A flavour of Ireland
Beara Peninsula, Co. Cork
I have worked and travelled all over the world and can honestly say that Irish produce is absolutely world class. If I had to name the best of what Ireland has to offer it would undoubtedly be our Seafood, Beef, Lamb or Game. Superb!
Contents
Choice, warmth and tradition The gourmets guide to Ireland Eating out in Ireland Ireland - a gastronomes paradise Northern Ireland Irelands West Coast Irelands South Coast Irelands East Coast Irelands culinary culture Recipes An Irish food glossary Useful web addresses Travelling to Ireland Accommodation in Ireland Map of Ireland 4 6 8 10 16 24 32 40 48 52 60 64 68 70 Inside back cover
Sperrin Mountains, Co. Tyrone
Choice, warmth and tradition
Awaken your senses to Irelands rich and varied food culture. Take a taste of the freshest local organic produce, indulge yourself with the delicious traditional cuisine, and learn new skills under the watchful eye of the culinary experts.
Ireland has a distinctive food culture influenced by geography, climate and the long history of the people that settled on this small, green, fertile island on Europes edge. The temperate climate influenced by the Gulf Stream allows year-round agricultural activity in lush pasture lands rich in beef, lamb and dairy produce. Ireland is many things to many people a land of beautiful and continuously varying landscapes with mountainous peninsulas stretching out to sea, numerous valleys boasting an abundance of fish rivers, and fields of nourishing barley, wheat and rye. Wherever you travel in Ireland, youll be pleasantly surprised at the warmth of the welcome. Renowned for their hospitality, the Irish people love good, wholesome food and thoroughly enjoy the pastime of eating, drinking and socialising. Traditional food is alive and well in the home and in restaurants, with the emphasis on locally produced fresh food, smoked, cured and spiced fish and meat, as well as traditional breads and baking. And it has never been easier to dine well on dishes cooked in a traditional way. A new generation of extremely talented Irish chefs have grasped this culinary heritage with eager, skilful hands, developing a distinctive, modern Irish cuisine based on traditional foods and themes. Every area in Ireland has a local food that should not be missed. Explore the rugged West coast and sample the local speciality of oysters with Guinness. In the South, enjoy local mussels fresh from the sea with Irish soda bread and flavoursome Irish butter. No visit to Northern Ireland would be complete without experiencing an Ulster Fry consisting of potato bread fried with local-cure bacon, sausages, free range eggs and mushrooms. And make a point to join the locals in the ritual of stopping at a roadside stall to sample juicy Wexford strawberries, the traditional summer treat abundant in the fruit-growing areas along the East coast. No matter what part of Ireland you are visiting, a memorable food experience awaits you.
The gourmets guide to Ireland
Varied rural landscapes, the natural friendliness of the people, the tradition of hospitality and the unique quality of the food experience make Ireland a wonderful place for a holiday.
The island is small enough to reach any point within a few hours and youll be surprised at the amount of terrain you can cover over a short period of time. For such a small island, youll also be pleasantly surprised at how much there is to see and do. Dublin, for instance, has a multitude of historic buildings, art galleries and museums, not forgetting the Guinness Storehouse, where you can learn how the countrys world-famous stout is produced. County Antrim justifiably boasts the historic Bushmills Distillery, and is also a perfect base for exploring the Causeway Coast including breathtaking seafront walks and the internationally celebrated Giants Causeway. Cork, meanwhile, is a certified food-lovers destination visit the fascinating Butter Museum, and experience the hustle and bustle of the citys historic English Market, which specialises in regional and artisan foods, and also sells everything a food connoisseur could ever need, from traditional Irish food to the downright exotic at times. The unique food experience in Ireland is far more than just tasting regional foods, such as air-dried hill lamb from Connemara, eels from Lough Neagh and blaas (a floury bread roll) from Waterford. Visit specialist shops and food markets to meet with farmers, artisan food producers and farmhouse cheesemakers all of these highly skilled people have a passion for food that has been passed down through generations. Travelling through Ireland, you will quickly appreciate the healthy, verdant landscape as the source of these fine food ingredients. Today, Ireland produces and exports grass-fed meat (beef, lamb, pork, wild boar and venison); while dairy produce is also an important industry, selling milk, butter and creamery-produced cheese around the world. You only have to stand at the piers in Killybegs, County Donegal, Kilkeel, County Down and Dunmore, County Waterford, to watch foreign buyers frantically trying to outbid each other for the days catch to understand the importance of Irish fish and seafoods. Irish whiskeys Bushmills and Jameson have also travelled well; likewise, there are few who wouldnt instantly recognise an Irish stout in the guise of Guinness, Beamish or Murphys; while Irish ciders, Bulmers, Magners, and cream liqueurs, such as Baileys Irish Cream, are as familiar worldwide as they are at home. The history of Irish whiskey can be traced on guided tours through any of the Irish whiskey visitors centres - The Irish Whiskey Corner in Dublin, Bushmills Distillery in County Antrim and The Jameson Heritage Centre in Midleton County Cork, 12 miles east of Cork city.
Jameson Heritage Centre, Co. Cork
Dining in Galway
Eating out in Ireland
Ireland is more culturally diverse now than at any other time in its history and the culinary landscape reflects this. Talented chefs have made their mark and take great care in sourcing authentic artisan and organic Irish food, offering innovative menus at reasonable prices.
At the award winning Cayenne Restaurant in Belfast, Paul Rankin serves contemporary food in a serene urban setting; Rick Stein Food Hero, Paul Flynn, of The Tannery Restaurant in Dungarvan, County Waterford, is known for his inspired cooking influenced by global trends and Mediterranean cuisine. Equally renowned is The Strawberry Tree Restaurant at Brooklodge in Aughrim, County Wicklow Irelands only certified organic restaurant and bio-hotel; here, all the food is wild or organic, produced by slow food methods and cooked in the modern Irish style. If good food is what you seek, value and diversity can be had at all levels from cafs and pubs offering casual, inexpensive dining options to elegant Michelin-starred restaurants. In Belfast, Michael Deanes skill in blending classic cooking with fusion themes makes a visit to Deanes Restaurant a memorable must-do. LEcrivain in Dublin one of a number of Michelinstarred restaurants in the country is where Derry Clarke and his gifted team have a singular cooking style: modern Irish cooking with flair, using carefully sourced ingredients from a network of artisan suppliers. Caf and wine bars are plentiful and popular for informal meals and long opening hours, and most offer an all-day menu or occasional lunch menus, with delicious vegetarian options listed as standard. Talking of which, some of the countrys most lively restaurants have waved their culinary wand across a wide variety of vegetarian and vegan dishes. Pubs traverse a spectrum of tastes: some have restaurants with full lunch and dinner menus; others offer simple, but wholesome bar food; while some pubs specialise in carvery lunches very generous portions at inexpensive prices; visit selected coastal pubs, meanwhile, and youll be rewarded with succulent fresh seafood as the house speciality. Other interesting dining options include Country House restaurants these have a deservedly fine reputation for their cuisine, often sourcing local produce, vegetables, fruit and herbs from their own gardens. For details of seasonal and daily opening times, visit your local tourist office. For more information on eating out in Ireland visit www.discoverireland.com
Ireland - a gastronomes paradise
Dun Laoghaire Market, Co. Dublin
Food Festivals
Food festivals are wonderful ways in which to experience Irelands vibrant food culture and to mingle with Irish people eager to praise locally grown, farmed and harvested foods. The world famous Oyster Festival at Clarenbridge, County Galway celebrates the start of the native oyster season with competitions, Galway oyster tastings (with the perfect accompaniment of a pint of Guinness), the glamorous Oyster Ball and much more besides. In Northern Ireland, in the four fishing villages of Kilkeel, Annalong, Ardglass and Portavogie, the largest celebration of seafood is the Festival of Fish and Gourmet Seafood Trail. Mind you, all around the Irish coast you are never really far from a celebration of the seas harvest, with the Kilmore Quay Seafood Festival and the Hillsborough Oyster Festival being two others of noteworthy status. But food festivals dont just stop at seafood! There are autumn mushroom hunts throughout the island; fraughan (wild blueberry) walks in County Wicklow; and a Strawberry Festival in Enniscorthy, County Wexford and in the Orchard County of Armagh celebrate the beautiful Apple Blossom season. The Taste of West Cork Festival in Skibbereen celebrates artisan foods, while the Taste of Dublin is a unique, chef-led outdoor festival where you can sample taster plates from the capitals leading restaurants.
