Dromoland Castle, in Co Clare towards the west of Ireland, suggests foraging as a great guest experience – for which, of course, read a GREAT experience FOR guests. Oonagh O’Dwyer, who revels in an epitomal name for the Emerald Isle, leads you down forgotten country lanes to learn about edible types of roots, herbs, flowers, fruits, and nuts, say St. John’s wort, elderflower and pig nuts. This is followed by a wild food picnic in a wildflower meadow. Next is a beach trip for a hands-on lesson in harvesting seaweed in the traditional way along with rock samphire and pepper dulse (called the truffle of the sea). The finale, back at Dromoland, is a cooking class on preparing and preserving wild food and seaweed. Dromoland Castle’s GM Mark Nolan is looking forward to Ireland’s opening up its borders on 21st June: expect a large number of US travellers from that date.
Girlahead loves to hear partnerships between luxury hotels and fashion brands. Mandarin Oriental Hotel Group, MOHG, is working with AQUAZZURA, owned and run by designer by Edgardo Osorio. Known as the spindly slipper supremo, his prices on FarFetch start at just under $400. For MOHG he is doing towel slippers in classic stripes: black and white for men, aqua-green and white for women (both with tassels), and saffron and white, with pom-poms, for children. These are free, suites only, and presumably the popup will run until the supply runs out. MOHG’s vp Brand and Experience Marketing is Kristin Ruble.
Lucky people staying in a suite, for instance, at Mandarin Oriental Geneva. Its rooftop, seventh floor, suites are all super, with views over the Rhône, directly beneath (pride of that rooftop accommodation is the 325 sq m Royal Penthouse Suite, with a 125 sq m terrace). Girlahead last stayed in #718, a more-modest 65 sq m but so many memorable features, say the Eco Smart inset gas shaft ‘fire’ that so marvellously complements that view. Another reminder of this luxury hotel is such local touches as the ‘Swiss buns’ at breakfast – see the image above. Technically known as Saffron Cuchaulles, they should ideally be eaten with Benichon mustard
And now let us listen to MOHG’s COO, Christoph Mares”