Two lavish homes on the grounds of Adare Manor in Co Limerick have acres of space, at much reduced prices Gone With The Wind, chandeliers to rival those in the grandest hotel ballroom and kitchens big enough to cook dinner for 100 are some of the features to be found in two vast residences that have come on the market in the 840-acre Adare Manor estate in Adare, Co Limerick. Winterwood, an eight-bedroom eight-bathroom house on 2.8 acres of land is one of the largest houses to have been built on the estate with a staggering 1,579sq m (17,000sq ft) of living space. Having once attracted a bid of €10 million (the sale did not go through), it is now for sale at €3.8 million through joint agents Sherry FitzGerald O’Malley and Knight Frank. Nearby, number 13 The Demesne, may be smaller at 836sq m (9,000sq ft) but still you get a swimming pool in its separate wing, a grand drawingroom with French baronial-style fireplace and just over three-quarters of an acre of formal gardens.

The price here is €2 million and Sherry FitzGerald is the sole selling agent. The two houses are part of an enclave of 19 homes of differing sizes and styles that share the same entrance as the five-star hotel. chandelier dwg autocad drawingResidents, according to a local source, include a few “Dellionaires” referring to executives of the Dell campus at Raheen that employs 1,000 people, and the Nilands, parents of the Irish tennis player, Conor Niland.nadri tiered chandelier earrings for sale Elsewhere on the walled estate a further 115 homes have been built and all but a handful of these have been sold as either permanent or holiday homes. waterford crystal chandelier cranmoreThese houses have a separate entrance from the village and have separate grounds and parkland at some distance from the hotel.

Winterwood is far and away the largest site and the largest house in the estate. Built by one of the state’s leading builders, Sisk, the three-storey house has a striking atrium hallway that is lit by the largest-ever privately commissioned Waterford Crystal chandelier. The owner, a property developer, had intended to live here, but his plans changed and it has been quietly on the market for some time. “The owner went to great pains to build this, and it is properly done,” says selling agent Des O’Malley, drawing attention to features which include high security, private generators, hand-crafted plasterwork and timberwork, top-of-the-range kitchen equipment and top-grade materials. The grounds are landscaped and divided into different areas, including lawns and woodland. Number 13 is no less grand in design with a style that is part-Lutyens, part-French provincial manor. It too has a spectacular entrance hallway, dominated by an elaborately curving staircase; a large drawingroom, open-plan kitchen-cum-diningroom;

five en suite bedrooms and two further bathrooms. The grounds are laid out in a formal style: a rectangular sunken garden lined with lavender plants. Both houses come with full membership of the Adare Manor golf club, and all residents have the use of the hotel and its facilities. Service charge on each property is around €4,500 a year, which includes security and insurance. The fairytale castle, beloved of brides and wealthy Americans, is one of many Irish hotels that have surrendered part of their grounds to housing developments in recent years. Mount Juliet, Carton House, the K Club and Killeen Castle have had holiday homes built around them. Waterford Crystal Lismore 6 Arm Chandelier Description: A magnificent ceiling fixture, the Lismore Six Arm Chandelier incorporates nine gleaming candelabras each cradling a half-globe of fine crystal intricately detailed with Lismore's signature diamond and wedge cuts. Available in Irish or US fittings, please specify choice in delivery notes at check out.

Weight: 7000g Height: 45.72cm Width: 61cm Depth: 61cmVoltage: 240Adare Manor is situated in the lush heartlands of County Limerick on 840 acres of beautiful parklands, with trout fishing on the river Maigue and a renowned 18 hole championship golf course. The property dates back to 1830 and was home to the Earl of Dunraven and his family over several generations. The exceptional Neo-Gothic manor has been laid out as a calendar house boasting 365 stained windows and 52 chimneys, there are also references to the 7 days of the week and the 12 months of the year. On entering the main reception area you will immediately be overwhelmed with the grandeur of this property with the large Waterford crystal chandeliers overhead, the presence of the stone columns and the balconies above; if you get the opportunity to do a guided tour of the manor take it, it is fascinating and steeped in history. The award winning Oak Room is the main restaurant of the hotel, located to the back of the resort overlooking the River Maigue on one side and the perfectly manicured gardens from the other.

