0:00:02 > 0:00:05All over the world there are remarkable hotels
0:00:05 > 0:00:08born of bold vision and daring endeavour.
0:00:08 > 0:00:09Wow.
0:00:09 > 0:00:11This is how I ought to live.
0:00:11 > 0:00:14Whether it's one of the remotest hotels on Earth,
0:00:14 > 0:00:16hidden on a Pacific island...
0:00:16 > 0:00:18..or sumptuous resort
0:00:18 > 0:00:21on one of the highest mountains in the Middle East...
0:00:21 > 0:00:23What an incredible view.
0:00:24 > 0:00:25The people running these hotels
0:00:25 > 0:00:28strive to create the perfect sanctuary...
0:00:28 > 0:00:33..but what does it take to offer once-in-a-lifetime experiences
0:00:33 > 0:00:34in stunning locations?
0:00:37 > 0:00:39Construction was a logistical nightmare -
0:00:39 > 0:00:42no water, no source of power.
0:00:42 > 0:00:45I'm a restaurant writer, newspaper columnist and critic -
0:00:45 > 0:00:47I have opinions on just about everything...
0:00:47 > 0:00:48He's not a very good driver, is he?
0:00:48 > 0:00:50- Magnoon!- Magnoon!
0:00:50 > 0:00:51Crazy!
0:00:51 > 0:00:52Magnoon!
0:00:54 > 0:00:55..and I'm a chef
0:00:55 > 0:00:58who's worked at the top end of the hospitality industry
0:00:58 > 0:00:59for well over 20 years.
0:00:59 > 0:01:01This is awesome! Whoo.
0:01:03 > 0:01:08We'll travel to amazing hotels in every corner of the world...
0:01:10 > 0:01:12Enjoy.
0:01:12 > 0:01:14..to spend time getting to know the people
0:01:14 > 0:01:16working away behind the scenes.
0:01:16 > 0:01:18I polished Elton John's fruits.
0:01:19 > 0:01:22You polished Elton John's fruits?!
0:01:22 > 0:01:24Do you recall life under apartheid?
0:01:24 > 0:01:25Has it changed for you?
0:01:25 > 0:01:27Nelson Mandela was the first black president.
0:01:27 > 0:01:31Gave me more inspiration to achieve what I want in life.
0:01:34 > 0:01:37Join us as we venture inside...
0:01:37 > 0:01:39..the world's most extraordinary hotels.
0:01:50 > 0:01:53We're in County Mayo in the west of Ireland
0:01:53 > 0:01:57by the shores of Lough Corrib, the country's biggest lake.
0:02:01 > 0:02:02I do love Ireland.
0:02:05 > 0:02:07We're heading to an establishment
0:02:07 > 0:02:09that's aiming to be not just the best hotel in Ireland,
0:02:09 > 0:02:12but the best hotel of its kind in the world.
0:02:21 > 0:02:22SHE GASPS
0:02:22 > 0:02:23Look at that!
0:02:26 > 0:02:28Wow. It's enormous!
0:02:29 > 0:02:32Just set on the water there, like it's on an island -
0:02:32 > 0:02:34it looks like Camelot.
0:02:35 > 0:02:38That is magical.
0:02:41 > 0:02:43This is Ashford Castle.
0:02:44 > 0:02:46Dating back to 1228,
0:02:46 > 0:02:49more recently it was the country house of the Guinness family.
0:02:53 > 0:02:56Set in its own 350-acre estate,
0:02:56 > 0:02:59the 83-room, five-star luxury hotel
0:02:59 > 0:03:01sells a taste of old-fashioned grandeur.
0:03:06 > 0:03:07Wow.
0:03:07 > 0:03:09My goodness.
0:03:12 > 0:03:15That is an extraordinary chandelier.
0:03:17 > 0:03:18Blimey.
0:03:19 > 0:03:22That's my corner - that's my corner right there.
0:03:23 > 0:03:26Spot of Edwardian glamour.
0:03:27 > 0:03:31You can imagine kings, queens, knights passing through these halls.
0:03:31 > 0:03:34Golly, I hope it's not haunted. Erm...
0:03:35 > 0:03:38As well as having access to a luxury spa,
0:03:38 > 0:03:40guests can live like the landed gentry,
0:03:40 > 0:03:44with activities such as riding and shooting.
0:03:45 > 0:03:47Rooms start at £300 a night,
0:03:47 > 0:03:52going all the way up to a majestic £4,000 for the very best suites,
0:03:52 > 0:03:55decorated with Venetian Murano glass chandeliers
0:03:55 > 0:03:58and Connemara marble in the bathrooms.
0:04:00 > 0:04:02Oh, my goodness!
0:04:04 > 0:04:05Wow.
0:04:05 > 0:04:09That is the highest ceiling I have ever seen in a hotel bedroom.
0:04:10 > 0:04:11Oh!
0:04:13 > 0:04:14That is perfect.
0:04:15 > 0:04:17This room is something else.
0:04:18 > 0:04:21This is extraordinary - this is an amazing bedroom.
0:04:21 > 0:04:23You walk into a medieval castle -
0:04:23 > 0:04:25to then not be disappointed by the bedroom
0:04:25 > 0:04:26is quite an achievement.
0:04:26 > 0:04:29I mean, that is the bed you have in a castle -
0:04:29 > 0:04:32it's four-poster, it's velvet and it's gold.
0:04:32 > 0:04:34It's even got a gallery,
0:04:34 > 0:04:37basically just so you can admire your awesome bedroom
0:04:37 > 0:04:39from another level.
0:04:39 > 0:04:41Amazing.
0:04:48 > 0:04:51The man who currently holds the keys to the castle
0:04:51 > 0:04:54is general manager Niall Rochford.
0:04:54 > 0:04:55It's my life, you know?
0:04:55 > 0:04:59I've invested 15 years of my life and my family's life here as well -
0:04:59 > 0:05:02but you know what? I'm lucky in that I operate a castle,
0:05:02 > 0:05:04you know? There aren't too many
0:05:04 > 0:05:06authentic, genuine castles in the world.
0:05:08 > 0:05:11Of course, we're not here just to enjoy the plush rooms -
0:05:11 > 0:05:12we're here to find out
0:05:12 > 0:05:15what operating a castle hotel is all about...
0:05:15 > 0:05:18..but before we can serve any actual guests,
0:05:18 > 0:05:22Niall wants us to join some other new recruits at staff induction.
0:05:22 > 0:05:25No request too large, no detail too small.
0:05:25 > 0:05:28So what we're saying is, our guests can ask us anything,
0:05:28 > 0:05:32to do anything - as long as it's legal - and we will do it.
0:05:33 > 0:05:34We're innately hospitable people -
0:05:34 > 0:05:36particularly in the west coast of Ireland,
0:05:36 > 0:05:38we want you to feel at home.
0:05:38 > 0:05:42It is sophisticated - but also in a very Irish way.
0:05:42 > 0:05:45You're not going to get a very kind of staid experience
0:05:45 > 0:05:47where everybody has to whisper.
0:05:49 > 0:05:51What is the style of service here?
0:05:51 > 0:05:53Yeah, it's a very natural style of service
0:05:53 > 0:05:56and I think that's maybe what Irish people are all about,
0:05:56 > 0:05:57and here in Ashford,
0:05:57 > 0:06:00it's not really that plastic Irish type of experience
0:06:00 > 0:06:01that you might associate...
0:06:01 > 0:06:04- What plastic Irish type are you...? - I don't know.
0:06:04 > 0:06:05- What can he mean?- I don't know.
0:06:05 > 0:06:08- You know, it's...it's not... - It's not the St Patrick's Day...
0:06:08 > 0:06:10- Absolutely.- ..silly hats. - Exactly, exactly.
0:06:10 > 0:06:11Ireland has moved on from that.
0:06:11 > 0:06:14There's more soul, there's more spiritualness,
0:06:14 > 0:06:15and it's much more genuine,
0:06:15 > 0:06:18so I think when you meet the people you're going to be working with,
0:06:18 > 0:06:19you're going to see that.
0:06:23 > 0:06:26If the warmth of the Irish welcome is their secret weapon,
0:06:26 > 0:06:29the hotel wants it to start right from the front gate...
0:06:32 > 0:06:34..and estate manager Thomas
0:06:34 > 0:06:38is in charge of ten gatekeepers and doormen.
0:06:38 > 0:06:41The welcome you get on your arrival here, it's heartfelt.
0:06:41 > 0:06:44We want people to understand how much we love it here,
0:06:44 > 0:06:46how much we're proud of it.
0:06:46 > 0:06:50For our first job, we're joining the door team.
0:06:50 > 0:06:51Ta-da!
0:06:52 > 0:06:55I love this. Oh, it's so cosy, it's so warm -
0:06:55 > 0:06:58and not only that, a top hat.
0:06:58 > 0:07:00Oh, look at you!
0:07:00 > 0:07:02What are you doing with your cape?
0:07:02 > 0:07:04Isn't that what you're supposed to do? Swirl the cape.
0:07:04 > 0:07:07You're not a superhero, my darling, you're a...you're a doorman.
0:07:07 > 0:07:09So, guys, this is make or break.
0:07:09 > 0:07:11Whatever happens inside the castle
0:07:11 > 0:07:13can be directly affected by the arrival -
0:07:13 > 0:07:16this is the country of the cead mile failte, the thousand welcomes,
0:07:16 > 0:07:18and that's you - you are the very first representative,
0:07:18 > 0:07:20the first face they see,
0:07:20 > 0:07:23so it's of vital importance that your genuine hospitality
0:07:23 > 0:07:25and your genuine character comes across -
0:07:25 > 0:07:28it's very professional but it's extremely warm.
0:07:30 > 0:07:32I'll be working with doorman Frank,
0:07:32 > 0:07:36while Giles is at the far end of the drive with Tom the gateman.
0:07:37 > 0:07:39- Good afternoon, sir.- Hello.
0:07:39 > 0:07:41It's the gateman's job to radio the names of arrivals
0:07:41 > 0:07:42up to the front door
0:07:42 > 0:07:45so his colleague there can delight the guests
0:07:45 > 0:07:48by greeting them personally, as if by magic.
