Belmond Grand Hibernian Shines Brighter Than Ever
We step out of the car at Dublin Heuston Station and come face to face with a young man clad in a black leather kilt, a snare drum secured about his waist.
“Follow me!” he shouts, and we amiably fall in line, Pied Piper-style, marching behind our raucous host to the beat of his drum.
The train staff stands at attention, waiting to welcome us aboard with glasses of champagne. A festive red carpet beckons. Two more drummers join the first, adding to the volume, and our general excitement.
So begins our journey on the Belmond Grand Hibernian — a thrilling start to our elegant romp through the Emerald Isle.
It’s been almost three years since IRT chartered the inaugural departure of the Belmond Grand Hibernian, Ireland’s first and only luxury train.
So, when we were offered a spot on an exclusive Belmond study tour featuring the Belmond Grand Hibernian itself, we jumped at the chance to see how the train has since evolved.
I just returned from Ireland last week. My overall take?
Belmond Grand Hibernian is better than ever. The kinks our IRT group experienced on the train’s debut journey in August, 2016 (read IRT CEO & Founder Owen Hardy’s full report here and here) have long since been resolved.
The staff is now a well-oiled — and exceedingly hospitable — machine. Daineal (pronounced Doh-nal), the bar manager, is the consummate host, always ready with an expertly-poured drink and a witty aside.
“Welcome to Europe!” he cracked one evening, as he welcomed a Belfast-based musician on to the train who had traveled south to play for us.
The border between Northern Ireland (part of the United Kingdom) and the Republic of Ireland is no laughing matter to Irish folk of an older generation. But thankfully, it’s fair fodder to the younger set.
The musician from the North thought Daineal was hilarious, and clapped him warmly on the back before he departed.
The meals, cooked to order by a talented three-person culinary team lead by head chef Alan Woods, are a wonderful mix of old and new.
Expertly-prepared classics emphasize local ingredients, like the roasted Connemara mountain lamb cutlet with slow-roasted tomato & rosemary chutney. Other dishes inventively combine unusual flavors to great effect, like the avocado and seaweed salad with watermelon.
Portions are perfect: not too big, not too small. And pastries and fresh-baked breads — fennel and sesame loaf, caramelized onion roll, and sourdough baguette, to name a few standouts — are always in abundance.
Specially-paired wines served in Waterford Crystal glasses accompany lunch and dinner. Fresh-squeezed juices are offered at breakfast. And the two dining rooms themselves inspire conviviality and conversation with four- and six-person seating arrangements.
The train itself is as lovely inside as it is out. Its nine gleaming blue carriages sparkle in the sun.
And its interiors — neutral plaids and calming lavenders and grays — complement the vibrant green grass and rust-yellow fields of blooming wildflowers of the Irish countryside.
And lest you think otherwise, substance has not been overlooked for style. Every detail has been designed for optimum comfort and usability.
Our cabin featured a double bed (some have twin beds) with reading lights; individually-controlled heating for chilly mornings; ceiling fan for warm afternoons; full-size wardrobe with plentiful hangers; writing desk and chair; in-cabin safe; tiled bathroom with powerful rain shower, toilet and sink; and hair dryer.
There is a certain egalitarianism on board (albeit egalitarianism for the luxury traveler set!) in that all cabins are the same dimensions — approximately 85 feet square. There is also one smartly-designed accessible cabin located nearest the public cars. (Ask us for more details.)
A large picture window that opens about five inches at the top allows plenty of natural light — and a small blast of fresh air, if you so choose — to flood the cabin. At night, a privacy screen and curtains keep out the light. Fresh wildflowers in a spectrum of pinks — Sweet William, St. John’s Wort, heather — adorned our desk.
And the double bed, which appeared diminutive at first glance, was shockingly comfortable for both myself and my 6’3″ partner.
Our three-day trip was painfully brief—I highly suggest you go all-in for the seven-day Grand Tour of Ireland instead.
But my memories of the Belmond Grand Hibernian will stay with me for years to come. Among them:
- fleeting images of old castle ruins surrounded by placidly grazing cows and sheep;
- returning to our comfortable bed after a day of activity, rain gently thrumming on the roof;
- live Irish harp music performed in the lounge after dinner one night;
- the gracious staff welcoming us to yet another five-star meal in the dining car;
- and the food itself…Oh, the food!
To book your own grand adventure on the Belmond Grand Hibernian, call us at (800) 478-4881 (+1 502-897-1725 if outside the US/Canada), or e-mail us at firstname.lastname@example.org.
And check this space soon for additional reporting from our trip.
I’ll detail our stays at Belmond Cadogan Hotel in London, the Merrion Hotel in Dublin, and Adare Manor (voted Virtuoso’s 2018 Hotel of the Year!) in Limerick, Ireland.
Rachel M. Hardy is Vice President, Sales & Marketing, and Virtuoso luxury travel advisor for The Society of International Railway Travelers®. She specializes in luxury rail and adventure in Europe, South America, Africa (rail & safaris) and Canada. She was the first advisor from the Americas invited to see the new Grand Suites on the Venice Simplon-Orient-Express. Our agency is a proud member of Virtuoso and the exclusive Belmond Bellini Club. Rachel’s trip on Belmond Grand Hibernian was part of the Bravissimo celebratory journey hosted by Belmond, held every year in honor of the world’s top Belmond agencies.