘the bailey’
Staycationers have been enjoying the food and warm welcome in ‘the bailey,’ in Athlone.
“If Athlone is at the heart of ‘Ireland’s Hidden Heartlands’ then we think ‘the bailey’ is at the centre of that heart,” said Gerry Nohilly, proprietor.
It was one of the first establishments to reopen after the Covid-19 lockdown and its long established reputation for quality service and food has resulted in growing footfall.
It serves food seven days a week from 10am til 10pm and due to growing demand it is currently recruiting for another chef.
One of the most popular main courses is our Traditional Farmhouse Cottage Pie, with salad and chips, which includes head chef Peter Lonicans’ own savoury gravy.
“All of our meat is quality Irish produce and every dish is one I am proud of,” said Peter who was a chef with the Defence Forces.
Manager Seamie O’Rourke said, “We are delighted to see that Athlone is continuing to thrive and we expect that we will continue to attract visitors because of our central location.”
“We have the Shannon on our doorstep and we have so many beautiful restaurants and pubs. I am proud that ‘the bailey,’ is one of the most popular venues with visitors and locals alike.”
“Athlone is literally in the middle of Ireland’s hidden heartlands and we are right on the banks of the Shannon here.”
“We are an hour to Galway, an hour to Dublin, there is good food, good drinking and nice people.”
Seamie said that the bailey has drawn tourists from all over the World, “In ‘the bailey,’ we do traditional Irish food and whether the tourists have come from America, Germany or Hong Kong, they have all loved the food and left very happy.”
During lockdown they revamped the beer garden and it is now both indoor and outdoor and is heated. When the weather is good, a BBQ is fired up.
There are five large TV screens throughout the premises and a private room is available for a small group who can relax while complying with social distancing requirements.
They also have 6 guest rooms which are popular with weekend groups visiting for hens and stags. All are spotlessly clean and are highly rated by guests.
“We are looking at the possibility of hiring more staff which is very positive situation to be in given the impact of the pandemic on tourism globally,” Seamie added.