The Georgina Campbell Guide 2005

December 20, 2004 No Comments

By far the most comprehensive of the welter of hospitality guides on the Irish market and certainly one of the most honest and reliable. Essentially, there are three kinds of guide. Firstly there’s the “If you join our club you are eligible for an entry” category; then there’s the “Give us e100 and we’ll include you” ilk. Georgina’s falls into the third category, only type worth buying if a guide is to be more than a listing of what’s available. The methodology used in its compilation is scrupulously fair; the inspectors are people with knowledge and integrity. Within the guide’s pages you’ll find everything from a B&B, a wayside café to a five star hotel or two star restaurant. Most people own a selection of hospitality guides (for which, as someone who’s written one, I’m truly thankful). But if you need a “where do eat/drink/stay” and could only afford one, ‘The Georgina’ would have to be it

Books & Equipment

BLOG – IDIOSYNCRATIC OR WHA’?

  Found this on an (Irish) blog today – “Big brands are capturing increasingly large shares of the market,...

RECIPE Bacon ribs, cabbage and butter beans – The Big, Big Compromise

My old man and I had little in common but we did follow the same football team and we...

BLOG – Albert Zenato in Dublin

My good friend Maureen O’Hara who runs Premier Wine Training sends me news that  Alberto Zenato will present a...

RESTAURANT REVIEW: Alexis

American business psychologist Warren G. Bennis, described by Forbes magazine as ‘the king of leadership gurus’  is on record...

‘YOU DON’T NEED A POSH CANON” – blogpix for newbies

I’ve been a photo hobbyist since I got given  my first serious camera as a fourteenth birthday present. A...

YOU’LL NEVER BLOG ALONE – the day I discovered I’m a blogger and other stories

There are now over 400 food bloggers in Ireland. Though www.forkncork.com my food and drink website, Ireland’s first, has...

Natural Wine: Dog’s bollocks or the King’s new clothes?

Natural Wine Tasting at Fallon & Byrne, Dublin  by Le Caveau My first encounter with what has come to...

BLOG – variations on a sweet-and-sour theme

I cooked my first sweet and sour dish in 1984. Pork, of course. The recipe came from Ken Hom’s...

BOOK REVIEW Dunne & Crescenzi – The Menu

“We really cook very simply. Remember that the methods and ingredients have been used for generations and in the...

BLOG – 2 good blends tested but why is most coffee in Ireland shit?

  I’ve just been road testing a brace of quality coffees from a small and relatively new Irish supplier,...