Since 1989, the Bridgestone Guides have helped shape Ireland’s culinary landscape. John and Sally McKenna wrote these independent food and hospitality guides, and honestly, they’ve played a big part in Ireland’s journey from having limited dining options to becoming one of Europe’s top food destinations.
John and Sally McKenna kicked things off in 1989 with their first food guide, and that started a whole new era for Irish food writing. They originally used the Bridgestone name because of a sponsorship deal with the tyre company.
Back then, Irish food culture was at a turning point. In 1992, when the McKennas released their restaurant guide, most standout dining experiences were in Dublin, Cork, or a few other cities. Rural Ireland, honestly, didn’t have much going on food-wise.
Their timing couldn’t have been better. The guides caught Ireland’s food revolution as it happened, covering all 32 counties. They spotlighted artisan producers, innovative chefs, and passionate restaurateurs who started to change the scene.
The industry noticed right away. Food critics and hospitality insiders respected the McKennas for their honest, thorough approach.
These guides act as go-to resources for anyone looking to explore Ireland’s best food and hospitality. They cover everything—restaurants, producers, markets, farmshops, gastropubs, and places to stay across the island.
John and Sally McKenna write with total independence. They focus on quality, authenticity, and innovation instead of falling for marketing or commercial hype.
They don’t just list restaurants. You’ll also find smokehouses, bakeries, farmers’ markets, country houses, and B&Bs. The McKennas get that food culture isn’t just about what’s on your plate—it’s about the whole supply chain.
Their work has earned some serious recognition. The guides have picked up André Simon Awards, Glenfiddich Awards, and Slow Food Awards, which says a lot about their impact on promoting sustainable, authentic food.
The McKennas cover big cities like Dublin, Cork, Belfast, and Galway. They also rave about the Wild Atlantic Way’s food, bringing attention to local specialties and producers.
In recent years, the publication rebranded. The Bridgestone Guides became McKenna’s Guides, which better reflects the authors’ editorial freedom.
This change gave John and Sally McKenna more freedom to say what they really thought. Without a sponsor calling the shots, they could focus on what truly deserved recognition.
The name change also came with expanded coverage and new formats. Recent editions highlight new restaurants, retailers, and markets popping up all over Ireland.
Even with the new name, the guides still have their reputation for high standards. Food lovers, tourism folks, and industry insiders see McKenna’s Guides as must-haves for navigating Ireland’s food scene.
Honestly, this shift mirrors how far Ireland’s food culture has come. Now, you’ll find great dining even in tiny villages and remote coastal spots, not just in the cities.
Bridgestone’s financial support took the McKenna’s Guides from small independent publications to national authorities on Irish hospitality. The tyre company’s backing boosted the guides’ profile but didn’t mess with their editorial independence.
Bridgestone’s sponsorship gave the McKenna’s Guides the resources they needed to cover more of Ireland. With that support, the guides expanded their research and published more in-depth reviews of restaurants, hotels, and food spots.
The partnership ensured the guides came out on a regular schedule. That reliability meant restaurant owners and food fans could count on fresh updates about Ireland’s dining scene.
Enhanced Distribution Networks
Corporate backing made a huge difference in getting the guides out there. Bridgestone’s business connections opened up new retail channels.
Bookshops and tourist centers found it easier to stock the guides. This wider reach meant more locals and visitors could discover authentic Irish food experiences.
Even with a sponsor, the guides kept their critical edge. The McKennas stayed in control, which helped maintain their credibility.
With sponsorship, the guides became must-haves for anyone searching for quality Irish spots. Restaurant owners saw inclusion as a badge of honor.
Food enthusiasts used the guides to find real Irish dining across the country. The publications helped separate genuine local places from tourist traps.
Cultural Documentation
The guides tracked Ireland’s changing food culture during key moments of culinary development. They showcased the rise of modern Irish cuisine while still giving love to traditional spots.
Regional specialties got more attention thanks to the guides. Local producers and family-run restaurants reached new audiences.
The guides also influenced trends by highlighting creative chefs and fantastic ingredients. Their recommendations shaped where people ate and what they expected from Irish hospitality.
The Bridgestone Guides series includes three main publications, each helping to shape Ireland’s food scene since 1989. Each guide serves a slightly different crowd but always sticks to the McKennas’ high standards.
The Bridgestone Irish Food Guide is the heart of the series. First published in the early 1990s, this guide has helped food lovers explore Ireland’s changing food scene for over thirty years.