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Food festivals are wonderful ways in which to
Galway Oyster Festival, Co. Galway
Farmers Markets
There are numerous farmers markets and country markets right throughout the island, all selling local foods and regional specialities produced by traditional methods. Many offer organic produce, including fruit, vegetables, eggs, poultry, meat and baked goods that will keep the tastebuds more than satisfied. Macreddin Market in County Wicklow is a dedicated organic market, which offers a vast range of organic foods; while St Georges Market, the historic covered market in Belfast, is a showcase for local food products. These markets offer the ability to get back in touch with food in its natural season, as well as take a taste of food that comes directly from farm to fork. Wonderfully atmospheric places to stroll around, there is no better way to support local farmers, to meet and talk to artisan food producers and to sample a fabulous selection of traditional and speciality foods in peak condition. Most markets are held weekly all year round, with some at fortnightly intervals. For details and full listings visit www.discoverireland.com
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Learning to cook in Ireland
There are few things more enjoyable than whiling away an afternoon up to your elbows in flour, baking a loaf of soda bread, or learning to combine kale, scallions, potatoes and butter to make the perfect dish of colcannon. Plentiful in Ireland, cookery schools allow visitors to combine a holiday with a short cookery course. Those with a serious interest could take an intensive short course, or even a three-month certificate course aimed at giving students the skills to cook professionally. Complementing this expert tuition are the idyllic locations of some of these cookery schools: Belle Isle School of Cookery near Enniskillen is deep in the heart of the lush Fermanagh lakelands; while Ballynocken House and Cookery School is nestled in the hills of the Garden of Ireland, County Wicklow. If hands-on seems like too much hard work, then why not try a thoroughly satisfying afternoon demonstration by celebrity chef Darina Allen at the Ballymaloe Cookery School in Shanagarry, East Cork. Here and, indeed, in most Irish cookery schools you can investigate the kitchen garden where much of the food used is grown using traditional or organic farming methods. For a full listing of cookery schools in Ireland, visit www.discoverireland.com
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Liz Moore, Belle Isle School of Cookery, Co. Fermanagh
Enjoy an Irish pub
No visit to Ireland is complete without experiencing its thriving pub culture. Pubs are more than just a place to have a drink you can tap your feet to a traditional session, ponder the meaning of life with friends, feast on delicious food or just enjoy the quiet settling of your pint of stout. Early in the day, the pub is a place where you can relax and enjoy the quiet rustle of the daily newspaper, exchanging views on world politics with whomever you meet. Food is also high on the agenda, with many Irish pubs offering excellent food: Vaughans Anchor Inn in Liscannor, County Clare; Ahernes Seafood Bar in Youghal, County Cork; and Balloo House in Killinchy, County Down; all boast fine reputations for such fare. After dark, pubs strike it up a notch, and youll find the ubiquitous ceol agus craic (music and fun) in plenty of establishments. The House of McDonnell in Ballycastle, County Antrim, for instance, hosts regular traditional music sessions; while The Brazen Head in Dublin city has music every night. What the Irish value most, however, is that you dont have to know someone to strike up a conversation. Take a seat at the bar or snug (private spaces that used to be reserved for the ladies), order your drink, ask a sensible question, offer a reasonable opinion, and someone is sure to engage you in conversation. If you dont fancy a chat, sit at a table and no one will bother you but if you accept a drink from someone, its considered polite to buy one back!
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Giants Causeway, Co. Antrim
Northern Ireland
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Northern Ireland
The variety of rural landscapes in the Northern part of the country is breathtaking mountains, glens, lakes, sea loughs and caves are all waiting to be explored.
If you want the buzz of city life, Belfast and Londonderry provide all youd expect from modern vibrant centres. With a wide range of accommodation options and the renowned friendliness of the people, youll soon discover Northern Ireland is an ideal holiday destination. Good food is also an intrinsic part of life in Northern Ireland. A mild climate, extensive pastureland and a pride in animal husbandry produce excellent quality beef, sheep, pigs and poultry. You will also encounter a living baking tradition, through which you can enjoy afternoon tea in numerous home-bakeries, cafs and teashops.
There has long been a heritage of apple-growing in Armagh and Portadown, and the glorious sight of the apple blossom in season is one not to be missed. The vast waterways and Irish sea play a huge part in the cuisine, with the sheltered waters of Strangford and Carlingford Loughs being rich with seafood, and the lakes and rivers filled with sumptuous freshwater fish especially Lough Neagh eels, a local delicacy, prawns from the pretty village of Portavogie or a creamy pint of Guinness with a plate of superb Dundrum oysters. Northern Ireland is a gastronomes hot spot, with a great choice of options from fine-dining, enticing seafood bars and dozens of attractive, casual restaurants, cafs and pubs. For more information, log onto www.discoverireland.com/northernireland
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Discover the flavours of Northern Ireland
The flavours of Northern Ireland are plentiful and delicious. Tender beef and lamb is produced to high quality assurance standards, while fresh and smoked eels are a local tradition.
Other local fish produce areas include the rocky shores of the Ards Peninsula and glistening Carlingford Lough, which provide the perfect environment for oysters, scallops, mussels and crabs; and the Antrim coast, where award-winning Glenarm Salmon is farmed. Of course, the perfect indigenous accompaniment to fish dishes has to be champ, a mouthwatering blend of floury potatoes, scallions and butter. ODohertys of Enniskillen, County Fermanagh, is a creative craft butcher who developed award-winning products, such as dry-cured black bacon and smoked lamb. Drumgooland Smokehouse, Downpatrick, County Down, where smoked duck makes the perfect starter to a meal. Finnebrogue Venison, reared on the extensive Finnebrogue estate, Downpatrick County Down, is a true taste experience. Moyallon Foods of Craigavon, County Armagh, suppliers of speciality sausages and dry-cured bacon. Produced from rare breeds, this classic cure is delicious. Bushmills Whiskey, County Antrim, produces a wonderful range of whiskeys. Enjoy a guided tour of the distillery, learn the history from 1608 to the present day and sample the varieties on offer. Irwins Bakery of Portadown, County Armagh, specialises in a range of Irish breads. Irwins in association with Guinness has recently created new Guinness bread made with 17% real Guinness beer.
Local Specialities
Dittys Bakery of Magherafelt, County Londonderry, specialises in a range of handcrafted traditional oat cakes. McCartneys Butchers of Moira, County Down, make an exciting range of award-winning speciality sausages.
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Cushendun, Co. Antrim
Food Festivals
Festivals and events are perfect ways in which to sample Northern Irelands acclaimed gastronomic culture. Feast your eyes on these fabulous festivals, from bold and bright apple blossoms to succulent seafood:
Apple Blossom Festival, County Armagh, May Celebrate the beautiful apple blossom season in the Orchard County. The Festival of Fish and Seafood Trail,
Cookery schools
Whether you prefer hands-on or watching demonstrations by the experts, Northern Irelands cookery schools are guaranteed to be an entertaining and informative way to discover the delights of Irish produce. Create some culinary delights at these cookery schools in the heart of the countryside:
Belle Isle Castle and Cookery School,
August-September
Seafood tasting, competitions and festive menus family fun based in the four County Down fishing villages of Kilkeel, Annalong, Ardglass and Portavogie. The Hillsborough International Oyster Festival,
Enniskillen, County Fermanagh
Enjoy a wide selection of cookery and wine courses in the Fermanagh lakelands. Grange Lodge Cookery School, Dungannon,
August-September
Held in the historic village of Hillsborough, County Down, the festival features local food and lighthearted events such as the World Oyster Eating Championship.
County Tyrone
Entertaining and family food made easy at one of a range of classes on offer.
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Farmers markets
Not only are these wonderfully atmospheric places to browse, theyre also ideal for sampling the finest local, organic and artisan produce around... Tuck into splendid local produce at these city and country markets:
St Georges City Food and Garden Market in Belfast was voted the third best food market in the UK by the Observer Food Monthly. On Friday and Saturday mornings, this is the place to meet and talk with food producers. Lisburn, Castlewellan and Newry Markets are just a few of the farmers markets to be found around Northern Ireland offering mouthwatering baked goods, plus the freshest fruit and veg.
Farm visits
An educational and enjoyable part of the Irish landscape, farm visits are perfect for families and for larger groups. Get to grips with how its really supposed to be done on these fabulous farm visits in Northern Ireland:
Arkhill Farm Centre, Garvagh, County Londonderry not only is this a great place to visit, but you can also broaden your mind with its curriculum linked teaching and guided tours. Mullans Organic Farm, Limavady, County Londonderry a centre of excellence for organic meat of all varieties, this Sperrin Hillside farm also participates in the Countryside Management Scheme, protecting a species-rich range of habitats on its land.
St Georges Market, Belfast
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Local Food Hero
Robert Ditty Dittys Home Bakery, Magherafelt, County Londonderry
For 45 years the Ditty family has been baking handcrafted traditional breads, biscuits and cakes. The exceptional quality of their baking has won them six Great Taste Awards, a coveted Irish Food Writers Guild Good Food Award and Robert has been judged a Super Food Hero by Rick Stein. Founded by Robert and Margaret, the present owner, son Robert, has been joined by nephew Clifford Brimley. Tradition balanced with innovation is the way to succeed. They produce a range of stunning plain oatcakes, and cooperating with other Irish artisans, flavoured oatcakes with dillisk from Dingle, Gubeen smoked cheese, and oats smoked by Frank Hederman in East Cork. Breads and cakes may be bought in their three shops while oatcakes and shortbread are available in speciality food shops, airport shops, and are widely exported.
