7 traditional Irish foods to try

Known for its mild, delicate flavour, Irish lamb has earned a world-class reputation. While it’s especially popular at Easter, it features on menus throughout the year. Certain regions, however, produce a more distinct flavour owing to a unique terroir, where a diet of herbs, heather, wild clover and natural grass contributes to the lamb’s character and flavour. Look out for Connemara, Kerry and Mourne Mountain lamb, often showcased in fine dining restaurants such as Ox Belfast, where it is delicately prepared and beautifully presented.

Ireland’s love affair with oysters stretches back thousands of years, and today the island boasts renowned oyster-producing regions such as Donegal, Galway Bay, Clew Bay and Carlingford Lough. Traditionally served with pints of Guinness, sample some of the finest at the Mourne Seafood Bar in Belfast. In this relaxed, informal space, seafood takes centre stage, with oysters served natural, mignonette or Japanese-style with soy sauce, pickled ginger and cucumber.

There’s nothing quite like traditional Irish smoked salmon – it’s a thing of real beauty. Served simply with some brown soda bread and Irish butter, artisan smoked salmon is one of Ireland’s most celebrated food products. For the finest flavour, choose from either hot- or cold-smoked salmon from organic producers such as The Burren Smokehouse. Next door to their smokehouse in Lisdoonvarna, County Clare, you can sample the salmon for yourself at The Roadside Tavern.

Amid the ruggedly beautiful landscapes of The Burren in County Clare, you can enjoy one of Ireland’s most popular seafood dishes: seafood chowder. There’s nothing quite like savouring a home-cooked chowder just a stone’s throw from the sea. At McDermotts in Doolin, the seafood chowder is made using locally sourced white fish, smoked fish and salmon, and is served with sliced brown bread. Simply perfect.

Come to Ireland, and you won’t just see one type of bread – you’ll see many, from gorgeous artisan sourdoughs prepared by the likes of Bread 41 to the more rustic oatcake-style breads found in Ditty’s Bakeries in Castledawson, County Londonderry. But there are two Irish breads to look out for in particular – soda bread, a rustic yeast-free brown bread, and the Waterford Blaa. Waterford locals love their “Blaa” – a soft bread roll introduced by the French Huguenots in the 17th century. Paired with dry-cured bacon, it’s a real delight. Enjoy one for breakfast or lunch at the elegant House of Waterford Café in the city’s famous House of Waterford Crystal.

Blue mussels have been harvested in Ireland for thousands of years, making them one of the oldest continuously eaten foods here. Today, they feature on menus across Ireland with Glenbeigh, Roaring Water and Killary Fjord mussels among the finest. A great place to sample them is The Beach Bar in Aughris, where fresh Donegal wild mussels are served simply in a white wine sauce. Keep your eye out on menus for other great seafood classics, including crab claws, often served simply with just a buttery sauce.