There is a system of numbers in Europe to describe the purity or whiteness of flour. For example, 100% wholemeal would range from 700-1600 in Germany.

You’ll often see type “00” flour in pastry or dough recipes in Ireland. This is the finest of the white flours (patent white) using the Italian scale. Type “0” is white with all the bran removed. In Ireland flours are usually labeled 100% wholemeal, brown, light brown, white or patent white (00).

A popular chocolate bar, distinctive in that it contains hundreds of tiny air bubbles, making it light and delicate. It’s available in several flavors including mint, dark chocolate, caramel, white chocolate, latte, and crispy.

Eggplant.

Unsliced back bacon boiled together with cabbage and potatoes. A traditional Irish meal.

Producers of ready-cooked breakfast meat products, battered or breaded products, snack products and flame grilled products.

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In 1964, Myrtle Allen opened Ballymaloe Country House Hotel (pronounced Ballymaloo) on a farm in east Cork dating back to 1830. In 1983 Myrtle’s daughter-in-law Darina Allen started a cookery school, borrowing some recipes from Myrtle, that is now credited with reinvigorating the Irish about their own cuisine. It also is home to a 100-acre organic farm, whose produce is used for the hotel’s meals. Several well-received cookbooks later, Ballymaloe has expanded greatly, is attended by a great international audience and creates food products sold internationally.

They also sell a line of food products, including condiments and sauces.

Chicken broth and vegetables with egg yolks beaten in.

A sausage, usually pork, egg and rusk (breadcrumbs), with a tendency to split open with a "bang" during frying. The term is generally used outside of Ireland/Northern Ireland. The Irish would call them sausages.

Also known as sausages and mash is made of mashed potatoes and sausages. It is sometimes served with onion gravy, fried onions, baked beans, or peas.

This dish, even when cooked at home, may be thought of as an example of pub grub. More up-market varieties, with exotic sausages and mashes, are sold in gastropubs, as well as less sophisticated alternatives being available in regular public houses.

Scones in their uncut state — a round quick bread cake. In Scotland, scones and bannock are often used interchangeably.

A white flour bun, as well as a sandwich created using one, often served at breakfast.

Also called brack. A leavened bread with sultanas (golden raisins) and raisins.

A tea manufacturer.

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An iron pot hung over an open fire for cooking.

Batchelors is a brand of predominantly dried food products, with high selling peas and beans. The company makes instant soup, in particular Cup A Soup and noodle products such as Super Noodles. The company is the UK market leader in dried soups.

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Batchelors is also a manufacturer and distributor of ambient food and drinks in the Republic of Ireland and Northern Ireland. The UK Batchelors brand (above) has no relation to Batchelors Ireland which is Irish owned and based in Cabra, Dublin.

The tongue and lower half of the pig’s cheeks, cured like bacon, breaded and fried. Eaten hot or cold.

A deep-fried, battered pork sausage, normally served with chips (french fries).

Beamish Stout. Beamish and Crawford was a brewery in Cork, established in 1792 by William Beamish and William Crawford on the site of an existing porter brewery. The brewed the well-touted Beamish Stout until until 2009 when the brewery closed. The beer is now brewed in Cork by Heineken International.

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The milk produced by a cow after a calf is born (actually the first five milkings). Also called colostrum or cherry curds, the milk is very rich, intended to pass on antibodies.

Makers of various breakfast biscuits.

A tea manufacturer.

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A UK based manufacturer of meat products, with Irish and British sourced beef.

Also fraughan. A wild blueberry-like fruit.

A soft, white doughy saucer shaped bread, so associated with Waterford that it is often referred to as Waterford Blaa.

Also called blood sausage. Black pudding is generally pork and contains the blood of the pig. The combination creates very dark patties with a distinctive flavor. It is often served in a full Irish breakfast.It generally contains a relatively high proportion of oatmeal.

Vegetarian stew, so called because you couldn’t see any meat.

Also called black pudding. Blood sausages are generally pork and contain the blood of the pig. The combination creates very dark patties with a distinctive flavor. It is often served in a full Irish breakfast.

Salted spare ribs from a pig.

A steak sandwich traditionally taken to the races for an on-the-go meal.

