Rooms

The hotel offers you 40 en suite rooms, all with bath/shower and luxury toiletries. Rooms are tastefully decorated with soft furnishings, equipped with modern amenities, and secured with security lock card-keys. Interconnecting rooms are available and should be requested upon booking (subject to availability). A lift offers access to all floors and the rooms are wheelchair friendly.

Hotel details

Downings Bay Hotel is only 35 minutes from Letterkenny and 55 minutes from Derry and now accommodates special functions such as weddings and banquets, ideal for a traditional Irish event on the Downings Bay coast. Downings Bay Hotel won the regional award in 2006 from the Irish accommodation services institute. The award is given to properties that have achieved excellence in accommodation service standards.

Food & Beverages

Chris Smith is the head chef at Downings Bay Hotel. Chris has 18 years of experience in the finest establishments, beginning his career as a Commis in The William Wordsworth Hotel (Michelin star-winning), before moving around the circuit with the likes of Paul Heathcote. He spent a year in Paris working at the Soway Grill and then moved on to London to work with Mark Edwards (Parklane Hotel), Peter Gordon (Sugar Club) and John Torade (Masterchef) at The Bluebird Restaurant in Chelsea. He then took-up his first head chef position with Chelsea Village Hotels & Restaurants at Chelsea Football Club, running the fine dining 4 AA rosette restaurant consistently for 5 years. Now currently working at Downings Bay hotel, he has spent 3 years building this 3-star hotel into a 5-star standard eating establishment. All food is fresh and completley cooked to order. Whilst Chris's food would be described as international, he tires to stick to traditional Irish as much as possible, serving it with modern twists. The Haven Restaurant is fine dining at great value, with the finest and freshest ingredients on the market being used to create such dishes as sweet onion Tartlett with peppered organic strawberries; dry-aged sirloin of beef, simply served with Dauphinoise potatoes; and a renowned white chocolate cheese cake with orange ice-cream. The Haven Restaurant also offers an elegant and varied wine menu as recommended by Edward Dillon, Dublin. The restaurant has had recent rave reviews in the local press and is consistently producing a quality product. Open Monday to Sunday from 18:30 to 21:30. Bar food is served daily in JC’s Bar from 13:00 to 21:30. Sunday lunch is offered from 13:00 to 16:00.

Internet

No internet access available. 

Parking

Free public parking is possible on site. 

Pets

Pets are not allowed. 

Location & area

Hotel policies

Cancellation Policy

If cancelled up to 2 days before date of arrival, no fee will be charged.  If cancelled later or in case of no-show, the first night will be charged. 

Deposit Policy

No deposit will be charged. 

VAT and city/tourist taxes

VAT is included.  Service charge is included.  City/tourist tax is not applicable. 

Meal Plan

Full English breakfast is included in the room rate. 

Children and Extra Bed Policy

All children are welcome.  All children under 1 year stay free of charge when using existing bedding.  All children under 2 years stay free of charge for cots.  There is no capacity for extra beds in the room.  Maximum capacity of babycots in a room is 1. 

Please note that in case specific policies apply to a particular room or rate, the specific room/rate policy prevails over the general hotel policy