DCSIMG

Bumper year for Donegal in Bridgestone Food Guide

Margueritte Melly, Anne and Andrea Reid enjoying beautiful fresh seafood courtesy of the Olde Castle Bar and Restaurant while proprietor Seoirse O'Toole looks on during the Taste of Donegal food festival.

Margueritte Melly, Anne and Andrea Reid enjoying beautiful fresh seafood courtesy of the Olde Castle Bar and Restaurant while proprietor Seoirse O'Toole looks on during the Taste of Donegal food festival.

  • by Sue Doherty
 

No fewer than 32 Donegal businesses are featured in this year’s edition of the highly prestigious Bridgestone Food Guide.

Now in its 10th year, the Bridgestone Guides, by John and Sally McKenna, have been instrumental in Ireland’s food revolution and been instrumental in spreading the word about quality and authenticity in the Irish food and hospitality industries.

Donegal has been making great strides, year on year, and this year sees and exceptional 32 premises being singled out for honours. They include: Nancy’s Bar and The West End Café in Ardara; Doherty’s Café and Harry’s Restaurant in Bridgend, The Beach House Bar & Restaurant as well as Linsfort Castle in Buncrana; Quality Sea Veg in Burtonport; Claire The Bakers in Burtonport; The Glen House in Clonmany; Aroma Coffee Shop, The Blueberry Tearoom, McGettigan’s Butchers, The Olde Castle Bar & Restaurant, Simple Simon Natural Foods, and Eddie Walsh & Sons in Donegal Town; The Green Man, The Mill Restaurant and Starfish Café and Bistro in Dunfanaghy; Castle Murray House, St John’s Point; The Red Door, Fahan; Filligan’s Preserves and Good Earth in Glenties; Glenveagh Tearooms; Kealy’s Seafood Bar, Greencastle; The Wine Buff and Cafe Banba in Letterkenny; The Village Tavern, Mountcharles; The Farm Shop, Moville; Donegal Rapeseed Oil, Raphoe; Moorfield Lodge, Ramelton; Kinnegar Brewing and Rathmullan House in Rathmullan.

“There is no recession in Irish quality food,” says John McKenna. “In fact, the best food producers, restaurateurs, markets and counties are enjoying unprecedented success. It may seem difficult to believe that things have never been better, but things have never been so good in Irish speciality food. Conditions are tougher than ever in the marketplace, but food producers who have the right product at the right price now have a devoted audience, who are more conscious than ever before about buying Irish foods.”

 

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