A Love Letter to Ireland & Its Comfort Food

When people think of Irish cuisine, they often picture potatoes, stew, and a pint of Guinness. As a proud Irish woman from a small village in County Tipperary, I can tell you you’re not wrong but there’s so much more to Irish food than that. Irish cuisine is all about quality, freshness, and comfort. It isn't always about fancy techniques or heavy spices; it's about simple, wholesome dishes made with care, rooted in Irish tradition, and perfectly suited to our maritime climate.

I come from a farming background, spending my summers on my granny's beef and dairy farm. I helped raise calves, milk cows, and witnessed firsthand how hard Irish farmers worked to ensure their final product was of the highest quality. I also saw how Irish cuisine reflects the resourcefulness of our ancestors. They made the most of local ingredients, from grass-fed beef and dairy to seasonal vegetables and fresh seafood. Many of our most beloved dishes have been passed down through generations, from farm to table.

Irish food has always been a reflection of the land and the people who tend it, from my grandmother's farm to cafés, restaurants and pubs. You'll find pubs in Dublin like The Gravediggers, which is nearly 200 years old, where you can try a Dublin-only dish called coddle: a warm, comforting stew with sausages. Cork, meanwhile, has everything. High-end restaurants like The Glass Curtain offer hearty, seasonal Irish lamb and foraged vegetables. Casual spots like Son of a Bun serve delicious dry-aged Irish beef burgers. Historic sites like The English Market, opened in 1788, are famous for their selection of local cheeses and soda bread. Travel west to Kerry and you'll find establishments like JM Reidy's in Killarney, serving classics such as beef and Guinness pie, and The Fish Box in Dingle, dishing up freshly caught hake and mussels. Lastly, the fresh brown bread, scones, and hearty chowder available in Kenmare's cafés round out the taste of Ireland's culinary scene.

There are plenty more irresistible flavours that I would waste no time hunting down if I were to return home to Ireland today. I highly recommend bacon and cabbage, a salty and delicious meal usually served with mashed potatoes, cabbage, and a parsley white sauce. Another favourite of mine comes straight from the deli counter: the famous hot chicken roll. It's a breaded chicken fillet, sliced and tucked into a fresh baguette with your choice of salad fillings. I also recommend Irish chippers, our fish and chip shops. Here, you'll enjoy chunky, delicious chips served with battered fish, burgers, pizzas, doner kebabs, battered sausages, and more. Just don't forget to add plenty of salt and vinegar! My last stop would be at the Chinese takeaway. Irish Chinese food is tailored to the local palate, even inventing the famous spice bag: a mouth-watering mix of chips, fried chicken, onions, peppers, and a special seasoning, usually served with curry sauce on the side. And of course, I can't leave without Irish snacks like Tayto crisps—our local crisp (or chip) brand—and one of the ultimate Irish treats: the Tayto sandwich. It's simply white bread, butter, and Taytos in a sandwich, but it's absolutely delicious.

The next time you're travelling to Ireland, don't just expect Guinness and stew. Expect spice bags, Tayto sandwiches, and hot chicken rolls. But most importantly, come hungry and ready to explore. And remember, as you walk across Tipperary's fertile grasslands, gaze across Clare's rugged Atlantic coastline, or explore Dublin's historic streets, that Irish food is more than a meal; it’s a taste of our history, our humor, and our heart.

By Edwina Brislane