It’s picked up some major awards, including the André Simon Special Award—the first time anyone won that honor. It also received Ireland’s first Slow Food Media Prize, which really put it on the map with sustainable food fans.
Several editions have come out over the years, like the 2004 and 2007 versions. Each new guide reflects the latest in Irish food culture, bringing in new artisan producers, restaurants, and traditional spots that still do things the right way.
People often call this guide a “definitive directory of sources for lovers of good food and travel.” It lists smokehouses, bakeries, markets, farmshops, gastropubs, and country houses—pretty much everything.
The Bridgestone 100 Best Restaurants in Ireland is the most restaurant-focused of the bunch. This annual list has set the standard for dining excellence since the mid-1990s.
The first edition came out in 1995, and it set the tone for Irish restaurant criticism. Later editions, like the 2011 one, have kept up the McKennas’ tough standards for food and hospitality.
Restaurants that make the cut get special plaques, which they display proudly. These plaques have become a real mark of achievement in the Irish dining world.
The Sunday Times regularly features picks from these guides, so their influence extends well beyond just food writers. That partnership has really helped shape Irish restaurant culture.
The Bridgestone 100 Best Places to Stay in Ireland takes things beyond food and dives into the whole hospitality scene. The 2010 edition is a good example of how the McKennas look at tourism and hospitality as a whole.
This guide focuses on places to stay that offer top-notch service, authenticity, and a local vibe. The selection process uses the same careful approach as their restaurant reviews.
The featured properties usually combine comfortable accommodation with great local food. The McKennas believe that true hospitality means both a good night’s sleep and a memorable meal.
Travelers who want something more authentic than a chain hotel love this guide. It highlights places that show off regional character and traditional food.
The McKenna’s Guides have racked up some of the food world’s most respected awards. John McKenna has taken home four Glenfiddich Awards for his food writing, and the guides have won both André Simon Awards and Ireland’s first Slow Food Media Prize.
John McKenna’s writing has earned him four Glenfiddich Awards, cementing his place as one of Ireland’s top food critics. The New York Times even called him “Ireland’s leading food critic.”
The Bridgestone Irish Food Guide became the first winner of the André Simon Special Award. That’s a pretty big deal and really validated the guides’ impact on food writing.
They also won Ireland’s first Slow Food Media Prize, which recognized their push for authentic, quality food experiences.
These international awards put the McKenna’s Guides alongside the world’s best food publications. The recognition covers both the writing and the role the guides play in documenting Ireland’s changing food culture.
The guides have played a big role in Ireland’s food revolution over the years. Back in 1992, when the McKennas launched their restaurant guide, most great dining was limited to the big cities.
Their independent reviews pushed standards higher across Irish hospitality. The guides highlight quality and authenticity, and that’s encouraged places to keep their standards up.
The McKennas cover all 32 counties, giving just as much attention to rural gems as to city spots. This broad approach has spread culinary tourism beyond just Dublin and Cork.
They’ve also helped promote Ireland’s artisan food producers and seasonal ingredients. The guides have really supported the growth of Ireland’s modern food scene, which, honestly, is now up there with the world’s best.
John and Sally McKenna stick to strict editorial standards and independent methods when they put together their food guides. They rely on firsthand experience and solid, unbiased criteria—no shortcuts.
The McKennas set clear standards for what makes it into the guides. They focus on quality, authenticity, and consistency. They check out restaurants, food retailers, and places to stay in all 32 counties.
Each spot has to show excellence in food and service. The editors look for places that use authentic Irish ingredients and traditional techniques, but they’re also open to creativity in modern Irish cooking.
Key things they look for:
They include everything from casual local spots to fine dining, so you get a real mix across Dublin, Cork, Belfast, Galway, and out in the countryside.
John and Sally personally check out every spot, always visiting anonymously to stay unbiased. They pay their own way for meals and stays.
They visit each place more than once before making a decision. This lets them see if the quality holds up over time and in different seasons.
They take detailed notes—everything from dishes and ingredients to how the staff treats you. This helps them make solid recommendations.
Their process includes:
They update the guides every year. If a place slips, it’s out. If they find something new and exciting, it goes in. The McKennas are always traveling and searching for the best of Ireland.
John and Sally McKenna have become Ireland’s most recognised food writers. For over thirty years, they’ve chronicled the country’s culinary transformation.
