Nora’s Nutty Guinness Bread!

Here’s a recipe for a hearty sweet & nutty bread that goes down a treat with our customers in Inch House. Beautiful with fresh creamery butter and a savoury starter like our Inch House Traditional Black Pudding salad or home-made soup.Nora's Nutty Guinness Bread


  • 12 oz Selfraising Flour
  • 1/2 pint of Guinness
  • 2 oz Pinhead oatmeal
  • 1 Egg
  • 1/4 pint Milk
  • Poppy seeds
  • 4oz mixed nuts e.g. Hazelnuts, walnuts chopped almonds
  • 2oz sultanas
  • 1tsp Second Nature Happy Heart Oil
  • 1 dst sp Brown Sugar
  • 1/2 tsp Cinamon

Mix all the dry ingredients by hand in a mixing bowl. Add the Second Nature happy heart oil and mix it through.

Add your Guinness, egg and enough milk to make the mix into a dropping consistency.

Grease a 2lb loaf tin and add in your mixture. Topp with poppy seeds.Place in the oven for 40 minutes at 160c in a fan oven

Best Customer Service in Munster- Restaurant awards

Thank you to the  Restaurant association of Ireland for our recent awards !

We are delighted to be selected to win the Tipperary and then the Munster award for best customer service at the restaurant awards in Dublin recently.

Here are the proud winners collecting their prize!


Thank you to all our customers for your continued support, well wishes and kind support as usual. We are thrilled and this award makes all the team at Inch House very proud. Thank you!



Inch House in the Top Ten!

Inch House in the Top Ten destinations! -Georgina Campbell’s Ireland—ten-of-the-best.12425.html

There’s a growing feeling that Ireland is now ready to focus on the needs of the ‘food tourist’, as opposed to the visitor who simply enjoys good food as part of the overall experience. The true food tourist (international and domestic) will choose their holiday destination specifically to explore it through its food. This highly discerning visitor will want local, seasonal food, will be interested to meet producers, and will choose places to stay and eat where there is a philosophy of supporting artisan and specialty producers, and showcasing their foods. Ireland has a growing number of these wonderful places – here are just ten for starters.

Ballymaloe House
Shanagarry near Midleton Co Cork

Half a century before the idea of ‘food tourism’ was born, Myrtle and the late Ivan Allen, and some likeminded friends in other country houses (most of them destined to become founder members of what is now known as The Blue Book), were quietly laying the foundations of the richly diverse food culture that we enjoy today. Sourcing the highest quality ingredients, and supporting the people who produce them, is central to everything at Ballymaloe. Much of the produce comes from their own farm and gardens, and the rest comes from valued local producers – including smoked seafood from Frank Hederman in Cobh, Bill Casey’s Shanagarry smoked salmon, and Willie Scannell’s spuds from Ballycotton – and this relationship of mutual respect between producer and customer was a founding principle of the chefs’ organisation Euro-Toques Ireland (; “custodians of Irish culinary heritage and the food culture of Ireland today and tomorrow”), which Myrtle Allen established in 1986. The food experience and activities around Ballymaloe House, and Darina Allen’s nearby Ballymaloe Cookery School ( and LitFest (, make this a must-see for any first time visitor to Ireland with a serious interest in food and hospitality.

Macreddin Village Co Wicklow

An essential destination on any food tourist’s must-visit list in Ireland. BrookLodge offers excellent wedding and conference facilities, a spa, and an equestrian centre, but it is much more than an hotel. The driving force is Evan Doyle, one of three brothers who saw potential in a huddle of ruins on a remote hillside some twenty years ago and made their dream a reality. A pioneer of the organic movement with his Killarney restaurant, The Strawberry Tree – which relocated here when the hotel opened and remains Ireland’s only certified organic restaurant – the main USP at BrookLodge is their stance on wild, seasonal and organic food, and the wider principles of working with the environment (it is also Ireland’s only BIO hotel). Evan is a Director of The Organic Trust, a member of The Slow Food Movement and Euro-Toques Ireland (see above, under Ballymaloe), and is Chairperson of The TASTE Council ( who hold their National Food Forum at this inspiring place each summer. Evan is also one of the prime movers in establishing Ireland as a food tourism destination and it’s not hard to see why. You don’t have to be a food tourist to love BrookLodge, but it certainly ticks all the boxes.

