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By Michelle Crean

Five Kerry businesses – including one from Killarney town – have been shortlisted for the prestigious 2019 Georgina Campbell Irish Breakfast Award.
By Michelle Crean
All will be revealed next Tuesday as the Killarney Lodge on Countess Road, Shelburne Lodge Guesthouse in Kenmare, the Park Hotel Kenmare, Dingle Benners Hotel and the Castlewood House, Dingle, will hear the results at the InterContinental Hotel Dublin which will be attended by up to 200 representatives from the hospitality industry, food writers and food organisations and special guest, chef Neven Maguire.
The Irish Breakfast Awards celebrates the finest Irish food producers and those who take special pride in serving the best breakfasts and brunches in Ireland to tourists and locals alike.
Each establishment has been commended by Georgina Campbell’s independent assessment team for creating a breakfast menu that stands out from the crowd.
For Catherine Treacy, who has been running the 16 bedroomed Killarney Lodge to a high standard since 1996, hearing about the nomination was quite a shock.
“I got an email one day from Georgina Campbell and I was shocked,” Catherine told the Killarney Advertiser on Wednesday.
“I couldn’t believe it but I’m delighted.”
Breakfast at the Killarney Lodge is cooked to order and includes home-made scone and brown bread baked by Catherine herself. She also serves up fresh fruit salad each day.
“Everything is cooked to order using local fresh produce sourced locally where possible,” Catherine, who is married to accountant Marcus Treacy, said.
And she added she has a hard working team of staff when the business is open from March to October.
“I have very good staff in fairness. They certainly make it a success.”

Renowned food writer and author, Georgina said that some of her most memorable meals have been around the breakfast table.
“It’s amazing to see how Irish establishments are shaping the breakfast culture on our little Island with hotels, guesthouses, visitor attractions and cafés embracing the uniqueness that the first meal of the day can offer as a dining experience,” she said.
“Breakfast is an especially important meal for many establishments as it is the last thing guests will eat before they leave – and before they pay the bill. It may also be the reason guests and tourists return in the future. Those shortlisted in the Georgina Campbell Breakfast Awards are setting standards that others in the Irish food industry should strive towards.”