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Irelands West Coast
Dn Aengus, Co. Galway
Irelands West Coast
Irelands West Coast has a charm, cultural heritage and geographical variety all of its own, with mountain scenery, a unique lunar landscape and long stretches of golden sands arresting the senses with their invigorating appeal.
From the misty mountains of Donegal in the northwest, south through the wild wilderness of Connemara and down to the mouth of the River Shannon where it greets the Atlantic Ocean, seafood, unsurprisingly, is the constant theme. Sea vegetables are gathered and dried as a local delicacy and sumptuous shellfish are in plentiful supply wherever you go. While the Galway Oyster Festivals are world famous, there are many seafood festivals up and down the crashing Atlantic coastline, along with plenty of great places in which to enjoy a meal and soak up the atmosphere from medieval banquets in restored castles (Bunratty and Knappogue) to award-winning restaurants and pretty country pubs. In Connemara, however, a speciality not to be missed is hill lamb. In bustling Galway and Limerick, and in towns like Donegal, Sligo, Ballina and Carrick-on-Shannon, youll find award-winning restaurants and welcoming pubs, where the whole family can enjoy hearty lunches, or relax to the infectious rhythm of Irish traditional music in the evenings. For more information, log onto www.discoverireland.com/west
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Discover the flavours of Irelands West Coast
The flavours of the West Coast are wide ranging. From Sligos edible seaweeds carrageen and dillisk, native oysters and the Burrens distinctive flora-scented honey to Connemara hill lamb, delectable farmhouse cheeses, such as Oisin organic goats and cow cheeses, St Tola Goats Cheese and Cratloe Hills Sheep Cheese.
The pristine Atlantic shores give rise to glistening fresh fish and shellfish; while the unique landscape of the Burren delivers preserves made from wild harvests of hazelnuts, sloes, rowanberries, fraughans and blackberries. Youll also delight at the unique Irish drinks, including porter, stout, ales and beers from local microbreweries. Meanwhile, these idyllic rural counties also produce a huge selection of dry cured bacon, ham, oak-smoked lamb, turf-smoked beef, plus cured sausages and salami.
Local Specialities
Seaweed flavoured sausages from LoTide Fine Foods, County Mayo. Fish and shellfish from the Atlantic waters, including Clare Island organic fresh salmon;
Kinvara smoked salmon; Kinvara smoked eel;
mackerel and trout. Mead and Poitn from Bunratty Castle winery, County Clare. Burren Smokehouse, County Clare, and the Connemara Smokehouse, County Galway, where you can learn all about the ancient legend of the Salmon of Knowledge and how fish is smoked, before tasting a sample. Biddy Early Brewery, Ennis, County Clare, Irelands first microbrewery, produces a beer made from Carrageen Moss (seaweed) and Bog Myrtle. The brewing techniques and resulting tastes are unique and highly revered.
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Dromoland Castle, Co. Clare
Food Festivals
Every region has its own speciality festivals with local, fresh and organic produce showcased in all their splendour. Enjoy seafood trails and fabulous farm walks at these great festivals in the West:
Donegal Bay Food and Wine Experience, June Lectures, historical tours, food fairs, street theatre and banquets of both the formal and informal kind. Killybegs Seafood Festival, June-July A diverse seafood trail, with demonstrations and a mouthwatering barbecue. The Galway International Oyster Festival,
Cookery Schools
Whether you prefer hands-on or watching demonstrations by the experts, Irelands cookery schools are guaranteed to be an entertaining and informative way to discover the delights of Irish produce. Breathtaking scenery and first-rate culinary skills are par for the course at these cookery schools:
Pangur Bn, Letterfrack, County Galway Personalised, weekend courses to suit a wide range of interests located in an idyllic part of the countryside. Berry Lodge in Miltown Malbay, County Clare Excellent food and cookery tuition in the heart of picturesque County Clare; Berry Lodges Rita Meade offers a wide selection of courses.
September
One of the top ten festivals in the world whet your appetite with tastings, competitions and banquets in Galway city. Clarenbridge Oyster Festival, September County Galway, the world is your oyster. Great oysters and great craic (fun) in large doses. Harvest Feast, Drumshanbo, County Leitrim, September. Slow food events, talks, demonstrations, and a fascinating bio-diversity farm walk.
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Farmers markets
Local food and farmers markets are now a regular fixture on the food calendar and offer the perfect chance to meet with producers from around the country. Sample some jewels of the Atlantic Ocean and fine rural produce at these farmers markets:
Galway City Market A joyful way to spend a Saturday, this weekly market in the heart of Galway city will arrest your senses and inspire your culinary creativity. Ennis Town Farmers Market, County Clare Friday mornings, this market is a feast for the eyes as well as the stomach! Donegal Town Market One Saturday every month, the heart of Donegal town lights up with the displays of fine, fresh and locally produced food.
Farm visits
Farm visits are an essential and highly enjoyable part of the Irish food experience. They also make a great treat for families. Tantalising tours and organic trails will whet the appetite at these local farms:
The Organic Centre, Rossinver,
County Leitrim
Showcasing crops nurtured in tune with nature, plus demonstrations including slow food days, tours and short courses. Tourism Tastes Trail, County Galway A four-day tour with visits to artisan producers around the dramatic County Galway landscape and coastline.
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Local Food Hero
James McGeough, Oughterard, County Galway
Inspired by his training in Germany, James McGeough returned to the family butchery and began handcrafting salamis and sausages. Soon he began making a more exciting range, with modern interpretations of the ancient crafts of curing and smoking meats. McGeough also began winning awards from the Irish Craft Butchers for his speciality meats and from the Irish Food Writers Guild for his air-dried Connemara hill lamb. A young man of great energy (he supplied 25,000 servings of this delicacy to the Ryder Cup Banquet in 2006), he is happiest when developing new ideas. And his range is certainly a connoisseurs delight, as it includes air-dried and lightly-smoked ham, turf-smoked beef, air-dried pork cured in red wine and flavoured with local wild juniper berries and orange rind; whiskey salami; cured sausages with Mossfield organic cheese; and a range of pts and fresh speciality sausages. His fantastically diverse products, unsurprisingly, are used by many leading restaurants all over the country.
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Passage East, Co. Waterford
Irelands South Coast
Irelands South Coast
Spectacular ragged coastlines, wind-twisted landscapes, whitewashed houses, culture, history, heritage and award-winning beaches Irelands South Coast has it all.
The many charms of the region stretch from the beaches of Wexford to the imposing mountains of Kerry. The attractive heritage city of Kilkenny and nearby Carlow are a joy to tour; while Wexfords narrow streets buzz in the autumn when the world-renowned opera festival descends; see why Waterford City is so proud of its Viking heritage; linger for a while in cool cafs; or listen to traditional music in the character-filled pubs of Cork and Kerry. The region has many exciting visitor attractions and offers the chance to sample fabulous food in hundreds of first-class restaurants to suit every budget. The vibrant food culture of the South where traditional farming methods reign supreme gives this region a distinctive and appealing identity. Culinary treats of the region include mountain lamb, farmhouse cheeses and fruit. And, of course, the stunningly long coastline is a haven for seafood fans. Food lovers should especially make a beeline for Wexford, Cork, Kinsale, Dingle and Kenmare to sample the smoked and cured fish and poultry from the region. For more information, log onto www.discoverireland.com/south
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Irelands South Coast
You can smell and taste the flavours all year round its little wonder that some of Irelands best-loved fruits, vegetables and cheeses are made here.
In summer, Wexford strawberries come into their own, while the regions honey regarded by many as the worlds best is aromatic and heavy with flavour. Topping it off is authentic Tipperary organic ice cream sinful but entirely necessary! Wild seafood, meanwhile, is abundant all round the South Coast be sure to sample lobster, crab, scallops, prawns and the huge variety of fish. And thats not all; the rich grazing of the Golden Vale (Tipperary and North Cork) produces mouth-watering beef. Kerry mountain lamb develops complex flavours from the varied herbage. Enjoy handmade Skelligs chocolates and Dingle ice cream. Cheese lovers can choose from 20 or more farmhouse cheeses, including award-winning Milleens, Mine-Gabhar, Ardrahan, Gubbeen, Durrus, Cashel and Crozier Blue, Lavistown and Knockanore. Clonmel is the centre of Irelands cider industry. Bulmers (known as Magners outside Ireland) is made by Bulmers Ireland and is a famous and distinctive Irish cider. Irish ales, such as Smithwicks, are also unique made from grains, they have a pronounced flavour of hops. Fresh apple juice is an artisan speciality of the region. Beamish, a distinctive stout made in Cork.
Local Specialities
Sample a Waterford Blaa, a light-as-air bread roll unique to the city. Cork favours delicacies, such as Clonakilty black and white puddings, drisheen, tripe and onions. Popular in Irelands South Coast are crubeens (cured and cooked pigs feet) eaten with bread and butter.
