Bon Appetit in Ireland - Discover Food Trends

Ireland's food trends ensure Bon Appetit in Ireland

Bon Appetit in Ireland! Ten years ago I would have thought that I would never say that. At that time, the food on the island consisted mainly of overcooked cabbage or broccoli, potatoes and Irish stew. Various types of root vegetables brought a bit of variety to the meal. One looked in vain for fruit on the menus. It was also extremely expensive in the supermarkets. On a Journey through Ireland most farms producing food were found in the east. That has changed in the meantime. Irish specialties are well worth to be tasted.

 

 

Bon appetit in Ireland

My culinary journey through Ireland's Ancient Eastleads me through another country. This refers to the region east of the Shannon River up to  Dublin. From north to south, it stretches from the Northern Irish border to Waterford and Cork on the south coast. This is the land of the Normans and the Vikings. Here are their castles and mansions. You can also find the best soils in the country here. I am on an information trip through Ireland to learn about the culinary trends of this region. Together with seven other food and travel bloggers from all over the world, I'm looking for clues. We visit producers, pubs and restaurants.

 

 

Old Food - New Trends

“The crisis was the best thing that could have happened to us.” I keep hearing this sentence on this trip. Ireland has been hard hit by the economic crisis of recent years. The Celtic Tiger finally started to paralyze. The Irish are still groaning under the high taxes they have to pay. At the same time, however, they have focused on the old and the traditional. “Now they cook themselves again. For this, we plant our own vegetables. We also test new varieties. ”Back to the roots, that's the motto. We experience this on farms that we visit. In an apple orchard, I taste apples that make my mouth water. They are big, red, and juicy on the Apple Farm in Cahir. I just want to take a bite. Right next door, Heritage apples grow, which are hardly grown anymore.

 

 

Apples, Met, Black and White Pudding

In Cuffsgrange, Rod and Julie Calder-Potts grow apples exclusively according to organic principles. No pesticides, no chemical fertilizers. In three rows of their Apple orchard they don't even use animal fertilizers. Only in this way can their customers — Japanese monks — use the apples according to their requirements. “Bugs are part of nature,” explains Rod. And in the old mill of the farm, Julie shows us what they make from their apples after the harvest. A real treasure trove of apple products is created there: organic cider, syrup, liqueur, schnapps, and they even make gin.

Sometimes their products are created in an unexpected way. Julie tells how one day she has apple juice on the stove in her kitchen. "Suddenly the phone rang. And you know what it's like, when women talk on the phone. It takes time, ”she laughs. Meanwhile, her juice continued to boil on the stove. After more than an hour on the stove, it had turned into delicious syrup, which she now successfully sells in the surrounding markets and to her customers. "We cannot deliver enough to meet demand," she says. I can understand that, when I try it. It is viscous and tastes deliciously sweet.

 

 

Back to Celtic roots is part of Bon Appetit in Ireland

The Mac Giolla Codas from Burncourt in County Tipperary produce met of honey like the Celts did. Black bees from Ireland collect it. This native bee species is particularly suitable, because it is adapted to the climatic conditions of the island. The hard-working honey collectors also have a large selection of plants to choose from. They collect the nectar almost all year round and pause only a few weeks in winter.

Other food producers in County Tipperary are improving Irish specialties. Do you know black and white pudding? You can have it for breakfast and now even as a delicacy in the restaurant. And rightly so! Because the one I tried, tasted really good. Anyone who likes blood and liver sausage will love it.

Irish Spirits and Drinks

Juices, whiskeys and liqueurs are also part of the culinary scene of the island. I was surprised, how many new products are on the market. There are juices of all combinations. On one of the apple farms we visited, not only apples are grown. They also cultivate fresh strawberries and raspberries, which are used for juice blends. New whiskey distilleries make Uisce Beatha, the Irish water of life. Tipperary Whiskey is one of them. I also loved the liquor selection by Merry's.

School of Food in Thomastown graduates ensure Bon Appetit in Ireland

In my original report, I featured the School of Food in Thomastown as a great example of cultivating culinary talent in Ireland. This cooking school was an exciting EU LEADER project that trained many young chefs and enriched the Irish culinary scene. Unfortunately, the school had to cease operations in 2019.