0:07:48 > 0:07:50Check in, Frank, number 10 -
0:07:50 > 0:07:53McKeown, and they're travelling in a Jeep.
0:07:53 > 0:07:55Number 10, McKeown.
0:07:55 > 0:07:57Number 10 - he said number 10 is Shaun.
0:07:59 > 0:08:01McKeown.
0:08:01 > 0:08:02- McKeown!- McKeown.- God.
0:08:02 > 0:08:04So, it's Owen and Barbara McKeown.
0:08:04 > 0:08:06You're very welcome to Ashford Castle.
0:08:06 > 0:08:07Thank you very much indeed.
0:08:07 > 0:08:10Mrs McKeown. You're very welcome.
0:08:10 > 0:08:12Frank is my name. You're very welcome -
0:08:12 > 0:08:14and this is my colleague Monica.
0:08:14 > 0:08:16Welcome, Mr and Mrs McKeown. This way, please.
0:08:16 > 0:08:18Thank you. Thank you.
0:08:18 > 0:08:21Hello, welcome. Welcome to Ashford Castle. Hello.
0:08:21 > 0:08:24- Have you had a good journey? - Sure have.- Hi, there.
0:08:24 > 0:08:26Can I confirm the name of the reservation?
0:08:26 > 0:08:27Yes - last name is Everson.
0:08:27 > 0:08:29- Everson.- Yes. Everson.
0:08:29 > 0:08:32- Lovely to meet both of you. Have a lovely stay.- Thank you.
0:08:35 > 0:08:40Mr and Mrs Everson are on their way up in a big black SUV.
0:08:41 > 0:08:44I don't know what Giles just said then. Can you repeat that, please?
0:08:44 > 0:08:46The Eversons are arriving, Mr Everson -
0:08:46 > 0:08:49he's about 36, little bit of stubble, nice-looking fellow,
0:08:49 > 0:08:51got his wife in the passenger seat.
0:08:51 > 0:08:53The Jeffersons are arriving?
0:08:53 > 0:08:54- It's Everson...- Everson.
0:08:54 > 0:08:57- ..and they're driving an SUV. - SUV. Everson.
0:08:57 > 0:09:00I think there's something wrong with my earpiece.
0:09:00 > 0:09:03Hello, welcome to Ashford Castle, Mr and Mrs Everson.
0:09:03 > 0:09:04Thank you so much!
0:09:04 > 0:09:07- Where have you travelled from? - Nashville, Tennessee.
0:09:07 > 0:09:09Nashville, Tennessee? Is this your first time with us?
0:09:09 > 0:09:11- It is.- It is, yes.- How fantastic.
0:09:11 > 0:09:15- How many pieces of luggage do they need in?- I have no idea.
0:09:15 > 0:09:18- Yeah.- That's a good question. - That's something you have to ask.
0:09:18 > 0:09:20But wouldn't you want all your luggage in?
0:09:20 > 0:09:21They're staying till Monday -
0:09:21 > 0:09:24I'd presume they'd want all their underwear, at least.
0:09:24 > 0:09:26Oh, that's a lot of luggage. Shall we ask them how much...?
0:09:31 > 0:09:34I'm a bit worried that they were a bit disappointed
0:09:34 > 0:09:35that I wasn't Irish.
0:09:35 > 0:09:37Cos I think they're American.
0:09:37 > 0:09:39They've come all this way for an Irish greeting
0:09:39 > 0:09:41and I went, "Hello, welcome to Ashford Castle,"
0:09:41 > 0:09:43and I should have... You know?
0:09:43 > 0:09:45But I'm not going to... I can't pretend to be Irish.
0:09:45 > 0:09:50Check in there, Frank. Number 2, Mr Burke, number 2, Mr Burke.
0:09:50 > 0:09:52- Number 2...- Mr Burke.
0:09:52 > 0:09:53Mr Borke.
0:09:53 > 0:09:55- Do you say "Borke" not "Burke"? - Burke, Burke.
0:09:55 > 0:09:58- Burke.- Burke yeah, Burke.
0:09:58 > 0:09:59Burke?
0:09:59 > 0:10:01Yeah. That's it, you've got it, yeah.
0:10:01 > 0:10:02Burke.
0:10:04 > 0:10:06How do you feel about so far?
0:10:06 > 0:10:09I'm enjoying it. It's really nice to welcome people,
0:10:09 > 0:10:11especially when it's their first time.
0:10:11 > 0:10:14- When you're that first face...- Yes!
0:10:14 > 0:10:15..that warm handshake, that big smile
0:10:15 > 0:10:18and that genuine welcome that comes across, and they soak it up.
0:10:18 > 0:10:21They're like, "Oh, finally, someone that understands how I feel,
0:10:21 > 0:10:24- "someone that wants to make sure I'm looked after..."- Yeah.
0:10:24 > 0:10:25..and you're straight in.
0:10:27 > 0:10:30- All the staff is, like, so kind and personable.- Yeah.
0:10:30 > 0:10:33- No-one's just going through the motions.- Yeah.- Mm-hm.
0:10:33 > 0:10:35Yeah, I mean, you can tell that they really care.
0:10:35 > 0:10:37It's not just their job,
0:10:37 > 0:10:40it's not something that they kind of do half-heartedly,
0:10:40 > 0:10:41it's like this is just who they are.
0:10:41 > 0:10:43You don't feel like you're at a hotel,
0:10:43 > 0:10:46where people are professional and polite and want to help you -
0:10:46 > 0:10:47you feel like you came home.
0:10:53 > 0:10:55And, of course, this was once a home -
0:10:55 > 0:10:58perhaps not one like yours or mine, but a home nonetheless.
0:10:58 > 0:11:03I'd like to know a bit more about the people who lived here
0:11:03 > 0:11:04and, as luck would have it,
0:11:04 > 0:11:08Ashford has its very own resident historian, Fintan Gorman.
0:11:08 > 0:11:11It's not many hotels that have a historian, is it?
0:11:11 > 0:11:14I suppose not, but then I suppose not many hotels
0:11:14 > 0:11:17have the long history and heritage that this place has -
0:11:17 > 0:11:20an enormous history going back to 1228, right up to the present day,
0:11:20 > 0:11:23and all the families and people who have occupied it in between.
0:11:23 > 0:11:25So, there's a rich story to tell.
0:11:28 > 0:11:31Ashford has been built up over many centuries,
0:11:31 > 0:11:33with the original castle tower
0:11:33 > 0:11:36constructed by Norman invaders in 1228.
0:11:37 > 0:11:42Their descendants added a separate French-style chateau in 1715...
0:11:43 > 0:11:47..but when the Irish potato famine ravaged the region in the 1840s,
0:11:47 > 0:11:50the estate fell into ruin and was put up for sale.
0:11:52 > 0:11:55So, always, in times of ruin, enter the people with the money -
0:11:55 > 0:11:59and in 1852, in Ireland, that was the Guinness family.
0:11:59 > 0:12:02They were in their fifth generation of brewing -
0:12:02 > 0:12:03cash rich, nouveau riche.
0:12:05 > 0:12:07They were a godsend to the area,
0:12:07 > 0:12:10because they started employing people and paying a wage,
0:12:10 > 0:12:12which none of these previous owners ever did -
0:12:12 > 0:12:15they just took the money and spent it on the good life,
0:12:15 > 0:12:19and the result of their employment is all throughout the estate here -
0:12:19 > 0:12:22roads, bridges, houses, gardens, forests.
0:12:25 > 0:12:28It was Arthur Guinness, who inherited the place in 1868,
0:12:28 > 0:12:32who did more than anyone to create the castle we see today.
0:12:32 > 0:12:35Arthur was destined to be an English gentleman -
0:12:35 > 0:12:39they now had the money, they want the recognition.
0:12:39 > 0:12:41He wants to climb up the political scale,
0:12:41 > 0:12:43and he wants to climb up the social scale in England,
0:12:43 > 0:12:45so, all of a sudden, this remote hunting lodge
0:12:45 > 0:12:47in the west of Ireland becomes the place
0:12:47 > 0:12:49where he's going to create the playground for the rich,
0:12:49 > 0:12:53where he's going to impress various titled families in England.
0:12:56 > 0:12:58Arthur built Ashford Castle,
0:12:58 > 0:13:02connecting the French-style chateau with the original Norman tower.
0:13:02 > 0:13:04He spent the next few decades
0:13:04 > 0:13:07entertaining various lords and ladies
0:13:07 > 0:13:09with what would become famous hunting and fishing trips -
0:13:09 > 0:13:14and, in 1905, Arthur reached the pinnacle of high society
0:13:14 > 0:13:16with the three-week visit of the Prince of Wales,
0:13:16 > 0:13:18the future King George V.
0:13:20 > 0:13:23The coming of George was a wonderful occasion for the Guinnesses -
0:13:23 > 0:13:26no expense is spared, there's a flurry of building,
0:13:26 > 0:13:29wonderful for the local economy, hundreds of local people employed,
0:13:29 > 0:13:31the cocktail lounge in here was added,
0:13:31 > 0:13:34the Prince of Wales cocktail lounge, for the coming of George -
0:13:34 > 0:13:37and of course the dining room went on to become the George V,
0:13:37 > 0:13:39because he became George V of England,
0:13:39 > 0:13:41the grandfather of the present queen.
0:13:41 > 0:13:43It's always nice when you arrive to be offered a cocktail -
0:13:43 > 0:13:46but to have them offer you a whole cocktail lounge...
0:13:46 > 0:13:47A whole cocktail lounge,
0:13:47 > 0:13:50the Prince of Wales cocktail lounge, yeah. Yeah.
0:13:53 > 0:13:57While the decor is very much in keeping with Guinness-era grandeur,
0:13:57 > 0:14:02in fact, it's the result of a recent £50 million restoration.
0:14:03 > 0:14:07Each of Ashford's 83 rooms has been individually refurbished,
0:14:07 > 0:14:09combining restored original features
0:14:09 > 0:14:11with Italian hand-woven silk fabrics,
0:14:11 > 0:14:15lovingly sourced antique furniture and works of art...