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English Market, Cork city
Food Festivals
With Irelands South Coast being home to the gourmet county of Cork, a stunning coastline, plus lush green pasturelands, its well worth taking a peek at the regions food festivals! Traditional fare of juicy fruit, fresh seafood and gastronomic delights can be savoured at these food festivals:
Enniscorthy Strawberry Fair, County Wexford,
Cookery Schools
Sign up for a cookery course and engage with those who have an intimate knowledge of Irelands finest local produce. Let the true masters of the trade unearth your hidden talent at some of the finest schools in the region:
Ballymaloe Cookery School, Shanagarry,
Midleton, County Cork
June-July
Immerse yourself in Enniscorthy to sample the juiciest strawberries and cracking family entertainment. Taste of West Cork, Skibbereen, September Fantastic food, gourmet goodies and a chance to sample some of the best local produce in the land. Kinsale International Gourmet Festival,
Possibly Irelands most famous cookery school overseen by Darina Allen, the school offers courses for all levels and abilities. Dunbrody Abbey Cookery School, New Ross,
County Wexford
Long established, exclusive, cookery school, in the idyllic surroundings of Dunbrody Abbey, County Wexford. Chef/Proprietors - Pierce & Valerie McAuliffe. Dunbrody Country House Hotel and Cookery
East Cork, October
A celebration of amazing gastronomic delights from Kinsale and its surrounds. Kenmare Appetite for Life, County Kerry,
School, Arthurstown, County Wexford
October
Set in 20 acres of gardens right on the edge of the Hook Peninsula, this is one of the countrys most stylish cookery schools.
Kenmare becomes a haven of tranquility, with its glorious vistas and great gourmet food. Listowel Food Fair, County Kerry, November Food lovers gather in this bustling Kerry town to celebrate the real taste of the Kingdom of Kerry.
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Farmers markets
In this region alone, there are approximately 50 thriving farmers markets, featuring fine local and speciality produce. Discover a world of choice at a city centre market, or venture into the rural idyll for sumptuous seafood:
The English Market, Cork City Historic covered market thats filled to the brim with gastronomic delights. Enniscorthy Farmers Market, County Wexford Sample a slice of the sunny South East at this bustling food market on Saturday mornings. Dingle, County Kerry Open on Fridays, enjoy fresh fish and seafood, plus excellent local produce in this beautiful coastal town market.
Farm visits
As well as getting to know the food producers, a visit to a working farm is also an ideal opportunity to stock up on sauces, pastes and rare wines.
Apple Farm (and shop), Moorestown,
County Tipperary
Walk trails through orchards of apples, plums, pears and cherries. Wexford Organic Centre, Folksmills Learn about organic production, explore the growing beds, or take a short course.
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Local Food Hero
The Burns Family, Duhallow, County Cork
The Burns family founded the Ardrahan herd of pedigree Friesian cattle 80 years ago in Duhallow, County Cork. Twenty-five years ago, another generation began using their milk to make yoghurt and cheese in doing so, one of Irelands most highly-regarded and widely-exported farmhouse cheeses was created. Mary Burns and her son Gerald continue to breed all replacement stock for the herd, producing milk all year round to make this aromatic washed-rind, butterytextured, semi-soft cheese indisputably one of the great flavours of Ireland. They also produce Duhallow, a mild semi-soft cheese, and an innovative product, Lullabye milk: cows milked before daybreak have naturally high levels of Melatonin, a natural substance that regulates the human sleep/wake cycles. Lullabye milk is said to be one of the most natural sleeping draughts in the world.
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Temple Bar, Dublin
Irelands East Coast
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Irelands East Coast
Rich farming land, a magnet for history, culture and comfort with Irelands East Coast you can experience cultural diversity, breathtaking coastline, city life and some of the countrys most pastoral countryside.
In truth, this is a region of contrasts: to the north, gently rolling hills and rich grazing lands, to the south the scenic vistas that surround Dublin merge into the wild beauty of the Wicklow Mountains. A spell in Dublin city will introduce you to a variety of attractions, including the Guinness Storehouse and the Jameson Distillery, as well as a wealth of restaurants to match any taste and pocket; while the coastline boasts superb sandy beaches and picturesque small harbours.
The area is ripe with farmers markets, country markets, organic farms, fisheries and cheesemakers. Brimming over with quality chefs, Irelands East Coast offers a vast array of top food from pub fare to the gourmet experience. In the unspoilt medieval County Louth village of Carlingford, 9 fine restaurants have come together to form a Good Food Circle each featuring local food and wonderful sea produce. Inland, some of the best agricultural land in the country produces excellent, mouthwatering beef. For more information, log onto www.discoverireland.com/east
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Discover the flavours of Irelands East Coast
The richness of the regions landscape is reflected in the quality and choice on offer, including succulent Wicklow lamb; furred and feathered wild game from the Wicklow mountains; delicious organic vegetables and fresh fruit from the extensive market gardens and glasshouses of North County Dublin; along with an excellent selection of locally caught fish and seafood.
Also valued for its great flavour and well-marbled flesh is the beef from Irish Hereford and Irish Angus, along with corned beef and spiced beef, which has become a speciality at Christmas time. Pork is a major player, too, with undoubtedly tasty dry cured bacon, sausages and black and white puddings. And, lest we forget, Dublin coddle a scrumptious dish made from the finest sausages, streaky bacon, potatoes and onion!
Local Specialities
Cooley Mountain lamb, which is so succulent and complex in flavour. Guinness, probably the best known brand of stout in the world. Cooley Whiskey from County Louth. Tullamore Dew and Irish Mist Liqueur from County Offaly. The range of Jameson whiskeys from the Jameson Distillery Centre in Dublin. Ales, beers and stouts from The Porterhouse microbrewery in Dublin. Farmhouse cheeses, such as Wicklow Blue and Wicklow Bawn. Dublin Bay Prawns. Wrights of Howth, an established firm of fishmongers selling a selection of fresh fish and other seafood. They also have an own brand range of smoked products.
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Food Festivals
It was only a matter of time before the country became accustomed to hosting its own gastronomic food festivals.
A gathering of masterchefs in the capital city, plus a celebration of local produce in County Louth: Taste of Dublin, June Perhaps the biggest food festival in the region is the recently inaugurated Taste of Dublin Food Festival, with chef-inspired tastings, dishes and demonstrations. Carlingford Oyster Festival, September A gourmet food fair giving you the opportunity to sample the deliciously wide range of seafood, beef, lamb and vegetable produce from the local area. Ghan House and Cookery School,
County Louth
Pride is taken in creating meals based on homegrown, home-made and largely local produce, such as Carlingford oysters, Ballagan lobsters, mussels and much more.
Cookery Schools
With the increase of artisan products and farmers markets around the country, let the experts guide you towards culinary magnificence. Familiarise yourself with local produce, then get cracking in the kitchen at these two great schools:
Ballyknocken House Cookery School and
Guest House, County Wicklow
Located in the old milking parlour of the farmhouse, this cookery school subtly boasts a superb range of courses for both groups and individuals.
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Farmers markets
There are around 40 markets in the region, with well organised markets becoming something of a national treasure. Sink your teeth into delicious local delights, including hand-made chocolates and the freshest organic produce:
Macreddin Village, County Wicklow A monthly organic farmers market offering a vast array of artisan foods and local produce. Temple Bar Food Market, Central Dublin Boasting hand-made chocolates, cakes and buns from Claudias, plus the aromatic scent from Sheridans Cheesemongers. Dun Laoghaire Peoples Park, County Dublin Brimming with atmosphere, the stalls housed in this pretty coastal park offer delicious food from home and abroad.
Farm visits
Take a trip to some of the regions finest open farms to engage with local producers and sample speciality foods. Explore a farmyard oasis in the capitals suburbs, plus taste mouthwatering organic ice cream in County Offaly:
Airfield Gardens, Dundrum, Dublin 14 An organic farm in the city and pleasure garden especially for the children. Mossfield Organic Farm, Birr, County Offaly Mossfield organic cheese range is the local speciality, with a must-taste organic ice cream range.
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Local Food Hero
Liam Lahart and Oliver Hughes, Porterhouse Microbrewery and pubs.
Liam Lahart and Oliver Hughes opened their first pub in the seaside town of Bray, Co Wicklow, in 1989. In 1996, they realised their dream by opening their first microbrewery in Temple Bar in Dublin city centre. Hughes and Lahart were two young men with a simple mission: to revive the traditional Irish culture of small craft breweries producing a variety of ales, beers and their first love traditional Irish stouts and porter. Ahead of their time in embracing diversity, they found a huge interest in the concept of microbreweries. As the business has grown, so has a wider appreciation of the excellence of their products. In the World Beer Competition held in the UK, they were awarded the accolade Best Stout in the World. The original Porterhouse has since been joined by others in Dublins Temple Bar, Nassau Street and Glasnevin, and one in Londons Covent Garden. With 9 different Porterhouse brews on offer and the occasional seasonal brew, connoisseurs can sample a tasting tray selection of plain porter (a traditional light stout); Oyster stout (brewed with fresh oysters); Wrasslers 4X (based on a traditional recipe from Cork); Porterhouse Red (a traditional ale); An Brain Blasta (strong); and Temple Brau.
