Long ago, in the green hills and valleys of Ireland, the food was simple but nourishing. The people relied on what they could grow and catch themselves – potatoes, turnips, cabbage, and fish from the rivers and seas. It wasn’t fancy, but it was hearty and satisfying, the kind of food that warms you to the bones on a cold winter’s day.

As time went on, the cuisine of Ireland was influenced by the different cultures that passed through the country. The Vikings brought smoked fish and a taste for pickling, the Normans introduced new spices and meats, and the English brought tea and a fondness for afternoon tea.

But it wasn’t until the 19th century that Irish food truly began to evolve. The potato had become the staple crop of Ireland, and when the Great Famine hit in 1845, it devastated the country. But out of that tragedy came a renewed focus on the importance of Irish food, and a determination to make it more diverse and flavorful.

One of the great innovators of this time was the cookery writer and teacher, Agnes Jekyll. She championed the use of local, seasonal ingredients and introduced new techniques like baking and grilling. Her cookbook, “The Irish Kitchen,” became a bestseller and helped to popularize Irish cuisine throughout the country.

Today, Irish food is celebrated for its simplicity, honesty, and heartiness. From a hearty bowl of colcannon to a slice of warm soda bread, it’s the kind of food that makes you feel at home. There’s nothing quite like an Irish meal to bring people together and warm the soul.

Read a more in depth article on the History of Irish food: : FROM HUMBLE BEGINNINGS TO CULINARY EXCELLENCE: THE EVOLUTION OF IRISH CUISINE 

Soom of our favorite Irish recipes:

STEAK AND GUINNESS PIE
IRISH STEW
IRISH PARSNIP AND APPLE SOUP
IRISH WHISKEY CAKE
IRISH SCONES