Guide list cooks up the recipe for success

GOOD local cuisine and a homely atmosphere are a recipe for success in the restaurant business. The countries top eateries and hotels are proving this as they go from strength to strength despite the recession.

Now, following in their footsteps, 17 new entries have made it into Bridgestone Guide’s 100 Best Restaurants for 2011, along with nine new entries to the list of 100 Best Places to Stay across the country.

According to food writer and co-author of the guide John McKenna, tried and trusted restaurants are flourishing while newcomers which offer creative cooking and good value are getting off to a flying start.

“The situation is actually better than it has been for years, and it’s completely Darwinian: the strongest of the species are surviving, and thriving, whether it’s Pichet in Dublin or Harry’s Bar in Donegal or Sage in Westport. There are many restaurants in the new 100 Best Guide who have seen their business increase by 20%, 30%, sometimes even more.”

Among the new entries to the top 100 restaurants for 2011 were Cork eateries Augustine’s at the Clarion hotel, Deasy’s Harbour Bar in Clonakilty, Mad Fish in Crosshaven and The Poacher’s Inn in Bandon.

Award-winning restaurant Global Village in Dingle, Co Kerry also made it onto the list.

According to Mr McKenna, the ability of an establishments owners to take their restaurant or pub and turn it into a dynamic space can go a long way to increasing their success.

“If a restaurant or pub cannot adapt to what people want now, then they are likely to fail — zombie hotels are the dinosaurs of our hospitality culture.

“It is so refreshing to go into a place like the Global Village and see the name of the farmers that raised the animals for the beef on the blackboard, or be told the name of the boat that the fish came in on that morning.

bridgestoneguides.com