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Irelands culinary culture
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Castleroche, Co. Louth
Tradition through and through
Unique Irish Farmhouse Cheeses
Irelands farmhouse cheeses are superb, unique, and appreciated by cheese lovers all over the world. They have a common secret ingredient the exceptional quality of the milk, be it cows, sheeps or goats. Grass and herbage is Irelands principal crop and white foods (banbhianna) made from milk have been central to Irish food culture since Celtic times. In Ireland, unlike our European neighbours, there are no regional cheeses, such as Camembert or Parmesan, as each farmhouse cheese is unique to its maker and the family farm. There are more than 75 farmhouse cheesemakers, with a growing number producing cheese from organic milk. Some make a single cheese, others a variety. Farmhouse cheeses are imbued with subtle flavours and aromas by using milk from a specific small area and taking full advantage of the unique flora, natural herbage, microclimate, geology, and last, but certainly not least, the creativity and personality of the cheesemaker. corned beef, spicy black and white puddings, dry-cured and smoked ham and bacon; air-dried lamb and venison, and turf-smoked beef. If youre lucky enough to be in the South and East of Ireland over Christmas, spiced beef cooked in stout is a delicious and memorable seasonal dish.
Irish Traditional Baking
Explore the abundant and distinctive tradition of Irish baking. Home cooks and artisan bakeries use Irish-grown produce (soft wheat and oat flour, eggs, richly flavoured Irish butter, tangy buttermilk, aromatic honey, native fruits, berries and nuts) to produce an astonishing array of products that are subtle in flavour and varied in texture. The names may seem unfamiliar, but you should not miss out on biting into buttermilk scones, oatcakes, boxty, potato cakes, soda farls, Kerry apple cake and porter cake. Some of the tastiest are eaten on Irish festive days. For example, St Brigid (Irelands second patron saint) is associated with a delicious Cider Cake; while the fruity Halloween Barmbrack maintains the folk tradition of containing within it fortune telling charms: a ring brings marriage, a bean brings riches, a rag poverty and a dried pea spinsterhood! For all the Irish persons love of sweet things, bread remains at the heart of Irish baking, and traditional brown soda bread (wheaten bread, as its called in Northern Ireland) is the best known. Its made with wholemeal, soft wheat flour, raised with buttermilk and bicarbonate of soda, and often features unusual flavouring ingredients that remain a closely guarded secret. The result is a bread of unique flavour and texture that always delights.
Smoked, cured and spiced
The ancient Irish tradition of smoking food was dictated by the moist, humid climate that made air-drying difficult. The Irish have always salt-cured or smoked almost any food and have a particular liking for the unique flavour given by smoking using oak, beech and sometimes turf. Visitors are often intrigued by the wide range and variety of seafood, meat, poultry and game that is smoked. While Irish mild-cured salmon and dry-cured smoked bacon are the best known, there are many other specialities, such as smoked mackerel, trout, herring (kippers), eel and mussels; smoked duck and chicken and occasionally game birds; meats, including
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Brown Soda (Wheaten) Bread
Unlike yeast-raised bread, the reaction of soda and buttermilk is swift, so speed and light hands are essential for success
Ingredients
450g/4 cups wholemeal wheat flour 175g/112 cups plain white flour 1 rounded teasp bicarbonate of soda 1 teasp salt About 450ml/2 cups buttermilk Oven temperature: 200C/Gas 6
1. Mix flours, soda and salt in large bowl. 2. Add sufficient buttermilk to make a soft dough. 3. Flour your hands, work on and then knead briefly and lightly until dough is smooth. Shape into a circle 4cm /112 inches deep. 4. Take a sharp, floured knife and cut a deep cross on the top. 5. Place on a baking tray and bake for 4045 minutes. Test that it is cooked by tapping the bottom of bread, it should sound hollow. Cool on a wire rack. Eat the same day. Note: White soda bread is made with all plain white flour.
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Fish soup with chilli and coriander
- By Paul Rankin This is a quick and simple version of the classic fish soup. The base can be pureed to give an elegant soup, or left chunky for plenty of character.
Ingredients
2 tbsp butter 1 large onion, about 300g, finely chopped 1 stick celery, finely sliced 125g/4oz button mushrooms, sliced 3 tomatoes, cut into 1cm/ inch dice 1 tbsp tomato paste Pinch saffron 1 tbsp harissa (or another hot chilli paste will suffice) 1 litre fish stock, or chicken stock Salt and pepper
1. Melt the butter in a large saucepan. Add the onions, celery, and mushrooms, and sweat for about 10 minutes, over medium heat, until soft. 2. Now add the tomatoes, tomato paste, saffron, harissa, stock, and a little salt. 3. Bring to the boil, skim off any scum or foam, reduce the heat to a simmer, and cook for 15 minutes, or until the vegetables are soft. If you enjoy a smooth textured soup, puree in a blender, or food processor, and return to the saucepan. Taste for salt and pepper, and adjust to suit your tastes. To serve, bring the soup to the boil. Stir in most of the cream, (save a few tablespoons for the final presentation) and all of the fish. Bring the soup just back to the boil, and then remove from the heat, and allow to stand for 5 minutes. Pour into warmed soup plates, drizzle the remaining cream on as garnish, toss the coriander liberally over, and serve.
For the garnish: 125ml/4floz whipping cream (optional) 450g mixed fish fillets (e.g. hake, cod, monkfish, prawns, salmon, etc), cut into 1cm/ inch dice 4 tbsp fresh coriander, chopped
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Traditional Irish Stew
A simple white stew, the enduring appeal of which is the uncomplicated taste that allows the flavour of the meat to shine though.
Ingredients
900g/2lb stewing lamb (preferably gigot chops) 450g/1lb onions, peeled and chopped 5 tbsp fresh parsley, chopped 1 tbsp fresh thyme, chopped Salt and freshly ground black pepper 900g/2lb potatoes (preferably half waxy and half floury), peeled 375ml/112 cups water Fresh parsley to garnish Oven temperature: 150C/Gas 2
1. Trim (if you wish) excess fat from the outer edges of the gigot chops. Do not bone or you will lose flavour (the bones will fall away from the meat when cooked). 2. Place a layer of onion in the bottom of a large, heavy, ovenproof pot or casserole. 3. Lay meat on top and sprinkle with a generous amount of parsley and a smaller amount of thyme. Season with salt and black pepper. 4. Layer the rest of the onions with the potatoes (halved only if large). 5. Season each layer and finish with a layer of herbs. 6. Add half the water, bring to the boil and cover tightly. Cook gently for 2123 hours. You may cook in the oven or simmer gently on the hob. The finished stew should be moist but not swimming in liquid. Add extra water during cooking if it appears to be getting too dry. Floury potatoes will partly dissolve into the stew, thickening it a little; waxy potatoes do not. Serve garnished with lots of chopped fresh parsley. A side dish of carrots or parsnips are the perfect accompaniment.
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Sauted fillets of salmon with a champ sauce
- By Paul Rankin This is not so much salmon with a sauce as salmon with some very creamy mash, or pommes mousseline as the French would call it. You may make the sauce (champ) as creamy as you prefer, or as firm as you prefer. And of course, you may add chopped spring onions (scallions) if you want it to be proper champ.
Ingredients
8 skinless salmon fillets weighing about 175g/6oz each 2 tablespoons oil Salt and freshly ground white pepper A few salad leaves, to serve 3-4 tablespoons Vinaigrette Dressing For the champ sauce: 300g/10oz potatoes, peeled and cut into generous 2.5cm/1in cubes 12 a small onion, chopped 175-200ml/6-8floz whipping cream Salt and freshly ground white pepper 4-6 tablespoons snipped fresh chives, plus extra to garnish
1. First make the champ sauce. Cover the potatoes and onion with cold salted water in a small saucepan, then bring to the boil over a medium heat and simmer until the potatoes are very soft. 2. Drain off the liquid, add the cream to the potatoes and bring to the boil. 3. Take off the heat and pure in a food processor. 4. Season to taste and keep warm. If you prefer a more saucy consistency make the champ in the same way using just 200g (8oz) of potatoes. 5. Check that the salmon fillets are boneless. If there are any bones remaining, remove with a pair of tweezers. 6. Heat a large frying pan over a high heat, add the oil and tilt to coat the pan. 7. Season the salmon fillets with salt and pepper. 8. Fry them quickly for about 2 minutes on each side. 9. Add the chives to the potato pure and spoon generously onto warm plates. 10. Place a salmon fillet on the sauce and top with a few salad leaves tossed in a little vinaigrette dressing and garnish with chives.
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Moroccan spiced lamb kebabs with a saffron aoili
- By Paul Rankin Spring is the best time of year to eat shoulder of lamb. It can be roast whole, boned, or chopped. All should be beautifully tender, and all suit this spicy treatment.
