The Twelve Hotel
“A joyous experence” was how a friend described his stay at The Twelve. Mind you, he wasn’t finished with that, as he went on to say: “Everything you write is correct - even understated possibly.”
Wow! Is he right? Probably. Critical sobriety means that we have to always keep a little distance, and be as even-handed as we can be. But everyone else in The Twelve isn’t holding back, and the energy in this smart modern hotel is powerful: people love it to bits. What did our friend love? All of it: the bakery; the bar; their pizzeria, Pizza Dozzina; and Upstairs, their smart and serious restaurant. Manager Fergus O’Halloran marshals one of the best teams in the West, and evereything in The twelve chimes perfectly. Joyous is right.
Upstairs at West
Manager Fergus O’Halloran and head chef Martin O’Donnell are the pair of steady heads who have powered The Twelve Hotel, at the crossroads in Barna, to a position of West Coast prominence. There is fine cooking in the hotel both in the bar and in their Pizza Dozzina, but Mr O’Donnell’s subtle ways with west coast ingredients is a thrill, and we advise anyone eating in Upstairs @ West to let the sommeliers choose wines to match the dishes, because the list here is exceptional. Start with Castlemine pig ear terrine, or house sloe gin cured salmon, and you are well on the way through Mr O’Donnell’s wild ride: Barna lobster with agnolotti; pressed lamb belly with sweetbreads; saffron-braised freekeh with buttermilk curds, and the cheese trolley is one of the very best to end dinner on a high.
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