0:14:17 > 0:14:20..all of which need special care, whether it's cleaning
0:14:20 > 0:14:23historic chandeliers piece by piece
0:14:23 > 0:14:27or using only pH-neutral products on delicate surfaces -
0:14:27 > 0:14:29and it's all the responsibility
0:14:29 > 0:14:32of the hotel's 25-strong housekeeping team,
0:14:32 > 0:14:35who work under the watchful eye of supervisor Camilla.
0:14:36 > 0:14:41So this is the room ready for the supervisor...to be inspected.
0:14:41 > 0:14:44It's better if you have a passion for cleaning,
0:14:44 > 0:14:46so you do enjoy what you are doing
0:14:46 > 0:14:49and you will actually go that extra mile.
0:14:49 > 0:14:50Simona?
0:14:50 > 0:14:54Can you please go back to 417 and just redo the headboard for me?
0:14:54 > 0:14:55Lovely, thank you.
0:14:57 > 0:15:01This morning Camilla will be putting me to work as a room attendant.
0:15:01 > 0:15:04- Good morning.- Oh, hello, Camilla. - Good morning, Giles.
0:15:04 > 0:15:06- How are you?- I'm very well.
0:15:06 > 0:15:09- We have a basket for you ready here. - OK.
0:15:09 > 0:15:11What am I going to be doing? Cleaning windows and...?
0:15:11 > 0:15:14Well, well, basically dusting, hoovering, cleaning.
0:15:14 > 0:15:16So, how long does it take to clean a room, roughly?
0:15:16 > 0:15:21Erm, well, in most other hotels, it is around 20 to 25 minutes.
0:15:21 > 0:15:24In ours, it's 40 up to one hour.
0:15:27 > 0:15:28I'm being teamed up with Sally,
0:15:28 > 0:15:30who first started working here in 2001.
0:15:30 > 0:15:33- Hi.- Nice to meet you. I'm Sally. How are you doing?- I'm very well indeed.
0:15:33 > 0:15:36- Thank you for letting me join you. - Welcome to the castle.
0:15:36 > 0:15:38- It's your lucky day, you put your feet up.- Oh, lovely!
0:15:38 > 0:15:40So we start with hoovering the walls.
0:15:40 > 0:15:42- Hoovering the walls?- Yes.
0:15:42 > 0:15:44Do you fancy doing hoovering the walls?
0:15:44 > 0:15:46Hoovering the wall?
0:15:47 > 0:15:48You vacuum-clean the walls?
0:15:48 > 0:15:51Absolutely, cos, er, it's all fabric -
0:15:51 > 0:15:55and there's dust gathers on it, so we have to hoover the walls, yes.
0:15:55 > 0:15:58- That... That's... It's a strange-sounding thing and...- Yes.
0:15:58 > 0:16:00- It's fabric. - Every...every inch of the wall?- Yes.
0:16:03 > 0:16:07In fact, there are over 20,000 square metres of fine fabrics
0:16:07 > 0:16:08lining every bedroom
0:16:08 > 0:16:11and every square inch of corridor in the castle.
0:16:15 > 0:16:17- I start in the corner? - In the corner.
0:16:17 > 0:16:18Oh, it's sucking quite hard.
0:16:18 > 0:16:20I'm quite worried about picking out a thread
0:16:20 > 0:16:23- and unravelling the whole thing. - Yeah, up and down.
0:16:23 > 0:16:25Sorry, I'll stop talking...
0:16:25 > 0:16:27It's not a very good thing to do with a tie on,
0:16:27 > 0:16:29I've got to say - every time I look up to do it,
0:16:29 > 0:16:30my Adam's apple won't...
0:16:30 > 0:16:33I would probably choose more casual dress for this.
0:16:33 > 0:16:35Yeah, I should probably have what Sally's wearing.
0:16:35 > 0:16:38Do you know what, Sally? You're better dressed for this than I am.
0:16:38 > 0:16:40I feel like I should be serving cocktails at a wedding.
0:16:40 > 0:16:43I can probably do it like that, actually.
0:16:43 > 0:16:46I wonder who this lady is in the portrait.
0:16:46 > 0:16:47Some duchess.
0:16:51 > 0:16:53- Do I try and go up there? - Yes, yes, do that.
0:16:53 > 0:16:55- Really?- The whole, yeah.
0:16:56 > 0:16:58Can you manage?
0:16:58 > 0:16:59Sort of.
0:16:59 > 0:17:00I'm not going to admit defeat.
0:17:02 > 0:17:03Great job.
0:17:03 > 0:17:05It's very hard to tell if you're just being nice.
0:17:05 > 0:17:08Everyone at the castle is so polite and friendly
0:17:08 > 0:17:10that I'm sure you'd tell me I was doing a great job
0:17:10 > 0:17:12even if I was rubbish.
0:17:12 > 0:17:16"Get rid of him, send him back to England with his rubbish cleaning."
0:17:16 > 0:17:17You're doing a good job.
0:17:21 > 0:17:22Like many of the staff,
0:17:22 > 0:17:26Sally grew up just a few miles from the estate.
0:17:26 > 0:17:28Now her daughter Mary works here too...
0:17:28 > 0:17:31..and it turns out co-working families are a common theme.
0:17:31 > 0:17:34My husband - he runs the bar and lounge,
0:17:34 > 0:17:37and I have, as well, my first-born...
0:17:37 > 0:17:38My sister Eleanor, here,
0:17:38 > 0:17:40that's worked with me for the 18 years so far -
0:17:40 > 0:17:42we started the same day.
0:17:42 > 0:17:44This is my son Steven.
0:17:44 > 0:17:46Steven works in our spa.
0:17:46 > 0:17:49- We did the same interview...- Yeah. - ..the same day, same time.- Yeah!
0:17:51 > 0:17:53Well, it's great I can keep an eye on them.
0:17:53 > 0:17:56He used to get every day he wanted off,
0:17:56 > 0:17:58and if he didn't, he'd go to his mother.
0:17:58 > 0:18:00We work on the same station together,
0:18:00 > 0:18:04we work the same hours, we get the same breaks together,
0:18:04 > 0:18:06so...it would very bad if we didn't get on,
0:18:06 > 0:18:07but we get on very well together.
0:18:07 > 0:18:08We don't travel in together.
0:18:15 > 0:18:19Most of the staff live in the surrounding countryside
0:18:19 > 0:18:23or the village of Cong, just outside the estate walls.
0:18:23 > 0:18:27It seems there's more to hospitality here than just Irish charm.
0:18:27 > 0:18:29For the people that work here,
0:18:29 > 0:18:31many of them, their family heritage is here.
0:18:31 > 0:18:33It was their forebears that built it,
0:18:33 > 0:18:36it was their families that worked these grounds and the gardens.
0:18:36 > 0:18:39So, for them, it's not just a hotel, it's not a castle,
0:18:39 > 0:18:41it's not four walls,
0:18:41 > 0:18:45this is something that's ingrained in them, it's in their bloodline.
0:18:45 > 0:18:48They have something that you just can't buy.
0:18:48 > 0:18:52The passion, the pride, the sense of ownership, in one way.
0:18:52 > 0:18:56That filters through to the guests from those staff.
0:19:00 > 0:19:04Sally and I are still hard at work getting rooms ready for check-in.
0:19:04 > 0:19:05Right, what's next?
0:19:05 > 0:19:07We'll make the bed.
0:19:07 > 0:19:09I've been dreading that.
0:19:09 > 0:19:10I'll show you how to do the corners.
0:19:10 > 0:19:12Hospitality corner.
0:19:12 > 0:19:15After a quick lesson in five-star bed-making...
0:19:17 > 0:19:21..I'm sent down the hall to make other beds in Sally's section.
0:19:21 > 0:19:22Accommodation? Hello?
0:19:27 > 0:19:29Agh!
0:19:29 > 0:19:31We'll just ignore the whole corner thing.
0:19:33 > 0:19:36I actually don't know how you're supposed to...
0:19:36 > 0:19:39..get it round the four-poster bed.
0:19:39 > 0:19:41I think their sheets are too small.
0:19:41 > 0:19:43Does it...?
0:19:43 > 0:19:44Do you think they tuck in a duvet?
0:19:44 > 0:19:46Do they tuck in a duvet?
0:19:47 > 0:19:48- Hello?- Hi, Camilla.
0:19:48 > 0:19:49Hi.
0:19:49 > 0:19:51How are you getting on, Giles?
0:19:51 > 0:19:53- Fine. I-I think I've nailed it.- OK.
0:19:53 > 0:19:56You can see that the bed doesn't really have a shape.
0:19:56 > 0:19:59There, there's... The pillows should be visible,
0:19:59 > 0:20:01the pillows should sit on the bedspread.
0:20:01 > 0:20:04I wasn't really counting on you taking the bedspread off,
0:20:04 > 0:20:07- I'll confess.- Well, this is how we are checking it.
0:20:07 > 0:20:09Yeah, you see, it looked OK to me,
0:20:09 > 0:20:11with the bedspread on, from a long distance.
0:20:11 > 0:20:13You're standing too close.
0:20:13 > 0:20:16You're standing too close, you want to be back here.
0:20:16 > 0:20:18When you look at the bed now, what do you see?
0:20:18 > 0:20:20It looks like it's been slept in by...by dogs, doesn't it?
0:20:20 > 0:20:22Exactly!
0:20:22 > 0:20:24The problem I had is that this is a four-poster bed
0:20:24 > 0:20:26and I trained on a normal bed.
0:20:26 > 0:20:30I'm going to call Sally, because obviously it needs to be redone
0:20:30 > 0:20:32and straightened a little bit, and...
0:20:32 > 0:20:34She might need to bring fresh sheets.
0:20:36 > 0:20:39While Giles and the housekeeping team are busy in the bedrooms,
0:20:39 > 0:20:42guests are off enjoying the rest of the estate...
0:20:44 > 0:20:47..and with five restaurants from casual gastro pub...
0:20:50 > 0:20:52..formal fine dining...
0:20:55 > 0:20:58..as well as afternoon tea and room service...
0:20:59 > 0:21:01..Ashford's kitchens run 24 hours a day.
0:21:03 > 0:21:07OK, guys, give me a timing for a beef well done on a cote de boeuf.