Ingredients
750g shoulder of Irish lamb, boneless For the spice marinade: teasp garlic powder tbsp cumin tbsp ground coriander seed tbsp oregano tbsp harissa (or tbsp chilli powder) tbsp freshly ground black pepper 150ml natural yogurt 4 bamboo skewers, soaked in cold water for hour Salt 1 tbsp chopped parsley 1 tbsp chopped mint Lemon wedges
1. Trim the lamb of excess fat, and cut into 2.5 cm. cubes. 2. Mix the spices with the yogurt, and toss with the lamb pieces. 3. Allow to marinate for at least 1 hour, but preferably for 4 - 6 hours, or even overnight. 4. Preheat your grill or barbeque to high. 5. Thread the pieces of meat on to the bamboo skewers, and season with salt. 6. Place under the grill, or on the barbeque and cook until they are well browned, and crusted, turning them occasionally. Serve immediately sprinkled with herbs, and a dollop of aoili, garnished with a lemon wedge. 1. Place the chicken stock in a small saucepan. 2. Add the saffron threads and the salt. 3. Boil until well reduced, and about 5 tbsp of the liquid remains. 4. Pour the liquid into a food processor, making sure that you get all the saffron from the pan. 5. Add the yolks, bread, garlic, and harissa. 6. With the food processor running, slowly add the oil in a steady stream. Taste for seasoning.
For the aoili: 125ml chicken stock teasp saffron threads teasp salt 2 egg yolks 1 slice white bread, crusts removed, then diced 3 teasp garlic, finely sliced 1 teasp harissa 400ml light olive oil
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Smoked salmon with avocado frittata
- By Paul Rankin Smoked salmon and eggs has always been one of my favourite combinations. Here is a classic given a modern twist with influences from Italy and Mexico. With thanks to my old friend Robbie Millar for this frittata recipe.
Ingredients
2 avocadoes 4 tbsp lime juice, (or lemon) 2 tbsp butter 1 small onion, finely chopped 4 eggs 4 tbsp snipped chives 1 tomato, peeled, seeded, and diced 1 packet smoked salmon, about 225g Few sprigs of fresh coriander to garnish Few long chives to garnish Chilli oil, optional
For the avocado vinaigrette: 1 tbsp onion, finely chopped (from above quantity) 2 tbsp lime juice (from above quantity) avocado (from above quantity) 2 tbsp chopped fresh coriander, optional 60ml/2floz light olive oil 90ml/3floz water Few drops tabasco, chilli powder, or fresh chilli Salt and pepper
1. Peel and dice 1 avocado and toss in 2 tbsp lime juice. 2. Heat the butter in small non stick fry pan, (6 - 8 inch in diameter) and gently fry most of the onion, for 3 minutes. 3. Remove about 1 tbsp of the cooked onion, and set to the side for the vinaigrette. 4. Whisk the eggs with a good pinch of salt and some pepper, and add to the pan. 5. Cook the eggs quite slowly, stirring often until you have curds. 6. Add the avocado and 2 tbsp of the chives, stir them through, and then gently pat into a flat shape. 7. Cover the pan, turn the heat down, and cook for 3 - 4 minutes until the egg is firmly set. Reserve to one side. To make the vinaigrette, place the remaining onion, avocado, and other ingredients in a blender, and pulse to a smooth puree. Alternatively, mash together and push through a fine sieve with the back of a spoon. Taste for seasoning. To serve, turn the frittata on to a clean board, and cut into 8 wedges. Place 2 wedges on each plate. Arrange a tumble of smoked salmon beside or on top of each frittata. Spoon the vinaigrette around. Garnish with the remaining garnishes, tomato, coriander, remaining chives, and chilli oil. This dish can be served hot or cold.
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Baileys Bread and Butter Pudding
Ingredients
1 small barmbrack loaf 2oz butter 4 eggs 4oz castor sugar 1 pint milk 1 small glass of Baileys Nutmeg
1. Slice the loaf and butter liberally. 2. Cut into triangles. 3. Place in a buttered pie dish until filled. 4. Mix the eggs, sugar and milk together. 5. Add the Baileys and pour over the barmbrack. 6. Grate fresh nutmeg over the top. 7. Bake in a medium oven for 40 minutes, or until set.
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Coconut Rice Pudding Brule with Mango Sauce
- By Paul Rankin Clever kids have always known that the toffee-like skin is the best thing about rice pudding. Now it becomes a fully fledged toffee topping on a grown-up rice pudding flavoured with coconut and served with a delicious fresh mango sauce.
Ingredients
200ml/7fIoz milk 200ml/7fIoz coconut milk 120ml/4fIoz single cream 1 tsp vanilla essence 40g/1 oz butter 75g/3oz palm or golden brown sugar 60g/generous 2oz arborio rice 2 egg yolks 4-6 tbsp granulated sugar
For the sauce: 4 ripe mangoes 55-80g (2-3oz) caster sugar Juice of lime 4 tbsp water or orange juice
1. Heat the milk, coconut milk and cream with the vanilla essence to boiling point in a small pan. 2. Heat the butter and palm or brown sugar in a separate pan until the mixture bubbles. 3. Add the rice, stir over low heat for 2 minutes, then start adding the hot liquid, a ladle or two at a time. 4. Cook over low heat for about 20 minutes, stirring frequently, until the rice is cooked. Heat the oven to 120C/230F/Gas . 5. Take the rice off the heat and let it cool a little before stirring in the egg yolks. 6. Pour the pudding into a baking dish and put it into the oven for about 5 minutes to form a crust on which to rest the sugar for the brule. 7. Skin the mangoes and cut the cheeks from each side of the stone. Slice and set aside. Cut the remaining flesh from the mango stones and put into the blender or food processor with the caster sugar, lime juice and 2 tbsp water or orange juice. 8. Blend, push through a fine sieve and correct the taste with extra lime or orange juice or more sugar. 9. To finish, sprinkle the granulated sugar on top of the pudding and cook under a hot grill until the sugar melts and caramelizes. Arrange the mango slices on plates, put a scoop of rice pudding in the centre and drizzle the mango sauce around.
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An Irish food glossary
Barmbrack
A traditional tea bread flavoured with fruit and spices, and eaten spread with butter.
Champ
Mashed floury potatoes flavoured with butter, milk and chopped scallions (spring onions).
BIM Seafood Circle
Administered by Bord Iascaigh Mhara (Irish Sea Fisheries Board); gathers together and assesses establishments specialising in fresh seafood.
Colcannon
Mashed floury potatoes flavoured with chopped cooked kale, or cabbage.
Blaa
A type of floury bread roll, unique to the region of Waterford.
Corned beef
Irish name for salt/spiced beef.
Black pudding
Blood sausage made from pigs blood, onions, herbs, spices and oatmeal or barley.
Crubeen
Lightly-brined foot of a pig eaten not for the meat but for the rich gelatinous skin and fat. Valued as a hangover cure!
Boxty
A mixture of grated raw potato, mashed cooked potato, cooked on a griddle.
Dillisk (or Dulse)
Seaweed, sold dried to nibble, or use as flavouring for cheese, bread, soups and potatoes.
Breakfast Roll
Full Irish or Ulster Fry stuffed into a large bread roll. Popular morning take-away food.
Drisheen
Unique blood pudding from Cork; a mixture of sheep and beef blood serum, grey in colour with a wobbly blancmangelike texture.
Breakfast Sausage
Fine-textured fresh pork sausage (about 65% meat).
Dry cured/smoked bacon and ham
Fresh pork rubbed with salt and flavourings like sugar and juniper berries. Matured over some weeks, it is often then smoked. Traditional cures include Limerick (mild and moist) and Belfast (full-flavoured and dry).
Buttermilk
Liquid left from cream churned for butter; an essential ingredient in Irish breads and baking.
Cis
The Irish Farmhouse Cheesemakers Association with over 100 members.
Euro-Toques
Pan-European organization representing 3,500 chefs with 200 active Irish members.
Carrageen
Seaweed used for flavouring and thickening seafood soups and desserts.
Farmer/Producers Markets
Specialising in fresh local, artisan and speciality foods, there are over a 100 throughout Ireland.
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An Irish food glossary (continued)
File Bia
Quality program run by Bord Bia (The Irish Food Board) with 1,450 members who provide information to customers on how the food they serve is produced and where it comes from.
Potato Cakes
Savoury mixture of potato, wheat flour and butter.
Prawn
Harvested in many Irish waters. Also known as a langoustine or Norway lobster.
Fraughans
Variety of wild blueberry used in desserts and for flavouring Poitn.
Rowan berries
The berries of a rowan tree, also known as the mountain ash.
Full Irish
Hot breakfast platter consisting of grilled rashers of bacon, sausages, black and white pudding, mushrooms, tomatoes, potato cake and fried or poached egg.
Sloes
The fruits of the blackthorn tree and are suitable for preserves.
Good Food Circles
In a number of areas, restaurants come together to form good food circles and publish guides listing all members.
Slow Food
International organisation of artisan food producers and consumers, dedicated to ensuring the diversity and future of small-scale, farm food production using traditional methods.
Kassler
Prime cuts of pork loin, lightly brined and smoked.
Soda Farl
Farl is an old word for a quarter. A flat white soda bread, shaped into a round, cut into triangular quarters and baked on a griddle.
Kipper
To kipper a herring is to split it, bone it, lightly salt it, then smoke it. Eaten at breakfast.
