From the captivating landscapes of Ireland to the dining tables of homes and restaurants across the world, the excellence of Irish food, drink and horticulture proves itself with outstanding quality and distinction
As the plane touched down in Dublin, I was met by one of the most beautiful sunsets I’ve ever seen in my entire life. Quite a tall statement, I know, but there was something magical about it – it simply took my breath away. I should’ve known it was a perfect precursor of what was to come from my three-day adventure through the lush landscapes of Ireland. I was all set to experience, first-hand, top-notch Irish food, drink and horticulture produce – and I couldn’t wait!
Did you know, the United Arab Emirates (UAE) is home to over 10,000 Irish expats? It’s also the second largest importer of Irish goods among the Middle East and North Africa (MENA) countries, and the MENA region boasts the greatest number of Irish brands outside Ireland. This comes as no surprise given the exceptional quality of Irish produce. But why is this so?
Ireland, with its lush landscapes spanning 6.9 million hectares, dedicates 64% of this to agriculture. The influence of the Atlantic Ocean stops extreme temperatures, so animals can graze outdoors for large parts of the year (cows spend around 240 days out on pasture). Not only this, but a natural supply of rain and groundwater proves sufficient for agricultural purposes. Ireland also features the world’s first independently verified grass-fed certification, which offers reassurance that dairy products carrying the certification have been produced using milk from Irish grass-fed cows. I could go on, but most deserving of mention is their commitment to sustainability. Since 2014, farms have been consistently measured and monitored for their sustainable practices – an initiative of the Irish Food Board, Bord Bia.
Headquartered in Dublin, Bord Bia’s purpose is to bring Ireland’s outstanding food, drink and horticulture produce to the world, thereby enabling the growth and sustainability of producers. These farms pride themselves on inter-generational farming and pasture-based production. In an effort to explore the art of sourcing Irish dairy ingredients (including products widely available across the UAE), with a focus on animal welfare and sustainability initiatives, Bord Bia invited us to join them in Ireland. I couldn’t wait to discover the picturesque towns, visit family-owned farms, and savour the essence of Irish culture: From fresh milk to creamy cheeses and velvety yoghurts, and scrumptious seafood to superior poultry and prime-quality meat.
Day 1: Irish farming and cultural sights
Our day of discovery commenced at the Bord Bia Global Hub where David Kennedy, the Head of Dairy, led us through a captivating overview of Ireland’s agricultural tapestry. With a commitment to sustainability and innovation, Bord Bia leads Ireland’s food and drink sustainability programme, Origin Green. It is a fully integrated supply chain programme that brings together Ireland’s food industry. This includes everyone from farmers to food manufacturers, retailers, and foodservice operators. Their common goal? Sustainable food production.
This programme enables Ireland’s food and drink industry to set and achieve measurable sustainability targets that respect the environment and serve local communities more effectively. Factors such as water, traceability, animal health, food safety, social sustainability, and many more are measured. Most importantly, Origin Green is about measuring and improving how they do this on an ongoing basis to build and protect their global reputation for food sustainability. Lunch followed at Bord Bia’s Nurture Restaurant, starring an exquisite spread of beautiful roast meat, stuffing, and roasted veggies. Fresh, local ingredients formed the foundation of the freshly cooked meal – it almost felt like a holiday lunch that you didn’t know you were looking forward to.
The afternoon unfolded with an interactive cooking experience led by a skilled pastry chef. From learning about the quality, flavour, and nutritional benefits of ingredients to getting our hands dirty whipping up traditional scones, savoury shortbread, and even a coffee-based adult sip, we delved into the art of crafting Irish staples. The emphasis on fresh flavours and ingredients showcased the intersection of tradition and innovation in Irish cuisine. The cheeses we used in the demonstration included Creamy Gortnamona Goats cheese, Moyne, Co Tipperary; Cashel Blue, Fethard, Co, Tipperary; and Chilli Cheddar, Ballineer, Co Cork. The Killowen Farm Natural Yoghurt, Killowen, Enniscorthy, Co. Wexford made an appearance as well; as did Nolan’s Organic Smoked Salmon, The Pier, Killaia, Co Mayo. We were impressed by the consistent quality and flavour profile throughout, and of course, ate to our heart’s content the delicacies whipped up.