Gregans Castle Hotel
Ballyvaughan Co Clare

In addition to offering simple joys like warming turf fires and unparalleled views across the uniquely fascinating Burren landscape, Simon and Freddie Haden’s quietly luxurious country house hotel has earned a reputation in recent years as one of Ireland’s top food destinations. Local and organic produce has always been a key feature – all fish is caught locally around Galway Bay, for example, and their Burren lamb and beef come from local butchers – and a stunning, daily changing Tasting Menu is offered. And not only does the very talented head chef, David Hurley, take enormous pride in showcasing the wonderful foods of the locality in his creative cuisine, but the owners are deeply involved in sustainable local development including the Burren Food Trail (; a great example of local cooperation which makes a brilliant starting point for any food lover exploring the area, it was the Irish winner of the 2015 EDEN (European Destination of Excellence) Award, for developing a tourism offering based on local gastronomy and one that balances sustaining the local environment with the promotion of tourism. The Burren was also the national winner of the RAI (Restaurants Association of Ireland) ‘Foodie Towns’ competition in 2015. This quietly restorative place is an absolute one-off.

MacNean House & Restaurant & Cookery School
Blacklion, Co Cavan

Thanks to Neven Maguire, some of the best cooking in Ireland is to be found in the little border town of Blacklion. The prospect of a meal here brings devotees from all over the country, and far beyond, and it is notoriously difficult to get a weekend table. He is Ireland’s most successful chef-restaurateur and, along with exceptional talent and a deep rooted love of food that goes back to the many hours spent here in his mother’s kitchen, the secret of that success lies in his generous spirit, hard work and total dedication to family and place. There was a time when critics suggested he should move to the big smoke, but Neven had other ideas and the world now beats a path to Blacklion. Despite his immense popularity as a TV chef, cookbook author and celebrity supporter of food events, Neven’s commitment to the restaurant that can now rival plenty of famous international destinations never waivers: his exact, perfectly judged food makes the most of meticulously sourced, mainly local, ingredients from the and artisan producers he so strongly advocates, and is an experience to treasure. Long before provenance became a central issue for chefs, Neven was seeking out the very best local producers and has always taken great pride in promoting them – they and his valued kitchen team are the cornerstone of the business, which now includes a bijou cookery school, next door, and lovely accommodation, in thoughtfully furnished rooms. A very special place, and one that Irish people hold in affectionate regard.

Inis Meáin Restaurant & Suites
Aran Islands Co Galway

This wonderful place on the most tranquil and least visited of the Aran Islands group has earned an international reputation as one of Ireland’s – indeed Europe’s – most desirable destinations. Chef Ruairi de Blacam, a native of Inis Meain, and his wife, Marie-Therese, offer a unique experience, serving beautifully simple food in a modern restaurant giving a panoramic eat-the-view experience of the island, sea and sky. Suites are designed to help guests discover the peace and quiet of the island, with fishing rods, bicycles and books instead of TV, with an Inis Meáin Breakfast Box, HotPot Lunch, and Exploration Kit delivered to each suite early in the morning to reduce decision making and help guests make the most of their time here. The modern architecture, minimalist interiors, very seasonal food (a surprising amount is produced on site, as well as sourced and foraged locally) and pared back cooking all work in harmony. Everything is designed to emphasise the clean environment and simplicity of life on the island; each course of the 4-course dinner menu has just two elements – Ruairi calls it Elemental Eating. Stays of two or four nights are offered but they fill up fast; at the time of writing (April) there are only a few late season slots available. However, non-residents are welcome to make dinner reservations (Wed-Sat).