Originally from Australia, the UK based company produces protein balls.

Finely grated raw potato and mashed potato mixed together with flour, baking soda, buttermilk and occasionally egg, then cooked like a pancake.

Also called barmbrack. A leavened bread with sultanas (golden raisins) and raisins.

A meat dish prepared with pig’s head and varied ingredients (occasionally with no other ingredients but the pig’s head).

A bread-based dessert.

A bread roll filled with elements of a traditional breakfast (ie. sausage and egg). An on-the-go meal, it can be purchased at a wide variety of petrol stations, local newsagents, supermarkets, and eateries throughout Ireland.

One of Ireland’s most popular bread bakers.

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An oatmeal thickened soup.

Oatmeal thickened soup with leeks.

A hearty, whole wheat soda bread, traditionally made with a rising agent and buttermilk rather than yeast. Try our version.

The Dublin version of champ.

A popular lunch option in restaurants in Ireland/N. Ireland, carvery lunches are generally staffed by a chef who carves and serves slices of roasted meat (traditionally beef, lamb or chicken) to order. Sides, usually including gravy, several types of potato, vegetables, soup and bread fill up the plate of food for a hearty meal. Roasted meat alternatives are almost always available as well, with options like lasagna, pasta, fish, stew or a vegetarian offering. The carvery is set up counter-style with the chef on the opposite side and customers choose their options as they make their way along the counter. A cashier generally cashes out the customer at the end of the counter and the customer can then take a seat. Oftentimes servers attend the tables for drinks.

Caraway seeds.

Boned and fried fillets of fish (usually mackerel) stored in a crock covered in vinegar. Served cold, often with potato salad.

Mashed potatoes and chopped scallions (spring onions) with butter and milk.

A top selling brand of brown sauce, similar to steak sauce. Often served with full breakfasts, bacon sandwiches, chips and baked beans.

Roasted chicken, cut up and served with cheese sauce, potatoes and mushrooms.

French Fries.

An apple based soft drink.

Manufacturer of black pudding and other meat products.

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A whiskey distiller.

Layers of roughly sliced pork sausages and bacon, usually thinly sliced with sliced potatoes, and onions.

Mashed potatoes with kale or cabbage. One tradition involves placing a ring and a thimble into the colcannon before serving; the finder of the ring will reportedly be getting married, while the thimble means the diner will be a spinster for life.

A whiskey distiller.

Manufacturer of pork based meats.

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An Irish cream Liqueur brand. Cool Swan online.

A beef and vegetable mixture with a beef sauce topped with mashed potato. Not to be confused with shepherds pie which has minced lamb in it. Try our grilled version.

A vegetable soup sprinkled with grated cheese.

Popular producers of breakfast and cooked meats.

Zucchini.

Potato chips.

Boiled pigs' feet.

A chocolate bar filled with a crunchy honeycomb center.

A two crusted pie made with a potato and flour pastry, filled with rows of bacon and beaten eggs.

Cottage cheese.

Manufacturer of meat products.

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A range of breaded and battered chicken products.

Also dulse. A red seaweed high in vitamin B12 found along the coast of Ireland. Seaweed’s addition to the Irish diet exploded during the Great Hunger years of the mid to late 1840s when the country’s main staple, the potato, was hit by a blight. Food was gathered from any possible source. After the blight had subsided, seaweed continued to play a role in the country’s fare.

A type of blood sausage (black pudding).

Also dillisk. A red seaweed high in vitamin B12 found along the coast of Ireland. Seaweed’s addition to the Irish diet exploded during the Great Hunger years of the mid to late 1840s when the country’s main staple, the potato, was hit by a blight. Food was gathered from any possible source. After the blight had subsided, seaweed continued to play a role in the country’s fare.

A major food manufacturer with products including gravies, sauces, rice, meal mixes, peas and stock cubes.

A Northern Ireland term. Fried potato bread, usually about an inch thick and dipped in flour before frying. Popular at breakfast.

A traditional quick bread or cake made with white flour, usually triangular. Often served with an Ulster Fry.

An Irish milling company that produces oat-based breakfast cereals, rolled oats, cereals, muesli, flour, snacks and baked oat products.

