For history, art, food, scenery, and golf within comfortable distance of the equine attractions of Co Kildare, look no further than The Kildare Hotel & Country Club, also known as the K Club.

The origins of the Straffan House go back to 550 AD. The property changed hands throughout the centuries, with major players such as Strongbow, King John of England, and Cromwell playing a part in its forfeits and grants to various families.

The current grand hotel was a project of Hugh Barton, who purchased the property in 1831. He sank his fortune into the property and the grand house, which became the basis for the hotel that stands there today.

That house is now the east wing of the hotel, based on a grand chateau at Louveciennes. The house remained in the family until 1949, at which time it went through a variety of hands before landing with The Jefferson Smurfit Group in 1988.

The K Club resort opened in 1991, debuting with a 36-room hotel and a golf course designed by Arnold Palmer. A second course, spa, courtyard suites, and an additional 33 rooms have come along through the years.

While the resort doesn't offer equestrian activities on-site (close, though), the impressive art collection reiterates the role of the horse in the resort's grand scheme.

John Wooten's original portrait of the Byerley Turk (one of the three foundation stallions of the Thoroughbred breed) holds court over a restaurant bearing its name. The painting is immense, taking up an entire wall. This and other works are posted freely throughout the resort, available for close inspection. Quite brave!

One entire room is devoted to the works of Jack Yeats, including "A Welcome," which portrays an enthusiastic chestnut galloping toward the viewer.

You might also know the K Club as hosts of the 2006 Ryder Cup. Read more. The tournament is still played on a loop on the hotel's televisions.

Because the hotel was originally a house, the rooms vary quite a lot and the hallways tend to wander. I got some heebie jeebies while wandering around aimlessly attempting to return Chad's laptop battery charger in the wee hours of the night. With numerous stairwells, doors, mirrors, and suspiciously lifelike paintings, there was a bit of a The Shining vibe. As my tastes are well documented as running toward the weird, I rather enjoyed it.

A couple notes of interest, we were treated to a fabulous candle-lit tour of the hotel's wine cellar, led by their sommelier, Lisa, who did a grand job of explaining the art and mystery that is purchasing, storing, and selling wine. Rarity and prestige seem to be the main considerations in pricing the actual product.

Also, for anyone who thinks Irish food consists of potatoes and Guinness, allow me to wax poetic regarding dinner:

• Galway Bay wild mussels cooked in white wine with shallot, rough tomato concasse, and spring onions
• Fillet of organic salmon on a bed of samphire (a type of seaweed) with bisque foam, and
• Raspberry crème brulee served with lemon sorbet.

Heavenly. Enjoy the photos.