The Best Irish Breakfasts in Ireland

Breakfast may be the unsung hero of the Irish culinary scene, but the popularity of the traditional full Irish meal or continental breakfast, as well as the American-style brunch, continues to grow.

But how often do you see a breakfast review in a weekend restaurant column? Georgina Campbell, president of the Irish Food Writers’ Guild, asked herself that question when she hosted the Irish Breakfast Awards and honoured the winners in Dublin a few weeks ago.

The Campbell Awards were created with the aim of creating a benchmark system to motivate the industry to raise the standards of the Irish breakfast experience.

“A tasty take on the traditional breakfast, accompanied by wholesome accompaniments including Irish soda bread and good Irish butter,” is what the panel of independent reviewers were looking for, according to information from the awards committee.

“We need to stop taking the Irish breakfast for granted and make this simple meal a cause for celebration in itself,” Campbell said.

The awards therefore honour three, four and five star hotels, country houses, guest houses, B&Bs and food producers who contribute products to the most important meal of the day.

At the top of the ladder, The Merrion, Dublin, triumphed for its “range, consistency and impeccable service”, with its baked goods and charcuterie board “showcasing Irish and international meats and artisan cheeses”.

We are delighted to have won the award for Best 5* Breakfast at the Georgina Campbell Irish Breakfast Awards 2017.#MerrionMoments #Dublin pic.twitter.com/xWQYRk9SoZ

— The Merrion Hotel (@MerrionHotel) April 28, 2017

The best four-star hotel breakfast was served at Ballynahinch Castle in Recess, Connemara, where the judges said: “Breakfast is the highlight of the experience” and highlighted the cooked ham on the buffet table and other breakfast dishes made from the hotel’s rare breed of pig. The Gougane Barra Hotel in Macroom, County Cork, took the three-star honours, with mentions for “breakfast meats from Twomey’s artisan butchers” and the owner’s “rich walnut and treacle bread”.

Good game @Pete_Durks and the team for winning the Best 4 Star Hotel award today at #breakfastprice @GCsIreland @Welcome_Ireland pic.twitter.com/ZnSf89EvtK

— Ballynahinch Castle (@BallynahinchCas) April 26, 2017

The famous Ballymaloe Country House in County Cork triumphed in the Country House category for its “fresh, local and seasonal feel, its Bircher Muesli made with its own apples and its cooked breakfast of eggs, bacon and sausages from Ballymaloe Farm”.

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Ballymaloe House, Cork.

You can find a full rundown of the winners here and check out some recipes from some of the best below:

Five star hotel: The Merrion, Dublin. Highly recommended, Culloden Estate & Spa, Belfast; The Europe Hotel & Resort, Killarney

Four star hotel: Ballynahinch Castle, Galway. Highly recommended, The Mustard Seed, Ballingarry; Galgorm Resort & Spa, Ballymena

Three star hotel: Gougane Barra Hotel, Macroom. Killeen House Hotel, Killarney; Raheen House Hotel, Clonmel.

Villa: Ballymaloe House, Shanagarry. Highly rated, Roundwood House, Mountrath; Rathmullan House, Donegal

Guest House: Newforge House, Magheralin. MacNean House, Blacklion, highly recommended; Inch House, Thurles

Bed and Breakfast: Corrib House, Galway. Highly recommended Ballinwillin House, Mitchelstown; The Mill Restaurant & Accommodation, Dunfanaghy

Brunch: Rua, Castlebar. Highly recommended, Knox, Sligo; Hatch & Sons Irish Kitchen, Dublin

Breakfast foods: O’Neill cured bacon, Burren smoked salmon, Flahavan oats, Clandeboye Estate yoghurt.

And now some recipes, which you can recreate at home!