Mead
An alcoholic drink made from fermented honey.
Taste of Ulster
Quality eating initiative promoted by the Northern Ireland Food and Drink Association. Members are committed to the pursuit of excellence in food and service, and are dedicated to the use of the finest quality local produce.
Oat Cakes
Crisp, savoury biscuit made with oatmeal and water; served with cheese.
Turf-smoked beef
Uncooked beef smoked over turf (peat).
Poitn
Home-made distilled spirit a practice that is illegal in Ireland. Made from a brew consisting mainly of barley, it has a distinctive dry and grainy flavour with a delicate aftertaste that becomes sweeter as it develops.
Ulster Fry
The same as Full Irish but fried, with the addition of fried soda farl and (sometimes) baked beans.
Porter Cake
A fruit cake in which the liquid used is porter (a light variety of stout).
White Pudding
Made with bacon off-cuts, offal, onion, oatmeal, herbs and spices.
Yalla Man
Honeycombed toffee speciality of Ballycastle, County Antrim.
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General food websites
BIM seafood circle: www.bim.ie Cis: www.irishcheese.ie Cookery schools: www.discoverireland.com Country Markets: www.irelandmarkets.com Euro-Toques: www.eurotoquesirl.org Farmers/producers markets: www.bordbia.ie File Bia: www.bordbia.ie Georgina Campbells Ireland - the guide to the best places to eat, drink and stay: www.ireland-guide.com Good Food Ireland - a beacon for all lovers of good food. It is a network of places that make, sell or serve good food as well as those providing quality accommodation. www.goodfoodireland.ie Invest Northern Ireland: www.investni.com Irish Food Board: www.bordbia.ie Michelin: www.michelin.co.uk Northern Ireland Food & Drink Association: www.nifda.co.uk Restaurant Association of Ireland: www.rai.ie Slow food Ireland: www.slowfoodireland.com Taste of Ulster: www.tasteofulster.org The Bridgestone 100 best restaurants in Ireland: www.bestofbridgestone.com The Livestock & Meat Commission for Northern Ireland: www.lmcni.com
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Rock of Cashel, Co. Tipperary
Tourist information websites
Discover Ireland the official website for visitors to the island of Ireland: www.discoverireland.com Good Food Ireland: Among their members you will find places that are a world away from the everyday, mass market and elitist - an Ireland where you will find home cooking using fresh local produce. They also recommend a wide range of quality visitor attractions across the country. www.goodfoodireland.ie Environment & Heritage Service: www.ehsni.gov.uk Heritage Island: www.heritageisland.com Heritage Towns of Ireland: www.heritagetowns.com Heritage of Ireland: www.heritageireland.ie Hidden Ireland (country houses): www.hiddenireland.com Houses, Castles & Gardens of Ireland: www.gardensireland.com Irelands Blue Book (country houses): www.irelandsbluebook.com Irelands Islands: www.irelandsislands.com National Museum of Ireland: www.museum.ie National Museum of Northern Ireland: www.magni.org.uk The National Trust: www.nationaltrust.org.uk
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Northern Ireland
The Producers
Bushmills Distillery: www.bushmills.com Dittys Bakery: www.dittysbakery.com Finnebrogue: www.finnebrogue.com Irwins Bakery: www.irwinsbakery.com McCartneys: www.mccartneysofmoira.co.uk Moyallon Foods: www.moyallonfoods.com ODohertys: www.blackbacon.com
Irelands West Coast
The Producers
Biddy Early Brewery: www.beb.ie Bunratty Winery: www.bunrattymead.net Burren Smokehouse: www.burrensmokehouse.ie Connemara Smokehouse: www.smokehouse.ie Kinvara Smoked Salmon: www.kinvarasmokedsalmon.com LoTide Foods: www.lo-tide.com McGeoughs Butchers: www.connemarafinefoods.ie
Food & Drink Sector
Taste of Ulster: www.tasteofulster.org Tyrone Good Food Circle: www.tyronegoodfoodcircle.com
Food & Drink Sector
Eco-Tourism: www.greenbox.ie North West Food: www.nwfoodalliance.co.uk Tourism Tastes Trail: www.tastestrailireland.com
Festivals & Events
Apple Blossom Festival, County Armagh: www.armagh.gov.uk Festival of Fish and Seafood Trail, County Down: www.discovernorthernireland.com Hillsborough International Oyster Festival: www.hillsboroughoysterfestival.com Ould Lammas Fair, Ballycastle, County Antrim: www.moyle-council.org
Festivals & Events
Clarenbridge Oyster Festival, County Galway: www.clarenbridge.com Donegal Bay Food and Wine Experience: www.donegalbay.com Galway Oyster Festival: www.galwayoysterfest.com Harvest Feast, Drumshanbo: www.harvestfeast.ie
Discover
Arkhill Farm, County Londonderry: www.arkhillfarm.co.uk Belle Isle School of Cookery, County Fermanagh: www.irishcookeryschool.com Grange Lodge, County Tyrone: www.grangelodgecountryhouse.com Mullans Organic Farm, County Londonderry: www.mullansorganicfarm.com Tayto Factory, Tandragee, County Armagh: www.tayto.com
Discover
Organic Centre, County Leitrim: www.theorganiccentre.ie Berry Lodge, County Clare: www.berrylodge.com Pangur Bn, County Galway: www.pangurban.com
www.discoverireland.com/northernireland
www.discoverireland.com/west
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Irelands South Coast
The Producers
Ardrahan Farmhouse Cheese: www.ardrahancheese.ie Beamish Brewery: www.beamish.ie Bulmers Irish Cider: www.bulmers.ie Cashel Blue Cheese: www.cashelblue.com Clonakilty Black pudding: www.clonakiltyblackpudding.ie Dingle Ice Cream: www.icecreamireland.com Durrus Farmhouse Cheese: www.durruscheese.com Gubbeen Farmhouse Produce: www.gubbeen.com Knockanore Farmhouse Cheese: www.knockanorecheese.com Lavistown Cheese: www.lavistownhouse.ie Milleens Farmhouse Cheese: www.milleenscheese.com Skelligs Chocolates: www.skelligschocolate.com Tipperary Ice cream: www.tipperaryorganic.ie
Irelands East Coast
The Producers
Cooley Whiskey: www.cooleywhiskey.com Guinness: www.guinness.com Jameson Whiskey: www.jamesonwhiskey.com Porterhouse Microbrewery: www.porterhousebrewco.com Tullamore Dew: www.tullamoredew.com
Food & Drink Sector
The Carlingford Good Food Circle: www.carlingford.ie/goodfoodguide
Festivals & Events
Carlingford Oyster Festival: www.carlingford.ie Taste of Dublin Food Festival: www.tastefestivals.ie
Food & Drink Sector
County Wexford Organic Centre: www.wexfordpartnership.ie The Kinsale Good Food Circle: www.kinsalerestaurants.com
Discover
Ballyknocken Cookery School, County Wicklow: www.thecookeryschool.ie Ghan House and Cookery School, County Louth: www.ghanhouse.com Guinness Storehouse, Dublin: www.guinness-storehouse.com Lockes Distillery Museum, Kilbeggan: www.iol.ie/wmeathtc/lockes Old Jameson Distillery, Dublin: www.whiskeytours.ie Tullamore Dew Heritage Centre: www.tullamoredew.com Wrights of Howth: www.wrightsofhowth.com
Festivals & Events
Kinsale International Gourmet Festival: www.kinsale.ie Listowel Food Fair: www.listowelfoodfair.com Midleton Food and Drink Festival: www.midletonfoodfestival.ie Taste of West Cork Food Festival: www.skibbereen.ie
Discover
Cork Butter Museum: www.corkbutter.museum The Apple Farm, South Tipperary: www.theapplefarm.com The Jameson Experience, Midleton: www.jameson.ie Wine Museum, Kinsale: www.desmondcastle.ie Ballymaloe Cookery School, County Cork: www.ballymaloe.ie Dunbrody Country House Hotel and Cookery School, County Wexford: www.dunbrodyhouse.com Dunbrody Abbey Cookery School, County Wexford: www.cookingireland.com
www.discoverireland.com/south
www.discoverireland.com/east
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Travelling to Ireland by air
AIR ROUTES
Airport FROM TO Belfast Int Belfast City Cork Dublin Galway Shannon Aberdeen Birmingham Blackpool Bournemouth Bristol Cardiff Doncaster Dundee Durham Tees East Midlands Nottingham Edinburgh Exeter Glasgow International Glasgow Prestwick Gloucester Guernsey Inverness Isle of Man Jersey Leeds Bradford Liverpool London City London Gatwick London Heathrow London Luton London Stansted Manchester Newcastle Newquay Norwich Plymouth Southampton
Ireland West Knock
Waterford
Donegal
City of Derry
Kerry
Sligo
Airlines
