The Slow Tourism Movement at the Inn at Glencairn

The pandemic has forced us to reevaluate our priorities. We were all forced to take a moment (maybe a year or two) of introspection and take stock of our existence. Some of us enjoyed having an excuse to work from home, or spend nightly dinners with our children and spouses, or put the brakes on our hectic lives. Travel and hospitality has followed suit. Travelers are wanting each and every experience to count because, you never know when you might be in lock down again. Guests are looking for an enriching experience, not just a mediocre bed and a run of the mill hotel to pass through. The buzzword is "slow tourism." Remember the slow food movement? Welcome to the slow tourism movement.

We at the Inn have been practicing slow tourism since we opened back in 2004. Walking through our doors transports guests back to a simpler time. As soon as you step in you realize this is not a cookie cutter hotel. Not everyone comes to us with their eyes wide open. Our favorite guests are the ones who walk through the door and have a skeptical look on their face. Maybe they were there because a spouse made the reservation, maybe a well-meaning travel agent assumed we were the Ritz because of our high ratings on TripAdvisor and Expedia, maybe a relative purchased a gift certificate as a gift. Not everyone walks in expecting a B&B in an 18th century farmhouse.

We recently had a guest who was "put up" at the Inn while giving a talk at a local institution. She was somewhat taken aback by the skeleton key. We know because she posted about it on facebook! What followed in the comments are priceless, ranging from, "18th century dungeon door key" to "do they require payment in schillings" to (my personal favorite) "is Narnia on the other side?" Well, on the other side was a well appointed four poster bed with a fluffy down comforter and silky softs sheets, a comfortable sitting area overlooking our back gardens, and a modern spotless bathroom with fluffy towels and handmade soaps. After one night, we had a convert and perhaps our biggest fan to date. She posted about the fabulous homemade breakfast featuring eggs benedict over baked prosciutto and arugula served with fresh jams, granola and a chocolate truffle along with a grapefruit dish that was so good "I wanted to cry!" When she left, she had a bagful of homemade granola and jams and our homemade laundry detergent.

When you walk into the Inn, you might be taken aback that it does not look like a hotel, it might have a few bumps and bruises because it is nearly 300 years old. We work tirelessly to keep everything maintained impeccably and our recent renovation brought the structure into the 21st century, but at its heart, the Inn is quite simply "an old farmhouse" and we celebrate it as such. So, make a reservation and come see what "slow tourism" is all about. You will not be disappointed.

Not Your Grandmother's Bed and Breakfast

I had the recent experience of visiting a college campus with my teen daughter. We stayed in a bed and breakfast near the campus. Sound familiar? The campus visit was a success, the B&B not so much.

After we checked in and looked around, my daughter said, “Is this what you’re implying when you say your B&B is “not your grandmother’s bed and breakfast?” Maybe the stuffed peacock in the corner, or the extensive collection of glass figurines gave her that idea.

Listen, there’s a B&B out there for everybody, and some people LOVE the stuffed peacocks and glass figurines, but when we opened our doors, we wanted to be different. The best compliment we can receive, is, “We hate B&Bs but we LOVE your place!”

The Hunt Room

Our decor is eclectic. The antiques we do have are mostly sideboards, end tables, and accent pieces. Our artwork is a mix of modern and traditional. Any surface you sit on is new. Don’t worry about encountering a wobbly 100-year old chair or a creaky bed and springy mattress. OK, full disclosure, our floors are random width pine, and crooked, and you can see through the cracks. But, we call that character!

You will never see doilies, stuffed animals, dingy wall to wall carpeting, or drab wallpaper at the Inn at Glencairn. You will see comfortable rooms that complement the era of the building and enhance the ambience. And, rest assured, our electrical, plumbing and mechanical systems are all up to date and working properly! Sure, they didn’t have central air conditioning in the 18th century or flat screen TVs, but wouldn’t it have been nice if they did?!

So, when you book at the Inn at Glencairn. Keep in mind, this is “not your grandmother’s bed and breakfast” and enjoy your stay!

"Best Quiche Ever"

When your Chef and Innkeeper says she just made the best quiche ever, you take note, especially when guests tell you that they nearly proposed to her after having her scrambled eggs! Travel is still slow these days, but Lydia continues to try new recipes and perfect old ones. Here is her latest. Or as she calls it “one of the best quiches ever … really!”

Sausage and Spinach Quiche:

8 ounces of your favorite ground sausage

4 ounces of cream cheese

1/2 cup shredded sharp cheddar cheese

5 eggs

1 1/4 cup heavy cream

Handful of spinach

Directions: Brown the ground sausage. Add cream cheese and mix so sausage is covered. Remove from heat and pour into pie plate. Add a little water to the pan used for sausage and wilt the handful of spinach. Layer the wilted spinach on top of the sausage mixture. Cover with shredded sharp cheddar cheese. Sprinkle with salt and pepper. Blend the eggs with the heavy cream and pour over the mixture in the pie plate. Bake at 350 degrees for 45 minutes. Let the quiche rest for 10 minutes before serving. Enjoy!

Travel in Pandemic Times

We have had the pleasure of sitting through many webinars for hoteliers dealing with the current pandemic. As we listen to what we should be doing, we find ourselves looking at each other and saying more often than not, "We've been doing that all along."  

Sure, mandatory face masks are a new thing and no, Lydia is not handing out hugs and handshakes anymore. But, we have always required our staff to clean and disinfect guest rooms after each stay.  We have always required our staff to disinfect all linens after each stay. We have always regularly sanitized high traffic common areas. We have to wonder why other hotels have not been doing the same?

What is new? Well, like we said, masks are mandatory. Check in and check out is "no touch." Hand sanitizer is available throughout the Inn.  Our famous chocolate chip cookies will be in your room upon check in (sorry, now you have to ask for more!)  Our breakfast will be waiting for you at your scheduled time slot, so that the occupants of the dining room are only those people from your room or your family unit. Housekeeping will only enter your room upon check out, unless you specifically request for service during your stay. And, we are now leaving a 24 hour minimum vacancy between guests in the same room. Just to be on the safe side. 

Take a look at our reviews, we are consistently lauded for our cleanliness. We had these best practices in place since we opened nearly 15 years ago. As you consider your future travel options, we hope that you will continue to place your trust in us, knowing that we had these high standards in place all along.