Rathmullan House Hotel
Rathmullan Co Donegal

Set in lovely gardens on the shores of Lough Swilly, the Wheeler family’s gracious nineteenth century house was built as a summer house by the Batt banking family of Belfast. It was opened as an hotel in 1962 by Bob and Robin Wheeler, whose son Mark and his wife Mary Wheeler now run it. Renowned for their food – including tremendous breakfasts, and Bob still makes the marmalade – cooking here is upbeat traditional and creative head chef Micheal Harley’s meticulously-sourced menus are based on the very best of local and artisan foods. Working closely with Bob Wheeler, who is a keen gardener, Micheal uses fresh produce from their own lovely restored walled garden (where a sunny corner has been requisitioned, to provide a nice little outdoor dining area). Casual dining in the cellar bar offers a brilliant local pizza menu (using the famed Kemal Scarpello bases, baked near Burt), also the full range of five local craft beers by Kinnegar Brewing, made just up the road and available on draught. Donegal is a star destination in itself, and Rathmullan is always a joy to visit.

Dunbrody Country House Hotel & Cookery School
Arthurstown Co Wexford

Catherine and TV chef Kevin Dundon’s elegant Georgian manor on the Hook Peninsula is known especially for its food. The Harvest Room restaurant looks over lawns to a productive organic vegetable and fruit garden (complete with pig ark), and local suppliers are enthusiastically credited – Kevin Dundon’s ‘eat local’ philosophy comes through on all his menus, featuring fresh fish delivered daily from nearby Duncannon harbour, shellfish from Kilmore Quay, and local meats like rack of Wexford lamb often top the bill. And behind their bijou cookery school and spa, in a former coach house, the Dundons have succeeded in providing something that is usually lacking in country house hotels – a rustic bar, with an authentic rural pub ambience. Aptly named ‘The Local’, this late week bar offers a laid-back experience and wholesome, hearty fare – also live music and a taxi service to nearby villages at weekends. The pub is now supplied from their own micro-brewery, with beers which change on a regular basis, and the ABC (Arthurstown Brewing Company) Brewery, the larger commercial brewing operation that they built in 2015. Beers produced here are based on locally grown grains, some on a neighbouring farm (others ‘more distant’ – by which Kevin means Wellingtonbridge!), hops grown on site and their own spring water. As Kevin has a particular interest in pairing food and drink, the beers are designed especially to work well with food.

The Twelve Hotel
Barna Co Galway

Fergus O’Halloran’s unique hotel is handy to both Connemara and Galway City and, since opening in 2006, has achieved national recognition for its fresh style, hands-on management and an exceptionally focused food and wine offering. Their motto “True to The Region, True to The Season” sums up a philosophy that can be seen at work in every aspect of the hotel. Great all day food and drink in The Pins Gastro Bar includes craft beers along with excellent pizzas and breads, baked next door in their own bakery, while the wine-centred fine dining restaurant, West, showcases outstanding local foods and producers: try a dish such as their West Surf & Turf -panfried lobster claw, crisp lobster leg, and McGeough’s pork belly, with wild garlic & lovage gratin, and seagrass & saffron aioli – and you will not forget it. An outstanding Artisan Cheese Menu invites diners to “Take a gourmet tour of Ireland’s finest examples of hand crafted cheeses. €3.60 per ounce” (offered with tasting shots of three ports). Very unusually, the menu also gives an In Season This Month guide – which, in mid spring, includes celeriac, parsley, carrot, sorrel, asparagus, spinach, mint, mussels, lobster, rhubarb, oysters, and wild garlic. Magic.

Inch House
Thurles Co Tipperary

This magnificent Georgian house outside Thurles was built in 1720 and managed to survive some of the most turbulent periods in Irish history – but it is the current owners, John and Nora Egan, who have made it the handsome, comfortably furnished period house that guests enjoy today. Good food has always been at the heart of life at Inch House and they are keen members of the Tipperary Food Producers Network so – in addition to Nora’s famous Inch House Black Pudding (made with fresh blood) – they are proud to promote other producers and likeminded businesses in the area. They offer food breaks and a suggested food trail is detailed on their website, where you will also find information about cookery classes offered to their guests. The trail introduces visitors to iconic Tipperary characters like Peter and Mary Ward of the famous Country Choice delicatessen and café in Nenagh; the Traas Family at The Apple Farm at Cahir; and James Whelan’s Butchers in Clonmel, Supreme Champion winner of the 2015 Great Taste Awards for his beef dripping – a great way to discover an area through food.

