The Europe was always far ahead of its time - in the 1960s, it was the first hotel in Ireland to have a spa. General Manager Michael Brennan tells Emily Hourican about the many innovations.
This article was originally published in the Autumn 2024 issue of Hospitality Ireland Magazine, in October of 2024.
A weekend at the Europe Hotel in Killarney is like a few days out of time. There is something – everything – about this beautifully designed, quietly comfortable hotel, set among the Kerry hills, that flicks an off-switch for me, in the very best of ways.
Over the course of our stay, I politely refused to leave the hotel, turning downs trips to waterfalls and the National Park. Instead, I swam in the pool, lounged around the sauna and steam room, had a ESPA facial (with exactly the right amount of microdermabrasion), went on a pony ride, ate, read, dozed, ate some more, swam again ... you get the picture.
Every part of the hotel, from the spacious bedroom with glorious views over the mountains to the 25-metre swimming pool, well-equipped gym and cosy library seemed perfectly calibrated to take life down a notch or two.
Breakfasts in the Panorama restaurant were lavish and delicious – notable mention goes to the poached eggs with hollandaise sauce – to the point where I swore that I wouldn’t be able to eat another thing – ever – until dinnertime rolled around and I discovered that, after all, I might manage garlic butter-tossed prawns and wild mushroom risotto in the Brasserie.
A drink in the bar, some chat with equally blissed-out fellow guests, then back to the room for a heavenly sleep in a comfortable bed. An easy train ride from Dublin, I think that the Europe might just be my new favourite place, and so I asked GM Michael Brennan to tell me some more about it.
Michael, what is the ethos of the Europe Hotel & Resort?
The ethos of the Europe is ‘luxury relaxed’. We want to operate a five-star hotel in a relaxed atmosphere, where our customers can feel at home while, at the same time, receiving exceptional service from our staff. Our staff are encouraged to be themselves and offer genuine warmth and friendly service.
Please tell us about the building and creating of the hotel, i.e. the background story.
The hotel was built by Dr Hans Liebherr 65 years ago. The Liebherr Group was one of the first direct foreign investment companies to come to Ireland in the late 1950s, and they remain one of the very few who have never left.
The hotel group, Killarney Hotels Collection, remains family owned and is now led by Mrs Johanna Platt, the youngest daughter of Dr Isolde Liebherr, who is the daughter of founder Dr Hans Liebherr.
The Europe Hotel & Resort was way ahead of its time, and in the sixties, it was the only hotel in Ireland to have a spa. It even had its own doctor and nurse on the staff, to do medical spa treatments.
It has evolved over the years, and the current phase started in 2006-2008, when we introduced ESPA at the Europe. The hotel closed for an 18-month period to undergo a major renovation of the ground floor and conference centre, and to introduce the spa.
The ethos or the brief behind the interior design and architecture was to encapsulate the beauty of the location and bring the landscape into the building.
We have been on this journey ever since, and last winter saw us complete the renovation of one wing of bedrooms and introduce our Golfside Signature Suites, Premier Lakeview Rooms, as well as the complete remodelling of the Dr Hans Liebherr Suite.
Our ethos remains the same, as we try, wherever possible, to bring the landscape into the building. This can be seen by the hand-hampered metal artwork in the Premier Lakeview Rooms that reflect the sunlight into the room.
Who are the customers, i.e. where are they from, etc.?
Ninety-five per cent (95%) of our business comes from Ireland and North America. We have a very strong domestic market, which we are very grateful for, and this makes up almost 70% of our total business. People come to us from all over Ireland, including people from Killarney, some of whom just live down the road.
We have a very high level of repeat business, and many of our customers are multigenerational and have been coming to us for years.
Was the spa always designed to be such an integral part of the hotel?
Yes, the current spa was designed to be the centrepiece of the hotel, and creating it in such an environmentally sensitive area posed a significant challenge.
