Robert McHugh speaks to Darren Byrne, general manager of Tulfarris Hotel & Golf Resort, ‘a hidden gem in Wicklow.’
Tulfarris Hotel & Golf Resort is a luxurious four-star retreat located on the banks of Blessington Lakes, with views of the Wicklow Mountains.
The property includes a lakeside 18-hole golf course designed by Patrick J. Merrigan and an eighteenth-century manor house at the heart of the 200-acre resort.
Dining options at Tulfarris Hotel & Golf Resort include Fairways Restaurant, which offers a gourmet menu featuring organic and locally sourced ingredients, all set against the backdrop of the championship golf course and the wild beauty of the Wicklow Mountains.
Darren Byrne became general manager of Tulfarris Hotel & Golf Resort in 2020. He tells Robert McHugh about the recent refurbishment of the property and how his passion to become a hotel manager overtook his original plan of pursuing a career in the kitchen.
Please tell us about Tulfarris Hotel & Golf Resort and what guests can expect.
The past two years have been a labour of love, as we managed a significant, resort-wide refurbishment programme.
The new owners saw the potential here at Tulfarris Hotel & Golf Resort, which was a hidden gem in Wicklow, and have heavily invested in the resort, with the aim of becoming a leading holiday destination.
We are surrounded by an area of natural beauty, and our resort is a wonderful base with which to explore Dublin, Kildare and Wicklow.
The investment has encompassed the refurbishment of the eighteenth-century manor house, which is home to a new, purpose-built spa facility and revamped bar and dining offering.
Our golf offering is ever popular with a large membership and regular/returning golf tourism custom. In recent years, we have added a new six-bay driving range and practice area to the golf offering.
We have diversified the resort’s business mix, positioning ourselves strategically, to appeal to a broad spectrum of clients. This has been reflected in record growth within our leisure business.
At the same time, we are firmly establishing the resort as a premier destination for corporate events, while continuing to uphold our reputation as one of Leinster’s leading wedding venues.
Our recent direction has included an elevated culinary offering, under the guidance of our new executive head chef, James Devers, and expanding into arts and cultural events.
To support these initiatives, we’ve adopted a dynamic approach to digital and social media, significantly enhancing the resort’s online presence. This has been further complemented by the launch of a sleek and user-friendly website, making it easier than ever for guests to engage with everything the resort has to offer.
At Tulfarris Hotel & Golf Resort, we strive to offer an exceptional experience that combines luxury, comfort, and the natural beauty of our surroundings.
The continuation of our refurbishment programme will continue to elevate the guest experience, making Tulfarris a very special place to visit.
What was your first job in the hospitality industry, and how did that experience shape your passion and commitment to the field?
My first job in the hospitality industry was in the Hamlet Court Hotel, Johnstownbridge, Co. Kildare. This is where I first experienced a family-run business, as the O’Neill family own the hotel, shop and undertaker’s in the village.
It was there, under the guidance of the owner/general manager, John O’Neill, where I learnt the importance of hospitality to guests and the local community, which are vital to any business. My passion for the industry was ignited watching John and the passion he had, ensuring each guest had the very best experience while visiting the hotel.
My passion for food and the culinary arts came from the influence of the head chef at the time, John Conmy. I worked in the Hamlet Court from the age of 17.
Then I was offered the opportunity to take up a position in the Westgrove Hotel, in Clane, as conference-and-banqueting manager, at the age of 21.
Please tell us about your background – where you grew up, studied, etc.
Food and cooking were always a feature in my day-to-day, through my dad and his love of being in the kitchen.
I grew up in Dublin and moved to Kildare at the age of 17. I had every intention of going to college and becoming a chef.
All that changed when I met John O’Neill, and he taught me the skills of front of house. I thoroughly enjoyed working, and the passion to become a manager soon overtook my original plan of pursuing a career in the kitchen.
I realised my true passion wasn’t in creating the food, but in creating the overall experience for guests.
This further validated my decision to take a different path in the hospitality industry, fully immersing myself in the customer journey.
When did you decide that you wanted to make hospitality a career?
It was when I took the position in the Westgrove Hotel that I decided hospitality was going to be it for me!
I was awarded quick promotions, climbing up the ladder to be bar-and-restaurant manager, working with some key hospitality influences, such as Derek Bellini and head chef Barry Hayden. A lot of doors opened for me while working there, including the chance to redesign and rebrand the hotel’s fine-dining restaurant in collaboration with the maître d’hôtel and restaurateur Nick Munier.
I gained valuable experience during my time there, leading me to my role within the PREM Group, where I went on to work in hotels such as the Osprey Hotel in Naas, the Viking Hotel in Waterford, and Tulfarris Hotel & Golf Resort, back in 2009.
Who was your first mentor in hospitality, and how did his/her/their guidance influence your growth and development as a hospitality professional?
As mentioned, John O’Neill was a mentor to me in my youth and continues to influence and mentor me to this day.
Over the years, there have been too many to mention, however, two standout figures would have to be Clement Gleeson and Andrea Wallace, who have shown me what true passion for their work is. They are generous with their time and are always available as a soundboard to share ideas and offer constructive criticism.
More recently, my developing relationship with Dr Quek and Mr Loh – owners of Tulfarris Hotel & Golf Resort – has awakened my knowledge on all Ireland has to offer as a holiday destination.
It has also caused me to revisit my own core values when it comes to hospitality – it’s all in the detail, which is a motto I strive to echo amongst our team in Tulfarris.
In your experience, what are the most significant challenges that you have faced while working in the hospitality industry, and how did you navigate through them?
The year 2020 and what followed was definitely a standout challenge in my career. The Covid-19 pandemic was a truly surreal experience – one which redefined hospitality, in my opinion.
It taught me the resilience of hospitality and its ability to adapt and evolve to suit the government guidelines throughout this time.
With the support of the Irish Hotels Federation, I – along with my team in Tulfarris – worked hard to implement new standard operating procedures and ensure that all safety guidelines were met, while also making sure the customer experience remained paramount.
More recently, I have undergone the enormous challenge of overseeing a multimillion-euro refurbishment of the resort. This included all 83 bedrooms, the mezzanine, the restaurant, the bar, and the reception/lobby area. It also included a refurbishment of our eighteenth-century manor house and seven manor suites, lounge bar, and the introduction of our brand-new leisure spa.
The navigation of this was achieved through a lot of teamwork, patience, and settling the odd difference of opinion!
Looking ahead, what are your career goals and aspirations, and how do you envision making a lasting impact in the hospitality sector?
My main goal is to ensure Tulfarris Hotel & Golf Resort meets its full potential as one of the leading hotel resorts in Leinster.
The foundations are already in place with our 18-hole championship golf course, our newly refurbished hotel and conference centre, our eighteenth-century manor house, and the addition of the spa.
However, our aspirations continue to grow, as we eagerly await the addition of our gym and relaxation suites – jacuzzi and sauna – which are coming very soon!
What do you like to do when you are not working?
When I am not working, I enjoy playing and watching football.
Every so often, I get to enjoy a game of golf, but not as often as you would think, considering I am on a golf course most days, in work.
As mentioned, I am a bit of a foodie and love to go exploring new venues and experiences with my wife, Sarah.
Which five people would you invite to your dream dinner party?
Marco Pierre White, for good food; Frank Sinatra, for good music; Mary Robinson, for good conversation; Jürgen Klopp, to manage the table; and Al Pacino – because you can’t leave out the Godfather!