The Tannery Restaurant, Cookery School & Townhouse
Dungarvan Co Waterford

Paul Flynn was way ahead of the posse when it came to ‘going local’. In 1997 he forsook a high-flying career in top kitchens and took what looked like a seriously big gamble to open this stylish contemporary restaurant in his home town, with his wife Maire – ultimately making Dungarvan a food lovers’ destination, although there must have been many moments of doubt in the early days. Now a trusted TV chef (often partnering with equally trusted seafood chef, Martin Shanahan of Fishy Fishy in Kinsale) Paul’s career has come more or less full circle, but fame has not changed him. Deceptive simplicity is the key to his skilful cooking; menus with a strongly Irish feeling are based mainly on local ingredients, which Paul supports avidly and sources with care – local seafood of course, meats including pork and bacon supplied by renowned local butcher JD Power, also their own home grown seasonal produce. The popular Tannery Cookery School is just around the corner, and also the Townhouse, which offers simple accommodation with a New England vibe.

The Mustard Seed
Ballingarry Co Limerick

Dan Mullane’s famous restaurant The Mustard Seed started life in Adare in 1985, then moved just ten minutes drive away to Echo Lodge, a spacious Victorian residence set in lovely gardens, with mature trees, shrubberies, kitchen garden and orchard – and luxurious accommodation. The combination is wonderful and brings regular guests from all over Ireland (and beyond), and it is the food and hospitality, in particular, that keeps people coming back. Ingredients are carefully sourced from organic farms and artisan food producers nearby and Dan – who is a loyal supporter of local businesses – gives full credit to suppliers on menus. But it is actually their own wonderful organic gardens that supply the kitchen with much of the seasonal produce for the restaurant and, considering their size and the amount of produce grown, it is astonishing that they manage to find a use for everything in-house. Even the fruit – including top fruit from a good-sized orchard – is all used; any surplus goes into preserves of all kinds and Dan enjoys tucking a jar or two into guests’ hands as they leave. Do allow time to see the gardens before dinner and, perhaps, hazard a guess as to what will be on the menu – or perhaps pop out and select your fresh eggs for breakfast. A treat by any standards.

Beech Hill Country House Hotel
Derry, Co Londonderry

Just south of Londonderry city and beautifully set in 42 acres of peaceful woodland, waterfalls and gardens, Beech Hill dates back to 1729 and retains many original details. The hospitable proprietor, Patsy O’Kane, attaches a high value to the food of the region, and this has relevance to everything served in the Ardmore Restaurant overlooking the gardens. Menus showcase quality ingredients, citing use of local seafood, dry-aged local meats, free-range pork and Thornhill duck, award-winning cheeses – all of which is interesting and confidence-inspiring. But there is more. In 2013, the hotel partnered with Lady Dunleath from Ballywalter Estate to promote food heritage and the benefits of growing your own seasonal produce. The walled garden is the main focus of this project and the kitchen team is developing historical recipes from a 150 year old cook book which they have inherited. The book references the walled garden and the dishes the author could create throughout the year, making a fascinating project for these very different times. A really interesting place for any food lover to visit – and Patsy is especially generous with her time when there’s a fellow enthusiast staying in the hotel.

Where can I buy Inch House Traditional Black Pudding?

(http://www NULL.rogeroverall
Special thanks to Roger Overall of Roger Overall Photography (http://www NULL.rogeroverall for allowing us to use the image above.

Where can I buy Inch House Traditional Black Pudding?


