Feerick's Hotel at the heart of the community in Rathowen

To have survived in the rural pub trade in the last quarter of a century is no small feat; but to have thrived is a truly remarkable achievement.

In the last 25 years John Feerick evolved Feerick’s Hotel from a small concern to a business that is integral to the community of Rathowen. When Ballinrobe native John purchased the landmark public house in 1999, he set out on a journey to transform it into a successful hotel, pub and restaurant.

Paul Feerick has clearly learned a lot from his father. He outlines a core business strategy: “We’ve staff here that are with us 15 years, 18 years and 25 years. We have customers the same. You need to look out for both. It’s a basic principle, if you don’t look after people they won’t stay, and that works for both sides of the counter.”

Its location in the centre of Ireland makes Feerick’s Hotel the perfect spot to enjoy the many attractions the midlands has to offer; from adventure packed holidays to leisurely fishing trips the hosts know what their customers want.

The extensive renovations carried out in the last two and a half decades have created a large function room, 13 en suite bedrooms, the large pub and restaurant, but have in no way changed the charm and friendly atmosphere that’s been a cornerstone of the business.

“There have been some significant shifts over the years,” John says about the need to adapt, “from the importance of the internet, to digital tills, to the expectation of customers, you can’t sit back or you will fall behind.”

Social changes have also had an influence on the trade: “If you go back 30 years ago, everybody would eat at home, then go for a few drinks. It’s a complete reversal now. People are eating out and trying different places, different restaurants and different menus.

“They have developed a nose for it. A taste for the best things in life, and are more demanding. It’s important to get things right.”

John points out that having the right staff is crucial: “We’re very lucky to have a very good team here. We appreciate them. A lot of places lost staff after Covid, we managed to hold on to them. I think that’s because we looked after them, and they in turn look after our customers.”

Covid was one massive, sudden change for business over the last quarter of a century. There have been other subtler shifts, but they also resulted in transition.

Paul says Feerick’s meets the changing needs of customers: “We have gone from 1999, when it was more or less soup and sandwiches and pints, to today where we have a kitchen that’s open from seven o’clock in the morning to nine o’clock at night, seven days a week. Then add in the rooms, it’s about adapting to what people need.

“Customer needs are different. Years ago people would come and go in one day. Now if people are heading from Dublin to the west, they might stop off and stay overnight in between.”

John says the business is ready for all comers: “During the summer we get UK visitors who left the ferries in Dublin at six in the morning. They’re here by 7am for breakfast. They get a really good breakfast, and that gives them an energy boost.”

The tourism product has been important for the development of Feerick’s. Its on site facilities make it a popular stop off point for coaches.

There are other visitors as well: “We have a bus load of French fishermen who visit every year when the season starts. They come down, have their breakfast in the morning, their day’s fishing, and then when they return to have a few pints and a bit of food in the evening.

“They are coming for years and have a great rapport with the staff in the morning. They enjoy the familiarity,” Paul says

John adds: “I suppose we’re all creatures of habit. If we have a favourite pub or restaurant, we will come back to it. We’ve built a good reputation and that is important for us.

“The road is vital to our survival. The N4 is a very busy road. Most of our business comes off it, but there is a good bit of local business. This week we have Communions. Some people engage us for outside catering, where we bring the food to the people.”

Feerick’s Hotel is a well oiled machine and that is obvious at lunchtime as customers are treated to the friendly efficient service the venue is famous for.

John is particularly proud of one specific record: “The most food we did in one day was a Mayo Tyrone All Ireland semi-final. We did about 6,500 meals that day; breakfast, lunches and evening meals. There were 32 coaches here.

“We had a carvery at the door, there were two staff at every four tables. One cleaning, one setting them up. You get a thrill out of it. It’s pressuring, but we have it down to a fine art.”

Sports fixtures, concerts, stags and hens, the bus stops that Feerick;s accommodate vary in theme and tone: “You have to match their atmosphere,” John explains, “if they’re coming in buzzing with excitement, the staff have to tune in to that.

“They have to match the stags buzzing on a Friday, then perhaps be a bit more down tempo on their return on Sunday when they might be in the doldrums and require an extra bit of TLC. A few too many times that has also been the case with the Mayo supporters, manage the excitement on the way up, and cope with the sorrow on the way down.”

Paul identifies one of the reasons for the popularity of Feerick’s: “I suppose the quality of the food is our selling point. That’s why we have an awful lot of returning customers. When you bring your family here for an occasion, or just a family meal, you know you’re going to leave full having enjoyed a good meal.”

“Our head chef makes sure everything that comes in is the very best we can get. We’re upgrading our prep area for our vegetables. It does cost us a bit more, but the freshness and quality make it worth it.”

This attention to detail is carried right through the food preparation process. That allows Feerick’s to offer special personalised menus to cater for any specific dietary requirements.

“All our gravies and sauces are gluten free, we cater for people who are lactose intolerant, or have any other dietary issues or intolerances. Our breakfast menu ranges from mini to jumbo, we also offer cereals and freshly baked scones straight from the oven along with our award winning coffee,” Paul concluded.

Feerick’s mark their first 25 years in operation this year and their attention to detail and approach to business will see that business continue to grow in the coming decades.