2025 Award Winners IRISH BREAKFAST AWARDS 2025

IRISH BREAKFAST AWARDS 2025

HOTEL: Granville Hotel, Waterford

On the quayside in the heart of Waterford City, the Granville Hotel is one of Ireland’s oldest and most atmospheric hotels. With historic associations – Daniel O’Connell and Charles Stewart Parnell among its connections – it is now owned and lovingly managed by the Cusack family, who took over in 1979. Since then, they have restored and continually renewed the building, creating that rarest of things: a large city hotel with the warmth and personality of a privately run house. Public areas brim with character and tradition, staff are known for their charm and professionalism, and bedrooms offer comfort, style and thoughtful touches. But it is at breakfast that the Granville truly shines, winning plaudits from guests and locals alike. An extensive buffet is complemented by dishes cooked to order, with infectious enthusiasm evident in every detail. Highlights include the famous Waterford Blaa, given pride of place in the bakery basket and even starring in a memorable “Blaa Eggs Benedict, Waterford style.” Preserves such as house-made marmalade laced with Muldoon Whiskey show the same sense of place, while the Granville Hotel Organic Porridge Experience transforms a humble staple into something truly special, with toppings like Highbank Organic Apple Syrup or a splash of local whiskey liqueur. Friendly, polished, and proudly local, the Granville delivers an outstanding start to the day – and a visit here is always a treat.

COUNTRY HOUSE: Rathmullan House, Co Donegal

On the shores of Lough Swilly, with views across the water and gardens that frame the gracious nineteenth-century house Rathmullan House is one of Ireland’s best loved country house hotels. Since opening to guests in 1962, the Wheeler family have created a very special destination – stylish yet informal, rooted in place yet always forward-looking – and today it remains as appealing as ever. Elegant yet homely, it blends comfort and individuality, but it is the warm, hands-on hospitality and the food that truly set Rathmullan apart and the kitchen makes full use of produce from the restored walled garden and Donegal’s rich larder to tell a story of provenance and seasonality. Breakfast here has always been particular joy and, although the famed buffet display has been discontinued since the pandemic, it remains a special experience. Served in the light-filled Cook & Gardener dining room, it begins with freshly baked breads, fruit from the garden and the delicious home-made preserves that have always been a family speciality, before moving on to hot dishes cooked with precision and heart – from the classic full Irish, with locally sourced sausages and black pudding, to lighter, produce-driven plates. Everything reflects a genuine pride in local ingredients and the skill of those who prepare them. Relaxed yet polished, Rathmullan House is special and its consistently memorable breakfasts make a lasting impression.

CAFÉ: Bowe’s Foodhall & Café, Durrow, Co Laois

With its pretty blue and white paintwork and bold signage, Bowes Foodhall & Café makes an irresistible first impression on Durrow’s main square. Set in a handsome 18th-century building, Sarah and Shane Bowe’s much-loved business has become both a local favourite and a popular journey break for travellers between Dublin and Cork – just a short diversion off the M8 brings you to this delightful spot. Inside, the building has been restored with care, with classic black and white flooring, whitewashed walls and plenty of characterful details creating an airy and welcoming atmosphere. On sunny days, the old walled garden – with its weathered stone and outdoor seating – is a special treat. But it is the warmth of the hospitality, the consistently good cooking of and the “can-do” service from a friendly local team that keep guests coming back. Breakfast is a highlight, with choices ranging from organic porridge, homemade granola and fresh scones to wholesome toasties, pancakes and the full hot breakfast, all accompanied by excellent coffee, speciality teas or even handmade lemonade. With a children’s menu, tempting home baking and a strong sense of place, this charming café is a real find.
 