Supervalu Glanmire

Dunes stores Douglas

Garryvoe Hotel, Ballycotten

Ballymaloe Cookery School


Annacarriga Estate, Ballina, Killaloe, Co. Clare

Fitzpatricks Gourmet Garage, Tulla Road, Ennis, Co. Clare


Avoca Handweavers, Foodhall, Rathcoole, Co.Dublin

Cavistons, 59 Glasthule Road, Sandycove, CoDublin

Donnybrook Fair, Morehampton Road, Donnybrook, Dublin 4

Farmhill restaurant, Farmhill road, Goatstown, Co. Dublin

Farmer Browns,Bath Avenue, Sandymount, Dublin 4

Farmer Browns, Lower Rathmines Road, Rathmines, Dublin 6

Fitzpatricks Castle, Killiney Hill Road, Killiney, Co. Dublin

La rousse Foods, Nangor road, Park West, Dublin

Mortons,15-16 Dunville Avenue, Ranelagh, Dublin6

Nolan’s Supermarket,49 Vernon Avenue, Clontarf, Co. Dublin

O’ Connell’s Restaurant, Donnybrook, Dublin4

Supervalu Mount Merrion, The Rise, Mount Merrion, Dublin4

Union Cafe, The Rise Mount Merrion, Dublin 4


McCambridges food store, Shop Street,Galway

Supervalu Portumna, Co. Galway


Grogan & Brown family butchers, Loughboy, Co. Kilkenny


Milk Market, Limerick

Supervalu, Corbally, Co. Limerick


Hereford & more, the Tanyard, Tullamore, Co. Offaly


Boyles, Liberty Square, Thurles, Co. Tipperary

Butlers Centra, Dundrum, Co.Tipperary

Crowe’s farm shop, Dundrum, Co.Tipperary

Country Choice, Nenagh, CoTipperary

Centra, Templemore, Co.Tipperary

Eurospar, Main Street, Templemore, Co. Tipperary

Hickey’s Café, Irishtown, Clonmel , Co. Tipperary

Horse and Jockey  Hotel, Old Dublin Road, Thurles, Co. Tipperary

Larkins Pub, Garykennedy, Nenagh, Co. Tipperary

McCormack’s Store, Kilcommon Cross  Thurles, Co.Tipperary

McKevitt’s Costcutter,Friar Street, Thurles, Co.Tipperary

McKevitt’s Costcutter,Libertysquare, Thurles, Co.Tipperary

O’ Dwyer Butchers, Main Street, Borrisoleigh, Co. Tipperary

O’ Reilly’s Butcher, (Premier Meats) Thurles, Co. Tipperary

Quirke’s Butcher, Nenagh, Co.Tipperary

Relish Deli, Castlemeadows, Nenagh Road, Thurles, Co. Tipperary

Noel Ryan’s Public House, Parnell Street, Thurles, CoTipperary

Ryan’s Store, Upperchurch, Thurles, Co.Tipperary

Centra, Shannahan’s Food Store, Borrisoleigh, Thurles, Co.Tipperary

Supervalu, Cahir, Co. Tipperary

Supervalu Roscrea, Co. Tipperary

Supervalu, Main street Cashel, Co. Tipperary

Supervalu, Poppyfields Retail park, Clonmel, Co. Tipperary

Supervalu, Tipperary Co-op, Tipperary town

James Whelan’s Butcher Oakville Shopping Centre, Clonmel, Co.Tipperary


Ardkeen Stores, Ardkeen, Co.Waterford

The Lemon tree, Dunmore East, Co.Waterford


Good Food Ireland Shop, Drinagh, Co. Wexford


Avoca Hanweavers, Foodhall, Powerscourt,  Enniskerry, Co. Wicklow

Avoca Foodhall, Kilmacanogue, Co. Wicklow.

Grangecon Cafe, Kilbride Road, Blessington,Co. Wicklow

Inch House Wins Georgina Campbell’s Farmhouse of the Year 2014

farmhouse_of_year_2014_awardFor many people – especially families who live in cities – an Irish farm stay is just about the most idyllic holiday imaginable. And you won’t do better than this one, which combines The Egan family’s large tillage farm with their lovingly restored Georgian house and a fine restaurant that showcases local produce, including Nora Egan’s own home-produced black pudding which, unusually, is made with fresh blood (from Crowe’s Farm Meats near Dundrum, who also supply breakfast meats).