The room is an imposing space with highly ornate ceilings, large windows and heavy curtains creating a baroque elegance. To the right of the room is a colonnade which in the evening is enchanting, lit only by candle it is extremely romantic and has seen its fair share of proposals Head Chef Mark Donohue trained in the classical 5 star Connaught Hotel in London’s Mayfair. From there he moved to Dromoland Castle in the position of Demi Chef and in 1998 Mark joined the team at Adare Manor and worked his way up to his present position of Head Chef. Mark has catered for several major events in recent years including JP MacManus’ ProAm and the Senior Irish Open, both held at Adare. Under the careful hands of Mark and his team, fusing a contemporary Irish approach with strong classical influences – dishes and flavours change with the seasons. Concentrating on the finest of fresh, locally sourced produce, they combine this with respect for the quality of the produce and it’s all complemented by a vast and continuously updated selection of over 300 wines from the Manor’s Cellar.

We chose a bottle of Huia Marlborough priced at a modest €29.50, other choices were a great Pouilly Fuisse 2011 for €70 or a 2010 Chateauneuf du Pape for €78 with many available by the glass or in half bottles The 8-course tasting menu is priced at €75 each, and for an extra €35 you could experience the accompanying wine pairing. The menu features many exciting twists and turns with delicate turbot, foie gras, partridge and a string of sorbets, roulades and mousses, a must-try for the intrepid foodie. If however you feel an eight course indulgence is beyond you, there is always the almost abstemious 5 course affair. With a daughter in tow, this seemed like the sensible option. An amuse bouche of chilled gazpacho with wild herbs to open the taste buds started us off, delicious and very refreshing, a great start of what was to follow. With three of us at the table it gave us a great opportunity to try several dishes, I started with the grilled loin of yellow fin tuna which was seared and prepared just as I like served with sautéed pak choi and drizzled with a sesame and chilli dressing while my husband went with the roast breast of quail, braised leg and a quail egg croquette served on a potato and thyme veloute

, delicate in texture and rich in taste. Our daughter enjoyed the confit trout fillet served with seasonal asparagus and a baby potato and pea salad and a lemon butter sauce. All dishes were perfectly presented and just the right portions given that there were another three courses to enjoy. Other starters we could have enjoyed were pan fried foie gras, smoked Irish salmon or a crab, citrus and herb tian. The middle course was a choice of cream of onion soup with chorizo which both Fred and Keisha chose, or pink grapefruit and lemongrass granite or a cherry tomato and mixed leaf salad which was my own choice. The soup was well flavoured, while mine was refreshing and acted as a palate cleanser before the main event. When it came I loved the most delicious pan fried John Dory and prawns with a sweet bouillabaisse sauce, and wonderful samphire, which was a lovely taste of the Med. Fred went with a succulent roast rump of Irish lamb with kohlrabi and crispy sweetbreads; a dynamic duo of lamb.  

Keisha enjoyed a roast fillet of Irish beef for with a bordelaise sauce, and enjoyed the rosti especially.  The main courses allowed the ingredients to shine through, and cafe and flair ensured we were spoiled little diners by the end. When it came to desserts none of us thought we could until we read the selection; Earl Grey crème brulee, passion fruit set cream but we couldn’t resist and decided to share the honeycomb soufflé with caramelised bananas. It came with a bitter chocolate sorbet and salted caramel sauce, and has to be the best dessert I have ever had. If you think the description sounds good, the reality was sublime. Fluffy soufflé, salty sweetness and hard textures, it was a triumph of engineering as much as anything. Keisha had a little person’s plate, homemade ice creams with warm peanut butter doughnuts, a raspberry gel and caramel custard. Again this was fabulous, and we have to take hats off to pastry chef Louise Hedderman on these creations. We finished with coffees which were served with a lovely selection of petit fours which we just had no space for and they very kindly boxed them up for us to enjoy the following day.