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<\/p>\nIt is Galway’s first new five-star hotel in two decades<\/p>\n
08:56, 06 May 2026Updated 09:11, 06 May 2026<\/p>\n
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The hotel is Galway’s first new five-star in over 20 years<\/p>\n
Galway’s newest five star hotel, The Hawthorn, is set to open its doors.<\/p>\n
The \u20ac60 million development is the city’s first new five-star hotel in over twenty years.<\/p>\n
Located in Renville, Oranmore it offers stunning views of Galway Bay.<\/p>\n
It features 114 guestrooms and suites and offers plenty in the way of culinary delights including The Skylark, a signature live-fire restaurant designed to showcase seasonal Irish produce.<\/p>\n
Meanwhile, for loves of cocktails and Japanese food there is The Oystercatcher Bar which is in collaboration with the legendary Japanese chef Takashi Miyazaki.<\/p>\n
For those wanting to escape and have a relaxing break there is The Spa at The Hawthorn, which boasts a Finnish sauna, infrared sauna, snow room with cold plunge pool, indoor and outdoor vitality pools, an outdoor jacuzzi, six Atlantic seaweed baths, five treatment rooms with a dedicated couples\u2019 suite, a relaxation lounge and a fully equipped gym.<\/p>\n
It is also home to a stunning 18-hole golf course which overlooks Galway Bay.<\/p>\n
Leading the charge is Henry Beaumont, the new Director of Food and Beverage. He\u2019s no stranger to the fast-paced world of high-end hospitality, having clocked up over 15 years of experience across Ireland, the UK, and Southeast Asia.<\/p>\n
Most recently, he was the man in charge at The Ivy on Dawson Street in Dublin, but he\u2019s also cut his teeth in London\u2019s cut-throat Michelin-starred scene at spots like Maze by Gordon Ramsay.<\/p>\n
Joining him in the kitchen is a face many Galway locals might recognise. Head Chef Cedric Bottarlini is taking the reins, bringing a massive two decades of experience to the table.<\/p>\n
Having worked at The g Hotel and The Twelve in Barna, he already knows exactly what Galwegians expect when they sit down for a feed.<\/p>\n
His style is a mix of posh French training and a serious commitment to sustainability, so expect plenty of local fish and veg on the menu.<\/p>\n
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