Thirty years on Perrott Avenue
Hayfield Manor opened in 1996 as Cork city's first five-star hotel. The house on Perrott Avenue dates to the early 1800s, when Richard Perrott lived there after his 1815 marriage to Hannah Mary Barnes. The estate passed to the Musgrave family, the Cork merchants, and stood in disrepair until the Scally family took it over and rebuilt the hotel to five-star standard in 1995. The Scally family opened the doors the following year, and the hotel remains family owned and run.
The estate sits beside University College Cork. The hotel belongs to Preferred Hotels & Resorts and Ireland's Blue Book. The Scally family also owns the Great Southern Killarney.
A manor house rebuilt to five-star standard
The Scally family kept the manor house character through the rebuild. The main staircase beside reception is a replica of the original. The lobby fireplace is the original fireplace from the house. The grounds carry trees over 150 years old, and the walled gardens follow the design of the Muckross Gardens in Killarney. The hotel's casual restaurant, Perrott's Garden Bistro, carries the name of the house's first owner.
The 30th anniversary menu at Orchids
The hotel has put a limited-edition three-course menu into Orchids, its restaurant. The menu runs from 25 September to 31 October 2026 at €30 per person and covers a starter, a main course and a dessert. The hotel sells it on a limited basis and takes pre-booked reservations only. Tables are held on 021 484 5900 or at events@hayfieldmanor.ie.
A 1996 wedding menu behind the courses
The anniversary menu follows an original wedding menu from 1996. A guest gave the keepsake to the hotel. Executive Head Chef Mark Staples and his team rebuilt the celebration course by course. The hotel's own menu card lists the dishes. The starters carry a Ballycotton smoked salmon terrine with capers, herb butter and the hotel's homemade brown soda bread, and a classic Caesar salad with anchovies, croutons, egg and Parmesan shavings. The main course carries slow-cooked Irish beef cheeks with pomme purée and a bourguignon sauce, and grilled seabass fillets with sautéed potatoes, baby spinach, shallots and caper beurre noisette. The desserts carry a classic baked Alaska with banana bread and salted caramel ice cream, and a fresh fruit salad with granola and açaí sorbet.
The announcement names two dishes from the 1996 menu. Tournedos of beef with port wine jus and a 1996 summer salad appear in that account. The hotel's anniversary page and its menu card list the anniversary dishes alone.
The refurbished suites and the design team
The hotel refurbished its suites and launched the new interiors in 2025. Kim Partridge Interiors designed them. Ultan Foley of Kim Partridge Interiors described the brief as an upgrade of the suites into a sanctuary in the city.
The collection carries the Presidential, Shandon, Ford and Merchant suites, each named for Cork's heritage. The Presidential Suite spans 1,200 square feet and comes with dedicated butler service. Its living room holds a record player, a curated music collection, a handpicked selection of books and a large fireplace. The suite adds a bedroom with a private balcony over the city, a dressing room with a vanity area, a butler's pantry with a coffee dock and a mixology station, and a bathroom with a double rainfall shower and a deep soaking bath.
Cork artist Jason O'Gorman made an artwork of the manor's façade for the suites. Each suite carries local artwork, historical photography, curated books and food and drink from Cork's English Market. The refurbished living spaces also feature vinyl record players and golf putting stations.
The Beautique Spa and its brand partners
The Beautique Spa sits inside the property. The hotel states that the spa was the first Elemis spa in Ireland, and that Hayfield Manor is the flagship hotel for GROUND Wellbeing, the Cork wellness brand founded by Peigin Crowley. The facility carries a 16-metre pool with poolside loungers, a steam room, a sauna, an outdoor jacuzzi and a fitness studio.
What the anniversary marks for the property
The hotel describes itself as a home of celebrations in Cork and lists proposals, weddings, anniversaries, graduations and family birthdays among its events. The menu card names the supplier set behind the courses, among them Ballycotton Seafood, Gubbeen Farm Smokehouse, Castletownbere Fishermen's Co-op Society, Quigley Meats, Caherbeg Free Range Pork, Ardsallagh Goat's Cheese, Glenilen Yoghurt and Leamlara Microgreens. The hotel holds membership of Good Food Ireland and Green Hospitality Ireland.