An Irish food glossary (continued)
A quality-control program run by Bord Bia (The Irish Food
Savoury mixture of potato, wheat flour and butter.
Board) with 1,450 members who provide information to
customers on how the food they serve is produced and
where it comes from.
Harvested in many Irish waters. Also known as a shrimp,
langoustine or Norway lobster.
Variety of wild blueberry used in desserts and for
The berries of a rowan tree, also known as the
Hot breakfast platter consisting of grilled rashers of bacon,
sausages, black and white pudding, mushrooms, tomatoes,
The fruits of the blackthorn tree and are suitable
potato cake and fried or poached egg.
Good Food Circles
Organizations of restaurants that come together in various
areas to promote fine food and publish guides listing
International organization of artisan food producers and
consumers, dedicated to ensuring the diversity and future of
small-scale farm food production using traditional methods.
Good Food Ireland
The icon for quality places to stay, eat, cook, and shop that
are committed to and prioritise above all else, local Irish and
A flat white soda bread, shaped into a round, cut into
artisan food produce.
triangular quarters and baked on a griddle; farl is an old word
for a quarter.
Taste of Ulster
Prime cuts of pork loin, lightly brined and smoked.
Food initiative promoted by the Northern Ireland Food and
Drink Association. Members are committed to the pursuit of
excellence in food and service, and are dedicated to the use of
To “kipper” a herring is to split it, bone it, lightly salt it, then
the finest-quality local produce.
smoke it. Eaten at breakfast.
Uncooked beef smoked over turf (peat).
An alcoholic drink made from fermented honey.
Crisp, savoury biscuits made with oatmeal and water; served
The same as Full Irish but fried, with the addition of fried soda
farl and (sometimes) baked beans.
Homemade distilled spirit – a practice that is illegal in
Made with bacon off-cuts, offal, onion, oatmeal, herbs
Ireland. Made from a brew consisting mainly of barley, it has
a distinctive dry and grainy flavor with a delicate aftertaste that
becomes sweeter as it develops.
Honeycombed toffee, a specialty of Ballycastle, County Antrim.
A fruit cake in which the liquid used is porter (a light variety