Winners of 2017 Good Eating Guide Awards

The 2017 Good Eating Guide to Ireland was launched, and 2017 Annual Awards presented, by The Minister for Jobs, Enterprise and Innovation Mary Mitchell O’Connor TD in The Conrad Hotel, Dublin on the 10th of April this week. The event was attended by 125 food industry owners and representatives from all parts of the country.

On the night the IMRO sponsored Best Chef Awards were presented to Jonathan Keane of The Lodge at Ashford Castle who won Best Chef Connaught, Alan Foster of Tedfords, Belfast who won Best Chef Ulster, Kevin Arundel of  The Chop House, Dublin who won Best Chef Leinster and Jenny Flynn from Faithlegg House Hotel, Waterford who won Best Chef Munster.  Graham Neville of Restaurant 41 was the winner of Best Chef Overall. (Featured image.)

The 76 page Guide features over 150 hotel, restaurant and public house eating establishments in virtually every county in Ireland. 20,000 copies have been printed and are available free of charge at local tourist information offices or any of the Guide’s featured hotels, restaurants or participating pubs. A well established diners’ reference, the 2017 Good Eating Guide to Ireland is the 18th.annual edition of this publication.

A special feature attaching to this year’s Guide is its publication in full on its unique web site Entrants listed in the Guide will be given site administration rights to add up to the minute offers or other relevant information to their entries during the course of the year.

An exciting time for the tourism and hospitality industry, Irish Restaurants are displaying innovative and creative eating experiences in addressing expansive market conditions through flexible pricing, value menus and special offers. Recognising that cost and value for money has become a critical element in the food and drink industry, the Good Eating Guide to Ireland offers the reader a comprehensive choice based not only on price but also the variety of menu of the Irish food industry.

Imaginative content and menu design has become an increasingly important factor in choice. Ireland’s reputation for the production of quality beef, lamb, dairy products and seafood is the cornerstone of the restaurant sector. An exciting part of this process has been the emergence of artisan food producers, organic growers and natural cuisine which has become central to the unique Irish eating out experience.


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