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Monthly Competition
Win a break for 2 in The Ice House Hotel
This months prize consists of a short break for two people in the luxurious Ice House Hotel in Ballina County Mayo. This cool riverside hotel is a funky mix of traditional and bold contemporary styles and enjoys stunning views.
The prize is for two people and includes 2 nights B&B, dinner on one evening and a destress back, neck and shoulder massage per person.
more...
Special Offers
Family Breaks at Renvyle House Hotel - Family Friendly Hotel of the Year 2009
ConnemaraA wonderful place to visit at any age or any time, Renvyle House appeals to people with a yen for the rugged west of Ireland - and a love of the cosy contrasts you find indoors, where a snug conservatory provides an all-weather vantage point to admire the view, and dark beams, rug strewn floors and open fires cast their spell. It’s a place that’s easy to fall in love with, and a happy destination for families (and the dog) and was the Georgina Campbell Family Friendly Hotel of the Year 2009.
Read more about this and further offers »
GC's Cookbooks
Irish Country House Cooking - The Blue Book Recipe Collection (Hardback)
From the homely to the very grand, these delicious dishes celebrate the diversity of Irish country houses, castles and a number of top restaurants, with recipes clearly explained for the home cook to recreate with confidence.
The Best of Irish Breads & Baking
'The Best of Irish Breads and Baking' Traditional, Contemporary and Festive, seasoned with luscious colour photographs, is a must for anyone who has not forgotten the irresistible aroma of home cooking.
Meals for All Seasons - The Best of Contemporary Irish Cooking (out of print, Hardback)
This vintage cookbook is out of print and only available here. Georgina Campbell's outstanding and comprehensive cookbook published in 1992 contains recipes and dishes for year-round use and quality contemporary cooking. As well as starters, side-dishes, main courses and desserts; it includes baking and preserving, 'basics' and 'sauces' sections, seasonal fresh produce listings, sensible and clear instructions on preparation and cooking and imaginative ideas on serving. In fact, everything the cook needs for all-season cooking.
“Good food, simply cooked” is David Fitzgibbon’s guiding principle and it’s one that has stood him in good stead at Aherne’s Seafood Restaurant in Youghal. Selected as BIM Seafood Circle Seafood Restaurant of the Year 2010 by Georgina Campbell’s Guide, Aherne’s is an unmissable stop on the south coast, as noted for the warm hospitality as the sparkling fresh seafood that attracts visitors as well as devoted locals. It’s a fitting tribute as the one-time pub celebrates its 100th year in the ownership of the Fitzgibbon family, and is now run by third generation brothers John and David. 
No winter morning begins in our house without a bowl of porridge, enjoyed with Irish honey and a good splash of full cream milk - we make the porridge overnight, cooked on Low in an electric slow cooker (1 cup porridge to 3 of water, plus a good pinch of salt). It’s completely effortless, convenient for schoolchildren in a hurry and handy too if several people need to eat at different times. 
Lucy Madden longs for simplicity and a celebration of things Irish on our plates – and takes a trip to Belfast. Somewhere out there is a factory where a huge vat brims with an unctuous liquid waiting to be bottled and distributed to a restaurant near you. This ubiquitous thing called sauce appears in swirls, puddles and blobs partnered with just about anything, promiscuous as a serial bigamist. Chef may have added a sprig of thyme, some pearl barley, a dash of pernod, but we are not fooled... 
Scallops are bi-valve molluscs, easily recognisable by their pretty radially ribbed shells which (although this is out of fashion at the moment) can used for presentation; the shells are also useful for cooking and serving other small fish dishes, and there was a time when they were widely used as ash trays...They have a subtle, sweetish flavour and very dense pearly-white flesh. 
“Delicious honest wholefood” is what Nigel Cobbe promised in July 2009 when he launched his online free-range meat service SimplySourced – and that’s exactly what he delivered, by offering free-range Saddleback pork and rare breed Long Horn beef to customers in Dublin and Wicklow. “The response was overwhelming,” he says, “We seemed to tap into a demand and a frustration from our customers at not being able to source high quality, ethically produced meat. As a result we have expanded both our product range and our delivery capability to deliver nationwide. Providing a hassle-free and professional link between small passionate food producers and our customers, we now also offer free range chicken and turkey, lamb and wild shot venison.” 
We all look for change in January and that includes food – the weather may drive us to comfort food but we also crave lighter dishes and a change of tone that spicy foods from world cuisines can offer. There’s plenty of inspiration to be found in Anjum’s New Indian (Quadrille paperback, €19.50), which offers a welcome contrast to the rich festive fare of recent weeks. While Ching’s Chinese Food in Minutes (HarperCollins, hardback €25) offers a great selection of appealing, healthy and easy Chinese dishes that use everyday ingredients – and can all be on the table in under 30 minutes, making this a really useful everyday reference for those nights when you’re tempted to resort to the takeaway. Click for more and for delicious recipes for Easy Mung Lentil Curry and Garlic chilli pepper beef & mushroom pak choy 
The BIM Seafood Circle initiative was initially set up as programme encouraging pubs to serve seafood dishes at lunchtime, a meal at which many people prefer to choose lighter, healthier dishes. This has been further developed in conjunction with Georgina Campbell Guides to encompass not only pubs but also restaurants and hotels. The programme also covers fish retailers. Check out the listings in this guide and you'll find top quality, innovative, delicious seafood dishes in the establishments carrying the distinctive Seafood Circle logo. 
Hailed as "the Oscars of the internet industry", the eircom Golden Spider Awards are Ireland's leading showcase for excellence in online business and the people running them, in Ireland. On Thursday 20th November www.ireland-guide.com was awarded the "Best Travel, Tourism & Hospitality Website Award 2008". 
OUT NOW...Georgina Campbell’s latest cookbook – and Ireland’s first ‘seafood bible’ – is ‘From Tide to Table’ - Everything You Ever Wanted to Know About Seafood. This stylish and user-friendly seafood cookbook is published in association with Bord Iascaigh Mhara (BIM), the Irish Sea Fisheries Board and is sure to be a very popular gift this Christmas... 