flybe / Ryanair bmibaby / bmi /Aer Lingus / Aer Arann / flybe / Ryanair manx2 / Jet2.com / Ryanair Ryanair easyJet / Ryanair / Aer Arann flybe / bmibaby / bmi / Aer Arann flybe / Ryanair Loganair / flybe Ryanair / bmi bmibaby / bmi / Ryanair flybe / bmi / easyJet / Aer Arann / Aer Lingus / Ryanair flybe flybe / bmi / bmibaby / easyJet / Aer Lingus Ryanair / Aer Arann Manx2 flybe Aer Arann / flybe Euromanx / manx2 / Aer Arann flybe / bmi / Aer Arann / Aer Lingus flybe / Jet2.com / Aer Arann / Ryanair easyJet / Ryanair Cityjet / Air France flybe / easyJet / Ryanair / British Airways/ XL Airways / Aer Lingus bmibaby / bmi / Aer Lingus easyJet / Ryanair / Aer Arann easyJet / Ryanair British Airways / flybe / bmibaby / Aer Lingus / Ryanair / Aer Arann / Luxair flybe / easyJet / Jet2.com / Ryanair / Aer Lingus / Aer Arann Air Southwest flybe Air Southwest flybe / Aer Arann
AIRLINE CONTACT DETAILS
AIRLINE
Inverness Aberdeen
TELEPHONE 0870 876 7676 0870 876 5000 0870 142 4343 0870 241 8202 0870 607 0555 0871 224 0224 0844 493 0787 0905 821 0905 0870 787 7879 0871 700 0123 0871 226 1737 00352 2456 4242 0871 200 0440 0871 246 0000 0871 911 4220
WEBSITE www.aerarann.com www.aerlingus.com www.airfrance.co.uk www.airsouthwest.com www.flybmi.com www.bmibaby.com www.ba.com www.easyJet.com www.euromanx.com www.flybe.com www.jet2.com www.luxair.lu www.manx2.com www.ryanair.com www.XL.com
Dundee Edinburgh Glasgow City of Derry Prestwick Donegal Belfast Sligo International Belfast City Ireland West Knock Aran Islands Galway Dublin Liverpool Isle of Man Blackpool Leeds/Bradford Manchester Doncaster East Midlands Birmingham Gloucester Cardiff Luton Bristol Exeter Newcastle Durham
Shannon Kerry Cork
Waterford
Norwich
Stansted
Newquay
Plymouth
London City Heathrow Gatwick Southampton Bournemouth
Aer Arann Aer Lingus Air France Air Southwest bmi bmibaby British Airways easyJet EuroManx Airways flybe Jet2.com Luxair Manx Ryanair XL Airways
Jersey
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Travelling to Ireland by Sea
SEA ROUTES
DEPART ARRIVE CARRIER VESSEL DURATION
Cairnryan Fishguard Fleetwood Holyhead
Larne Rosslare Larne Dublin
P&O Irish Sea Stena Line Stena Line Irish Ferries Stena Line Stena Line Steam Packet Company Steam Packet Company P&O Irish Sea Norfolkline Norfolkline Irish Ferries Stena Line Stena Line P&O Irish Sea
Isle of Man Liverpool Liverpool (Birkenhead) Pembroke Stranraer Troon
Dun Laoghaire Belfast Dublin Dublin Dublin Belfast Rosslare Belfast Larne
Fast Craft Superferry Stena Express Superferry Stena Line Ferry Cruise Ferry Fast Ferry Superferry HSS Fast Craft SuperSeaCat II SuperSeaCat II Irish Sea Ferry Ferry Ferry Cruise Ferry HSS Fast Craft Stena Line Ferry Fast Craft
1hr 1hr 05mins 2hrs 3hrs 30mins 8hrs 3hrs 15mins 1hr 49mins 3hrs 15mins 1hr 39mins 2hrs 45mins 2hrs 50mins 8hrs 8hrs 8hrs 3hrs 45mins 1hr 45mins 3hrs 15mins 1hr 50mins
FERRY OPERATORS CONTACT DETAILS
FERRY COMPANY TELEPHONE & WEBSITE
Irish Ferries Steam Packet Company Norfolkline P&O Irish Sea Stena Line
08705 17 17 17 www.irishferries.com 08705 523 523 www.steam-packet.com 0870 600 4321 www.norfolkline.com 0870 24 24 777 www.poirishsea.com 08705 70 70 70 www.stenaline.co.uk
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Where to stay
In a country where hospitality is second nature, Ireland has a wonderful range of places to stay from the friendliest Bed and Breakfasts in the world to 5-star hotels. Visit www.discoverireland.com/offers for thousands of offers on accommodation in Ireland and to check out a range of attractive inclusive packages available from many tour operators. Guest houses, Bed and Breakfasts and Self-Catering accommodation are classified by a star system from one to four or five stars. If you are bringing pets please check with your accommodation providers in advance. You can choose from many different kinds of hotels or guesthouses, from elegant country homes to luxury castles, village pubs, Georgian manors, budget hotels and Victorian houses. Many four and five star hotels offer a range of food, entertainment, leisure and sporting facilities, including golf courses. You can find welcoming Bed and Breakfasts throughout Ireland, even in the most remote areas, with a friendly personal service and wonderful full Irish or Ulster Fry breakfasts. To feel part of the countryside, nothing compares with a Farmhouse holiday but book early as they are very popular - its a great way to get to know local people. Situated in lovely surroundings, Irelands elegant Country Houses offer a truly unique place to stay and often provide access to a variety of pursuits from angling to country cooking courses. Book in advance if possible. Cheap and comfortable, Irelands large network of hostels gives budget travellers great independence. Facilities vary, so check in advance. Camping and caravanning in Irelands 200 sites, usually near the most beautiful scenery, is another way to enjoy the countryside on a budget, while self catering holidays, in traditional Irish cottages or modern apartments and chalets can be enjoyed in village, town and city.
HOTELS & GUESTHOUSES The Irish Hotels Federation Tel: + 353 (0)1 497 6459 or visit www.irelandhotels.com Northern Ireland Hotels Federation Tel: +44 (0)28 9035 1110 or visit www.nihf.co.uk Manor House Hotels and Irish Country Hotels Tel: + 353 (0)1 295 8900 or visit www.cmvhotels.com Irelands Blue Book Tel: + 353 (0)1 676 9914 or visit www.irelandsbluebook.com Good Food Ireland With over 150 independently owned hotels, castles, country houses, guesthouses, farmhouses, B&Bs, restaurants, pubs and cafs. Tel: +353 (0) 53 91 58693 or visit www.goodfoodireland.ie BED AND BREAKFASTS Town and Country Homes Association Tel: + 353 (0)71 982 2222 or visit www.townandcountry.ie
TRADITIONAL FARMHOUSES Irish Farmhouse Holidays Tel: + 353 (0)61 400 700 or visit www.irishfarmholidays.com Northern Ireland Farm and Country Holidays Association Tel: +44 (0)28 8284 1325 or visit www.nifcha.com COUNTRY HOUSES The Hidden Ireland Guide Tel: + 353 (0)1 662 7166 or visit www.hiddenireland.com
CAMPING & CARAVANNING Irish Caravan and Camping Council visit www.camping-ireland.ie info@camping-ireland.ie British Holiday and Home Parks Association visit www.bhhpa.org.uk SELF-CATERING REPUBLIC OF IRELAND Irish Self-Catering Federation Tel: +353 (0)53 913 3999 or visit www.iscf.ie NORTHERN IRELAND
HOSTELS An ige Irish Youth Hostel Association Tel: + 353 (0)1 830 4555 or visit www.irelandyha.org Independent Holiday Hostels Tel: + 353 (0)1 836 4700 or visit www.hostels-ireland.com Celtic Budget Accommodation Tel: + 353 (0)1 855 0019 or visit www.celtic-accommodation.ie Hostelling International Northern Ireland
The Northern Ireland Self-Catering Holidays Association Tel: +44 (0)28 9043 6632 or visit www.nischa.com
The Friendly Homes of Ireland Tel: + 353 (0)1 660 7975 or visit www.tourismresources.ie/fh Bed and Breakfast Association of Northern Ireland info@nibbp.com
Tel: +44 (0)28 9032 4733 or visit www.hini.org.uk
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Tourism Ireland is the marketing body for the island of Ireland, covering the Republic of Ireland and Northern Ireland. Every care has been taken to ensure accuracy in the compilation of this brochure. Tourism Ireland cannot, however, accept responsibility for omissions or errors but where such are brought to our attention future publications will be amended.
Acknowledgements:
Text: Biddy White Lennon Editor: Lisa Gaughran Design: TDP Advertising Print: Nicholson & Bass Ltd Photography: Brian Morrison Chris Hill Eugene Langan Gardiner Mitchell Gareth McCormack Gareth Morgans Photography John McVitty Khara Pringle Photography St John Mulholland Tony Pleavin Tourism Ireland
Thank you to Paul Rankin for his contribution to the brochure.
LONDON Tourism Ireland Nations House 103 Wigmore Street LONDON W1U 1QS Tel: 0800 039 7000 Web: www.discoverireland.com
GLASGOW Tourism Ireland James Millar House 98 West George Street (7th Floor) GLASGOW G2 1PJ Tel: 0800 039 7000 Web: www.discoverireland.com
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