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Famous food in Ireland

Irish cuisine is the style of cooking that originated from the island of Ireland or was developed by Irish people. It has evolved from centuries of social and political change and the mixing of the different cultures in Ireland, predominantly from nearby Britain and other European regions.

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Soda Bread

Soda bread is a quick bread made with baking soda & without yeast.

It is made of flour, salt, baking soda, and buttermilk, some recipes may include olive oil and eggs.

This bread requires almost no kneading, and the dough is shaped either as a round cake, or it is flattened and cut into four pieces, known as farls.

Many Irish families add their own twist by mixing in different fruit and spices.

Soda bread was first invented by Native Americans, it was not until the 19th century that this type of bread became commonplace in Ireland.

Brown Bread

Irish Brown bread is a variety of Irish soda bread, brown bread is made with all-purpose flour, whole wheat flour, salt, baking soda, rolled oats, buttermilk (for flavor and moisture), and molasses (for caramelization and color).

Once prepared, the dough is shaped into a ball which is pressed, then decorated with a cross incision on top.

It is served with Irish butter, fruit jam, or beside a stew.

Irish Breakfast

Irish breakfast is a traditional meal consisting of fried eggs, fried vegetables (tomato & mushroom), potatoes, fried meats such as bacon & sausages, both black and white puddings, baked beans, and toast.

The meal is always served with Irish soda or brown bread, a cup of tea, and a glass of orange juice on the side.

Originally, breakfast was invented as a way to prepare the people for a day of hard work on the farm, and the meal was especially popular on cold winter mornings.

Today, its huge size is making it somewhat impossible to consume on most working day mornings, so it is usually prepared on Sunday morning or Christmas morning.


Boxty is a potato pancake, it is made with both raw grated potatoes and mashed potatoes, combined with buttermilk, flour, and eggs, and then cooked like a regular pancake, it’s like a part pancake and part hash brown.

It is said to be originated during the Irish Potato Famine, and it’s even mentioned in an old Irish rhyme: “Boxty on the griddle, boxty on the pan; if you can’t make boxty, you’ll never get a man.”

Boxty served for breakfast, dinner, or a midnight snack.

It was usually consumed on its own, but today it is served as a tortilla, filled with a variety of meat and vegetables.

Irish Potato Farls

Farls are a kind of baked potato bread served for breakfast.

They're typically made by combining potatoes, butter, flour, and baking powder, with the dough being cut into four symmetrical pieces ("farl" means "fourths" in Gaelic).

Farls can even be made with leftover mashed potatoes, which work well because of their lightness.


A coddle is a one-pot stew, coddle is often made with leftover ingredients tossed in one pot and coddled (or simmered) together slowly.

Consists of Sausage, onions, bacon, and potatoes, the ingredients are slow-cooked for hours before it is ready to eat. It’s a favorite dish of Dublin, especially in Winters.

* Coddle's name probably comes from the French word caudle, meaning to boil gently.

Irish Stew

Irish stew is a traditional folk stew, it is made of leftover ingredients, cooked slowly for a couple of hours until the meat is ultra-tender, and releases the fat into the stew, thus enhancing the flavor of the entire dish.

Originally, the stew was made only with mutton, onions, potatoes, and sometimes barley, while lamb meat and other root vegetables like carrots, turnips, and parsnips were added later. Irish stew can also be created with beef or chicken.

Seafood Chowder

Like Irish stew, Irish seafood chowder has contained a variety of seafood like salmon, prawn, trout, and shellfish, cooked with milk, cream, as well as vegetables as onions, potatoes, carrots, celery, and garlic, then garnished the bowl with freshly chopped parsely.

It is better served with Irish brown bread.


Champ is very similar to mashed potatoes. It’s made with potatoes, milk, butter, and scallions.

What makes it even better than regular mashed potatoes is the well of melted butter in the middle.


Colcannon is is a traditional Irish dish.

It is made of creamy mashed potatoes, butter, and cabbage or kale, colcannon often contains additional ingredients such as chives, onions, scallions, and leeks, but many also like to add bacon for flavor and texture.

It’s typically served either as a meal or as a side dish with boiled ham or bacon, Salt and pepper are the only seasonings.

Black & white pudding

Black pudding is a sausage made with pork meat, fat, and blood. The Irish like to enjoy their black pudding with white pudding, which is identical–just without the blood.

White pudding is the same as black pudding but without blood.

The sausage is often sliced and fried or grilled, and it is usually used as an important part of the traditional full Irish breakfast.

Beef and Guinness Stew

This traditional Irish stew is made with cubes of beef, onions, bacon, tomato paste, stock, Guinness stout beer, and vegetables such as carrots, potatoes, and celery.

The stew is flavored with bay leaves, thyme, salt, garlic, and black pepper, while flour is added as a thickening agent. It should be cooked very slowly over low heat until all the flavors are thoroughly combined.

Beef and Guinness stew can be served with biscuits or Irish soda bread on the side, and it is recommended to prepare it on colder days or for St. Patrick’s Day.

Shephard's pie

Shepherd’s pie is made with ground beef and veggies, then topped with a creamy layer of mashed potatoes.

Traditionally shepherd’s pie uses lamb, whereas cottage pie uses ground beef.

This dish has made its way to America, and many Americans use the term shepherd’s pie for both.

Bacon and Cabbage

Bacon & cabbage are cheap, quick, and easy to prepare, it is an Irish dish that is traditionally made on St. Patrick's Day.

Bacon in the dish refers to cured pork joint from the shoulder, paired with cabbage, and sometimes potatoes, onions, carrots, or turnips. The dish is often served with a white sauce consisting of butter, flour, milk, and fresh herbs such as parsley.