Introduction
(whooshing and sizzling) – So, I’ve just arrived in Ireland. And I am so excited because I absolutely love the people here, and the culture, but most of all, I really love their food. It’s really good. Very, very good. It is really good. Pretty good. Oh God, this is good. Mushy but good. I’m not gonna keep saying it’s all so good because it’s all so good. I’m just, just assume that’s what’s going on in my mind. On this trip I wanna show you my three favorite ways to experiencing Irish food. Starting with a quick bite at St. George’s Market right here in Belfast. Then we’re gonna slow it down a little bit and go to a Michelin Star restaurant with one of my favorite chefs. And finally, we’re gonna try something a little bit outside the box with a local dish, called black pudding. But right now, I’m starving. So, let’s get started.
Belfast is home to St. George’s Market, which dates all the way back to the 1700’s. Making it one of the oldest and last remaining Victorian markets in Northern Ireland. Today it’s home to nearly 300 vendors, including crafters, musicians, and foodies from all over the world. And it’s been named one of the best markets in Ireland. I’ll be having that for dinner tonight. But most importantly it’s a popular local spot. And if like me, you don’t have a ton of time it’s a great way to meet the community and grab a quick bite on the go. This is very, very good. When it comes to picking the right dish there is no shortage of options. With vendors representing foods from all over the world, while still utilizing local ingredients. Almost every option is a taste of Ireland with an international twist. After I finally settled on the most colorful meal I could find, and topping it off with a crepe, or two, or three. It was time for me and my counterpart, and cameraman Blaze to hit the road. This is Blaze by the way. And yes, that is the actual name his mother gave him at birth.
Galway is best known as a city full of music, art, and great food. Located right in the heart of the city is one of only 11 Michelin Star restaurants in all of Ireland. Chef JP McMahon’s Aniar Restaurant. Aside from being one of the best in the world, chef JP McMahon is known for his dedication to using only locally sourced ingredients found right in his own backyard. Even the plates and cups in the restaurant are made and sold at the local market. They’re great cups too, I even bought one for my mom. And then I totally kept it for myself. Sorry Mom. So, our first order of business was a quick walk down to the market to check out the catch of the day. Chef is a man of passion. And even in rainy conditions at the market he managed to whip up a five-star amuse bouche for the passersby, I was impressed. And jealous, I only got one. Which I’m pretty sure I shamelessly stole from a child. It was delicious, and I don’t regret it one bit. After a quick, totally casual demo at the market we returned to the kitchen to get down to business. Where Chef explained how each dish’s ingredients were caught, foraged, or picked before landing on the plate in front of me. – The key is that we have really, really beautiful, natural products. And so, it’s about how little can we do with them to kind of, so they will remain almost in a pure state. So, that when you come in and taste it, like the langoustine we did earlier on, is that when you taste it, you go, oh that really tastes like langoustine, that’s really, really beautiful. – From farm to fork there is not a single ingredient that isn’t native to Ireland. This food is truly Irish in the purest sense of the word. Can’t describe all the amazing things that are happening inside my mouth right now. But if this is what Ireland tastes like, Ireland’s delicious. The food from Aniar is a great example of how modern food has really evolved in Ireland.
But for our final meal, I wanted to try something a little different. And go all the way back to the early 1800’s to check out one of Ireland’s oldest and most traditional foods, black pudding. Black pudding first emerged over 200 years ago, in some of the most rural parts of the country. Best known as a staple of the Irish breakfast, more recently it’s being used in innovative dishes and recipes all over Ireland. To really dive in we figured we’d go to Clonakilty in West Cork. A town synonymous with local food and black pudding. If anyone knows this stuff well it’s Colette, the owner and co-founder of the Clonakilty Food Company. Colette and her husband first started this company in 1976, in a small butcher shop in town. With the purchase of that shop came a secret family recipe for black pudding. Out of that shop, with the now-famous secret recipe, the couple went on to become one of the largest producers of black pudding in the world. So, what is black pudding anyway? – The ingredients are obviously like blood, and onion, pinhead oatmeal, and beef meat, and of course the secret spices. – [Host] That only Colette knows. – That only Colette knows and nobody else. – The original black pudding recipe is the same one that we use today. I mix the spice. ‘Cause I, at the moment, I’m the only person who knows the mixture of the spice. – So, yeah, there you have it. Black pudding is actually more like blood sausage. But before you judge it, you should try it on pizza. Yup, pizza. Since this stuff has more or less put Clonakilty on the map, the town itself has found more than a few creative ways to serve it up. And since I literally cannot say no to free food, I was more than willing to go on a black pudding culinary tour, starting with pizza. After downing half a pie, we stopped by easily the best restaurant in town, Richy’s. Where the man himself whipped me up black pudding with scallops. If the pizza hadn’t done it already, this combo would have sealed the deal. I was very skeptical. And kind of assumed this would be my least favorite dish. And I can confidently say that scallops and black pudding is hands down the best way I’ve ever had scallops before. It’s delicious, and I love scallops. This is my favorite for sure. Where’s Colette, I need her secret recipe.
With our tour of the food of Ireland coming to a close, there was really only one way to wrap up our trip. Naturally with a pint of Guinness at one of the oldest pubs in town. So here’s to the quick, the slow, and the adventurous food of Ireland. It’s a lot more than meat and potatoes. Til next time, cheers and sláinte. (upbeat music)
1. What makes St. George’s Market in Belfast one of the best markets in Ireland?
St. George’s Market in Belfast is considered one of the best markets in Ireland due to its historical significance, dating back to the 1700s, and its diverse offerings from nearly 300 vendors, including crafters, musicians, and foodies from around the world.
2. How does Chef JP McMahon at Aniar Restaurant showcase his dedication to using locally sourced ingredients?
Chef JP McMahon at Aniar Restaurant demonstrates his commitment to using locally sourced ingredients by sourcing everything from his own backyard, including plates and cups from the local market. This ensures that every ingredient on the plate is native to Ireland.
3. What is the history behind black pudding and how has it evolved in Irish cuisine?
Black pudding has a history dating back over 200 years, initially as a staple of the Irish breakfast. Over time, it has been used in innovative dishes and recipes throughout Ireland, showcasing its versatility and adaptation in modern cuisine.
4. How did Colette and her husband become one of the largest producers of black pudding in the world?
Colette and her husband started the Clonakilty Food Company in 1976, inheriting a secret family recipe for black pudding. With dedication and expertise, they turned their small butcher shop into one of the world’s largest producers of black pudding, maintaining the original recipe’s authenticity.
5. How does the culinary tour of black pudding showcase the creativity of Clonakilty in serving this traditional dish?
The culinary tour of black pudding in Clonakilty demonstrates the town’s creativity in serving up this traditional dish in various innovative ways, such as black pudding pizza and black pudding with scallops. These inventive dishes highlight the versatility and deliciousness of black pudding in modern cuisine.