Nevertheless, the project has left a lasting impact: Many graduates are now successful chefs or run their own restaurants and cafés. The initiative has also contributed to the increased importance of culinary education and craftsmanship in Ireland.

Even though the School of Food no longer exists, its spirit lives on – in the country’s many creative kitchens!

 

 

Bon Appetit in Ireland: New Ideas

That even long-established brewers like Smithwick's develop new ideas, shows a visit to the Smithwick's Experience in Kilkenny. In Smithwick's original brewery, whose history dates back to 12th Century, beer is no longer brewed today. This is happening elsewhere now. Instead, the story of this brewing family is told in an entertaining manner. Now, I know that it was not so easy for the producers of my favorite Irish beer to make their concoction. For Catholics, brewing beer was banned for centuries. Nevertheless, they found ways and means to perfect their art of brewing. To find out, how well they have succeeded, you should definitely test their product once on a trip to Ireland. Smithwick's beer can easily keep up with Guinness. Its ale tastes delicious.

Chocolate truffles from the land of the elves ensure Bon Appetit in Ireland

Even experienced chefs contribute to this development. Award-winning chef Mary Teehan stepped out of the hustle and bustle of the kitchen and opened a chocolate shop to develop delectable delights. As the Truffle Fairy of Kilkenny she serves wonderful hot chocolates with cocoa of different intensities. She adds cinnamon, ginger, or cardamom for a varied taste. Her chocolates are to melt away. There are cardamom orange balls, hazelnut chocolates, crystal gin with strawberry and thyme chocolates and more. She designs all of them in her little chocolate kitchen. My tip: don't miss the delicious chocolates from Kilkenny's “Truffle Fairy”. It's worth a visit.

 

 

Update 2025: What's new in Ireland's foodie scene? Bon Appetit in Ireland is booming

Since my last visit, the food scene in Ireland has really evolved! These trends particularly caught my attention:

🌱 Plant-based cuisine on the rise

Vegan and vegetarian dishes are no longer a niche topic in Ireland. Many restaurants have expanded their menus and offered creative plant-based alternatives – from vegan Irish stew with lentils to seaweed burgers or seitan "fish" chips. Even small cafés are surprising visitors with colorful bowls and innovative vegan desserts.

🌍 Sustainability is a top priority

The focus on local and sustainable products has become even stronger. Many establishments now rely on farm-to-table concepts, seasonal ingredients, and eco-friendly packaging. Environmental awareness is truly palpable in the Irish restaurant scene.

🍜 Fusion cuisine & international influences

Ireland's cuisine remains conscious of tradition, but is increasingly open to new ideas. I've discovered exciting dishes that combine Irish classics with international flavors: for example, boxty with Asian fillings or seafood with African spices. This fusion cuisine really adds a little zest to the plate!

🚚 Street food is booming

Food trucks and pop-up restaurants have become a common sight – not only in Dublin, but also in smaller towns. From gourmet burgers to vegan bowls, they offer everything a foodie's heart desires. Perfect for those who want to enjoy a simple meal.

🥣 Superfoods & health trends

The health trend has also arrived: Many cafes now offer açai bowls, chia puddings, and fermented specialties. The Irish are increasingly focusing on a balanced diet – without losing sight of the joy of eating.

Whiskey & Craft Beer – Bon Appetit in Ireland

The Irish whiskey and craft beer scene has grown significantly in recent years – and in an impressive way!

🚀 New distilleries & whiskey variety

Ireland remains a mecca for whiskey fans, but the scene has become much more diverse. Alongside big names like Jameson and Bushmills, numerous new, independent distilleries have established themselves. Particularly exciting are:

Dingle Distillery: Handmade whiskeys in small batches, perfect for those who love authenticity.
👉 Book a Dingle Distillery Tour

Teeling Distillery (Dublin): This city distillery impresses with creative barrel finishes (e.g. rum or wine barrels) and a great tour through the production.
👉 Teeling Tour & Tasting

Sustainability is also a top priority: at Glendalough Distillery, for example, they rely on natural production and use wild herbs from the Wicklow Mountains.