Breakfast Muffins at Ballynahinch Castle

Makes 18 muffins

If you are looking for luxurious accommodation and fine dining in the heart of Connemara, Ballynahinch Castle is the place for you. Set in 450 acres of private grounds of woodland, rivers and scenic walks, this authentic and unpretentious castle hotel won the top prize for four-star establishments in the recent Georgina Campbell Breakfast Awards. The hotel is pleased to share its recipe for these fruit and nut filled muffins, one of the most popular dishes on its breakfast buffet.

Ingredients:

For garnish

1/2 cup flour
4 tablespoons unsalted butter
1/4 cup light brown sugar
1/2 cup Irish oats
1 tablespoon sunflower seeds
2 tablespoons pumpkin seeds
1 teaspoon of water
1 teaspoon sunflower oil
1 1/2 tablespoons honey

For the muffins

2 1/2 cups flour
2 teaspoons of yeast
2 teaspoons cinnamon
Pinch of salt
4 large eggs
2/3 cup sunflower oil
1 1/4 cups sugar
2 teaspoons vanilla
3 cups grated carrots
1 large Granny Smith apple, peeled, cored and roughly chopped
1 cup chopped pecans
3/4 cup golden raisins
1/4 cup flaked coconut
Softened butter, to serve

Method

Preheat oven to 325°F. Line a muffin pan with paper liners.

Make the filling. Combine the flour, butter and sugar in a food processor and pulse until the mixture resembles coarse crumbs. Transfer to a medium bowl and stir in the oats, seeds, water, oil and honey. Set aside.

Make the muffins. In a large bowl, sift together the flour, baking powder, cinnamon and salt. In another large bowl, whisk together the eggs, oil, sugar and vanilla. Stir in the carrots, apples, pecans, raisins and coconut, then fold into the flour mixture (do not overmix).

Pour batter into prepared pan and top each dish. Bake for 30 minutes or until a skewer inserted in the center comes out clean. Remove from oven and let cool for 10 to 15 minutes before serving (flavor improves after 1 to 2 hours).

Killeen House Tangy Tomato Relish

Makes 2 cups

As well as exceptional service, a relaxed atmosphere and friendly owners Michael and Geraldine Rosney, Killeen House Hotel in Killarney also serves an excellent breakfast. This small hotel, highly commended in the three-star category, prides itself on its flexibility when it comes to breakfast. So whether you are a golfer eager to play a round or a traveller eager to get out for a day of sightseeing, you can enjoy a ‘grab and go Irish breakfast sandwich’ that has become ‘legendary’ to those who have had the pleasure of partaking.

As well as the usual ingredients of Irish bacon, organic eggs and local sausages, the secret ingredient to the special breakfast is this tangy tomato relish, shared with Echo readers for the first time in 26 years! Thank you, Michael and Geraldine.

Ingredients

3 pounds tomatoes, chopped
3 red onions, chopped
1 cup (packed) light brown sugar
1/2 teaspoon mixed spice or pumpkin pie spice
1/2 cup orange juice
1/2 teaspoon orange zest

Method

In a large saucepan over medium heat, combine tomatoes, onions, sugar, mixed spices, orange juice and zest. Bring to a boil, then reduce heat and simmer, uncovered, stirring frequently, for 40 to 45 minutes or until thickened. (As soon as the skins come away from the tomatoes, remove and discard them.) Adjust to taste, adding additional sugar for sweetness or vinegar for tartness.

Bring to a boil, then reduce heat and simmer, uncovered, stirring frequently, for 40 to 45 minutes or until thickened. (As soon as the tomato skins start to peel off, remove and discard them.) Adjust to taste, adding additional sugar for sweetness or vinegar for tartness.

Adjust to taste, adding additional sugar for sweetness or vinegar for acidity.

Let cool, then pour into clean jars; cover and refrigerate for up to 2 weeks.

Margaret Johnson’s Recipes page expands this year with “Travel Ireland: Adventures in Food, Taste and Tourism.” For more details about her work or to order a signed cookbook, visit www.irishcook.com.

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This article was originally published in the Irish Echo. You can read more here.

*Originally published in 2107, updated in 2024.