Strabane

Lunch in Ireland trip (HD)

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• published: 26 Dec 2015
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Lunch in Ireland trip - House host in Ireland trip - Hospitality in Ireland, Ireland food Travel Videos HD, World Travel Guide http://www.youtube.com/subscription_center?add_user=World1Tube Ireland and Northern Ireland have long had the raw ingredients for a world-class cuisine—icy northern waters yielding fresh fish and shellfish, lush green grass for dairy herds, hillside wild herbs for free-ranging lambs, and traditional skills such as butchering, bread making, and whiskey distilling. Farmhouse Cheese ============== Cheese making dates back to the days of the monasteries here but nearly died out. It helped get the artisanal food movement going when it was reestablished in the mid-1970s by the makers of Milleens and Coolea cheese. Sheridans Cheesemongers, with shops in Dublin, Galway, and Kells, features over 50 Irish cheeses in a variety of styles from more than 30 artisan producers in the north and south. Sample before buying or head to the wine bar above the Galway shop for tasting platters to share. Seafood ======== The bounty of the sea is celebrated in festivals and on menus across the island. One of the biggest festivals is the Galway Oyster and Seafood Festival at the end of September. Alternatively, sample Irish bivalves at renowned oyster bars in the Saddle Room at the Shelbourne Dublin and at Mourne Seafood’s Dublin and Belfast locations, serving oysters from County Donegal and County Down, Northern Ireland. Learn the secrets of the Mourne Seafood chefs in classes at the Belfast Cookery School. Smoked Salmon =============== reland's smoked salmon deserves its own category. Salmon has been eaten in Ireland since prehistoric times and ties into Celtic mythology—the Salmon of Knowledge was considered the wisest of creatures. Smokehouses around the island smoke salmon with oak, beech, or turf, and restaurants typically serve it as an appetizer with brown bread. Oysters Restaurant in Strabane, Northern Ireland, presents a creative twist with pistachio-crusted, peat-smoked Irish salmon with martini and chive velouté. Lamb ======= The Irish take pride in lamb from specific regions—Connemara Hill lamb even has geographical protection from the European Union. Mary Gleeson of Gleeson’s Townhouse & Restaraunt, Roscommon, says it’s the sweet, grass-reared Roscommon lamb that makes her stew so tasty and admired. She cooks it in fresh thyme and rosemary-flavored broth with onions, carrots, celery, and potatoes. The Roscommon Lamb Festival in May offers a chance to taste local lamb cooked a variety of ways. Traditional Breads ============== Soul-sustaining bread is a staple for the Irish, notably soda bread with a cross cut into the top. The soda bread master is Peter Ward of Country Choice in Nenagh—heaps of his crusty round loaves are gone before day’s end. The northern specialty is oatcakes, with artisan baker Robert Ditty setting the standard at Ditty’s Home Bakery & Coffee Shop in Castledawson and Magherafelt, Northern Ireland. The Waterford blaa, a soft white roll dating to the 17th century, now has EU protected status. Third-generation bakers Michael and Dermot Walsh make fluffy blaas at M&D; Bakery in Waterford City. Teatime ========= Ireland drinks more tea per capita than any other place in the world except for Turkey. There are charming tearooms all over Ireland and Northern Ireland, as well as luxury hotels offering elegant high tea.