NEIGHBOURHOOD FAVOURITE: Cyprus Avenue, Belfast, Co Down

Family businesses lie at the heart of Irish hospitality, and few illustrate their strengths better than chef-patron Richard McCracken’s Cyprus Avenue. Since opening in 2017 this atmospheric restaurant has been a beacon for the lucky locals of East Belfast, while also drawing discerning visitors from much further afield – quite a tricky balance to achieve. Named for the nearby street immortalised by Van Morrison, Cyprus Avenue quickly doubled in size to create a spacious yet intimate setting with a lively cosmopolitan feel. A heated terrace extends the welcome outdoors, and inside, the walls celebrate local suppliers whose produce shapes the menus – from Finnebrogue venison to Ballyhornan cheddar, Ballydrain vegetables and Peter Hannan’s famed salt-aged ribeye. Even the honey comes from their own rooftop hives. Breakfast sets the tone with classics alongside more adventurous choices such as Glenarriff trout with scrambled eggs, tortilla and avocado. As the day unfolds, menus evolve with creative, carefully sourced dishes that reflect the seasons. A real food menu for children and dedicated vegetarian and vegan menus underline the restaurant’s inclusive ethos. Truly a neighbourhood restaurant to be proud of, friendly, well-trained staff, skilful cooking and an emphasis on provenance have cemented Cyprus Avenue’s place at the heart of its community.

BRUNCH DESTINATION: Greenwich, Cork

Hidden away behind Brown Thomas in Cork city, Greenwich is one of those rare gems that locals like to keep to themselves – but word travels fast, and rightly so. Since chef Dermot O’Sullivan took on this café 2022, he has stamped it with his own identity, combining a clear food philosophy with a warm, neighbourhood spirit and it has become known as Cork’s brunch haven. “The English Market is our cold room,” Dermot quips – and his sourcing proves the point. Proudly local, seasonal and artisanal, menus are built around superb ingredients: Flahavan’s porridge, East Ferry Farm eggs, Rosscarbery sausages, Ballycotton smoked salmon, Tom Durcan’s spiced beef, and wonderful breads from Pana bakery. A whole section of the menu is dedicated to eggs, while toasties and buttermilk pancakes are irresistible staples.
Daytime baking is another highlight, with temptations like pear and almond scones, flourless orange and almond cake, and zingy lemon curd cake – perfect with local SOMA coffee or a glass of biodynamic wine. Drinks are carefully chosen too, with kombucha, kefir and Irish juices ensuring that every detail reflects thought and integrity. Cosy, fun and full of flavour, Greenwich captures the essence of modern Cork food culture – a small but perfectly formed café where brunch is always a memorable treat and well worth seeking out.

IRISH BREAD AWARD: The Mustard Seed, Ballingarry, Co Limerick

Originally the idea of Donegal native and former Director General of Bord Fáilte (now Fáilte Ireland) Matt McNulty - a man with great respect for all aspects of Irish heritage and culture - The Irish Bread Award is one of our most important accolades. Simple as it may sound, it recognises the deep value of this delicious mainstay of the Irish table, and reminds us that doing the small things well can have a big impact. All of which is well understood at The Mustard Seed, a place of rare charm and hospitality that has been delighting guests for four decades. First established in Adare in 1985 by the inimitable Dan Mullane, it later moved to Echo Lodge, a gracious Victorian residence just outside Ballingarry. Today, under the stewardship of longtime manager and now proprietor John Edward Joyce, it remains one of Ireland’s most distinctive country house destinations, celebrated for its warmth, individuality and outstanding food. Set amid seven acres of mature gardens, orchards and a productive kitchen garden, everything from fruit and vegetables to free-range eggs finds its way onto menus, reflecting seasonality and the locality. Breakfast is a highlight, showcasing homegrown fruit alongside carefully cooked hot dishes and many thoughtful details. But the true star of the morning table here is the bread. Guests are treated to an array of home-baked loaves and scones, baked daily in-house. Served alongside local preserves and honey, this simple pleasure is one of the most memorable aspects of a visit her – and, knowing its emotional value, John Edward Joyce uses the Mustard Seed’s traditional brown bread as a love bomb, presenting a loaf to guests on departure, to see them happy on their way. Happy days.