Ireland is a farming country noted for its meat, bacon, poultry and dairy produce. The surrounding sea, inland lakes and rivers offer fresh fish including salmon, trout, lobster, mussels and periwinkles. Dublin has a wide selection of restaurants and eating places to suit every pocket, as do the other major towns.
Cooking courses: Ireland has recently become a must-visit destination for food lovers. Cookery courses are available throughout the country. They vary from formal teaching in schools which offer classes all year round, to smaller, informal courses run by enthusiastic chefs
in rural restaurants.
Things to know: Table and self-service are both common. ‘Tea’ is often almost a full meal with sandwiches and cakes. Pubs, of which Ireland has plenty, are sometimes called ‘lounges’ or ‘bars’ and there is often a worded sign outside the premises rather than the traditional painted boards found in Britain. Pubs and bars have counter service. The measure used in Ireland for spirits is larger than that used in Britain, for example an Irish double is equal to a triple in Britain.
National specialties:• Dublin Bay prawns.
• Oysters (served with
Guinness and wholemeal bread).
• Irish stew (traditionally made with mutton or old sheep, now mostly made with lamb or juicy beef, this dish is usually served with potatoes, stock, onions, carrots and garlic).
•
Crubeens (pigs’ trotters).
•
Colcannon (a mixture of potatoes and cabbage cooked together).
• Soda bread.
• Soufflé made with
carrageen (a variety of seaweed).
The two most internationally distinctive alcoholic products are
whiskey (spelt with an ‘e’) and
stout. Irish whiskey has a uniquely characteristic flavor and is matured in a wooden barrel for a minimum of seven years. Certainly as popular as whiskey is stout which is bottled or served from the tap.
National drinks: •
Whiskey: popular brands are:
Jamesons, John Powers Gold Label, Hewitts,
Midleton,
Old Bushmills,
Paddy,
Reserve and
Tullamore Dew.
•
Irish coffee is popular (a glass of strong black coffee, brown sugar and whiskey with cream).
•
Guinness, one of the most famous, popular and distinctive drinks in the world, is found everywhere.
• One of the most popular lighter ales is
Smithwick’s or
Harp Lager, also available everywhere.
• Liqueurs such as
Bailey's and
Irish Mist are both made from a base of Irish whiskey.
Licensing hours: Mon-Wed 1030-2330, Thurs-Sat 1030-0030 and Sun 1030-2300.
Legal drinking age: 18, although some bars will insist that patrons are over 21 and carry ID. Children under 18 years must leave establishments by 2100.
Tipping: The customary tip in Ireland is 10 to 12 per cent. Many hotels and restaurants add this in the form of a service charge indicated on the menu or bill. It is not customary to tip in bars unless you have table service when a small tip is advised. Tipping porters, taxi drivers, hairdressers etc is customary but not obligatory.
NoteUnder the ‘Retail Export Scheme’, it is possible to claim VAT back on goods bought in Ireland on leaving the EU. For further information, contact the VAT Administration Branch, Stamping Building, Dublin Castle, Dublin 2 (tel: (1) 674 8858; website:
www.revenue.ie).
NightlifeMost towns in Ireland have clubs, bars and pubs with live music. It is quite common to find pubs holding
seisun, playing traditional Irish music with traditional instruments. The dancehalls and discos of previous eras have now been replaced with clubs similar to those found throughout the UK and Western Europe. Special events and themed nights often take place at special attractions such as the medieval banquet at Bunratty Castle. There is still a good choice of theaters and cinemas.
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