This once derelict castle on the slopes of Slieve Gullion in South Armagh has been making waves since it was transformed into a 4-star hotel by Mick and Robin Boyle in 2019.

Fresh seasonal vegetables and herbs are picked daily from the vast walled garden or foraged from the extensive onsite woodlands. Estate grown Cheviot lamb and Longhorn beef are also regularly part of the offerings on Executive Chef Darragh Dooley’s menus. He says he believes good food is all about combining fresh natural flavours and produce in an imaginative way.

The restaurant has been renamed Gullion at Killeavy. It holds a host of awards including 2 AA Rosettes.

The estate has 45 rooms, a spa, restaurant, bar, walled garden and café and an event space for up to 220 people.

NEED TO KNOW

Food Served

Breakfast

Monday to Friday – 8am to 10am

Saturday and Sunday – 8am to 10.30am

Bar Food  

Monday to Sunday – 12noon to 9pm

* reduced menu on Sunday (12noon to 5pm)

Sunday Lunch (served in the hotel restaurant)

Sunday 12noon to 3pm

Afternoon Tea (Saturday and Sunday, booking essential)

Saturday and Sunday 2pm – 4.30pm

Dinner

Sunday to Thursday 6pm to 9pm (Sunday dinner menu is a 8 course Tasting Menu)

Friday and Saturday 6pm to 9.30pm

Sunday 12noon to 3pm

Afternoon Tea (Saturday and Sunday, booking essential)

Saturday and Sunday 2pm – 4.30pm

Dinner

Sunday to Thursday 6pm to 9pm (Sunday dinner menu is a 8 course Tasting Menu)

Friday and Saturday 6pm to 9.30pm