In The News Food Month: Ireland’s top restaurants, and what’s on the menu
Nov 7, 2025
Corinna Hardgrave, an esteemed Irish Times restaurant reviewer, is joined by food writer Joanne Cronin. They dive into Ireland's dynamic dining scene, spotlighting the annual Top 100 restaurants list and the significance of local ingredients. The discussion touches on the impact of social media influencers versus traditional critiques, the booming popularity of casual eateries, and the rising trend of tasting menus. Also highlighted are regional food gems and the anticipation of Michelin stars in Dublin, stirring excitement for the culinary future.
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Episode notes
Write For The Reader Not The Chef
- Prioritise your reader over the chef when reviewing restaurants and write from a punter's perspective.
- Avoid acting as a restaurant consultant; focus on describing the dining experience honestly.
How To Secure Hard-To-Get Reservations
- If you can't get a booking, watch when a restaurant releases tables and be online that day to snag one.
- Use waitlists and phone calls to catch cancellations and increase your chances of dining there.
Provenance Signals Restaurant Quality
- Great restaurants achieve what they set out to do and use high-quality, locally sourced produce.
- Seeing suppliers like McNally's on a menu signals thoughtful cooking and strong provenance.