e diagnosis of the situation,” Czaputowicz said. “They have a similar perspective of problems in the Middle East, and also — let’s b
e open — the negative role played by Iran. … Howeve
n Union and the United States differ in terms of modus operandi, esp
ecially via evaluation of JCPOA or Special Purpose Vehicle and their possible impacts.”
Czaputowicz said that in talks, representatives of Germany, France, and the United Kingdom had spoken about the benefits of the nuclear deal.
Secretary of State Mike Pompeo backed up Pence’s aggressive stance on Iran during a press conference at the end of the summit.
Pompeo was asked about Pence’s criticism of three of the US’ closest allies — the UK, France and Germany — and what
the consequences would be, given Pence’s accusation that they were trying to “break up our sanctions.”
The top US diplomat sidestepped. “Look, we make no bones about” wa
nting Europeans to put more pressure and sanctions on Iran. “We respect the sove
reignty of every nation,” Pompeo continued. “But the United States is determined to convince all nations of the w
orld that it is in our collective best interest to deny” Iranian leaders the money they need, Pompeo said.
Pompeo took a stab at some damage control, saying there have been “lots of places” where Europea
n countries have taken on Iran forcefully and mentioned Germany’s decision to deny landing rights to Iran’s Mahan Air.
But in more granular terms — especially when “best” can be so subjective — what does this even mean?
Broadly, sure, it’s a hotel that’s firing on all cylinders. Everything from the meals to the amenities to the grounds mus
t be flawless. But for a guest, it must be more personal than that to obtain such high esteem.
At Adare, it’s eating breakfast in a room that looks like it was lifted straight out of Hogwarts. It’s lear
ning the ancient art of falconry alongside the hotel’s resident Snowy Owl, Olaf. And it’s def
initely sinking your teeth into a freshly baked scone with a dollop of house-made lemon curd.
So how, exactly, does Adare craft its magic? Read on for a peek behind the proverbial curtain.The st
aff at Adare is more than 500 strong, which leaves plenty of manpower to focus specifically on g
uests’ needs. General Manager Paul Heery also instructs his employees on the theory of “beyond everything,” which tran
slates into making sure every experience on property is exceptional from the guest’s point of view.
”Is the welcome at the gate a little bit more than the normal welcom
e?” he says, for example, of greeting guests upon arrival. “The objective is that every guest co
ming through gets some sort of a memory. We are always challenging ourselves and challenging the norm.”
One particularly thoughtful touch is the hotel’s use of photographs. If a couple is celebrating an anniversary, for example
the staff will often track down a wedding photograph and place it bedside during turndown service.
For a wedding held on site recently, the staff even went so far as to print a photo from the wedding that took place earlier th
at day, to have it ready to display in the couple’s bridal suite after the evening’s festivities.
For another guest with Irish heritage who was hoping to reconnect with his roots, a staffer wa
s able to track down a local Gaelic hurling club that had a connection with the guest’s family.
”He drove [the guest] out to the club where his cousin used to play hurling back, I don’t know, a h
undred years ago,” Heery says. “You know, small things. But for the guest, it was a huge moment wh
ere we’re helping him with his family history.”The secret: A farm-to-table menu unlike anywhere else in Ireland
The Emerald Isle’s cuisine may be most famed for creative uses of potatoes, but contemporary Irish food encompasses far
more than spuds; highlighting the country’s excellent produce and meat is one of the hotel’s main culinary goals.
During Adare’s renovation, culinary director Loughlin Druhan loaded his team into a cam
per van and road tripped around Ireland to find the best vendors for every ingredient they needed.
At 845 acres, Adare’s property requires a significant amount of upkeep. And no area receives more loving care than the hotel’s
golf course, an idyllic stretch of emerald greens winding around the River Maigue.
”There are over 50 employees just on grass and greenery,” says Heery. And while Ireland may be ra
iny, these links will never be soggy: SubAir technology — a way to quickly vacuum water from the green
s — runs under the whole of the course.Far from being putting greens just for guests, the Tom Fazio-designed links we
re created with the intention of making Adare one of the top golf destinations in the world.
So far, so good. The course was crowned the World’s Best New Golf Course in 2018 by t
he World Golf Awards, and its JP McManus Pro-Am tournament, scheduled for July 2020, alr
eady has the likes of Tiger Woods, Rory McIlroy and Justin Rose signed on to compete.
Even the practice facility is known as one of the best in the country, with Scottish bunker sand specially imported for the most refi
ned experience.early equally alluring as the course itself is the sleek Carriage House, which acts both as a c
lubhouse for golfers and a dining destination not only for guests, but also for those in the surrounding village of Ad
are. After a round on the links, swing by the bar, an adults-only respite outfitted in leather and oak.
Toast to your success (or drown your sorrows) with a glass of wine. Adare’s list is an impressive 12,000 bottles deep, plus t