Tee, Taste & Travel With Sarah

After an unforgettable few days at the stunning Hogs Head Golf Club in the charming village of Waterville, I had the absolute pleasure of playing in the Hogs Head Bean an Tí Tournament. Despite the wild Irish weather—howling gales and relentless rain—the spirit of the event was undampened. It was pure joy to play on a world-class course alongside incredible people from all around the globe, including a few lovely friends from Kinsale. Congratulations to FIFI and Meg on a fantastic win with nearly a hole in one at the shot out .

With the tournament behind us, we hit the road for a scenic drive across the lush Irish landscape, heading toward The Open. Our first stop en route: the idyllic Drumee Lodge. Tucked away in peaceful countryside, this boutique B&B is a true hidden gem. We’re surrounded by rolling green fields, grazing sheep and cows, and postcard-perfect farms.

The contrast between the dramatic coastline of Waterville and the tranquil charm of Drumee is part of what makes traveling through Ireland so special. After the excitement and camaraderie of the tournament, this pause in the countryside is the perfect reset before the next leg of our journey.

More to come soon from the road to The Open—stay tuned!

Skittles, Mussels, and a Side of Nostalgia at the Maghera Inn

We dined at the Maghera Inn Pub and Pantry, and before we’d even made it to the door, we were welcomed by a cheery gang of locals enthusiastically playing skittles in the car park—a scene so delightfully old-school it felt like we’d wandered into a rural sporting documentary.

Starters That Nearly Stole the Show

We kicked things off with the local mussels, which were fresh, plump, and positively swimming in a creamy white wine and shallot sauce—so good we briefly considered licking the shells (don’t worry, we didn’t… at least not in public).

Then came the beef roast of the day, proper Sunday comfort food—even though it wasn’t Sunday. And Billy was practically misty-eyed when he spotted his all-time Irish favourite on the specials board: turkey and ham. He tucked into it like it was Christmas morning and declared it “a plate of pure joy.”

The portions were massive, and despite our best efforts (and stretchy waistbands), we had to admit defeat before dessert. A rare but noble loss.

VIP Days at The Open – Portrush Perfection with Doosan

We’ve just wrapped up an absolutely unforgettable three days at The Open—Friday, Saturday, and Sunday—and what an experience it’s been! We were lucky enough to have VIP hospitality passes, courtesy of the amazing team at Doosan, and from start to finish, we were completely spoiled.

The hospitality suite was nothing short of fabulous—exceptional food, delicious wines, cold pints, great company, and the best view of the action. Every bite was a delight (let’s be honest, we may have gone back for thirds), and the service was second to none. A huge thank you to the wonderful Karen, who looked after us like royalty—you’re a total gem.

Doosan, we honestly can’t thank you enough. Your hospitality made The Open feel even more special, and we’re so grateful to have been part of it.

And then there’s Portrush—vibrant, stunning, and buzzing with golf fans from around the world. We were cheering hard for Lowry and Rory, hoping for a little home-grown magic, but alas, it wasn’t to be this year. Still, the atmosphere, the drama, and the sheer joy of being there more than made up for it.

After three epic days of watching the pros, it’s now our turn to shine (or at least try)! Tonight, it’s an early one because tomorrow Billy and I lace up our golf shoes and take on Royal Portrush ourselves. Wish us luck—we’re going to need it!