A dessert generally comprised of fruit and/or berries and cream (and occasionally yogurt).

Also bilberry. A wild blueberry-like fruit.

Bread fried in bacon fat.

Fruity gummy candies with a sugar coating.

Bacon, sausages and eggs, often served with a variety of side dishes like toast, blood sausage (black pudding), white pudding, fried tomatoes, fried soda bread or beans. Try our version.

Popular producers of breakfast meats.

Smoked ham.

A pub that combines upscale cooking techniques with a casual dining experience. A fusion of “gastronomy” and “pub,” the term originated in the 1990s to describe The Eagle in London.

As well as being an ancient monastery, Glendalough is a whiskey distiller.

Producers of a variety of food products including yogurt breaks, crispy slices, fruity bakes, cookie bites and put bakes.

A dessert made by boiling bread in milk with sugar and spices.

Chicken nuggets or tenders.

Ireland’s largest frozen food manufacturer. Located in Naas, Co. Kildare, they have facilities in Kildare, Longford, Sligo and Galway. Their products include pizza, fish, vegetables and pastries.

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A single pot still Irish whiskey, produced by Irish Distillers at the Midleton Distillery in Cork.
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A dry stout originally brewed by Arthur Guinness at St. James's Gate, Dublin in 1759. Guinness signed a 9,000 year lease for the brewery, called the St. James Gate Brewery – which is also home to the Guinness Storehouse.

A story tells that Arthur Guinness mistakenly burned the barley on a batch rather than roasting it, giving the brew a distinctively burned taste. He sold it anyway and sales took off. Guinness is one of the most successful beer brands worldwide. It is brewed in almost 60 countries and is available in over 120.

Pouring Guinness from tap is considered by some to be tantamount to an art form. With time in between multiple pours for the beer to settle, it can take several minutes for a bartender to bring you a glass.

Traditionally, Guinness Stout is served cool, but not cold. Surprisingly, with only 125 calories per 12 ounces (4.2% alcohol), it is just a hair more caloric than a Bud Light (115 calories and also 4.2% alcohol).

If you order a pint or half pint in Ireland at a pub without specifying what type of beer you would like, you should expect a Guinness.

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A pastry confection associated with Dublin.

A side dish often made with layered potatoes, bacon and cheese. Similar to scalloped potatoes, but without the cream sauce.

Also referred to as a “glass.” The term used to indicate a half pint of beer in a pub. Half pint is also used.

A lager created in 1960 by Guinness in its Great Northern Brewery, Dundalk, Co. Louth, Harp is a leading beer brand in Ireland, and is also popular in Canada, Africa and the United States. It uses the Brian Boru harp as its emblem. Harp is made with water from the Cooley Mountains in Dundalk.

Manufacturer of sausages and puddings.

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A spiced sweet bun made with raisins or currants and marked with a cross on top. Traditionally they are eaten on Good Friday.

The best selling brown sauce (similar to steak sauce). Often served with full breakfasts, bacon sandwiches, chips and baked beans. HP also makes other sauce flavors.

A line of salty snack treats, from crinkle cut and tortilla crisps to nuts and bacon bites.

Similar to shepherd’s pie, a lamb and vegetable mixture baked with mashed potato, but where shepherd’s pie is topped with the mashed potato, hunter’s pie is encompassed by it.

A whiskey distiller.

A blend of several black teas, most often Assam teas. Irish brands include Lyons, Barry's, Bewley's, Nambarrie's, and Punjana.

The Irishman is a whiskey distiller.

One of the largest bakeries in Ireland.

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A traditional stew of lamb, or mutton, potatoes, carrots, onions, peas and parsley.

A brand name for several lines of biscuits and crackers in Ireland and the United Kingdom.

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Spongy, chocolate covered biscuits with an orangey jelly layer between the chocolate and sponge. Made by Jacob’s.

By far the best selling Irish whiskey in the world. Originally one of the six main Dublin Whiskeys, it has been sold internationally since the early 19th century. The blended whiskey is now distilled in Cork. It is produced by the Irish Distillers subsidiary of Pernod Ricard. The Old Jameson Distillery in Dublin houses a visitors centre.