0:21:08 > 0:21:11The man responsible for keeping guests happily fed
0:21:11 > 0:21:13is executive chef Philippe Farineau.
0:21:15 > 0:21:17It's so, so important to get it right,
0:21:17 > 0:21:20the quality should be the same for fine dining or the breakfast,
0:21:20 > 0:21:24so it doesn't matter where and what times they are going to eat,
0:21:24 > 0:21:26everything needs to be 100%.
0:21:28 > 0:21:30To find out what's on the menu,
0:21:30 > 0:21:32I'm working with chef Philippe in the kitchen
0:21:32 > 0:21:34of their fine dining restaurant.
0:21:35 > 0:21:38- Philippe?- Monica!- Hi. You all right?
0:21:38 > 0:21:40As a French chef I have to give you the kiss.
0:21:40 > 0:21:42OK!
0:21:42 > 0:21:43Much like Britain,
0:21:43 > 0:21:46Ireland is known more for meat and two veg than haute cuisine.
0:21:46 > 0:21:49How many leaves of that do you want? Does it matter?
0:21:49 > 0:21:53So the challenge for chef Philippe is to deliver a fine dining menu
0:21:53 > 0:21:57that also satisfies guests looking for a true Irish experience.
0:21:57 > 0:21:59It's pretty.
0:21:59 > 0:22:00Very pretty.
0:22:01 > 0:22:02Thank you.
0:22:02 > 0:22:04Guys, on the way, please.
0:22:04 > 0:22:06The guests that come here,
0:22:06 > 0:22:10do they have certain expectations of trying Irish food?
0:22:10 > 0:22:12When they come here, they want to see it on the menu.
0:22:12 > 0:22:16So to accomplish that, we want to find the best of the Irish produce
0:22:16 > 0:22:18and to make it as a fine dining.
0:22:18 > 0:22:20The produce in Ireland is the most important thing.
0:22:20 > 0:22:22The most important thing, you know?
0:22:28 > 0:22:30- Deep-fried oyster? - Deep-fried oysters.
0:22:30 > 0:22:31You have the oyster sauce?
0:22:31 > 0:22:33- Are these local oysters?- Yes.
0:22:33 > 0:22:35- From Dooncastle.- Dooncastle?
0:22:35 > 0:22:38- Dooncastle oyster, so... - Look at how beautiful that is.
0:22:39 > 0:22:43..please, two veg, two potatoes, two gratins.
0:22:48 > 0:22:51Very tasty. Very, very tasty.
0:22:51 > 0:22:53- Oh, that's good.- It is very tasty.
0:22:53 > 0:22:54That is very good.
0:22:57 > 0:22:58As a French chef, being in Ireland,
0:22:58 > 0:23:01a lot of people, I have a lot of chefs, say,
0:23:01 > 0:23:03"Oh, why you don't use that from France?"
0:23:03 > 0:23:05I'm not in France, I'm in Ireland -
0:23:05 > 0:23:08I have the best produce you can find, we want to use them.
0:23:08 > 0:23:12Why would you buy from France, oranges, when you can get them here?
0:23:12 > 0:23:16Main course on 10, please, one halibut, one venison.
0:23:16 > 0:23:19On top of his commitment to local producers,
0:23:19 > 0:23:22Philippe is creating dishes that reflect the local area
0:23:22 > 0:23:26by using ingredients that are found within the surrounding landscape.
0:23:35 > 0:23:36OK.
0:23:36 > 0:23:39Something we use for generation after generation,
0:23:39 > 0:23:40then we forgot about it.
0:23:40 > 0:23:43Something that people, when they taste it,
0:23:43 > 0:23:46they don't realise the flavour of sea veg can have -
0:23:46 > 0:23:49so they come here to experience some things they don't know,
0:23:49 > 0:23:51or they won't be able to do at home.
0:23:52 > 0:23:56Chef Philippe employs the services of a local forager...
0:23:56 > 0:23:58Monica, Brian our forager.
0:23:58 > 0:24:01..who's taking us out to hunt for ingredients.
0:24:04 > 0:24:05So where are we going, Brian?
0:24:05 > 0:24:09We're going to go to the seashore to get some seaweed,
0:24:09 > 0:24:11sea vegetables.
0:24:11 > 0:24:13Can't be very specific,
0:24:13 > 0:24:16because I don't want everybody to know where...
0:24:16 > 0:24:19..where I find my different seaweeds.
0:24:19 > 0:24:21- We'd better just cut the cameras. - Yeah.
0:24:27 > 0:24:3020 minutes later, we're setting off on foot
0:24:30 > 0:24:33at Brian's secret foraging spot -
0:24:33 > 0:24:35and it seems we picked quite a day for it.
0:24:35 > 0:24:39I have to provide the ingredients for the chef,
0:24:39 > 0:24:42so, for me, this is... this is winter-time in Ireland.
0:24:42 > 0:24:45In this weather, I am prepared to be waiting inside
0:24:45 > 0:24:47for you to bring them to me.
0:24:47 > 0:24:49What are we going to find here, Brian?
0:24:49 > 0:24:50We're going to find pepper dulse.
0:24:50 > 0:24:54It's a very small seaweed that grows at the bottom of the rocks,
0:24:54 > 0:24:56and it's available at low tide -
0:24:56 > 0:24:58that's why we're... It's low tide now.
0:24:58 > 0:25:02I use pepper dulse a lot in my kitchen - I'm sure you do -
0:25:02 > 0:25:05- but I've never foraged for it, so... Yay.- OK, it's a new experience.
0:25:07 > 0:25:11We've got just half an hour before the tide starts to come back in
0:25:11 > 0:25:14and this valuable ingredient is hidden once again.
0:25:14 > 0:25:16- Very slippery here.- Very slippery.
0:25:16 > 0:25:17Yeah.
0:25:23 > 0:25:25Look at that, look at it all there.
0:25:25 > 0:25:27Ah!
0:25:27 > 0:25:28Look at that.
0:25:29 > 0:25:31So good.
0:25:32 > 0:25:34Oh, it's amazing.
0:25:34 > 0:25:36Pepper dulse is almost a truffle -
0:25:36 > 0:25:39it tastes of truffle, the ocean, it's salty.
0:25:39 > 0:25:40Fantastic.
0:25:42 > 0:25:44The challenges of sourcing this rare ingredient
0:25:44 > 0:25:48mean fresh pepper dulse can sell for over £100 a kilo.
0:25:48 > 0:25:51They're in their best when they're growing during the winter,
0:25:51 > 0:25:54because they just love cold water.
0:25:56 > 0:25:58So, who are most of your clients?
0:25:58 > 0:26:03More top end, so Michelin-star restaurants,
0:26:03 > 0:26:05hotels like Ashford Castle.
0:26:05 > 0:26:09It's kind of niche - more chefs are getting into it,
0:26:09 > 0:26:12realising what's on their doorstep.
0:26:16 > 0:26:18Monica's foraging haul
0:26:18 > 0:26:21will soon find its way onto guests' dinner plates
0:26:21 > 0:26:23here in Ashford's George V dining room.
0:26:25 > 0:26:29The long-serving restaurant manager is Robert Bowe.
0:26:29 > 0:26:32This is our classic fine dining experience.
0:26:32 > 0:26:35Jacket is required, and tie is requested.
0:26:36 > 0:26:39There's no dress code for ladies, it's just for gentlemen.
0:26:40 > 0:26:43We're being taken under Robert's wing for the evening...
0:26:43 > 0:26:45Robert? We are here.
0:26:45 > 0:26:47..to work as fine dining waiters.
0:26:48 > 0:26:52Robert is schooling us in all aspects of fine dining...
0:26:53 > 0:26:58In Ireland, we serve from the left and we clear from the right.
0:26:58 > 0:27:00..from introducing the menus...
0:27:00 > 0:27:03- "Welcome to George V," that's what we're saying?- Mm-hm.- OK.
0:27:03 > 0:27:06- George V.- It's your...your a la carte and your table d'hote menu.
0:27:06 > 0:27:09..to setting the right cutlery for all eight courses.
0:27:09 > 0:27:12Always put down the cutlery that you're replacing first,
0:27:12 > 0:27:15- and then take away the cutlery... - Really?- ..you don't need.
0:27:15 > 0:27:18- OK.- Cos you tend to frighten people when you're taking stuff away -
0:27:18 > 0:27:23but if you give them something first that usually keeps them quite calm.
0:27:23 > 0:27:26Despite all this daunting service etiquette,
0:27:26 > 0:27:30Robert's keen to remind us it still has to be done the Irish way.
0:27:30 > 0:27:33At Ashford, we have always had very high standards,
0:27:33 > 0:27:37but something that guests have always felt coming here
0:27:37 > 0:27:40is that, you know, it's going to be very stuffy,
0:27:40 > 0:27:42it's going to be very formal, but it's not that.
0:27:42 > 0:27:45There is a sense of charm, there is a sense of friendliness.
0:27:45 > 0:27:49A lot of them come back for, as we say in Ireland, the craic.
0:27:50 > 0:27:55Also on hand to make sure we don't destroy the restaurant's reputation
0:27:55 > 0:27:59is maitre d' Martin, who has 43 years' service behind him.
0:27:59 > 0:28:00You're going to be the sort of senior fellow
0:28:00 > 0:28:02- around me, are you?- Yes, yes.
0:28:02 > 0:28:04- Have you got any last-minute tips, Martin?- Be friendly.
0:28:04 > 0:28:06Make sure that they have an absolutely wonderful experience
0:28:06 > 0:28:10- at Ashford Castle.- Oh, OK. - Thank you.- I'll do my best.
0:28:14 > 0:28:15Nice to see you.
0:28:15 > 0:28:17Welcome to Ashford Castle. Hi.
0:28:17 > 0:28:18Thank you very much.
0:28:18 > 0:28:20Good evening.
0:28:20 > 0:28:21Welcome.
0:28:21 > 0:28:23This is our table d'hote menu -
0:28:23 > 0:28:26and then we've got the tasting menu here,
0:28:26 > 0:28:28which is an eight-course tasting menu.
0:28:28 > 0:28:30Left-hand side...
0:28:30 > 0:28:32All right. I believe you're having the salmon?