Their partnership actually started with a £100 car in 1989. Since then, they’ve built an award-winning publishing legacy that continues to shape how people discover Irish cuisine.
Back in March 1989, John and Sally McKenna launched their food writing careers with almost nothing. They bought a battered old Renault 4 for £100 and hit the road from Dublin, eager to explore Ireland’s food scene.
Honestly, their timing couldn’t have been better. The country was just beginning to develop what would soon become one of Europe’s most exciting food cultures.
Writing Career Achievements:
Atlantic Technical University awarded the McKennas Honorary Fellowships in 2018. This move recognised how much they’ve contributed to documenting Irish food culture.
Their flagship publication, The 100 Best Restaurants in Ireland, has come out every year for thirty years. It influences dining choices nationwide and helps new culinary destinations get noticed.
These days, the couple lives in West Cork when they’re not roaming Ireland’s roads. They keep their publications up to date, stay active on social media, and send out regular newsletters.
John and Sally McKenna don’t just stick to guidebooks. They’ve branched out into festivals, broadcasting, and digital content, reaching all sorts of audiences.
You’ll often spot them at food festivals across the UK and Ireland. They celebrate global cuisine, but their heart stays with Irish food culture.
Current Media Activities:
They’ve made radio appearances and contributed to food programmes. Their media work helps put Irish restaurants, producers, and culinary innovations in the spotlight.
The McKennas also work with contributing editors on their guides. This networked approach lets them cover more of Ireland’s growing food scene without sacrificing quality.
Their digital presence is pretty strong too. Social media updates and newsletters keep their readers in the loop about Ireland’s ever-changing culinary landscape.
The Bridgestone Guides focus on three main areas that really show off Ireland’s food culture. They highlight the best restaurants in all 32 counties, top accommodation, and talented artisan food producers making exceptional Irish products.
The restaurant section is the heart of the Bridgestone Guides. John and Sally McKenna personally review places in every county, from Dublin and Cork to tiny coastal villages.
Their Ireland’s 100 Best Restaurants list picks out the very best dining experiences. They cover everything from cozy Irish pubs with great food to modern fine dining spots showing off contemporary Irish cuisine.
Each entry gives details on the menu, atmosphere, and what makes the place special. The McKennas look for spots that use quality local ingredients and cook with real skill.
They pay special attention to restaurants along the Wild Atlantic Way. That whole coastal route has become a food destination in itself.
You’ll find practical info in each review, like opening hours and contact details. They also note if a restaurant caters to different dietary needs or budgets.
The accommodation section points out Ireland’s best places to stay, focusing on spots with excellent food experiences. You’ll find country house hotels, boutique properties, and guesthouses serving outstanding meals.
Many of these places run their own restaurants or work closely with local producers. Some even grow their own veg or buy directly from nearby farms and fishermen.
The Bridgestone 100 Best Places to Stay lists each property’s dining offerings in detail. Guests might get a proper Irish breakfast made with local ingredients or a sophisticated dinner menu.
They highlight properties that really get Irish hospitality. Often, these places recommend local food experiences and connect guests to the area’s food culture.
Each entry describes the property’s location, facilities, and what makes their food service stand out. Quite a few of these hotels and guesthouses have become must-visits for food lovers touring Ireland.
The artisan food section celebrates Ireland’s skilled producers. You’ll find everything from traditional cheesemakers to modern craft distillers and creative food makers.
Featured producers include those making Irish cheeses, cured meats, baked treats, preserves, and craft drinks. The guides shine a light on both established names and new talent.
Each producer’s entry explains their methods, products, and where to buy their goods. Many sell directly from their premises, while others supply restaurants and shops nationwide.
The McKennas focus on producers who care about quality and authenticity. These artisans often blend traditional skills with modern know-how to create unique Irish products.
This section helps readers find local specialties as they travel. It’s also handy for anyone wanting to cook with great Irish ingredients at home.
The Bridgestone Guides give Irish hospitality businesses real benefits. Recognition brings credibility and more exposure, which can directly influence customer choices.
Restaurants and hotels featured in the Bridgestone Guides get official plaques to show off their achievement. These plaques act as strong signals of quality for anyone walking in the door.
Diners and guests often look for these markers when choosing where to eat or stay. It’s a kind of third-party endorsement that sets places apart from their competitors.
Key benefits of plaque recognition:
Because John and Sally McKenna stay independent in their editorial approach, their endorsement carries a lot of weight. With three decades behind the guides, they’ve built real trust among Irish food fans.
