Breakfast may be the unsung hero of the Irish food scene, but the popularity of a traditional full Irish or fry-up , along with American-style brunch, continues to grow. Yet how often do you see a breakfast review in a weekend restaurant column? Georgina Campbell, president of the Irish Food Writers’ Guild, asked that question herself when she spearheaded her “Irish Breakfast Awards” and honored the winners in Dublin a few weeks ago. Campbell’s awards were created for the purpose of creating a benchmark system to motivate the industry to raise the standards of the Irish breakfast experience.
“A flavorsome rendition of the traditional breakfast plate, together with wholesome accompaniments including Irish soda bread and good Irish butter,” was what the panel of independent assessors was looking for, according to news from the awards committee. “We need to stop taking the Irish breakfast for granted and let this simple meal be cause for celebration itself,” said Campbell. Sign up to IrishCentral's newsletter to stay up-to-date with everything Irish! And so it is that the awards honored three-, four- and five-star hotels, country houses, guesthouses, bed and breakfasts, and food producers who contribute products to the most important meal of the day.
At the highest end of the scale, The Merrion, Dublin, triumphed for its “range, consistency, and seamless service,” with its baked goods and charcuterie board “showcasing both Irish and international meats and .