0:28:37 > 0:28:39Fresh knife and fork, which is down there.
0:28:39 > 0:28:40Tuna, which is fish knife,
0:28:40 > 0:28:42and scallop, which is fish knife and fork as well.
0:28:42 > 0:28:44So the setting for the first course is there.
0:28:44 > 0:28:47- Oh, my Lord. OK. You've written it down?- I have done one, two, yeah.
0:28:47 > 0:28:49- Is the lady the one and two...?- Yes.
0:28:49 > 0:28:51- A fish fork.- A fish fork, yes.
0:28:51 > 0:28:53Yeah, yeah, that's no problem at all.
0:28:53 > 0:28:55- Are you having a soup?- Soup. - Are you having...?
0:28:55 > 0:28:57Oh, soup...
0:28:57 > 0:29:01So the tartare - I think you'd want that, cos that's a meat knife.
0:29:01 > 0:29:02Oh, sorbet!
0:29:03 > 0:29:05Is it? Let's have that back.
0:29:12 > 0:29:14Enjoy. Thank you.
0:29:14 > 0:29:17- How was it?- Great. Yeah, you did well.
0:29:17 > 0:29:18Yay!
0:29:18 > 0:29:21OK, I've still got six pieces of cutlery going here.
0:29:22 > 0:29:23Erm, what have you done?
0:29:24 > 0:29:27I was going so well before.
0:29:27 > 0:29:30Who's having soup that hasn't got a soup spoon? Great.
0:29:30 > 0:29:32Good, was that your starter? Or is it in the middle?
0:29:32 > 0:29:33- Middle.- OK, great.
0:29:35 > 0:29:37Right. Here we go.
0:29:37 > 0:29:40What we have for you here is a crab apple sorbet
0:29:40 > 0:29:43and the crab apples are from the estate.
0:29:43 > 0:29:45Erm, with an apple foam on the top.
0:29:46 > 0:29:47- Enjoy.- Thank you.
0:29:47 > 0:29:48GILES CHUCKLES
0:29:51 > 0:29:52MIMICS MONICA: Enjoy.
0:29:52 > 0:29:55Some, erm, delightful amuse-bouche for you.
0:29:56 > 0:29:58Erm, which is a salmon mousse.
0:29:58 > 0:30:01VOICEOVER: Just when I thought it was all going rather well...
0:30:05 > 0:30:06So serve from the left.
0:30:06 > 0:30:08- Yeah, not bad. - It does, cos that's in England.
0:30:08 > 0:30:10You go to the right.
0:30:10 > 0:30:13Here we have it here, serve from the left, clear from the right.
0:30:13 > 0:30:16It feels weird but it's great that you have a different way.
0:30:16 > 0:30:17How was that?
0:30:17 > 0:30:18- Stunning.- Was it good?
0:30:21 > 0:30:23- Are you having some English wine? - Yeah.
0:30:23 > 0:30:25- And how's that?- It's good.
0:30:25 > 0:30:27What about Irish wine, is there, is there anything much there?
0:30:27 > 0:30:30You should try it. It's different.
0:30:30 > 0:30:32- Oh, it does, it does exist? - There is, it's only one.
0:30:32 > 0:30:34It's black and it comes in a pint glass...
0:30:34 > 0:30:37LAUGHTER ..with a creamy head on it, I've heard of it.
0:30:37 > 0:30:40How am I doing with my, erm, with my chat?
0:30:40 > 0:30:42Oh, very good, excellent, they're very relaxed, very happy.
0:30:42 > 0:30:45- They're delighted with you. - That's OK. I think my, erm,
0:30:45 > 0:30:46my actual table skills are perhaps...
0:30:46 > 0:30:51That doesn't matter. With a bit of charm you'll always
0:30:51 > 0:30:54make up for what you lack in, in table skills.
0:30:57 > 0:30:58What they're doing here is
0:30:58 > 0:31:01giving you the five-star, top notch experience that you want
0:31:01 > 0:31:04with beautifully presented food, very well timed service,
0:31:04 > 0:31:06ornate dining rooms and chandeliers
0:31:06 > 0:31:09but with the charm, with the fun, with the relaxation,
0:31:09 > 0:31:11with the craic that gives you an experience
0:31:11 > 0:31:12that's genuinely enjoyable.
0:31:12 > 0:31:15When I came here as a young fella in 1974
0:31:15 > 0:31:18I worked at the bar and I ran out of it after a week
0:31:18 > 0:31:20and I've never left the restaurant since.
0:31:20 > 0:31:24As I said to people all down the years, if I had my life to
0:31:24 > 0:31:27live over again I would do exactly the same as what I've done.
0:31:27 > 0:31:30Ask anyone round here about Ashford families
0:31:30 > 0:31:32and they'll tell you about Martin Gibbons.
0:31:32 > 0:31:36His father and grandfather worked on the estate -
0:31:36 > 0:31:39now his two sons are following in their footsteps.
0:31:40 > 0:31:4324-year-old Steven is a waiter in the lounge
0:31:43 > 0:31:46and 21-year-old Mark is a cocktail barman.
0:31:47 > 0:31:49After my limited success as a waiter
0:31:49 > 0:31:52I've been sent to work with Mark in the Prince of Wales bar.
0:31:52 > 0:31:56- Hi, how are you? - Hi, you must be Mark? I'm Giles.
0:31:56 > 0:31:57Nice to meet you.
0:31:57 > 0:32:00- How long have you been working here? - Near enough four years.
0:32:00 > 0:32:02- Four years?- Yeah. - So straight out of...
0:32:02 > 0:32:03Straight out of school, yeah.
0:32:03 > 0:32:05Yeah, kind of the same thing as my father did.
0:32:07 > 0:32:11VOICEOVER: We're making an Ashford signature cocktail called Gunpowder Blush.
0:32:14 > 0:32:17Made with Irish gin, elderflower liqueur...
0:32:17 > 0:32:20We use some cherry wood chips and spray with bergamot.
0:32:20 > 0:32:23..and smoked with woodchips from the estate.
0:32:24 > 0:32:26Oh, it's got a little thing that draws it in.
0:32:27 > 0:32:28Look at that!
0:32:37 > 0:32:40And is that nice? Is it a good feeling having your dad here?
0:32:40 > 0:32:42It is, yeah. But it's professional.
0:32:42 > 0:32:44There's no, there's no messing, there's no joking.
0:32:44 > 0:32:46Once we come across that bridge it's, "I'm working".
0:32:46 > 0:32:48It's not dead, it's not dead.
0:32:48 > 0:32:50At home, is the sort of family chat, the banter,
0:32:50 > 0:32:53is it often about work? Do you talk about this?
0:32:53 > 0:32:55No! No, once you cross the bridge, it's family at work.
0:32:55 > 0:32:56- Really?- Yeah.
0:33:00 > 0:33:04Mark's great grandfather was working here as a gamekeeper
0:33:04 > 0:33:06when the Prince of Wales visited in 1905.
0:33:06 > 0:33:10The future King came specifically to shoot woodcock
0:33:10 > 0:33:13and, of course, shooting is very much still on offer.
0:33:13 > 0:33:15GUNSHOT
0:33:16 > 0:33:19Estate manager Thomas is in charge of activities.
0:33:22 > 0:33:24- Very good morning to you.- Hello.
0:33:24 > 0:33:27This morning he'll be putting us to work wearing what is,
0:33:27 > 0:33:31believe it or not, the actual activities department uniform.
0:33:35 > 0:33:37And the first job of the day - cleaning guns
0:33:37 > 0:33:39with the clay pigeon team.
0:33:40 > 0:33:43These will be used very regularly, every single day, erm,
0:33:43 > 0:33:46quite often late into the evening in the summer months
0:33:46 > 0:33:49and they have to be kept in pristine condition.
0:33:50 > 0:33:53Feidhlim manages the hotel shotguns.
0:33:53 > 0:33:54- More?- Go a little bit more.
0:33:55 > 0:33:57That'll do.
0:33:57 > 0:33:59Down the barrel. All the way through to the end.
0:34:02 > 0:34:04- Oops! Fail.- Oh, that's all right.
0:34:04 > 0:34:06It's come back, it's come back out.
0:34:06 > 0:34:09So see how it looks, is it cleaner compared to the other one?
0:34:09 > 0:34:11- Absolutely. Blimey!- There you go.
0:34:11 > 0:34:13I suppose the face of the,
0:34:13 > 0:34:16the breach is probably one of the most important parts.
0:34:16 > 0:34:19Oh, look at that. Ah, that makes sense.
0:34:21 > 0:34:22Oh, there we go.
0:34:23 > 0:34:26With up to 50 guests shooting each week,
0:34:26 > 0:34:29Ashford gets through over 120,000 clay pigeons a year.
0:34:30 > 0:34:31Oh, boy!
0:34:31 > 0:34:33They break quite easily in there,
0:34:33 > 0:34:36- they're biodegradable so once they break...- What?
0:34:36 > 0:34:38That's how easy they break.
0:34:38 > 0:34:42They break down, and once the small pieces get wet, they biodegrade
0:34:42 > 0:34:44and they're gone in two years.
0:34:47 > 0:34:49There we go!
0:34:49 > 0:34:51So, Monica, Giles - would you like to have a go
0:34:51 > 0:34:53- before our guests arrive? - Absolutely.
0:34:53 > 0:34:55I'm a bit nervous.
0:34:55 > 0:34:56Pull.
0:34:58 > 0:35:00Pull!
0:35:02 > 0:35:04Damn it!
0:35:04 > 0:35:06VOICEOVER: It's harder than it looks.
0:35:06 > 0:35:07Pull.
0:35:10 > 0:35:11Pull!
0:35:12 > 0:35:15Unless someone else shoots yours for you.
0:35:18 > 0:35:20She shot it before I got my shot off.
0:35:20 > 0:35:23She's getting pretty good over there.
0:35:23 > 0:35:24- SOFTLY:- I like this now.
0:35:30 > 0:35:31You got over your nerves, then?
0:35:31 > 0:35:33Oh, yes. I got a few, actually.
0:35:33 > 0:35:39It's interesting because, erm, as well as the five-star luxury and the views and all that kind of thing
0:35:39 > 0:35:42they are selling this lord and lady of the manor stuff - look at us.
