It’s that time of year where it’s too early to get excited about Christmas, but winter is creeping in, making our mornings cold and dark. A little break is the perfect antidote, and what better way to relax than a spa trip? The Osprey Hotel in Naas is perfect for a short break, less than an hour from Dublin, and the hotel is also ideally located close to Kildare Village for those who enjoy some retail therapy. They have recently unveiled their new €1.4 million spa. Designed by celebrity architect Hugh Wallace, it uses natural materials to create the feeling of a sanctuary. During my visit, I loved the Irish oak panelling that lines the curved walls, creating a link to our natural landscape. It was combined with shades of soft blue and taupe, which created a serene space.
The spa, which spans 10,000 square feet over three floors, contains a thermal suite featuring a dry floatation bed, double and single seaweed baths, stone loungers and a salt grotto. There are also light and dark relaxation rooms, six treatment rooms, and a couple’s suite complete with a swing. A retail area allows guests to purchase skincare products, and there’s also a grooming area that offers waxing, nailcare and tinting.
During my visit I opted for the Self-Discovery facial, which lasted for a luxurious 55 minutes. After some chill time in the light relaxation room, with beautiful exposed brick and cut-log details on the walls, I was led into my dimly-lit treatment room. I was asked some questions about my skin, as the treatment is tailored to your skin type. The spa uses Voya products, which are made from organic Irish seaweed harvested from Strandhill, Co. Sligo. A series of exfoliation, masks and serums were combined with a truly relaxing face, neck and shoulder massage, designed to also draw toxins out of your skin.
As well as facials, the spa also offers seaweed baths, a range of massages, mud wraps, as well as a range of couples’ packages, and even treatments designed for mums-to-be. After my facial, feeling utterly zen, I was treated to a peppermint tea and some fruit in the dark relaxation room.
Later that evening, a delicious dinner in the Herald & Devoy restaurant, also designed by Hugh Wallace, rounded off my trip perfectly. A goat’s cheese roulade was complemented with crunchy pistachios, a fillet of Kildare beef was cooked beautifully, and the meal was finished off with a decadent raspberry and chocolate dome.