by John & Sally McKenna March 2001
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Agri-Business or Agri-Culture?
IF, and it's a very large, ominous, cloudy, troublesome IF, we can
get through the foot and mouth crisis relatively unscathed, then we
might look back and see, after all the scams and scares of the last
number of years, that we can use this as a turning point for our food
culture.. Find out more.
Noticeboard
Peter Gaynor, Coordinator of Fairtrade Mark Ireland, sends the following,
hugely important, notice.
Find out more
Win a Gift Set of All the Bridgestone Guides!
Name them and claim them. Our prize this month is a full set of current Bridgestone titles. Read on.
Remember When
The media today feeds on anniversaries, and, hell, we're no different. This month sees the publication of the tenth edition of our annual Bridgestone 100 Best Guides, to restaurants and places to stay in Ireland. And what a long strange trip it's been. Back then, Kevin (Thornton) was in Upper Rathmines, Derry (Clarke) was in a basement, Paul and Jeanne (Rankin) were in Roscoff. John (Cooke) was in Polo One, and Liz (Mee) and John (Hayes) had exactly the same room in the Elephant & Castle as they do today. Find out more.
Supposing a Symposium
So, where in the world will you be able to find such international luminary food figures as Alice Waters, Ari Weinzweig, Myrtle and Darina Allen, Stuart Gates, Peter Ward, Luke Mangan, Penny Lange and a host of others, all in the one place at the one time? Find out more.
Restaurant Review
Eating at One Pico is like viewing a movie by iconclastic filmmaker David Lynch. A lot of the elements don't work at all, but it's always Stimulating, writes Elizabeth Field. Find out more
Contributing Editors
This year the Bridgestone Guides are lucky enough to be joined by new two new Contributing Editors, Elizabeth Field, who writes our Restaurant Review, and Orla Broderick. Find out more.
Sweet, wholesome, sublime
Food commodities manufacturers have often enjoyed depth-charging recipe books with their insistence that their product be included in every single recipe featured in a book. You know the kind of thing: margarine used in every damn dish; or honey used in every damn dish, or whatever. The books, traditionally, represent a terrible waste of good trees. But Irish Sugar may just have bucked this disastrous trend with their new "Sweet & Wholesome" booklet. Find out more
Quotidian
#1: Crinnaughton Apples Find out more
Recipe of the Month
In the spirit of looking back which seems to be dominating this month's Megabytes, we came across this funky and fabulous dish from a leading Irish chef in an old Bridgestone Irish Food Guide. So, what sort of chef would come up with a crazy, bubblegummy recipe for 7-Up with chicken? 7-Up?! Well, how about the most garlanded chef in Irish history, none other than Kevin Thornton, of Thornton's Restaurant in Dublin. Find out more.
Menu of the month Roscoff
Yes, your eyes are deceiving you. £17.50 for this restaurant dinner menu? Are we joking? No, not joking, just taking a trip down memory lane to 1991 and our research for the first Bridgestone 100 Best Restaurants in Ireland. This is a menu from Belfast's Roscoff in 1991, when lunch cost £11.95 and the set dinner was £17.50. Find out more.
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text © John & Sally McKenna
illustrations © Ken
Buggy
