Ireland has undergone something of a culinary renaissance in recent years. And the picturesque isle, which has always been blessed with a host of top quality ingredients, is rapidly becoming a leader in fine cuisine.
This gastronomic revolution is largely thanks to a new generation of talented home-grown chefs who have applied sophisticated techniques to traditional Irish dishes. Darina Allen, founder of the world famous Ballymaloe Cookery School, has played a key role in this rebirth, bringing a new sophistication to simple dishes like rhubarb tart and beef and Guinness stew.
With no part of Ireland being more than 60 miles from the sea, it comes as no surprise to learn that its restaurants offer some of the world's best seafood. Shellfish is a speciality, with dishes like Killary Bay mussel chowder and Irish oyster soup guaranteed to seduce even the most discerning palate. Of course the country is also famous for the quality of its freshwater fish, while its smoked salmon is quite simply the best in the world
Visitors to the tranquil southwestern counties won’t want to miss the opportunity to stop by Assolas Country House in Kanturk, where another of the Ireland's high-profile chefs, Hazel Bourke, serves up such delights as crisp-skinned duck confit and Cashel blue cheese tart.
Other national treasures not to be missed include black pudding croquettes, rack of lamb with whiskey marmalade and the traditional boxty, a savoury dish based on potato pancakes. The delicacies just waiting to be discovered haven’t gone unnoticed – Irish food and drink producers won 105 medals at the 2003 Great Taste Awards in London.