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The Old Jameson Distillery and Visitors’ Centre
Bow St, Smithfield Village, Dublin 7
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According to JMOB, they are Ireland’s oldest bakery. Founded in 1835, the name stands for Johnston Mooney and O’Brien.

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A popular sausage manufacturer.

Manufacturer of a variety of food, vitamins and skin care products.

As well as a county, Kerry is a rare breed of dairy cattle native to Ireland. They are believed to be one of the oldest breeds in Europe. Their coat is almost entirely black, with a little white on the udder. The horns are whitish with dark tips. The cows weigh about 350–400 kg.

The breed is probably descended from the Celtic Shorthorn, brought to Ireland as early as 2000 BC. They were developed as a milking breed suited to small subsistence farms of southern and western Ireland. They cause less damage to soils in high rainfall areas than larger breeds.

Producer of dairy products including butter and cheese and Irish Cream Liqueur.

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From the makers of Guinness, Kilkenny is a nitrogenated Irish cream ale, which originated in Kilkenny, and whose heritage dates back to the 14th century. Kilkenny is similar to Smithwick's Draught, but has a cream head similar to Guinness and is served in a similar manner to Guinness.

A favorite potato chip of the Irish. Originally from Dublin, it comes in Cheese and Onion, and Salt and Vinegar flavors.

A whiskey distiller.

A particular method of preparing a joint of bacon within the cuisine of Ireland. The method was originally developed in County Limerick.

A milk chocolate bar enclosing a caramel filled wafer and crisp cereal.

A tea manufacturer.

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Popular sausage manufacturer, with supplying brands Hefner, Kearns, Mallon, Matterson and Olhausen.

A variety of Russet Burbank potato.

Producer of Steel Cut Irish Oatmeal, as well as instant oatmeals, oat bran, bread and scone mixes.

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A Northern Ireland based food manufacturer.

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A top shelf whiskey.

The Midleton distilleries complex is situated in Midleton, Co. Cork alongside the Old Midleton Distillery, which was established in the early 17th century. The old distillery has since been turned into a visitors center called the Jameson Experience. Guided tours are offered.

Brands distilled at the Midleton facilitiy include: Jameson, Tullamore Dew, Powers, Paddy, Redbreast, Midleton, Green Spot and Yellow Spot.

Old Distillery Walk, Midleton, Co. Cork
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A soft drink brand, bottled in Dublin, Cork and Belfast. Flavors include blackcurrant, lemon, lime and orange & pineapple. Additional seasonal flavors have included peppermint and clove.

While undoubtedly a reference for innumerable things in Ireland, it is perhaps most recognizable as a stout brewed at the Murphy's Brewery in Cork since 1856 and sold in over 40 countries. Other beers brewed by Murphy’s include: Irish stout; Irish Red; Black Lager; and Nollaig Brew (a seasonal brew with a hint of cinnamon).

Owned by Heineken, brewery tours are not given.

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Snack bars offering a variety of flavors.

A tea manufacturer.

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Thin and crisp biscuits made of lard, oats, flour and milk with no leavening. Often eaten at breakfast.

O'Hara's Irish Stout, from the Carlow Brewery, the flagship of the O’Hara’s brand.
Muine Bheag Business Park, Royal Oak Rd, Muine Bheag, Co. Carlow • Google Maps

First brewed in 1999, O’Hara’s Irish Stout has a robust roast flavor complemented by a full-bodied and smooth mouth feel and has garnered many awards.

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No surprise here, the tail of a cow. It is used to make one of the more popular meals, oxtail soup.

A brand of blended Irish whiskey produced in Midleton, Cork. It is Ireland's third best selling whiskey.

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A pie baked inside a cake.

A round, battered pie of minced pork, onion, potato and seasoning.

A popular Irish bread maker.

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Peas.

The term used in a pub for a pint of beer. Used without clarifying a type of beer, you could expect a pint of Guinness. A “half” or “half pint” is also referred to as a “glass.”

Also simply “ploughman’s,” the cold dish typically consists of bread, cheese and a pickle, but can be served with additional items like ham, a boiled egg, pickled onions or an apple. It was originally an English dish. Try our version.

Also champ. Mashed potatoes and chopped scallions (spring onions) with butter and milk.