An evening stroll around the city led us to EPIC The Irish Emigration Museum, where we embarked on a journey to discover that what it means to be Irish, expands far beyond the borders of Ireland, through the stories of Irish emigrants who became scientists, politicians, poets, artists and even outlaws all over the world. It wouldn’t be fair to visit Dublin and not check out a traditional pub, so we headed to Toners. Established in 1734 (yes, you read that right), it was evident this friendly spot was a favourite among residents. Sampling some locally brewed Irish hops and sips, before dinner, we also checked out the legendary Temple Bar – a busy riverside neighbourhood lined with cobbled pedestrian lanes. Pop into The Temple Bar Pub if you do find yourself in the vicinity. Although packed with tourists and residents alike, it’s a must-experience.
Dinner was a laid-back yet spectacular affair. Roly’s nestled in the heart of Dublin became our evening sanctuary. Having opened its doors in 1992, this restaurant is an ardent supporter of Irish food producers, using only fresh Irish produce. Each dish echoed their commitment to quality. Wild Atlantic fishcakes with celeriac and apple remoulade, horseradish mayonnaise, and an herb salad were the star of their starters. I opted for a Grilled fillet of wild Atlantic hake with a braised fennel salad and a tomato and basil sauce for my main. It was cooked to perfection, making our walk back to Herbert Park Hotel, a satisfying, cheery one.
Day 2: From farm to table
Our journey into the heart of Irish dairy continued with a visit to Killowen Farm, where sustainability and innovation took centre stage. Situated at the foothills of the Blackstairs Mountains in Wexford, Killowen Farm with its 300 cows’ echoes the story of a family farm that has mastered the art of sustainable dairy production. The farmers, the Dunnes, have lived and worked on this family farm for nine generations and more than 200 years. They are immensely proud of their single-origin yoghurts and the brand they have created, as they should be.
With yoghurt products reaching as far as the breakfast tables of the Burj Al Arab in Dubai and Emirates first class, the Dunne family showcases the global appeal of Irish dairy. From start to finish, where it begins with the milking of cows and ends with a ready pot of yoghurt, six hours is all it takes. This ensures great taste and freshness. I had the opportunity to tour their production facility, sitting down for a lovely tea and freshly baked scones. We took our time sampling their yoghurts – classic, flavoured, and protein-rich ones – and cream cheese. Each was simply exquisite, and I am quite sure I’ve never tried dairy as fresh, flavourful, and real as this.
We sampled Irish strawberry, Toasted hazelnut, and Irish raspberry live-cultured yoghurts, alongside a 22g protein Raspberry variety. I’ve never eaten a cream cheese as fresh or flavourful as the one I tried at Killowen. The ingredients list of the natural flavour featured is just cream (milk), milk, water, milk protein powder, salt, and live cultures. Everything was well-thought-out with quality and sustainability in mind. One example of this is that their cows are vaccinated to reduce the antibiotics in the product, and even here, a homoeopathic treatment is tried before antibiotics. Happy cows grazing in open fields equals quality products.
Our journey south brought us to Shane Fitzgerald’s Farm in Portlaw, Waterford, on the southwest coast of Ireland. Shane runs his dairy farm alongside his partner Kate and father John, where they are currently milking 217 cows on 92 hectares of land. Shane, part of the Teagasc Signpost programme (a multi-annual campaign to lead climate action by all Irish farmers), showcased cutting-edge initiatives to reduce greenhouse gas emissions and innovate fertilisation techniques, an aspect that speaks to the forward-thinking Middle Eastern consumer. Shane and his family’s commitment to sustainability painted a hopeful picture for the future of Irish farming. With 250 cows happily grazing away in open fields and a focus on reducing reliance on chemical fertiliser altogether, increasing solar energy consumption for farming practices, and carefully tending to their farm’s soil health, the family is constantly thinking of sustainability. While certain best practices are still in their research stage, farmers like Shane are heading the research and are hopeful about the innovatively sustainable future of farming.