0:35:42 > 0:35:44- Look at us, pair of idiots. - We look great.
0:35:44 > 0:35:46Well, we look great but imagine people who, you know,
0:35:46 > 0:35:49from 5,000 miles away who'd been watching Downton Abbey, erm,
0:35:49 > 0:35:52and the likes of that and just want a little piece of that
0:35:52 > 0:35:54and you can't really get it, it's unattainable, then
0:35:54 > 0:35:56- you come here and you can have it. - It's absolutely attainable
0:35:56 > 0:35:59and then making it accessible for, for anyone visiting.
0:35:59 > 0:36:02I can't get away from this slight bitterness that I don't own
0:36:02 > 0:36:0520,000 acres of my own prime shooting land.
0:36:05 > 0:36:07I think that would be better.
0:36:09 > 0:36:12Whilst shooting is in keeping with the Guinness era,
0:36:12 > 0:36:14you've got to go a lot further back
0:36:14 > 0:36:17for the origins of the hotel's most popular outdoor pursuit.
0:36:19 > 0:36:21This is Ashford School of Falconry.
0:36:25 > 0:36:28Not exactly your run-of-the-mill hotel activity.
0:36:29 > 0:36:33Guests can actually try their hand at this UNESCO-protected sport
0:36:33 > 0:36:36which was originally developed as a hunting aid.
0:36:38 > 0:36:39The school is run by Debbie.
0:36:39 > 0:36:41I'm joining her as a trainee falconer.
0:36:43 > 0:36:49Every day before guests can actually fly the birds, poop must be scooped.
0:36:49 > 0:36:52It's much cleaner than cleaning up after my dog, that's for sure!
0:36:53 > 0:36:56And the aviary's kept spotless.
0:36:56 > 0:36:59I'm sure we're the only place in the world that washes gravel.
0:37:02 > 0:37:07The hawks must also be weighed as part of their regular health checks.
0:37:07 > 0:37:10This morning I'm weighing seven-year-old Harris hawk Joyce.
0:37:10 > 0:37:14Extend your arm clear of your body, this is how we fly them as well,
0:37:14 > 0:37:16with the back of your fist facing to her.
0:37:16 > 0:37:19And so here she comes, and there she is.
0:37:20 > 0:37:23Now she's landed, you can slowly relax your elbow
0:37:23 > 0:37:25so it's resting comfortably into your side.
0:37:26 > 0:37:30- And just release your grip. There we go.- Yeah!- Perfect!
0:37:30 > 0:37:32She needs to be as fat as possible
0:37:32 > 0:37:35but if she's too fat, then she'll sit in a tree
0:37:35 > 0:37:36and she'll refuse to fly,
0:37:36 > 0:37:40exactly as she would do in the wild, they don't fly for fun.
0:37:40 > 0:37:45Erm, that's a human view of it because we can't fly, they fly only out of necessity.
0:37:45 > 0:37:49- So you're seeing them perched and sitting in their cage...- Yes.
0:37:49 > 0:37:52..you're thinking, well, that's not right, they should be out flying.
0:37:52 > 0:37:55- Absolutely.- But that's actually what they do, just...
0:37:55 > 0:37:57It is, it is. They don't fly around their aviary,
0:37:57 > 0:37:59they have the space to do so but they don't.
0:38:03 > 0:38:08This is so cool. I have never held any bird of prey so close.
0:38:08 > 0:38:12She's a lovely lady, she doesn't seem to mind. Erm, so beautiful.
0:38:14 > 0:38:18- VOICEOVER:- With the prep work done, Debbie's going to teach me how
0:38:18 > 0:38:21the falconers take guests for what they call a hawk walk.
0:38:21 > 0:38:24So you can open your fist now to release your grip of the jesses,
0:38:24 > 0:38:26she's free to go now at any time.
0:38:26 > 0:38:28Shall I put my arm up or she'll just..?
0:38:28 > 0:38:30You're going to, yes, you're now going to lift her up.
0:38:30 > 0:38:33- There we go, perfect.- Amazing!
0:38:33 > 0:38:36Close up your fist and bring your glove towards me. Look at this.
0:38:43 > 0:38:44That's amazing!
0:38:44 > 0:38:48Oh, my goodness, doesn't she look so beautiful?
0:38:48 > 0:38:49She's fabulous.
0:38:49 > 0:38:50There we go. Perfect.
0:38:50 > 0:38:52She's free to come and go as she pleases.
0:38:53 > 0:38:56As we walk, you just have your glove down by your side
0:38:56 > 0:39:00so it's clear to her that we're not asking her to come in.
0:39:00 > 0:39:03And she should follow us. Here she comes.
0:39:03 > 0:39:05Magnificent.
0:39:05 > 0:39:07Why bring falconry to the hotel?
0:39:07 > 0:39:09There's a long history of falconry here.
0:39:09 > 0:39:12It's been in Ireland since about 400 AD.
0:39:12 > 0:39:15We tend to read about it as being the sport of royalty and
0:39:15 > 0:39:18of landed gentry and so on, and of the wealthy
0:39:18 > 0:39:20but in reality, erm, the peasants as well would have all had
0:39:20 > 0:39:23a goshawk or a falcon that they will have been hunting with
0:39:23 > 0:39:26as a serious means of putting food on the table.
0:39:26 > 0:39:28You are amazing!
0:39:36 > 0:39:38What an experience.
0:39:38 > 0:39:41Hotels always offer some kind of activities
0:39:41 > 0:39:45but this is something that's quite unique.
0:39:45 > 0:39:48While this is definitely a great experience for the guests,
0:39:48 > 0:39:50what's more important is
0:39:50 > 0:39:53falconry is being preserved as parts of the Irish culture.
0:39:55 > 0:39:58While Ashford today is able to preserve ancient traditions,
0:39:58 > 0:40:00things could have been very different.
0:40:04 > 0:40:06I'm on the road with historian Fintan.
0:40:09 > 0:40:12He's taking me to see how grand country estates were
0:40:12 > 0:40:15affected by Ireland's struggle for independence from Britain -
0:40:15 > 0:40:19a time that could have easily spelt the end for the castle.
0:40:19 > 0:40:22So what have we got here? What are we looking at here?
0:40:22 > 0:40:25Erm, well, unfortunately in the early part of the 20th century,
0:40:25 > 0:40:27especially during the War of Independence,
0:40:27 > 0:40:29the fate of a lot of these great mansions was, erm,
0:40:29 > 0:40:31that they were burnt to the ground.
0:40:32 > 0:40:36These would have been seen as symbols of British imperialism,
0:40:36 > 0:40:37colonialism, landlordism -
0:40:37 > 0:40:40all the things that we very much resented
0:40:40 > 0:40:42as we moved towards being a Republic.
0:40:42 > 0:40:45And often in that era, erm, misguided patriots or whatever
0:40:45 > 0:40:47would come along at night, throw in a gallon of petrol,
0:40:47 > 0:40:51hoist the Tricolour, sing some rebel songs and destroy them.
0:40:56 > 0:40:58This place had an extensive library,
0:40:58 > 0:41:01a beautiful country estate with a sweeping driveway
0:41:01 > 0:41:05down to the lakeway and gardens and sheds and staff and all of that.
0:41:05 > 0:41:08You sound, you sound, you sound genuinely angry about it.
0:41:08 > 0:41:11Well, of course, we would all be angry at the destruction
0:41:11 > 0:41:14of our heritage. Can you imagine, this has the potential
0:41:14 > 0:41:16to be to this area, on the edge of beautiful Lough Carra,
0:41:16 > 0:41:19what Ashford is to Cong today.
0:41:19 > 0:41:23In the same way as you say this could have been like Ashford,
0:41:23 > 0:41:25of course, Ashford could have been like this.
0:41:25 > 0:41:27Well, of course it could, yeah.
0:41:27 > 0:41:29Ashford was just one of the ones that were lucky.
0:41:29 > 0:41:32I suppose that, that's symptomatic, isn't it, of war -
0:41:32 > 0:41:35the destruction - you know, and this is exactly what's happening
0:41:35 > 0:41:37in the Middle East at the moment and places like Palmyra
0:41:37 > 0:41:41and all of those places, people are destroying their own heritage.
0:41:41 > 0:41:44- That's exactly what it's like, isn't it?- That's exactly what's happening and this is exactly what
0:41:44 > 0:41:48we were doing and, you know, anger and people that are infused with
0:41:48 > 0:41:52that anger and political fervour, they seem to do strange things.
0:41:52 > 0:41:55I suppose looked at in the context of the time,
0:41:55 > 0:41:57obviously some people supported the idea.
0:42:02 > 0:42:05By now, Arthur Guinness had realised his ambition and been made a Lord.
0:42:07 > 0:42:10But when he died in 1915, the changing social landscape
0:42:10 > 0:42:14and soaring cost of labour were making estates like Ashford
0:42:14 > 0:42:18unviable, so his family donated the whole thing to the Irish Government.
0:42:20 > 0:42:23After languishing for years, it once again got lucky.
0:42:24 > 0:42:28Leased by a hotelier by the name of Noel Huggard,
0:42:28 > 0:42:31it opened for business as a hotel in 1939.
0:42:31 > 0:42:34It's astonishing that anything should survive for 800 years.
0:42:34 > 0:42:36At so many times in its history,
0:42:36 > 0:42:39Ashford Castle could have just fallen into ruins.
0:42:39 > 0:42:41But every time it's been on the brink of disaster
0:42:41 > 0:42:43it's been saved, until now
0:42:43 > 0:42:45it's arrived in what's arguably its golden age
0:42:45 > 0:42:51where people come from all over the world to experience a living, breathing monument to Irish history.
0:42:55 > 0:42:58I want to know how the return to prosperity is felt
0:42:58 > 0:43:00beyond the estate walls.
0:43:00 > 0:43:02And after chef Philippe told me of his commitment
0:43:02 > 0:43:05to using local producers, I'm off to see one for myself.
0:43:07 > 0:43:10An hour from the castle out on the Atlantic coast,
0:43:10 > 0:43:13I'm meeting John, owner of Dooncastle Oyster Farm.