The house is full of interest – and there are buildings at the back awaiting restoration, including the original dwelling; but it is the warmth and hospitality of the Egan family – with daughter Mairin now Nora’s right hand woman in the house – and the sense of being at the centre of a working family farm that makes this wonderful property such a delight.

Inch House Awarded Bord Bia’s “Just Ask” Restaurant of the Month for November 2013

On Thursday, 31st October 2013, Bord Bia announced Inch House, Thurles, Co. Tipperary as the Just Ask Restaurant of the Month for November. The Just Ask campaign encourages diners to look for information on where the food on their plates comes from when eating out and the monthly award is given to restaurants that demonstrate best practice in providing customers with this information. Built in 1720 and rescued from dereliction by John and Nora Egan in the 1980s, Inch House stands at the centre of the family’s large tillage farm near Thurles.

john_nora_egan_Bord_Bia_just_ask_awardBeef is supplied by ABP in nearby Nenagh and lamb from Slaney Valley in Camolin, Co. Wexford. Glinvalley chicken and Silverhill Duck are supplied by Pallas Foods and pork and bacon come directly from Crowe Farms of Dundrum. Fresh fish is supplied by Atlantis, Kilmore Quay in Co. Wexford and potatoes, seasonal vegetables, salads and herbs are produced on their own farm and also come from The Green Bowl company, an organic grower in Cahir. Nora’s own traditional award-winning black pudding is handmade on site from an old family recipe. Crossogue preserves feature on the breakfast table along with Burren smokehouse smoked salmon and a Tipperary cheeseboard with Cooleeney and Cashel blue to the fore.

Recent research from Bord Bia has revealed that supporting local businesses is a key consideration for members of the public when eating out, with over two thirds (69%) of the population rating ‘the use of Irish/local produce’ as important when going out for a meal.

Speaking about the restaurant’s sourcing policy, Nora Egan, proprietor, said “Showcasing local produce has always been a priority for us. Provenance is king and we list details of all of our producers throughout our menus and on our website.”

The Just Ask campaign was originally launched by Bord Bia in 2009 and has been embraced by the restaurant trade since then. The Just Ask! Restaurant of the Month is selected by trusted Food Writer Georgina Campbell, in agreement with Bord Bia each month. It rewards eateries around the country that have demonstrated a commitment to transparency with regard to the sourcing of the ingredients used in their restaurant.

“A number of local businesses that are members of the unique Tipperary Food producer’s network also feature on the menu,” says Georgina Campbell. “It all adds up to a vivid sense of place that visitors take away with them on leaving.”

For further information on previous Just Ask winners or to find out how you can get involved visit the Bord Bia website (http://www NULL.bordbia

Inch House goes to Brussels!

Take a look at the trip ourselves and the Tipperary Food Producers Network took to Brussels this year. Our unforgettable few days promoting all things great about Tipperary food at our Long Table Dinner was broadcasted on RTE’s Nationwide.

Click the link and enjoy watching! (http://www NULL.rte

One Fab Day 100 Best Wedding Venues 2014

We are delighted to have be named once again by Naoise McNally and Susan Gallagher  of One Fab Day (http://onefabday their 100 Best Wedding Venues 2014. Thank you so much for including our Georgian Country House in your book. We specialise in smaller intimate wedding and are here to make your day one to remeber with the ones you love.

If you are getting married and would like to speak with us about having your special day at Inch House, please contact Mairin at  0504 51348 or email (mairin null@null inchhouse


Spring & Easter Offer

Why not treat yourself to a relaxing break in our Georgian manor, relax & enjoy a complimentary glass of house wine before a three course dinner in our award winning Restaurant. Enjoy the splendid views from our luxurious bedrooms before coming down to a morning feast of fruits, breads, cereals, prunes, yogurts & juices not to mention our full Irish breakfast with Inch House Black & white Pudding. All of this for two people for two nights B&B and evening meals on both nights for just €280

Why not see what others think about Inch House through Tripadvisor reviews!

Here is the link to our page on Tripadvisor. You can see for yourseld the great reviews we have been recieving recently! Looking forward to welcoming you soon!! (http://www NULL.tripadvisor NULL.html)