Meet Lily Eloy: Wine Buyer for The Hawthorn by Galway Bay
Galway’s newest luxury hotel, The Hawthorn by Galway Bay, has now opened its doors to guests for both overnight stays and dining. A haven of relaxation overlooking the magnificent west coast, the hotel promises luxury and relaxation in equal measure.
As for the culinary options? Prepare to be wowed as the hotel has brought together a food and beverage team featuring some of Ireland’s most respected hospitality talent—including restaurant manager and wine buyer Lily Eloy, who brings an international perspective shaped by her time in London and Burgundy.
Love for the West
I moved to Galway in 2019, after walking the Camino from Lyon to Santiago for over three months. At the time, I wanted to keep travelling and be somewhere close to nature, so Ireland seemed the perfect place. I arrived with just a backpack and my hiking shoes! That was seven years ago. I later met my partner, and we now have two boys who are three and five years old, so I am very well settled in the West of Ireland. I love the Irish people’s friendliness and the sense of community.
What’s on the menu
As the wine buyer at The Hawthorn by Galway Bay, I am responsible for the overall success and dynamism of the wine program. Wine is here to enhance the guest experience during their visit. Whether guests are returning from the course or unwinding in the spa, the intention is simple: to offer wines of real quality that elevate the moment. When selecting wines, I consider quality, sustainability, potential to age (though not all wines are meant to age), guest preferences, and the team’s excitement about the products. Value is also key, placing the right wines in the right settings, while ensuring they complement and enhance the food offering.
Teamwork makes the dream work
I’m most excited for people to meet our team here at The Hawthorn. There is so much warmth and passion, and we can’t wait to welcome our first guests. We aim to deliver service that is warm, knowledgeable and intuitive, creating a truly memorable experience. A large part of my role is also training the wider team who will be serving and selling wine. It’s probably the most challenging part of my role, but also the most rewarding, seeing people build confidence, develop their skills, and grow a genuine interest in wine.
The ethos
We want to create memorable experiences and really connect with people through what we offer, and also to showcase the beauty of the West of Ireland through our menus and our people. There is real passion amongst our team, we all challenge each other to bring the best to the table while making the guests feel at home, whether they are staying with us or visiting locally.
Their USP
Above left: Oysters in The Oystercatcher. Above right: Lobster in The Skylark.
We’re moving away from traditional, formal fine dining towards something more relaxed and enjoyable. Our bars and restaurants each offer a distinct atmosphere and style of dining, from the live-fire grill at The Skylark, to the Japanese-inspired Oystercatcher, and the more relaxed setting of the 2 Iron Clubhouse bar and restaurant. Many of our concepts are designed around sharing, because for us, dining out is about connection, whether that’s over a plate or a moment.
Money matters
A common misconception is that expensive wine equals good wine. The truth is that price is influenced by many factors, and you can find excellent bottles at far more accessible price points. There’s also a noticeable shift, with restaurants and hotels moving away from excessive mark-ups, making fine wine more approachable than ever.
Favourite Galway spots
Fawn, Oranmore
I’ve visited Fawn a few times now and really love the food, the wine list, and the warm, easygoing service. There are beautiful walks around the hotel, and I often head for a dip and sauna by Renville Pier to clear my head, or out to the Burren for the day with my two boys. I feel like I’ve barely explored the area. We’re spoiled for choice with so much to see and do around the Hawthorn by Galway Bay.
Summer wine recommendations
There are several wines I’m excited about for this season at The Hawthorn. For red wine, Thibault Liger-Belair in Burgundy, Nuits-Saint-Georges 1er Cru “La Charmotte” 2023, I cannot wait to share it with our guests; it’s fresh, elegant, with crunchy red fruits and nice floral aromas, everything I love in a Pinot Noir. For white, Domaine Santamaria, Patrimonio, Vermentino is one of my favourite summer whites, for its delicate bouquet, light body, and how it pairs perfectly with a seafood platter. Lastly, Clos Mireille from Domaine d’Ott, a stunning rosé from the south of France with a touch of saline finish that drinks amazingly well.
Standout Irish service
I’ve been fortunate to visit some of the best restaurants in the country, and each has shaped how I approach service. I don’t think it would be fair to single out one experience. For me, the best experiences come down to warmth, passion, attentiveness, and, of course, the quality of both the food and the wine.
Best Galway winebar
Daróg is one of my favourite spots in Galway for a glass of wine. The atmosphere is pleasant and relaxed, and the wine and food are top quality. What more could you ask for?
The best pairings?
A great wine pairing is when both the food and wine are better together than on their own. Simple in theory, but not always easy to achieve. I love an oaked Chardonnay with a pork terrine. I also recently had an aged Riesling with smoked cheese and mushrooms, and it was unexpected, but it worked beautifully.
Your next order
A pairing I think everyone should try at least once is Pedro Ximenez Sherry with vanilla ice cream. You can even pour it on top; it is to die for. I also love to pair local oysters with high-acidity wines such as Riesling (my favourites are from Germany) or a good Chablis. The Jacquesson full-bodied profile and depth of flavours really pairs well with Wagyu from Kobe in Japan.
Desert island wine
One bottle I always come back to is Yves Boyer-Martenot, Meursault 1er Cru Charmes. It never lets me down.
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