We departed for The Dean Hotel in Cork, a slice of boutique bliss in Cork, a charming city with a large personality. We were greeted by fun, unique interiors and comfortable cosy rooms kitted out with the best. Dinner ensued soon after at Market Lane, an award-winning restaurant and bar situated in the heart of Cork city centre. Here, the menu showcases Ireland’s rich culinary heritage. I enjoyed a freshly brewed hop beverage to start, followed by a hearty 8oz fillet steak, aged for 28 days by the Allshire family in Rosscarbery, served with mushrooms, shallots, house chips, and a roasted pepper chimichurri sauce – juicy, flavour-packed, and simply phenomenal.
Day 3: Crafting artisanal excellence
Following a hearty breakfast, we arrived bright and early at Cashel Farmhouse Cheesemakers, Tipperary. Operating as both farmers and cheesemakers, they are proud recipients of numerous global cheese awards for their iconic Cashel Blue Cheese. Operating for 14 years, Cashel Farmhouse Cheesemakers is a testament to the marriage of tradition and innovation. Less than 1% of cheese making in the country falls into the farmhouse category, making Cashel’s commitment to crafting artisanal blue cheese truly unique and they’ve mastered the art of creating award-winning blue cheese.
The tour offered a glimpse into their sustainable practices and dedication to preserving the land for future generations. What’s their story? Years ago, they purchased 80 cows and never looked back. Cashel is from a culture that traditionally makes blue cheese, and hence it’s not so strong. To ensure the consistent quality and freshness of their cheese, they buy milk from within a 40-metre radius, with a third of the milk coming from their own land.
Our midday repast at Cashel Palace Hotel, a Palladian manor in Cashel Palace located by the Rock of Cashel in picturesque Tipperary, boasted the best of Tipperary’s local ingredients, sourced from food producers sited mere minutes away. From sausages, bacon, and beef to eggs, poultry, organic vegetables, and even ice cream, everything comes from the Cashel town itself. A great initiative of Cashel Palace Hotel is that they craft their menus with the idea to feature great produce from good suppliers, in turn, lifting them up as champions.
We tucked into a Cashel Blue Waldorf salad, Smoked salmon with black sesame cracker, Heirloom beetroot salad, and Chicken & ham hock croquette for starters. Fresh, vibrant flavours shone through on each plate. I opted for a portion of Pan-fried cod with crispy garlic potatoes, greens, fennel, and a chorizo butter sauce for mains, and the verdict? A dish that will not be forgotten.
The journey continued with a captivating tour of the Guinness Storehouse, where the history and heart of Ireland’s most iconic drink unfolds. The interactive tour was a journey into Ireland’s brewing legacy, which left us with a deeper appreciation for the artistry behind Ireland’s most iconic beverage.
Farewell, Ireland
As our Irish sojourn concludes, the diverse tapestry of flavours and the stories of the resilient farmers linger. Ireland’s commitment to sustainability, the intergenerational transfer of farming knowledge, and its exquisite produce come together to create a narrative worth savouring.
If you desire authentic, genuinely good, and nourishing dairy and ingredients that make you feel good not only about your health but the environment too, then Irish produce is highly worth adding to your diet for its rich and natural sources of high-quality protein, calcium, vitamins, and minerals. Irish produce is widely and easily available across UAE, both at physical and online store, including Waitrose, Spinneys, Carrefour, Choithrams, and Kibsons. Unsurprisingly, several restaurants utilize Irish produce, with the Chefs’ Irish Beef Club featuring leading Chefs Saradhi Dakara, Reif Othman, and Eka Mochamad in their UAE chapter.
With a thriving Irish expat community and a growing affinity for Irish goods in the UAE, this culinary journey is a bridge connecting the vibrant fields of Ireland to the bustling Middle East. In every delightful bite, discover the essence of Ireland and why choosing Irish produce can be an investment in a wholesome, sustainable, and enjoyable lifestyle.
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