Prestigious Georgina Campbell Irish Breakfast Award Win for Breac.House

The annual Irish Breakfast Awards took place in Dublin’s InterContinental on Tuesday. The awards held by Irish hospitality legend Georgina Campbell in association with Failte Ireland, honour Ireland’s best breakfasts, tastiest brunch venues and top Irish breakfast menus.

Donegal’s very own Breac.House, Horn Head, Dunfanaghy brought back the award for Best Irish Breakfast Menu. “We are very proud and utterly thrilled to bring the Georgina Campbell – Best Irish Breakfast Menu Award back to Donegal with particular thanks to all of our amazing local friends and suppliers who share our passion for real food slowly made and enjoyed in peace at the far edge of Ireland” says Cathrine Burke of Breac House.

Heaven for design lovers is to be found at this beautifully located south-facing boutique B&B on Horn Head, just a short distance from Dunfanagahy. Opened in 2017 by former Dublin accountants Cathrine Burke and Niall Campbell. Breac.House is an ode to the rugged beauty of North-West Ireland and everything about this modern retreat is a celebration of the region’s talents, craftsmanship, materials and produce. Although it is a large house there are just three guest rooms, each with its own private terrace or balcony, a custom-made super king oak bed and many bespoke details including a specially designed hatch that allows your breakfast tray of local treats to arrive silently “as if by magic”, to be enjoyed at leisure.

Breac.House offers one of Ireland’s most holistic hospitality experiences – the philosophy is so well thought through that every element complements the whole. This includes a daily-changing seasonal breakfast menu, and, like everything else at this exceptional destination, is a celebration of the locality. Many of the items on the tray are homemade – bread and pastries, butter and preserves, seasonal fruit compote, granola and yogurt – and ‘main course’ dishes tend to be based on local salmon (eg “The Haven” turf smoked Donegal salmon, Boiled Horn Head hens egg) or local pork (‘Terrine of Donegal Ham Hock with prune compote, Boiled Horn Head Duck egg’, perhaps) with vegan/vegetarian options available and any allergies/preferences expressed by guests taken into account. And they finish off with bite size sweet cake or little treats such as ‘Mini Horn Head damson tarts’ – just like dinner!

If you would like more information on this modern, tranquil, award winning retreat you can check out their website at https://breac.house/