Integrating a 50,000-square-foot building into this landscape required a unique approach. We literally carved the space out of the land, inserted the building, and then restored the natural surroundings around it. Our architects, Gottstein Architects, did an exceptional job, and their work was recognised by the RIAI Irish Architecture Awards in 2009, for Best-Designed Building in the Landscape.
Achim Gottstein’s father moved from Germany in the late 1950s and was involved in building the Europe with Dr Liebherr from the very start. Achim continues to be involved in all our projects.
Please tell us about the food at the Europe – where it’s sourced, emphasis on local, etc.
Food is a central part of the experience at the Europe Hotel & Resort, with three restaurants offering a diverse range of options to suit every palate. From our signature dining at the Panorama to the relaxed, all-day dining at the Brasserie and the Mediterranean flavours of Riva, there’s something for everyone.
We take pride in partnering with local suppliers to source the finest ingredients. Additionally, we operate our own 400-acre farm, and over the past few years, our executive chef, Alex Nahke, and farm manager, Seán Moriarty, have worked closely to ensure that much of the beef and lamb served at the Europe comes directly from our own farm.
We are also proud members of Good Food Ireland, and in 2023, we were honoured to receive both the Hotel of the Year award and the Supreme Award for best in class.
Please tell us about your own background, Michael – where you grew up, studied, your career so far, etc.
I practically grew up in the hotel industry. My late father played a key role in opening Dublin’s first InterContinental Hotel in the 1960s, located on the old Jurys Ballsbridge site. He later opened the Burlington Hotel for PV Doyle, in the early 1970s, and eventually became the group general manager for the Doyle Collection.
I attended hotel school at the Dublin College of Catering and have worked in various roles across the UK, Europe and North America. After returning to Ireland, I joined the Doyle Collection and later helped my brother, John, open the Four Seasons Dublin before moving to Killarney.
It has been my privilege to lead the Europe Hotel & Resort for the past 23 years.
What first drew you to hospitality?
I started working in the Burlington Hotel, collecting glasses at the age of 14, and I have loved it ever since.
What makes a great hotel?
The people. Of course, a great location, stunning design, a luxurious spa, and top-notch wi-fi are important, but beyond these material things, it’s the people who work in the hotel that give it heart and soul, creating unforgettable experiences for our guests. We are truly fortunate to have an amazing team at the Europe Hotel & Resort, and I am deeply grateful for the contributions each and every one of them make.
What are the changing trends in hospitality – people’s expectations, new elements, etc.?
The hospitality industry is evolving rapidly, driven by changing consumer expectations, technological advancements, and global shifts in how people travel and experience services.
Technology integration: Guests expect seamless and minimal human interaction, and contactless services are becoming the norm, e.g. mobile check-ins and digital concierges.
Health- and wellness-focused experiences: Travellers are seeking wellness-focused experiences and menus offering organic, vegan, and locally sourced food.
Sustainability and eco-friendly practices: There is a growing demand for eco-conscious travel. Travellers are increasingly eco-conscious and prefer staying at hotels with sustainable practices. This includes energy-efficient buildings, water conservation, renewable- energy use, recycling programmes, and reducing single-use plastics.
What are the major challenges at the moment?
Staff shortages. Many people left the hospitality industry during the Covid-19 pandemic, and attracting talent back has been difficult. The sector struggles with finding and retaining skilled staff.
We are lucky because we have invested heavily in staff accommodation, and we provide the finest staff accommodation in the country. We have also introduced a number of other enhanced benefits for our employees.
Rising operational costs: Rising prices for food, beverages, energy and other essentials are squeezing profit margins. Disruption to supply chains also impacts on the inconsistent availability of products, which results in increasing costs and logistical issues.
Sustainability demands: Modern travellers, especially the younger generations, expect hotels and resorts to implement sustainable practices, including eco-friendly amenities, waste reduction, and carbon- neutrality initiatives.
Digital transformation: Guests expect seamless technology integration throughout their stay, e.g. online booking systems and mobile check-ins to smart rooms and digital payments.