A dish generally made by boiling oats in water and/or milk. In Ireland it is often eaten at breakfast sweetened with sugar or honey.

A cake that incorporates stout, making it rich and allowing the flavor to develop as it matures.

More aptly referred to as the Great Hunger or the Great Famine.

For several hundred years leading up to the 19th century Ireland had been an impoverished country; cheap basics formed the backbone of the population’s nourishment. For a long time and for the poorest, the main sustenance was the potato. It was filling and grew readily in the climate and soil.

Unfortunately, the country relied too much on the lowly potato. In the late 1840s, blight washed over most of the country’s potato crops, turning them into blackened goo. There were plentiful other crops, but they tended to be sold for more profit outside Ireland. So the masses began to starve.

The blight lasted for several years and became known as the potato famine, but in recent years its name has been changed – more aptly – to the Great Hunger, as there was no famine; there was plenty of food. It was just a lack of humanity.

It is estimated that about a million people died during the famine and two million emigrated – many to America.

The closest U.S. equivalent is light cream.

Powers Gold Label is a brand of Irish whiskey. It is distilled at the Midleton Distillery in County Cork. Originally a pure pot still whiskey, it is now produced from a blend of pot still and grain whiskey. It is the most popular Irish whiskey sold in Ireland, selling over 6 million measures per annum.

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Shrimp.

White yeast bread. White flour was once an expensive commodity and saved for special occasions like a priest’s visit.

Short for public house. A tavern or bar.

Any number of hearty meals associated with pubs including Irish stew, fish and chips, bangers and mash or soup and sandwiches.

Simple sandwiches, available in most pubs for lunch. Varieties include chicken, egg, ham, salad, cheese and more. Try our versions.

A somewhat far-ranging term, pudding can refer to anything from dessert to sausage to savory dishes. Black or white pudding refer to sausages with and without blood.

If you’re offered pudding following dinner, you can assume it will be dessert and could be just about anything sweet. Oftentimes pudding will just mean dessert. Bread pudding, for example is a sweet dessert with a bread base, whereas Yorkshire pudding is savory, spongelike and often served with roast beef. Steak and kidney pudding involves encasing diced steak and beef along with lamb’s or pig’s kidney pieces in a suet pastry.

A tea manufacturer.

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Also Welsh rarebit or Welsh rabbit. A dish made with a savoury sauce of melted cheese and other various ingredients and served hot over slices or pieces of toasted bread. The cheese sauce may also be served on the side for dipping.

Slices of bacon. Irish bacon differs from American bacon – it is similar to salty, fatty ham.

A brand of single pot still type Irish Whiskey. It is produced at the New Midleton Distillery in County Cork.

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An enzyme used to set milk in the cheesemaking process.

A black currant beverage available in carbonated or non-carbonated versions, as well as in a condensed, sweetened syrup, which can be added to water or soda water in the desired quantity.

Arugula. Also called rocket lettuce.

Rooster is a red-skinned, yellow-fleshed cultivar of potato with floury yellow flesh. It is uniformly roundish in shape with shallow eyes making it easy to peel. It is a general-purpose potato.

Rooster potatoes account for more than a third of the total potato production in the Republic of Ireland.

Manufacturer of meat products located in Birr, Co. Offaly.

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An edible plant from the daisy family with a long root similar to a parsnip. Also called an oyster plant.

Beef brisket, mutton and vegetables boiled together and served as soup or a meal.

Also sloke. Seaweed cooked for 4-5 hours, drained and served with butter and lemon.

A lamb and vegetable mixture topped with mashed potato and baked. Not to be confused with cottage pie, which uses beef instead.

The equivalent of Chex cereal.

Hot griddle cakes made with cinnamon and currants.

Cooked potatoes and turnips whisked with boiling milk and butter until light and fluffy. Served with toast or fried bread.

Pork trimmings and pickled spare ribs cooked in water with salt, pepper and onions. A traditional Cork dish.

A stew made from pork meat, including the kidneys, blatter, and liver.

Small bitter fruits of the blackthorn tree used to make sloe gin and other preserves.

Also sea spinach. Seaweed cooked for 4-5 hours, drained and served with butter and lemon.

