Make no mistake: the Irish take great pride in their food. Seafood, dairy and meat are locally sourced and seasonal. The Irish stew, a blend of beef, potatoes, carrots and leeks, will warm your soul, the salmon is fresh and tasty, and perhaps the best lamb I ever enjoyed was served at the long room at the Lodge at Doonbeg, where Executive Chef Heiko Riebandt and his team offer food and wine tastings and a fantastically varied menu. Indulge in oysters and Guinness and sample the artisanal cheeses. Desserts are plentiful and at Darby’s, the to-die-for sticky toffee pudding will have you begging for more.
Photo courtesy of The Lodge at Doonbeg