Fun facts about Irish food

Literary Stew

The Dublin coddle, a warm and hearty stew often made with leftovers such as bacon, potatoes, onions, sausages, herbs and even barley, was a favourite of famous writers Jonathan Swift and Sean O’Casey. The dish was also mentioned in many of novelist and literary critic James Joyce’s work.

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Cockles and Mussels

(Copyright: Tourism Ireland)

The long Irish tradition of feasting on mussels, cockles and other shellfish at the local pub is harmonised in Dublin’s popular folk song, Molly Malone. A song about her short life as a fishmonger selling cockles and mussels on the streets of the Dublin, her iconic statue and wheelbarrow live on forever on Suffolk Street by St Andrew’s Church.

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Smoked Salmon Fit for Royalty

(Copyright: Tourism Ireland)

Smoked salmon from the oldest smokery in Ireland, Belvelly Smokehouse in Cork, is so delicious it was served at Queen Elizabeth II’s 80th birthday. Frank Hederman, the smoker of choice for many international top chefs, has dedicated 38 years to producing the world’s finest handmade smoked salmon at Belvelly Smokehouse. He advises “No lemon!” when enjoying this delicacy.

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Release the Fairies for Good Luck

(Copyright: The Krazi Baker, Northern Ireland Tourism)

In order to ensure good luck, traditional Irish folklore dictates that a deep cross must be cut into the top of soda bread doughs before baking them. This is to let the fairies out, warding off any evil spirits, therefore protecting the household.

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The Irish Stew and the Titanic

(Copyright: Tourism Ireland)

The famous Irish stew made with lamb, carrots, potatoes and onion was frequently featured on the menus for third-class passengers on the Titanic. The stew would be consumed as part of the passengers’ high-tea, which was also their second and final meal of the day. Their main meal of the day was lunch.

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How Many Blaas?

(Copyright: Keith Fitzgerald)

Waterford may be world famous for its fine crystal ware, but for foodies, it is also home of the soft and fluffy blaa bread rolls. Traditionally had for breakfast with ham, cheese and onion, more than 12,000 blaas are baked in Waterford daily.

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