0:43:13 > 0:43:15- Monica?- What a gorgeous morning.
0:43:15 > 0:43:18I'm glad I've got one size fits all.
0:43:23 > 0:43:26- I think I'm ready. - I think you're ready.
0:43:26 > 0:43:31Oysters reproduce by releasing their eggs and sperm into the water.
0:43:31 > 0:43:34The fertilised eggs are incubated in a local hatchery
0:43:34 > 0:43:36before being transferred here to mature.
0:43:38 > 0:43:42In a shallow inlet, the oysters are then grown in mesh bags
0:43:42 > 0:43:44that are strapped down and submerged by the tide.
0:43:48 > 0:43:49Aren't they gorgeous!
0:43:49 > 0:43:51So essentially these are the babies?
0:43:51 > 0:43:54Yeah, that'll be close to what you call spat.
0:43:54 > 0:43:55- Spat?- Yeah.
0:43:55 > 0:43:57- The seeds?- The seeds, yeah.
0:43:57 > 0:44:00How long will it take for a small oyster like this to reach maturity?
0:44:00 > 0:44:02I'd be hoping for two and a half to three years.
0:44:02 > 0:44:03Two and a half to three years.
0:44:07 > 0:44:10- VOICEOVER:- At first, there are 1,500 tiny oysters per bag.
0:44:11 > 0:44:14They feed on nutrients from the water, so we have to flip
0:44:14 > 0:44:18the bags to ensure they're not starved by green algae growth.
0:44:19 > 0:44:21What's a typical day for you?
0:44:21 > 0:44:23There's two tides a day so you work
0:44:23 > 0:44:25the tide during the day and the tide at night.
0:44:25 > 0:44:28So they're... They can be ranging up to four hours each shift
0:44:28 > 0:44:32and then I can be doing the deliveries and packing in-between.
0:44:32 > 0:44:34So even in the middle of the night when the tide is out
0:44:34 > 0:44:36- you'll come out and do this?- Yeah.
0:44:36 > 0:44:38Wow. I... Oh, my gosh!
0:44:38 > 0:44:40- The tide is my boss.- Yeah.
0:44:42 > 0:44:45As the oysters get bigger, they must be sorted
0:44:45 > 0:44:48and separated into new bags to give them more growing space.
0:44:51 > 0:44:55First 800 per bag, then down to 150 per bag.
0:44:56 > 0:44:58How old are they now?
0:44:58 > 0:44:59They're about 18 months.
0:44:59 > 0:45:0018 months.
0:45:00 > 0:45:04- OK. So a good, another 18 months to go still, isn't it?- Yeah.
0:45:05 > 0:45:10Along with tending his crop by hand, clean waters, classified by the EU
0:45:10 > 0:45:13as grade A, help John produce a five-star oyster.
0:45:13 > 0:45:15What's the castle like to work with?
0:45:15 > 0:45:20The support I've got from the chefs has really given me
0:45:20 > 0:45:22a lifeline in the business
0:45:22 > 0:45:25because you're guaranteed a steady income all year round.
0:45:27 > 0:45:30- Just pour them in.- They're heavy. - They are heavy.
0:45:30 > 0:45:33After three years, John's oysters are ready to be graded
0:45:33 > 0:45:35by weight and sent to market.
0:45:35 > 0:45:38- And do we put them on one by one? - Yeah, one by one.
0:45:39 > 0:45:40Ah!
0:45:41 > 0:45:42Wait!
0:45:45 > 0:45:48- So the machine weighs them and drops them?- Yep.
0:45:48 > 0:45:49I see.
0:45:49 > 0:45:51Oh, that was a big one.
0:45:51 > 0:45:53This is grade 1, this one would be grade 2
0:45:53 > 0:45:55and then we're going down to grade 3.
0:45:56 > 0:46:01So this is the grade that, erm, that Ashford prefers. It's smaller.
0:46:01 > 0:46:03- It's a nice eating size, isn't it, all in one?- Yeah.
0:46:03 > 0:46:04So, can I try one?
0:46:04 > 0:46:05- Of course.- Yay!
0:46:10 > 0:46:11Beautiful.
0:46:11 > 0:46:14It's the freshest oyster I've ever eaten.
0:46:21 > 0:46:22Oh, they're fattier.
0:46:22 > 0:46:24Oh, they're beautiful.
0:46:26 > 0:46:28Just so fresh, delicious.
0:46:30 > 0:46:35I am hugely impressed by the quality of John's produce.
0:46:35 > 0:46:38These oysters are just beautiful.
0:46:38 > 0:46:40Thank you so much.
0:46:40 > 0:46:44Actually, Ashford Castle could easily buy the oysters from a bigger
0:46:44 > 0:46:49producer but instead they choose to support an artisan producer.
0:46:49 > 0:46:52What all that means is a vibrant local economy,
0:46:52 > 0:46:54a vibrant local culture.
0:46:59 > 0:47:01Despite its healthy position today,
0:47:01 > 0:47:05just a few years ago, the estate found itself facing ruin once again.
0:47:06 > 0:47:10The Irish property boom saw Ashford bought by developers
0:47:10 > 0:47:12and heavily mortgaged.
0:47:12 > 0:47:13The financial crash struck
0:47:13 > 0:47:16and by 2012 it had fallen into receivership.
0:47:18 > 0:47:21It was a very, very difficult time.
0:47:21 > 0:47:23The castle was under significant threat -
0:47:23 > 0:47:25nobody really knows what's going to happen, erm,
0:47:25 > 0:47:28whether it's going to continue as a viable entity.
0:47:30 > 0:47:32Unfortunately we had to make redundancies.
0:47:32 > 0:47:35All the team took major significant pay cuts.
0:47:36 > 0:47:39With the banks controlling all spending,
0:47:39 > 0:47:41years of underinvestment were starting to show.
0:47:43 > 0:47:46There was this huge decline in the physical structure of the property.
0:47:46 > 0:47:49We used to have to allocate rooms depending on wind direction.
0:47:49 > 0:47:52And it really, really does need a miracle.
0:47:52 > 0:47:55It needs something to happen, it needs something to change.
0:47:57 > 0:48:01Finding a suitable buyer was proving a problem.
0:48:01 > 0:48:06I met 30 potential purchasers from Russian oligarchs to, erm,
0:48:06 > 0:48:08people who wanted to purchase this at the lowest price,
0:48:08 > 0:48:11invest a small bit of money and flip it very, very quickly.
0:48:13 > 0:48:16Also in the frame were successful South African hoteliers
0:48:16 > 0:48:18Beatrice and Stanley Tollman.
0:48:20 > 0:48:23In the past, there had been well-publicised tax evasion cases
0:48:23 > 0:48:25against Stanley in the US
0:48:25 > 0:48:29which saw him pay over 100 million in back taxes and fines.
0:48:31 > 0:48:34But Niall saw something that convinced him
0:48:34 > 0:48:36they were the ones to take on Ashford.
0:48:36 > 0:48:40Showing Mr and Mrs Tollman the estate, Mr Tollman turned to
0:48:40 > 0:48:43Mrs Tollman and said, "Wow, Bea, this is just an amazing place,
0:48:43 > 0:48:44"it's absolutely fantastic,"
0:48:44 > 0:48:49and Mrs Tollman turned around and said, "Yes, Stanley, it is, it's wonderful but it's the people,
0:48:49 > 0:48:51"it's the people," and that very moment
0:48:51 > 0:48:54I thought that these were the people for Ashford Castle.
0:48:57 > 0:49:00In 2013, the Tollmans bought the Ashford estate.
0:49:02 > 0:49:04The piper is going to meet them at the bridge and then
0:49:04 > 0:49:06we'll have our great staff line-up
0:49:06 > 0:49:09so if we can have as many people from each department, ready to go.
0:49:09 > 0:49:14And today the staff are getting ready for one of Beatrice Tollman's flying visits.
0:49:14 > 0:49:18I think they'll be here around 12.30 is my understanding so if you could make sure that every element
0:49:18 > 0:49:20of the room, Camilla will go through the room in a few minutes,
0:49:20 > 0:49:22just make sure everything's perfect.
0:49:26 > 0:49:29With Mrs Tollman's arrival imminent,
0:49:29 > 0:49:32I've been asked to hoist the company flag.
0:49:35 > 0:49:37And we're joining the rest of the staff
0:49:37 > 0:49:39on the front steps to welcome her.
0:49:41 > 0:49:44Now, if you're starting to think this is all a bit royal visit,
0:49:44 > 0:49:45you're not alone.
0:49:47 > 0:49:50This is an extraordinary effort you're making for this lady.
0:49:50 > 0:49:51- Absolutely.- Why?
0:49:51 > 0:49:54It's a bit of fun, but it's something that we just do
0:49:54 > 0:49:57out of genuine appreciation for what they have done for this property,
0:49:57 > 0:50:00for this estate and for the employees of the estate.
0:50:00 > 0:50:01What have they done?
0:50:01 > 0:50:04I mean, they run a hotel business, they've bought a hotel,
0:50:04 > 0:50:07they're making money out of it - what have they really done?
0:50:07 > 0:50:09When Mr and Mrs Tollman first took over,
0:50:09 > 0:50:12and I always remember Mr Tollman getting on the front steps of the castle
0:50:12 > 0:50:14and saying the property is debt-free
0:50:14 > 0:50:16and they wanted to create the best hotel of its kind in the world,
0:50:16 > 0:50:18so to hear that from where we were coming from
0:50:18 > 0:50:20was just something very, very special.
0:50:25 > 0:50:28When the Tollmans closed Ashford for seven months of renovation,
0:50:28 > 0:50:31they insisted that every member of staff was kept on.
0:50:33 > 0:50:35They paid 25 million for the estate
0:50:35 > 0:50:39but poured a further 75 million into its complete restoration.
0:50:39 > 0:50:431,000 square metres of roofs were reinforced
0:50:43 > 0:50:45and 820 new windows fitted.
0:50:47 > 0:50:51All-new plumbing and 750 kilometres of cabling were installed.
0:50:52 > 0:50:55Local craftsmen and materials were used wherever possible.
0:50:57 > 0:51:00And Mrs Tollman oversaw every detail of the decor.
