The Johnstown Estate, in Enfield, Co. Meath, has announced the appointment of Guy Thompson as its general manager.
In his new position, Thompson will oversee all operations at the estate, focusing on delivering an exceptional guest experience while driving the financial success of the four-star hotel and spa.
“I am thrilled to join the Johnstown Estate during such an exciting time,” said Thompson. “The hotel has significantly expanded its offering with the recent opening of a new garden terrace bar, Parterre, and its brand-new, state-of-the-art conference centre, the Forde Suites.”
The Johnstown Estate is an independently owned, luxury four-star hotel and destination spa.
The listed eighteenth-century Georgian house is set on 120 acres of private grounds with wooded parkland and restored walled gardens and features 128 bedrooms and suites, as well as 40 self-catering lodges.
Dining options include the Fire & Salt restaurant, the Coach House Brasserie, and the Spa Café. It’s also home to an award-winning destination spa, a 1,300-square-metre leisure club, and training grounds, along with the Forde Suites, a multipurpose conference facility that can cater to groups of up to 1,100 delegates, developed this year with an investment exceeding €9 million.
In July, the Johnstown Estate opened Parterre, a new cocktail bar that specialises in botanically inspired cocktails (from €15). Guest favourites include the Parterre Bloody Mary, the Spa Serenity, and the House Martini, featuring a signature rose-and-cucumber foundation and the coastal botanicals of Hendrick’s Neptunia, along with Lillet Blanc, sage oil and pickled cucumber.
To complement the high-end drinks offering, Parterre offers nibbles (from €4.50), like hickory-smoked toasted almonds and marinated oriental mixed olives, along with light bites (from €7), like nori tempura and a charcuterie sharing board.
“I look forward to leading the already brilliant team at the Johnstown Estate into this next chapter,” said Thompson.
