Search Results for 'Georgina Campbell'
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Mayo food producer Cuinneog was announced the winner of the Dairy award for its Irish Farmhouse Country Butter and Natural Buttermilk in the Irish Breakfast Foods category at the prestigious Georgina Campbell Irish Breakfast Awards 2018 in association with Fáilte Ireland.
Oughterard's Currarevagh House has won an award for its Irish breakfast.
It is shaping up to be a great year for Irish hospitality, and with accommodation bookings well up everywhere and eating out for breakfast and brunch now hugely popular — especially in cities — the quality of the Irish breakfast is playing a new part in showcasing the stellar standards of our food and hospitality industries.
Back by popular demand, the new edition of Georgina Campbell’s Ireland Guide - The Best of the Best, the famous “glovebox bible”, is a highly selective, independently assessed guide to the very best of Irish food and hospitality.
A quarter of a century ago, in the nineties, Ireland was far from being a multicultural society and ‘ethnic’ in restaurant terms almost always meant a Chinese. It is a completely different story today, we have a bewildering choice of world cuisines, including many far better Asian offerings than before. One cuisine that was slow to establish was Japanese, initially the arrival of Wagamama caused some excitement in Dublin back in 1998, and, although sushi bars are now popular both here and in the capital, the idea of dining out on almost exclusively cold food remains strange to many Irish people.
From five star hotels to food trucks, representatives of the very best in Irish hospitality gathered at Bord Bia’s Thinking House in Dublin this week for the announcement of the 2018 Georgina Campbell Awards. An annual celebration of excellence associated with the respected Georgina Campbell’s Ireland independent hospitality guides, and Ireland’s most popular independent hospitality and travel website www.ireland-guide.com, these are Ireland’s longest-running food and hospitality awards, and highly respected by the industry.
“How often do you see a breakfast review in the weekend restaurant columns?” Georgina Campbell, president of the Irish Food Writers’ Guild, asked when launching the Irish Breakfast Awards 2017 in Dublin. This awards scheme, organised in association with Fáilte Ireland, was designed to highlight the importance of the Irish breakfast to international visitors to Ireland and domestic travellers, and aims to support the use of Irish foods and quality produce as part of the Irish breakfast on offer.
We are a nation of sandwich eaters. Every cafe, counter, and hatch does its own variation, with ingredients ranging from withered lettuce to flash fried steak, from slathered 'spread' to flavourful aioli. A lot of people consider a sandwich to be a simple construct of a sliver of processed meat or a square of processed cheese between two pieces of white sliced pan, but they are wrong. They think that a sandwich is just a sandwich. Sadly, this tragic, flaccid, excuse for a meal is a lunchtime staple for too many who do not know the magic of a lovingly made 'buttie'. Let's face it, no truly good sandwich is ever going to win any awards in the health stakes, but then if you are looking for a low carb, paleo option you can have a salad.
Brigit’s Garden in Roscahill has been honoured with the ‘Family-Friendly Destination of the Year’ award for 2017 from Georgina Campbell’s Ireland.
Rua Deli, Bakery and Cafe, Castlebar has been awarded Bord Bia Just Ask Restaurant of the Year 2016, beating off tough competition from many top establishments across the country.