From Turf Fires to Tasting Menus

This isn’t a snack crawl or a pub binge—it’s a proper exploration of Irish food culture, past and present.

What You’ll Learn Along the Way:

• The role of colonisation, poverty, and climate in shaping Irish food
• What Irish people ate (and didn’t) before the potato
• Why the famine changed everything—including how we think about food
• The quiet revolution in Irish farming, baking, brewing, and cooking
• How Dublin became a city of neighbourhood markets and global plates

For cultural travellers, curious eaters, and anyone who believes food is the best way to understand a place. Come with questions—and an appetite.

• Expert tour guide.
• Includes: 5–6 food tastings
• 1–2 drink samples
• Sit-down shared plate meal

• Tip/gratuity for your tour guide

The tour start time is flexible, based on your wishes and will be agreed in advance prior to the tour

Tour Highlights:

1. Irish Food, Then and Now
We’ll begin with the basics: what Irish people actually ate for centuries (and why), and how our climate, history, and habits shaped what ended up on the plate.
2. Indigenous Staples
Taste traditional Irish fare like soda bread, seaweed, farmhouse cheeses, heritage grains, smoked salmon, or black pudding—depending on the season and stop. We’ll explain the old ways of preservation, production, and plenty of clever frugality.
3. Contemporary Irish Cuisine
Sample modern Irish food from small, independent producers—think Irish tacos, spiced root vegetables, reimagined classics, or a dessert inspired by turf smoke and honey. We’ll explore how immigration, innovation, and younger chefs have reshaped the scene.
4. The Global Irish Table
We’ll reflect on how Irish food is no longer insular: influences from the Middle East, Africa, Asia and the Americas now mingle beautifully with native ingredients. This is modern Ireland on a plate.
5. Irish Drinks, Properly Poured
Enjoy a guided tasting of Irish drinks—craft beer, cider, whiskey, or a modern take on an old favourite. Non-alcoholic options available, of course.
6. Sweet Finish
We’ll end with something sweet, because it’s only polite. Possibly brown bread ice cream, sea salt fudge, or whatever local treat the bakers are proud of that week.