Hotel review: This converted farmhouse is perfect for West Cork gallivanting
A converted old farmhouse, this West Cork guesthouse majors in chic Irish design, impressive eco-credentials, and character in a cool village setting
The guesthouse offers just three rooms ensuring a homely, intimate atmosphere
Thu, 17 Apr, 2025 - 09:02
Thom Breathnach
Location
Ballydehob has emerged as West Cork’s hot spot village in recent years, so a new property literally 30 seconds off the main drag is exciting news for would-be visitors. A former dairy farmhouse turned sustainability-centred retreat, Native Guesthouse is no more than a three-minute walk to all the local highlights from Levi’s Corner House Bar to Budds Restaurant. In fact, you could happily hunker down in Ballydehob for your entire stay, however, you’re also within a short drive of some of West Cork’s finest haunts from Lough Hyne to Baltimore.
Native offers the staycation market something truly different — and fresh. In a hospitality landscape where Scandi, Japanese, post-hipster, and period interiors dominate the design boards, owners Simon and Didi Ronan have created accommodation which celebrates Irish design heritage, in the most environmentally sensitive fashion possible.
Central to this is an aesthetic — and comfortable — curation of vernacular and mid-century Irish furniture with all items locally sourced — from stylish Crannac armchairs to antique items snapped up at the set auction from The Banshees of Inisherin. Meld with that the energy-efficient hemp-plastered walls, sheepskin throws, and ambient lighting and you’ll find yourself enveloped by tone and texture in its beautifully designed communal space. Add in some vibey lounge tunes and it makes a pretty atmospheric one too.
9.5/10
Service
A welcome WhatsApp message on arrival day detailing suggested food and coffee stops en route sets the tone for the attentive service at Native. And once on the ground, I’m welcomed by Didi and Simon who offer Native’s signature welcome drink, a homemade vin d’orange on ice served with posh spicy olives from Perollo. The couple are extremely affable hosts throughout and resident border terrier Peggy is also a benevolent bolt of joy. Worth noting that Native invests 20% of profits to rewilding efforts too.
10/10
Guest rooms
The guesthouse offers just three rooms ensuring a homely, intimate atmosphere. I was staying in the downstairs patio room which features a cloud-like double bedecked with Amurelle Irish-designed linen and Mourne Textiles throw. It’s all backed by a striking birch ply library unit stocked with reams of Nat Geo issues and Penguin books adding a palette pop of yellow and orange. A colourful print of Bantry library by Hurrah Hurrah adds even more character.
The en suite, while lacking the earthiness of the room, has a fine rain shower room and is kitted with kimonos by Naps which feature a “plant a tree and save the world” motif written in the ogham language. Toiletries are from Haeckels.
Native does not offer dinner however they do offer a one-night dining getaway in collaboration with Ballydehob’s Michelin-starred restaurant, Chestnut. I opted for something more casual and enjoyed a very decent Thai curry takeaway from BallyBia, a hole-in-the-wall takeaway offering marquee style seating. Come morning, guests get a breakfast bag delivered to their rooms, which included a freshly baked gluten-free scone (a real novelty for this coeliac) along with butter jam, milk, and orange juice.
8.5/10
Activities and amenities
Guests can enjoy complimentary access to Native’s new garden sauna which is stocked with essential oils from Little Red of Ballydehob and homemade foraged botanical oils by local herbalist Jen Doran. Soon to launch activities include rewilding walks, boat trips to Heir Island plus night kayaking to see the bioluminescence on Lough Hyne. Picnics and bikes are en route too for idyllic West Cork gallivanting.
9/10
The bill
Rooms from €200 (two night minimum). Native Cabins are set to launch this summer.
Our rating: 9.5/10
Room to Improve? Native’s breakfast bag is a thoughtful offering but guests’ appetites may need supplementing elsewhere. Beefing it up with fresh bread and local cheese and charcuterie, which guests could enjoy long table-style in the communal area, could lend even more occasion to this already very special stay.
