“You probably don’t think of Ireland as a culinary destination — I certainly never did — but a recent trip to Dublin brought some pleasant surprises to my taste buds.”
Huffington Post journalist Karin E Baker recently wrote a piece, arguing that she was “very impressed” by the food she ate when she came on a trip to Dublin.
While the imputation that Irish food isn’t that noteworthy could rub you up the wrong way, she does have a point that Irish food has only really improved in the last 10 to 15 years.
As well as the rise of new restaurants, different cultures and cooking styles and more informed consumers, Baker also points out that Ireland has great conditions for ensuring quality produce.
Most people associate Ireland with potatoes, corned beef, and stew, but being an island, Ireland’s surrounded by water, so a bounty of fish and seafood is always ready to be plucked from the sea.
In addition, this small country of four and a half million people doesn’t have the massive agricultural industry that we do in the United States. Ireland’s farms are small, so pretty much all the produce is organic, by default if not decree. The cows are all grass-fed, making the butter and other dairy products extremely flavorful. The meats are of very high quality. Food doesn’t have far to travel in this small country, so it’s all very fresh.
The best meal Baker had while she was in Ireland? 1837 at the Guinness Storehouse.
I wondered how good a restaurant within a beer museum could be but was very impressed. I tried Disraeli’s classic pairing of oysters and Guinness. The briny oysters were wonderfully offset by the slightly bitter taste of the creamy stout.
Well, it’s nice to know we’re making a good impression.
You can read the full review here.