Getting featured in the Bridgestone Guides can seriously boost a business’s visibility. The Sunday Times even publishes their restaurant lists, so the reach goes well beyond just guidebook readers.
Food tourism is growing in Ireland, and visitors actively look for recommended spots when planning trips across all 32 counties.
Visibility advantages include:
The guides include places from big cities like Dublin and Galway to rural spots along the Wild Atlantic Way. This wide coverage lets featured businesses reach all sorts of customers, both local and international.
The Bridgestone Guides reach readers through several channels—print and digital platforms alike. They’ve stayed widely available all over Ireland, even as distribution methods have changed.
The Bridgestone 100 Best Restaurants in Ireland and The Bridgestone 100 Best Places to Stay in Ireland are the main print editions. These annual guides offer detailed reviews and recommendations for every county.
John and Sally McKenna publish these guides through big book retailers and independent shops across Ireland. They usually cost about £9.95 and you can find them online at places like Amazon.
Print distribution focuses on tourist hotspots and major cities. Shops in Dublin, Cork, Belfast, and Galway keep the guides in stock, especially during busy seasons.
The physical books include maps and listings by county. Each edition features photos and full contact details for every place.
Print runs are limited, so some editions sell out fast. The 2010 Places to Stay guide, for example, became a collector’s item among hospitality professionals.
The McKenna’s Guides website is their main digital hub. Readers get weekly newsletters with restaurant reviews, food product news, and cookbook picks.
Online content goes beyond the yearly print guides. The site covers news from Dublin, Cork, Belfast, and Galway’s dining scenes.
They expanded mobile access with a Dublin edition made for smartphones. This brought restaurant recommendations straight to diners’ pockets.
The online platform keeps the guides independent and offers real-time updates. Subscribers get weekly content that fills the gap between print editions.
The Irish Times has given the guides plenty of coverage, especially when it comes to their tech innovations. Stories often highlight the guides’ role in Ireland’s food revolution.
Food industry publications reference the Bridgestone Guides when talking about hospitality trends. Their André Simon, Glenfiddich and Slow Food awards always get media buzz.
Local papers cover the guides when area businesses make the list. Counties like Donegal celebrate when their restaurants or hotels get recognised.
Tourism boards and hospitality groups also cite Bridgestone recommendations in their own marketing materials. The guides’ media presence really goes beyond just food journalism.
The Bridgestone Guides changed how visitors find authentic Irish food and helped local producers gain national attention. These publications built a real pathway for food tourism and championed small artisan producers across rural Ireland.
For years, the Bridgestone Guides acted as the main navigation tool for serious food tourists. John and Sally McKenna’s recommendations sent people beyond Dublin’s tourist traps to hidden gems in Cork, Kerry, and Tipperary.
Food lovers relied on the guides’ rigorous selection process to find the real deal. They spotlighted family-run places like O’Connells Ducks in Ballinskerrigs and artisan producers such as Arbutus Bread in Cork City.
The guides offered more than just listings. They gave context about Irish food culture and seasonal ingredients. Visitors could learn about rare-breed pigs or new craft breweries through the McKennas’ commentary.
International food writers often referenced Bridgestone picks in their own work. This ripple effect brought global attention to Ireland’s food scene in the 1990s and 2000s.
The Bridgestone Guides championed regional Irish specialties that might have stayed local otherwise. Small producers gained national recognition by appearing in these respected books.
Rural food businesses saw real growth after earning Bridgestone recognition. Restaurants proudly displayed their plaques, which became a powerful draw for discerning diners.
The guides tracked the evolution of modern Irish cuisine while celebrating traditional skills. They featured places using local ingredients in creative ways, encouraging other chefs to do the same.
Craft breweries like Eight Degrees in Mitchelstown and Dungarvan Brewing Company gained wider attention thanks to Bridgestone coverage. That helped put Ireland on the map for quality craft beer.
The McKennas’ work even influenced government food tourism strategies. Tourism Ireland started including Bridgestone-recommended spots in official materials, recognising their pull with food-focused travellers.
When Bridgestone Guides became McKenna’s Guides, it really changed how these influential books presented themselves. John and Sally McKenna put their names right out front, probably because everyone already saw them as Ireland’s go-to food experts anyway.