0:51:02 > 0:51:05This isn't a refurbishment, it's not a renovation,
0:51:05 > 0:51:07it's much, much more fundamental than that.
0:51:07 > 0:51:11It's a restoration of a grand old estate that could have been lost.
0:51:14 > 0:51:15OK, here they come.
0:51:15 > 0:51:19HORSE HOOVES CLATTER, BUGLES AND BAGPIPES PLAY
0:51:23 > 0:51:25Standing here in the rain with everyone,
0:51:25 > 0:51:29you get a sense of the affection that's felt towards the new owner.
0:51:32 > 0:51:36Well, hello, Mrs Tollman. How are you?
0:51:37 > 0:51:40And it looks like this grand welcome is about showing
0:51:40 > 0:51:42appreciation for a job well done.
0:51:47 > 0:51:49Hello.
0:51:49 > 0:51:51- How are you?- Fine, how are you?
0:51:51 > 0:51:53- Very good, thank you.- Hi.
0:51:53 > 0:51:55Hello. How are you?
0:51:55 > 0:51:58- I thought I recognised you. - You did?
0:51:58 > 0:52:01- Thank you for the kiss.- Pleasure!
0:52:03 > 0:52:05Welcome home.
0:52:06 > 0:52:08Absolutely, as always, well, great to have you.
0:52:12 > 0:52:14With the fanfare over and everyone off back to work,
0:52:14 > 0:52:17I'm spending some time with Mrs Tollman,
0:52:17 > 0:52:20to find out what it was like taking over such a venerable institution.
0:52:22 > 0:52:24What did it need most of all?
0:52:24 > 0:52:26It needed everything.
0:52:26 > 0:52:28Everything, you know - new furniture in every res...
0:52:28 > 0:52:31in the restaurant. Just wherever you look, is new.
0:52:31 > 0:52:34So the mirrors and the pictures, was this all...?
0:52:34 > 0:52:36I bought everything that you see, I bought.
0:52:36 > 0:52:40- You yourself?- Yes, yes, at auctions - everything.
0:52:40 > 0:52:43- Gosh, they must have been pleased when they saw you coming? - Oh, well, I...- For a few years.
0:52:43 > 0:52:45Was it all a business decision
0:52:45 > 0:52:48or were you thinking about the future, about leaving a legacy?
0:52:48 > 0:52:52Yes, I suppose so, just because it deserved it.
0:52:52 > 0:52:55We just felt we must put everything into it, you know, our souls
0:52:55 > 0:52:58into recreating what it deserved to be.
0:53:02 > 0:53:04And despite the full VIP arrival,
0:53:04 > 0:53:07Mrs Tollman is here for business, not pleasure.
0:53:08 > 0:53:11She always casts an eye over every department.
0:53:11 > 0:53:14This, Mrs Tollman, is our vanilla cheesecake.
0:53:14 > 0:53:16And her first stop is the kitchen.
0:53:17 > 0:53:20Mine has a little bit more sugar.
0:53:20 > 0:53:21But I'm back helping Philippe
0:53:21 > 0:53:24prepare for tonight's dinner service.
0:53:24 > 0:53:28It is really delicious. What did you add to it, you said?
0:53:28 > 0:53:31- Masala...- Oh... - A little spice at the end.
0:53:31 > 0:53:33- That's what gave it... - In olive oil.
0:53:34 > 0:53:38I get an analysis every day of every restaurant that we've got
0:53:38 > 0:53:41and how, you know, how many people and what they ate.
0:53:41 > 0:53:44And if I see something never sells on a menu, I'll say,
0:53:44 > 0:53:48"Take that off, and, you know, you'll put on something else."
0:53:49 > 0:53:52There is something a bit special about Ashford Castle.
0:53:52 > 0:53:54Well, yes, we love it here
0:53:54 > 0:53:57because of the staff more than anything else.
0:53:57 > 0:54:00They're so dedicated, they're so passionate
0:54:00 > 0:54:04and that is the greatest reward for everything we've put into it.
0:54:07 > 0:54:09As when the Guinnesses took over,
0:54:09 > 0:54:12what's good for Ashford tends to be good for the area.
0:54:12 > 0:54:16Restaurant manager Robert is taking me to one of the most important community hubs...
0:54:16 > 0:54:17Giles, how are you?
0:54:17 > 0:54:19Beautiful day for a game of Gaelic football.
0:54:19 > 0:54:23..the local Gaelic sports club, where some of the staff play.
0:54:23 > 0:54:24HORN TOOTS
0:54:24 > 0:54:29Gaelic sports are big in every parish or every town in Ireland
0:54:29 > 0:54:31so if you play for the parish, it's a great honour.
0:54:33 > 0:54:35We've come to the Neale,
0:54:35 > 0:54:39a Gaelic Athletic Association club, to watch some Gaelic football.
0:54:39 > 0:54:42- So, this is Adam here, he works in reception.- Does he?
0:54:42 > 0:54:44Yeah. John Colman worked in the restaurant,
0:54:44 > 0:54:48in the George V Room, he's the goalkeeper.
0:54:48 > 0:54:51We've got Jack Murphy as well, he works in wash-up at the moment,
0:54:51 > 0:54:54he's going to college, he's playing as well.
0:54:54 > 0:54:58So it sounds like there's a strong connection between the castle and the team, is there?
0:54:58 > 0:55:01Yes, we, we've always been sponsors of the club.
0:55:01 > 0:55:04What it's going to do, it's going to bring more people into the community
0:55:04 > 0:55:07who are going to want to work here, who'll want to live here, and that
0:55:07 > 0:55:11makes the community stronger and it's going to make Ashford stronger.
0:55:12 > 0:55:15The only way you can pass is to hand pass.
0:55:15 > 0:55:18Because I'm struggling to get my head round this curious mix
0:55:18 > 0:55:20of soccer and rugby, Robert has kindly agreed
0:55:20 > 0:55:22to give me some coaching.
0:55:22 > 0:55:23A new thing for you.
0:55:23 > 0:55:26You can't run with the ball more than three steps - if you do
0:55:26 > 0:55:27you have to bounce it, all right,
0:55:27 > 0:55:29but you can't bounce it twice.
0:55:29 > 0:55:31But what you can do is drop it on your foot and
0:55:31 > 0:55:33kick it back up into your foot.
0:55:33 > 0:55:34And if I wanted to score,
0:55:34 > 0:55:36I would just try and kick it over those posts?
0:55:36 > 0:55:38Kick it over the bar.
0:55:38 > 0:55:40Once, solo, once.
0:55:48 > 0:55:51Should I tell him it's a children's goal?
0:55:58 > 0:56:00It's Saturday night, Mrs Tollman's in the house
0:56:00 > 0:56:04and we're helping the staff prepare for an evening of entertainment.
0:56:09 > 0:56:12A young local band have been booked to perform in the lounge.
0:56:17 > 0:56:20MUSIC: Whiskey in the Jar
0:56:23 > 0:56:27# As I was goin' over the Cork and Kerry mountains
0:56:27 > 0:56:31# I met with Captain Farrell and his money he was countin'... #
0:56:33 > 0:56:35I've been roped into shucking oysters for the evening.
0:56:35 > 0:56:39# Stand and deliver for I am a bold deceiver
0:56:39 > 0:56:42# Musha rain dum a doo, dum a da, hup!
0:56:42 > 0:56:44# Whack for my daddy, oh
0:56:44 > 0:56:47# Whack for my daddy, oh, there's whiskey in the jar... #
0:56:49 > 0:56:51- They're great, aren't they? - Absolutely.
0:56:51 > 0:56:53Absolutely, I remember the first time seeing them, erm,
0:56:53 > 0:56:56I was drinking a pint of Guinness. I don't get out that often, erm,
0:56:56 > 0:56:59but I heard them and kids like this are the future of the area
0:56:59 > 0:57:02and we're so thrilled to be able to give them an opportunity like this.
0:57:02 > 0:57:05# Musha rain dum a doo, dum a da
0:57:05 > 0:57:07# Whack for my daddy, oh
0:57:07 > 0:57:08# Whack for my daddy
0:57:08 > 0:57:11# Oh-h-h
0:57:11 > 0:57:13# There's whiskey in the jar, oh! #
0:57:14 > 0:57:15Thank you.
0:57:16 > 0:57:23In 2012, we had 210 people employed on the estate. Now today we've 420.
0:57:24 > 0:57:27The challenges that we now face are really positive challenges.
0:57:27 > 0:57:30The future of this building and this estate,
0:57:30 > 0:57:32it's safeguarded for generations.
0:57:41 > 0:57:44You know, I've never stayed in a castle before.
0:57:44 > 0:57:47Coming here, you walk into this amazing hotel,
0:57:47 > 0:57:50the grandeur that, that's so splendid
0:57:50 > 0:57:56but in fact, it's very relaxed here, you feel very welcome, it's warm.
0:57:56 > 0:57:59It's all about the roots that are sunk deeply in the local soil,
0:57:59 > 0:58:02the 30 or 40 years that some of the people have been working here.
0:58:02 > 0:58:06And, and with that, they bring this level of service that is
0:58:06 > 0:58:08full of pride and joy.
0:58:08 > 0:58:11I think what, what's extraordinary is when you walk about, erm,
0:58:11 > 0:58:14the castle and you walk past cleaners and you walk past maintenance men and stuff,
0:58:14 > 0:58:16they all look like they're having quite a good time
0:58:16 > 0:58:20and in really posh hotels they all care and they all want it to be great
0:58:20 > 0:58:22but there's always a sort of underlying hint of misery,
0:58:22 > 0:58:24erm, and there isn't here.
0:58:27 > 0:58:31This hope and this opportunity for the next generation
0:58:31 > 0:58:33that's going to, to come through.
0:58:33 > 0:58:35After 800 years of up and down,
0:58:35 > 0:58:38the various different economic travails,
0:58:38 > 0:58:40there's this sort of sense they're all going to be all right.
0:58:40 > 0:58:42TRADITIONAL MUSIC CONTINUES
0:58:53 > 0:58:54CHEERING AND APPLAUSE
0:58:56 > 0:58:58Thank you. Great dancing.