Sunday 17 November 2019

Glyde named one of top places to eat in Ireland

The Glyde Inn has been listed as One of the Best Places to Eat in Ireland 2020.

The prestigious title was awarded to the Louth restaurant by authors John and Sally Mc Kenna, who have just released their latest guide book listing the finest places to eat, shop and stay in Ireland and the Glyde Inn, Anngassan was featured on this map.

This is a great endorsement for The Glyde Inn's focus on seafood where most of Louth's fantastic seafood is found on the menu, for example, Annagassan Razor Clams, Annagassan Crab, Clogherhead Langoustines, Carlingford Oysters, Annagassan Smoked Salmon, Clogherhead Hake etc.

The 'Focus on Seafood' campaign is particularly timely with the launch of Louth's Seafood Trail only around the corner.

The Glyde Inn has also been awarded National Pub of The Year, and Irish Food Pub of the Year 2018.

Situated in Annagassan, a place famous for Linn Duachaill, a Viking Longphort overlooking the Cooley and Mourne Mountains.

The Louth restaurant is particularly proud to have been included in the guide by John and Sally McKenna, who began their research into Irish food in 1991.

They set off around Ireland to discover what they hoped would be an exciting food culture, and John has written about Irish food ever since. John McKenna has won numerous awards for his food writing, including a series of Glenfiddich Awards, the Andre Simon Special Award and the Slow Food Ireland Media Award.

A long-time writer for the Irish Times, contributor to RTE television and news programmes, John also has written for various international publications, including The Art of Eating. He is regarded as a leading commentator on Irish food.

Sally McKenna is a photographer, cookery editor, film-maker and the publisher of the McKennas' Guides, working from her office in West Cork.

She began her writing career with the weekly Irish Independent column Guest Who's Coming To Dinner, and has worked with food since 1991. Sally was the editor and publisher of Pizza Defined by Bernadette O'Shea, and Martin's Fishy Fishy Cookbook, with Martin Shanahan

The Argus