This rebranding felt personal. The McKennas had poured years of energy into Irish food culture, building trust through genuine passion and tough, honest reviews of authentic Irish cuisine. Changing the name just made it official—the guides now carried their voice and expertise right in the title.
Key changes during the evolution:
Their main mission didn’t budge. John and Sally kept championing quality Irish food producers, restaurants, and places to stay. They hunted for hidden gems and always chose authenticity over flashy marketing.
Restaurants and food businesses still hang up McKenna’s Guide plaques with pride. In Ireland’s competitive food world, these plaques mean something. The Sunday Times keeps publishing their annual restaurant lists, which says a lot about the guides’ staying power.
The McKennas never left their base near Durrus in West Cork. Their three kids grew up watching Ireland’s food scene explode, thanks in part to their parents’ relentless work. That personal connection to Irish food culture only made the guides more authentic.
The Bridgestone Guides really shook up how food lovers find Ireland’s culinary treasures. John and Sally McKenna kicked off their restaurant guide in 1992, back when exceptional dining felt rare outside the big cities.
Recognition and Awards
The guides picked up awards like André Simon, Glenfiddich, and Slow Food. These honors cemented the McKennas as leading voices in Irish food.
Publishing Impact
Their key books shaped the food scene:
The Sunday Times often published their restaurant picks, so their influence reached far beyond hardcore foodies.
Industry Influence
Restaurants proudly put up Bridgestone Guide plaques. These signs became real badges of quality for places all over Ireland.
Cultural Documentation
The guides captured Ireland’s leap from limited dining options to a world-class food culture. They highlighted artisan producers, smokehouses, bakeries, markets, and farmshops countrywide.
Modern Continuation
Today, McKenna’s Guides keep this tradition alive. They cover the Wild Atlantic Way, plus cities like Dublin, Cork, Belfast, and Galway. Their weekly newsletter still shapes Ireland’s food conversation.
People have plenty of questions about McKenna’s Guides—formerly the Bridgestone Guides. Folks wonder about their selection process, how often they update, and how these guides stack up against others. Since 1989, they’ve stood out as Ireland’s top independent food and hospitality resource.
The Bridgestone 100 Best Restaurants in Ireland lists spots from Dublin, Cork, Galway, Mayo, and Belfast. The McKennas only include places that impress them after a tough review process.
The Sunday Times shares their top picks every year. Restaurants that make the cut display official plaques to show it off.
Winners range from fancy city dining to surprising rural finds. The guides celebrate traditional Irish cuisine and modern twists all over the country.
John and Sally McKenna have published new editions regularly since 1989. They put out fresh restaurant and accommodation lists every year.
Recent books include up-to-date reviews that reflect Ireland’s changing food scene. The McKennas keep their picks current by visiting places throughout the year.
Their restaurant recommendations also appear in regular Sunday Times features. This way, readers always get the latest info.
The McKennas use their own independent standards, with no interference from sponsors. They judge food quality, service, and the overall experience during anonymous visits.
Their guides have received André Simon, Glenfiddich, and Slow Food awards for their editorial work. These awards back up their tough evaluation style.
John and Sally bring decades of food writing to every review. They care about real hospitality and genuine culinary skill—not just marketing.
The Bridgestone 100 Best Restaurants lists plenty of Dublin spots, along with picks from across Ireland. Dublin always gets strong coverage, since it’s such a lively food city.
They review everything from casual places to high-end restaurants. The guides judge each spot for its food and service, not just its category.
Dublin’s strong showing in the guides matches its role as Ireland’s food capital. Readers can find recommendations for all budgets and styles.
The Bridgestone Irish Food Guide zeroes in on local cuisine and artisan producers. This book highlights traditional Irish cooking and modern takes.
Their food lover’s guides showcase regional specialties and seasonal ingredients. The McKennas favor places that serve up true Irish flavors and classic techniques.
These guides feature artisan bakeries, local producers, and restaurants that focus on Irish ingredients. Recent awards have gone to businesses that keep old traditions alive, even as they try new things.
Actually, the Bridgestone Guides and McKenna’s Guides come from the same series. John and Sally McKenna started out using the Bridgestone name because of a sponsorship deal.
These days, they put out the guides as McKenna’s Guides, but they stick to the same editorial standards and assessment style. Bridgestone still sponsors them, but the McKenna name highlights their editorial independence.
When people mention either name, they’re talking about the same content and approach. The McKennas have kept their quality consistent, no matter which name appears on the cover.
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