four-leaf clover

Hold the blarney, stop the press and prepare yourselves for a little Irish magic. It’s been a mixed day at the office; plenty of grey and only the vaguest hint of sunny splendour. But lo, a band of polychrome wonder did appear. And like children to the piper we took a tea break and followed the rainbow over the water. Boy oh boy what a pot of gold we found.

Coming out of the clouds above the Atlantic coast of County Mayo, we found ourselves hovering over something truly special. Behold, a 65-acre private island; raw, rugged and dotted with award winning accommodation. WOW. Where are we? we whispered. Inish Turk Beg cawed a passing gull as he cruised in the wind.

Conceived and realised by Andrew Wright, an architect as improbably young as he is brilliant, Inish Turk Beg’s five island houses are the stuff of getaway fantasy. With glorious views onto the remote, bucolic surroundings, all of a sudden we find ourselves in a wonderfully luxurious active retreat.

Some parts of the planet beg to be experienced. We’re thinking Canada, New Zealand, Mongolia… and the west coast of Ireland falls into the same category. Footpaths rove the wide, green flat of Inish Turk Beg. The air is so wonderfully fresh that a lungful feels as chilled springwater after a glass of flat, tepid cola. The private stud is home to Connemara stallions, broodmares and part-breds; beautiful horses all. Saddle up and wonder at this special place; the apex of Clew Bay – water specked with emerald patches and horizons teeming with hazy mystique.

Back at the homestead, fun is the call of the day. You’ll never be stuck for ideas (think infinity pool, 5-a-side football and a fully stocked craft house). For the grown-ups (without meaning to offend those already excited), cue a big healthy dollop of the sort of adult fun the great outdoors were made for. Test your hand-eye with a spot of archery or clay pigeon shooting, or, for a different perspective on the craggy coast, the island offers professional sailing and powerboat courses; picture perfect practice for the budding Ben Ainslie.

Certain landscapes work up an appetite. Just being on Inish Turk Beg conjures a craving for the raw fruits of the land. The bounty on offer is all locally sourced and prepared to the most exacting of standards. Internationally renowned tuna, salmon, mackerel and bacon will get your mouths watering, but what makes this special is that the superb quality up for grabs is a mere starting point. Flexibility is what sets this place apart. Welcome to gourmet for the gourmand wont to wander. Breathless family holiday? Then simple, hearty and sustaining will be prepared without fuss. Corporate treat? Picnic, barbecue or something very special – you need only ask. Finally (and most delectably), the island’s own single malt whiskey is something to savour. What a way to end the day – a nip to keep you warm against the Atlantic night and 360° views of a glorious world apart.

James Snowdon is Editorial Intern for Black Tomato