A step-by-step guide to making the ultimate Irish bread and butter pudding — rich custard, plump rum-soaked raisins and a golden caramelised crust. Ready in under an hour.
The Full Irish Breakfast feels ancient, but most of it is newer than you think. Discover what Irish families really ate each morning for centuries — and how a simple fry became a national identity.
Before refrigeration, Cork was the butter capital of the world. Discover the story of the Cork Butter Exchange that traded 500,000 firkins a year and fed empires.
Learn how to make a traditional Irish coffee slice — layers of golden puff pastry filled with whipped cream and topped with smooth coffee fondant icing in the classic feathered pattern. A beloved Irish bakery treat.
Dublin coddle is the city’s original Saturday night dish — sausage, bacon, potato, and onion slow-cooked in a simple broth. Discover the forgotten history behind Dublin’s most honest meal.
Master the perfect traditional Irish scones with Chris from The Irish Baker Abroad — light, fluffy, golden, and ready in 30 minutes. Full recipe inside.
A beautifully moist lemon drizzle cake recipe using the double-drizzle method — lemon sugar drizzle soaked into the warm loaf, topped with silky lemon icing. From Chris at The Irish Baker Abroad.
Before spring crops came in, Irish country families foraged nettles from the hedgerows. The ancient Irish nettle tradition still survives today.
The Waterford Festival of Food returns for its 17th year on 23-26 April 2026, with 150+ events across Dungarvan and Waterford City. From foraging in the Comeraghs to dining at Mount Congreve, here’s everything you need to know.
Every September, the Galway International Oyster Festival draws 25,000 visitors to Galway Bay. Here’s the story behind Ireland’s most famous food festival and the legendary Guinness pairing.