🍺 Craft beer continues to boom

The craft beer movement has long been established. Almost every region now has its own microbreweries brewing exciting varieties. Particularly popular are:

Galway Bay Brewery: Known for creative special brews.
👉 Discover Galway Bay Brewery

Whiplash Beer (Dublin): Very popular for their experimental IPAs and collaborations.
👉 Whiplash Beer Info

Kinnegar Brewing (Donegal): Here you can find a great “farmhouse brewing” experience.
👉 Kinnegar Brewing

Many breweries now also offer taprooms and tasting events – perfect for a relaxing afternoon with friends.

🍻 Festivals & Experiences

Don’t miss the big gourmet events:

Whiskey Live Dublin: Ireland's largest whiskey festival, ideal for a comprehensive tasting experience.
👉 Information about Whiskey Live

Irish Craft Beer Festival: Here you can try the full range of Irish craft beer.
👉 Irish Craft Beer Festival

Sustainability & Organic – Ireland on the green path

The Emerald Isle is now living up to its name when it comes to sustainability. A lot has happened here since my last visit:

Organic farming is booming:

More and more farms in Ireland are operating according to organic standards. I find projects like the Organic Centre in Leitrim or small organic farms in Cork and Tipperary that focus on sustainable farming.

Packaging reduction & zero waste:

Supermarkets and markets are significantly reducing plastic packaging – and in cities like Dublin and Cork, you can now find several packaging-free stores. Many farmers' markets also now accept brought-in containers.

Fair Trade & Regionality:

Cafés and restaurants are increasingly relying on fair trade products and regional ingredients. This not only tastes good, but also ensures shorter transport routes and a better carbon footprint.

CO₂ awareness:

Some pioneers, such as the Blanco Nino Tortilla Factory, already transparently publish their environmental impacts. And many producers are investing in climate-friendly logistics.

Sustainability is no longer a trend in Ireland, but an integral part of the culinary scene. Perfect for those who want to enjoy not only delicious food but also savor it mindfully.

Bon Appetit in Ireland

On this trip I learned how much a country's cuisine depends on the ideas of its food artisans. If you had the money in Ireland before the crisis to import and buy expensive ingredients from other countries, this possibility suddenly disappeared. I was impressed by how quickly and with how much vigor the Irish got to work and went back to their roots. This resulted in a new foodie scene that is second to none. "The crisis was good for us!" We often hear that on our trip. A tour to the farmers, beekeepers, beer brewers, whiskey producers and apple growers is definitely an exciting experience. Hence: Bon appetit in Ireland! Enjoy your meal!

About the author of Bon Appetit in Ireland:

Monika Fuchs has been working in Ireland as a tour guide, travel journalist, and travel blogger since the 1990s. On countless trips, she has explored the Emerald Isle from north to south, discovering not only the well-known highlights but also discovering many culinary insider tips.

Whether it's food tours, whiskey tastings, or behind-the-scenes insights into small breweries, Monika loves to delve deep into the local culinary world. She shares her on-site experiences—from conversations with producers to exclusive tastings—here on the blog to provide you with real insider tips.

Her mission: to make enjoyment a reality and to show how diverse Ireland’s cuisine really is.

---

Travel Arrangements:

Parking at the airport

Here you can reserve your parking space at the airport.

How to reach it

Compare and book flights here*. (Advertisement) Lufthansa and Air Lingus fly to Dublin. Other airlines fly to Kerry.

Car Rentals:

Cheap car hire - book quickly and easily!

Hotels in Ireland's Ancient East:

Hotels in Ireland's Ancient East * You can also book via booking.com. Anyway, we stayed in the

Hotel Minella * in Clonmel
Pembroke Hotel * in Kilkenny
Killashee Hotel * in Naas

If you book via a link marked *, we receive a commission, which we use to run this blog.

---

Discover more travel tips for trips to savor on our blog TravelWorldOnline.

You can also find tips on wine and drinks at Wine tourism - wine regions.

Source: On-site research with support from Failte Ireland. We are very grateful for this. However, our opinions remain our own.

Text Bon Appetit in Ireland: © Copyright Monika Fuchs and TravelWorldOnline
Photos: © Copyright by Monika Fuchs and TravelWorldOnline