The M&M of Europe. They have been manufactured since 1937, originally by H.I. Rowntree & Company in the UK. They are currently produced by Nestlé.

One of the most popular ales in Ireland. Pronounced Smith’ iks (without the W.)

In 1710, John Smithwick chose the site of an ancient monastery on which to position his first brewery. There was an established history of beer making on the site dating back to the 13th century when the Franciscans established an Abbey, with its own well, on the banks of the River Nore in Kilkenny. The abbey still remains at the heart of the brewery.

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From Cadbury, either shortcake biscuit squares or two biscuits with chocolate filling, covered with milk chocolate.

A variety of quick bread in which sodium bicarbonate (baking soda) is used as a leavening agent instead of yeast. The ingredients of traditional soda bread are flour, baking soda, salt, and buttermilk. Sometimes raisins are added to make it sweeter. Try our version.

A cured and salted joint of rump steak or silverside beef, which is traditionally served at Christmas or the New Year.

A popular Irish bread maker.

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Ground beef.

Porridge made by stirring the water and adding fine oatmeal in a stream.

A dark beer made using roasted malt or roasted barley, hops, water and yeast. There are a number of variations including Baltic porter, milk stout, and imperial stout; the most common variation is dry stout, exemplified by Guinness Draught, the world's best selling stout.

Golden raisins.

Tayto Crisps is a major Irish crisps and popcorn manufacturer, founded by Joe Murphy in 1954. Tayto invented the first flavored crisp production process. Tayto crisps are a cultural phenomenon in Ireland and "Tayto" (cheese and onion flavor) is sometimes synonymous in Ireland for crisps.

In 2010, Tayto opened their own theme park called "Tayto Park" near Ashbourne, County Meath.

Tayto Website
Tayto Park Website
Tayto Park Google Maps

Tayto (Northern Ireland) is a manufacturer of crisps and corn snacks based in Tandragee, County Armagh.
It employs 300 people at its plant beside Tandragee Castle (called "Tayto castle" as part of the advertising for the snacks) and remains the largest selling brand of crisps in Northern Ireland and the third biggest crisp and snack business in the United Kingdom. It owns the Golden Wonder, Ringos, Mr.Porky and Real Crisp brands.

Tayto Northern Ireland Website

The Teeling Whiskey Company is a Dublin City distiller of whiskey.

Tesco is a chain of grocery stores across Ireland and the UK.

Grilled cheese sandwiches. Try our grown-up version.

Dark molasses.

Boiled onions and tripe, drained and mixed in a white sauce over toast. Often served at Sunday breakfast.

A brand of blended Irish whiskey. It was originally produced in Tullamore, County Offaly, starting in 1829. It is now distilled at the Midleton Distillery in County Cork and in 2014, a new distillery on the outskirts of Tullamore was opened bringing production back to the town. “Dew” is said to be derived from the initials of Daniel E. Williams, the man who put the whiskey on the map.

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A single malt whiskey.

The Northern Irish equivalent of an Irish breakfast, often served with fadge or farls.

Whole grain wheat breakfast cereal, which comes in the form of palm-sized rounded rectangular biscuits. They also make other breakfast offerings such as On The Go drinks.

Very similar to black pudding (blood sausage), but containing no blood. Contains pork meat and fat, suet, bread, and oatmeal formed into a large sausage shape.

Whole wheat flour.

There is also a system of numbers in Europe to describe the purity or whiteness of flour. For example, 100% wholemeal would range from 700-1600 in Germany. You’ll often see type “00” flour in pastry or dough recipes in Ireland. This is the finest of the white flours (patent white) using the Italian scale. Type “0” is white with all the bran removed. In Ireland flours are usually labeled 100% wholemeal, brown, light brown, white or patent white (00).

A whiskey distiller.

Winkles or periwinkles boiled in seawater and eaten out of their shells with a pin. Sometimes vinegar and salt are sprinkled over them or they are dunked in fine oatmeal before eating.

Sugar melted until it browns then poured into a buttered pan or baking sheet to cool. When cooled it is broken into pieces, like peanut brittle.

Yellow Spot Single Pot Still Irish Whiskey was reintroduced recently after last having been bottled in the 1950s. It is distilled at the Midleton Distillery in Cork.