Global Traveler: Céad míle fáilte — one hundred thousand welcomes —readily describes the warmth of the Irish people. Irish pub culture is legendary. In fact, many of our readers seek out the familiarity of an Irish pub wherever in the world their travels take them. What is it about the Irish that gives them the knack for relating with such ease to people from cultures and countries the world over?
Paul O’Toole: In Ireland there is a saying that strangers are merely friends we have not yet met. And, I would have to agree that throughout Ireland, whether in city or country areas, Irish people generally are friendly and helpful by nature. They regard visitors to Ireland as special guests and are sure to always offer a big Irish welcome. Ireland’s warm charm and personality never feel more real and personal than when you’re sampling the pleasures of the bed-and-breakfast establishments that dot the countryside. Our American visitors particularly like the friendly and homey feel that b&bs add to their Ireland vacation experience. This natural warmth and friendliness, which is so evident everywhere, certainly makes the business of promoting Ireland as a vacation destination that much easier. We know that when your readers travel to the Emerald Isle they can experience for themselves firsthand that extraordinarily warm Irish hospitality and the céad míle fáilte or one hundred thousand welcomes that await all our visitors.

GT: Golf and business travel go hand-in-hand, and Ireland boasts some of the world’s most renowned golf courses, including almost half of the world’s 150 genuine links courses. Tell us about some of Ireland’s top courses.
PO: There are more golf courses in Ireland than there are days in the year. Some of the courses in Ireland are old established layouts that were being played before the 19th century was history. And, there are others that are modern masterpieces designed by the leading golf-course architects of our age, including Arnold Palmer, Jack Nicklaus and Tom Fazio to name just some. Ireland’s golf courses are easily accessible to our u.s. golf vacation visitors. And, some of the greatest golf courses in the world are in Ireland The names are legendary and many: Royal County Down, Ballybunion, Portmarnock, Waterville, Royal Portrush, The K Club, Lahinch, The Old Head, Mount Juliet and so many others. Indeed, at last count there were 402 golf courses spread throughout the island to suit all handicaps, from the experienced player to the amateur golfer. Ireland is also home to one in three of all the linksland courses in the world, which makes it a real golf paradise in Europe.

In recent years, Ireland has added many new parkland courses. The staging of the Ryder Cup on one such course — The K Club near Dublin — in 2006 is eagerly awaited and surely reinforces the Emerald Isle’s status as a premier golf destination. Above all else, though, golf in Ireland is fun. The mulligan, it is said, was an Irish innovation. And, while the golf is clearly very important, what happens after the game is also crucial to the enjoyment of a golf vacation experience. This is where Ireland excels. The 19th hole may not have been invented in Ireland, but it surely has been perfected there. So many of our American golf vacation visitors return to the United States having enjoyed playing our courses, but with even fonder memories of the fun times they had off the course after the last putt dropped.

New courses have been designed by many of the best contemporary designers, including Greg Norman (Doonbeg), Colin Montgomerie (Carton House), Mark O’Meara (a second Carton House course) and Arnold Palmer (K Club), and all are available for play by our American visitors.

GT: In recent years, Ireland has come into its own as a culinary destination. Still, it’s hard to beat the taste and aroma of Irish soda bread fresh from the oven. Where can visitors experience some of today’s best Irish cooking? Are top chefs making an effort to incorporate the country’s culinary heritage into the world-class dishes they create today?
PO: Today, culinary excellence is a watchword in Ireland’s hospitality industry. While I do agree that the taste and aroma of Irish soda bread is hard to top, most of our visitors from the United States and elsewhere are also delighted to discover the wonders of modern Irish cuisine, which is noted above all else for the freshness of the produce used.

Irish chefs today agree that because of the outstanding quality of the fresh, natural food products available in Ireland, the best cuisine statement is to let the freshness and quality of Irish food speak for itself. The general trend in professional Irish kitchens is not to overpower the food’s natural taste with sauces or other ingredients that might distract from the superb quality of the fresh offerings readily available throughout the island. The island of Ireland is a chef’s delight because of the abundance of fresh produce available throughout the year — from freshly caught fish taken from the clean rivers throughout the Emerald Isle and abundant seas around the coastline to top-quality meat products produced from Ireland’s bountiful farms. And, of course, fresh Irish vegetables can come close to giving the soda bread a run for its money.

GT: Despite their proximity to one another, the east and west coasts of Ireland represent two very different experiences for travelers visiting the country. How would you describe some of the unique traits — geographically, culturally, socially, etc. —to someone planning a first visit?
PO: Ireland is only 150 miles wide and 300 miles long. However, the island offers surprisingly varied, distinct and separate travel experiences in every region. There are distinct cultural, topographic and geologic scenes from the east coast to the west. In the east, there are generally fewer mountains and less rocky terrain while the West of Ireland is dotted with spectacular lakes and mountain ranges west of the River Shannon. It is possible to sample many parts of the island in the same vacation. Clearly, Dublin is the capital city and largest metropolis on the island. There is very much a rural touch to, say, counties such as Mayo, Armagh or Kerry. Cities such as Belfast and Cork, Ireland’s bigger population centers, offer theater, art galleries and museums and, of course, more choice in restaurants and hotels. Rural Ireland provides a different type of vacation experience — fewer people, grander natural vistas and so on. But, the beauty is that it is all available on one relatively small Emerald Isle.

GT: There’s no doubt Americans are drawn to Ireland. Many trace their roots to the country, and branches of their family trees may still reside there. After several visits, and having established a familiarity with some of Ireland’s most well-known sights, attractions and destinations, where would you suggest a visitor roam to discover the off-the-beaten-path regions of the country?
PO: You’re right that so many Americans trace their ancestral roots to Ireland. For those who have visited several times, there are many hidden gems and undiscovered treasures. Some of the best regions to explore are the northwest and border counties, such as Fermanagh and Monaghan, and the broad Midlands region, which can sometimes be overlooked by visitors who stick mainly to the coastline routes. We know of many American travelers who have been faithful annual visitors for decades who, year after year, find something new and exciting to report on their vacation experiences in Ireland.