Northern Europe
Food of Ireland
The 6 most iconic national dishes of Ireland — real photos, key ingredients and tasty facts behind every plate.
Europe
Irish stew
Ireland’s classic national stew, traditionally made with lamb or mutton slowly cooked until tender with root vegetables. It is hearty, comforting and deeply savoury.
Did you know?
Historically, Irish stew was often associated with mutton because older sheep were more affordable for rural households.
Boxty
A traditional Irish potato bread or griddled pancake made from a mix of raw and cooked potatoes. It has a soft interior with a crisp, golden outside.
Did you know?
Boxty is especially linked with the north midlands, with County Leitrim particularly famous for it.
Soda bread
This iconic quick bread is leavened with baking soda rather than yeast and is a staple of Irish home baking. It has a dense crumb and a lightly tangy flavour from buttermilk.
Did you know?
The cross cut into the top is often said in folklore to ‘let the fairies out’ or bless the loaf.
Coddle
A Dublin speciality of sausages and bacon gently simmered with potatoes and onions. It is mild, brothy and built for cold weather and pub-going appetites.
Did you know?
Coddle is strongly associated with Dublin and was famously mentioned by writers such as James Joyce.
Colcannon
A beloved Irish mash of potatoes with cabbage or kale, enriched with butter and often milk or cream. It is simple, rich and gently sweet from the greens and onion.
Did you know?
Colcannon was traditionally served at Halloween, sometimes with charms hidden inside to predict marriage or fortune.
Drisheen
A rare traditional blood sausage from Cork, made with sheep’s or cow’s blood and milk, then cooked into a soft, delicate pudding. Its texture and flavour are distinctive and very old-fashioned.
Did you know?
Drisheen is especially associated with Cork, where it is classically served with tripe in a dish known as tripe and drisheen.