For a long time, traditional Irish B&Bs were simply family homes that offered guest rooms.
For overseas tourists, they were a way to experience authentic Irish hospitality alongside hosts.
For locals, they were a great affordable accommodation option.
Well, that’s what they were for me and my friends back in their 90s heyday.
Back then weekends away didn’t involve getting on a Ryanair flight, instead, we’d consult the Golden Pages to pick a town with some good pubs and a nearby B&B.
The Bean an tí (woman of the house) was usually dubious upon our arrival and rightly so.
We were invariably ready for a night of revelry and I’ve no doubt we ruined many sheets with make-up and instant tan.
But we loved staying in B&Bs. They were a home away from home and there was always the guarantee of a full Irish in the morning, even if it was sometimes served with disapproving looks.
In the last few decades, however, tourism has changed.
The landscape has evolved and while some of those cherished traditional B&Bs continue to exist, they are dwindling.
In their place is a growing new generation of boutique B&Bs. These modern establishments have taken what we’ve always loved about B&Bs, personal touches, small teams and a strong sense of community, and added their own flair, whether that’s through design-led decor or unique food offerings.
The charm of these new-wave B&Bs lies not just in the amenities but in the hosts who want their guests to have the best time every stay.
This blend of comfort, hospitality and inventiveness marks a new era in Irish B&Bs. Here are five standout stays that are redefining this cherished tradition.
Run by Emer Fitzpatrick and Russell Hart, The Stop in Galway City is a prime example of the modern B&B.
Perfectly located on the edge of Galway’s buzzy West End, there’s a real camaraderie with the local community and Galway’s hospitality scene, of which Emer and Russ are very much a part.
The couple took over the property from Emer’s family in 2004, which had been successfully operating as a traditional B&B.
However, Emer and Russ wanted to put their own stamp on the place. They stripped back the decor and added personal touches such as Irish art, textiles, and pieces from their travels.
“Slowly, slowly we’ve got it to where we are today but it has been a long process,” Emer says.
A difference in the modern B&Bs she notes is that the entire house is dedicated to guest use.
“When you arrive at ours we say ‘make yourselves at home’, it’s all for them, it’s not our home, the whole house is for the guests to use.”
Guests that Emer says, Russell falls in love with.
They both agree the people they meet are one of the best parts of the job and a bonus is being invited to different parts of the world.
They also get lots of music recommendations prompted by the the record player that’s always on the go in their uber-cool breakfast room where guests tuck into an ever-changing menu of local and homemade favourites.
The staff they’ve had over the years is probably what they value the most.
“They’ve made it sustainable for us,” says Russ, “It might sound corny and cliched but it’s really important. It’s a little community of people in itself.”
For Bart and Marie Sullivan, opening a B&B had always been an ambition.
“We love looking after people. I’m a nurse and Bart’s a chef and it was always something we wanted to do,” says Marie.
When Bart inherited a seaside property in their charming hometown of Waterville, it seemed like the perfect opportunity to open their dream B&B.
They dove into the planning, research and renovations. Marie had her guests in mind the whole time, thinking about people coming from their own beautiful homes with good showers and beds and wanting to keep that standard.
For the interiors, they went with calm colours, blues and greys to “create a place of tranquillity and bring the sea indoors and to complement what we had on our doorstep”.
What the Sullivans offer, Marie believes, reflects modern B&Bs.
“I think people’s perceptions of B&Bs are changing. It’s not just about having a beautiful house to stay but the size also impacts the personal touch you can offer.
“We’re small so the guests get to know us very fast and we get to know them. It makes it a more personalised stay.”
That personalised stay usually includes Marie and Bart helping out with itineraries — they both love showing off South Kerry.
Breakfast is also an important feature for them with Bart using lots of local produce. “That’s important to us because when you’re supporting local everyone is helping out each other.
“It’s a busy job but we love it when someone leaves in the morning and they compliment what they’ve experienced — that makes it all worthwhile.”
Nestled into a headland in North West Donegal is Breac House, a dark, striking Scandi-style building that’s not what usually springs to mind when you think of an Irish B&B.
That was sort of the idea, says Niall Campbell, who set up the business with Catherine Burke back in 2017.
“We thought there was a role for something slightly different. We wanted to bring a new cohort of people here and showcase different things in terms of location, design, food, service, maybe some things that wouldn’t necessarily have been synonymous with B&Bs in the past.”
The result is a stunningly design-led place to stay.
Clean white walls, lots of timber and oak, touches of texture and colour with plenty of local additions.
“We have a lot of Eddie Doherty tweed, Ulster linen, handmade furniture, crockery and pottery and bits made for us by different makers in the area. Just to give a sense of place, making people feel connected to the area.”
Along with design, food is a big passion of theirs.
“We put a huge amount of effort into breakfast. It’s modern, local, seasonal and well-designed, and it’s the same for our packed lunches.”
Although they don’t serve dinner, they have in the last few years run some sell-out guest chef dinners with well-known names like Cúán Greene and Ciaran Sweeney and they are currently working on a programme for next year.
A big welcome is par for the course at Sheedy’s in Doolin from husband and wife team Frank and Marian Sheedy, “and our secret weapon is Bertie” she tells me.
Bertie is a grey and white, old English sheepdog that Marian credits with winning over every guest that comes through their door: “He just adds that kind of homely touch to the place.”
They may have only opened in 2019 but between them, they have extensive hospitality experience, Frank as a chef and Marian as a hotel manager so when they were planning their B&B.
“We knew exactly what we wanted and exactly what the guests wanted and that was how we built it, with the guest in mind.”
Marian focused on creating a relaxed atmosphere, with understated decor, large rooms, and spacious bathrooms.
Breakfast was always going to be a stand-out feature thanks to Frank’s background as chef.
They serve a daily changing buffet where Marian says Frank gets to unleash all his creativity.
“It gives a new meaning to the word breakfast. One guest said, what can all the fuss be about breakfast but when he left he said, OK, now I understand.”
Guests leaving happy has been a big part of their success. “Word of mouth has been huge for us,” Marian says.
“People go on about social media but word of mouth is absolutely the best recommendation you can get. And I love repeat business — it means you’re doing something right.”
Owner of Pax House in Dingle John O’Farrell is well versed in listing the things that make Pax House special — starting with the views.
“We’ve Mother Nature to thank for the views,” he says mentioning the farm below, Dingle Bay and the Ring of Kerry on the far side. “No matter what the weather, no matter what’s happening in your life when you look out there, and you drop your shoulders and relax.”
The guests are next on the list — “We have wonderful guests” — and keeping them happy and relaxed is always the aim. He believes B&Bs can deliver this better than bigger hotels.
“There’s less staff and fewer guests. You don’t have non-residents coming in and out, you don’t feel it’s a railway station. You see the same people all the time and it makes the team more approachable.”
Fewer guests also means there more time for special touches like having fresh cut flowers from the garden in every room.
John also praises his dog with lending a hand.
“When you see a few dog toys lying around the place instantly there is that feeling that this is a home, there’s no sir and madam and people are walking around checking that everything is perfect.”
The beds and breakfast are, of course, top notch but John says it’s not just these elements, or him, that makes Pax House, Pax House.
“It’s really, a combination of all the little things but especially the guests, the views, the team and the dog.
“We want our guests to go away feeling looked after and thinking ‘Wasn’t it so nice to stay there?’ and that’s what it’s all about.”
