2026 Award Winners IRISH BREAKFAST AWARDS 2026

IRISH BREAKFAST AWARDS 2026

HOTEL: BrookLodge & Macreddin Village Macreddin Co Wicklow
The sheer existence of Co Wicklow’s greenest hotel, the Doyle brothers’ BrookLodge & Macreddin Village, is something of a miracle. Having witnessed it emerging from the echoes of a long deserted village in the late ‘90s, it was – and is - a complete original. The Strawberry Tree was Ireland’s first certified organic restaurant, committed to Ireland’s finest wild and organic produce. It has always been more than the sum of its part and their food ethos of produce that is entirely natural, untainted by artificial preservatives or pesticides and traceable to the exact point of origin remains unchallenged. Breakfast at BrookLodge & Macreddin Village is the natural beginning to a food experience built around the hotel’s unusually serious commitment to organic and locally sourced ingredients – and a very visual introduction to it is evident to guests in the shape of the charming multi-breed chickens they see contentedly clucking their way around the property and sometimes cheekily coming up to the terrace to say hello. And, in this Wicklow ‘Food Village’, the philosophy is not confined to a single certified restaurant - growing, baking, curing, foraging and sourcing are part of a wider system designed to bring guests closer to the origins of what they eat. Much of the organic bread served each day is baked on site in the dedicated bakery, the overall food ethos prioritises working in harmony with nature – giving all meals, including breakfast, an authenticity that cannot be created simply by adding artisan names to a menu. For making organic principles practical, delicious and generous from the start of the day, BrookLodge & Macreddin Village is an outstanding Hotel Breakfast Award winner.

CAFÉ: Lyons Cafe & Bakeshop Sligo Co Sligo
They don’t make them like Lyons any more… There are few more atmospheric places to begin the day in Sligo than Lyons Café, upstairs in the wonderfully traditional Lyons Department Store. The store has traded since 1835 and, although the café followed much later, it is celebrating its centenary this year. In some ways there’s a modern feel to the food, especially at lunch time, but much of the café’s old-fashioned character remains - cream panelling, timber floors, bentwood chairs - and you’ll be greeted by the easy chatter of a room that belongs to the town. Under the well-travelled Gary Stafford and his team since 2002, nostalgia is matched by really good food. Breakfast and daytime dishes are fresh, wholesome and locally sourced, while the ground-floor Bakeshop adds another layer of temptation with its artisan breads, pastries and grab-and-go treats - a combination that matters at breakfast. Good bread and pastry, properly made, can turn a simple coffee or morning plate into something memorable, while the friendly service and unhurried surroundings make Lyons a home from home where regulars can meet up, read the paper, have a business meeting, or simply enjoy a quiet start – and it’s a delightful find for visitors. A favourite for

NEIGHBOURHOOD FAVOURITE: KIS Pizza & Coffee Bar Crosmaglen Co Armagh
KIS stands for ‘Keep It Simple’, and Patrick McEneaney’s Crossmaglen café shows just how much thoughtful work can sit behind that apparently straightforward promise. Bringing together j his earlier Egg coffee shop and Nanny Hughes’s Pizzeria, KIS has grown to become a real neighbourhood favourite: lively, friendly and serious about the quality of everyday things. Although probably best-known for their excellent pizzas, the earlier offering is equally special and it’s a great breakfast and brunch destination. Coffee is central. Alongside changing guest coffees, the team has worked with Ristretto Coffee Roasters in County Down since the original café opened in 2017, and the gleaming espresso machine is matched by staff who know how to use it. Morning baking is equally tempting, with doughnuts, scones, croissants, cinnamon rolls, brownies, cookies and other familiar treats made with care. As the day develops, the wood-fired pizza oven takes over, but KIS never loses its café identity. The welcome is notably warm and the team’s pride in what they do is infectious. A neighbourhood favourite needs consistency above all and perhaps especially for breakfast - somewhere people can rely on for good coffee, something freshly baked and a friendly face. KIS provides that for locals and visitors alike – and gives travellers in the area a very good reason to take a journey break. Simple in name, thoughtful in execution, it is the best kind of neighbourhood favourite.

BRUNCH DESTINATION: The Old Barracks Athenry Co Galway
In an attractive old stone building in the centre of the historic walled town of Athenry, the Old Barracks was opened as a restaurant by Fiona King and her late husband Cathal O'Malley in October 2010 - but the story goes back much further and it’s a romantic one, as this beautiful building was acquired by Fiona’s father with the prize money he won as owner of the horse Afford A King, winner of the Digital Galway Plate in 1988. A wise move at the time, and proving even more so for the next generation now, as The Old Barracks has become one of those invaluable all-day destinations that’s loved by locals, families and visitors alike. It’s a busy operation but this characterful place maintains impressive standards right through from breakfast through lunch and afternoon bites. Baking is a big strength, and the combination of restaurant, lodge and bakery means brunch can be as simple or indulgent as the occasion demands. Friendly service, thoughtful facilities for families and consistently well-prepared food have built a loyal following - and the setting adds a lot to the experience too. Athenry’s medieval heritage gives visitors plenty of reasons to linger, while The Old Barracks offers the kind of welcoming, dependable food stop that can anchor a day in the town. Just the spot for brunch.

IRISH BREAD AWARD: The Long Dock Carrigaholt Co Clare
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 Long Dock, a wonderful old pub in the little fishing village of Carrigaholt way out on the Loop Head Peninsula at the mouth of the Shannon. Run by Tony and Imelda Lynch for over a quarter of a century, this much-loved destination has earned its reputation through friendly hospitality, local seafood and food made with a strong sense of place. We all love our sourdough these days, but freshly baked Irish bread is fundamental to our food tradition, telling a story about ingredients, generosity, hospitality and a connection to heritage - and, surprisingly perhaps, when served with a delicious soup, chowder, seafood like smoked salmon or simply good butter, that moreish fresh bread is often the element that guests remember most vividly. And, mindful of that, and the way that this simple pleasure fits with the wider experience - a warm pub, a coastal community, local fish and shellfish, traditional dishes and a welcome that encourages visitors exploring Loop Head to linger – they very wisely have their Long Dock bread available as a mix, to buy from the little shop behind the pub and bake at home. The Irish Bread Award celebrates something both everyday and precious. It recognises the kitchens that continue to bake rather than buy, preserving a living food tradition by serving it proudly and often. For keeping that tradition at the heart of a memorable west Clare food experience, The Long Dock is a particularly fitting winner.