Ireland has a secret: it’s actually a bit of a foodie haven. Not a place previously known for its food, recent years have seen a growing interest in creative, organic and local food in Ireland. An increasing number of independent cafes and restaurants are on the scene, and foodie experiences like foraging, farmhouse tours and culinary workshops are on the rise. Farm-to-fork, slow food and organic and locally-sourced dishes are becoming the norm.
All said and done, winter isn’t the best time for farm-to-fork or locally-sourced dishes. Once spring arrives, however, our natural larder explodes. May is a great month to eat in Ireland. Fresh veggies, fresh meat, fresh dairy, fresh seafood… the list goes on.
Kitchen gardens are heavy with new vegetables ready to be added to complex and creative dishes. Strawberries start appearing in shops and on roadsides (depending on the season). Spring lamb is fresh and delicious – a perfect hearty meal for active travellers. May is a good month for seafood too. Pair that with a refreshing gin and tonic – Ireland is secretly a fantastic place for gin, as we cover in our gin blog – and a stunning sunset view, and what can be better?