Discreet Charm Wows the Royals

The historic Farmleigh Estate became the 'lodgings' for the Duke and Duchess of Cambridge for the duration of their Irish visit.

For weeks before the arrival, Ireland's top five-star property consultants had been competing to achieve the big coup of providing the place of residence for royal couple Prince William and Kate Middleton. Dublin's top hotels including the Shelbourne had been tipped as potential locations for the two-night stay but in the end Ireland's official state guest-house - Farmleigh House - won out.

So why did Farmleigh, which is said to have wowed the Duke and Duchess of Cambridge with its discreet charm get chosen with top billing over and above all the luxury options in the capital city that regularly welcome international stars and top official dignitaries?

William and Kate are known for their love of tradition and discretion and the fact that Queen Elizabeth II had previously stayed at the Farmleigh Estate on an historic and very successful visit - was a factor in the decision. Farmleigh has become a favourite among the royals and Prince Harry and Meghan Markle, the Duke and Duchess of Sussex also stayed at Farmleigh during their first holiday abroad as a married couple in 2011, just weeks after their wedding at Windsor Castle.

Security was another major consideration and for this week's royal visit, plain-clothes members of the elite Emergency Response Unit, including up to 15 armed offers were in charge of the couples security. Roads at the Phoenix Park were closed and security was tight and very visible. The proximity to Aras an Uachtarain was another factor and straight after arriving in Dublin on a commercial Aer Lingus flight the couple visited President Michael D Higgins and his wife Sabina nearby.

It is believed the breakfast menu was similar to the feast offered to Harry and Meghan which included the 'full Irish' - locally sourced locally-sourced dry cured bacon, grilled sausage, black and white pudding, grilled tomato, free range scrambled eggs and Portobello mushrooms. There was also a choice of overnight soaked Bircher museli, with white chia seeds, cinnamon, pumpkin seeds, pear, apple and hazelnuts or roast quinoa, linseed, almond milk and bees pollen porridge. Also on the menu was coconut yogurt and banana smoothie cup topped with toasted granola and frozen berries, along with buttermilk chai pancakes topped with caramelised banana, greek yogurt and peanut butter.