Traditional Food in Northern Ireland you must try (2025)

Traditional food in Northern Ireland deserves to be on every foodie’s bucket list. The hearty meals with rich flavours guarantee a perfect foodgasm and feel like a warm welcome.

When you think of the UK, I bet images of potatoes, bacon rashers, and sausages pop to mind. Add some grilled tomatoes and a helping of baked beans with toast and you’ve got yourself a hearty breakfast, served the way the English do!

There’s Shepherd’s Pie, Cottage Pie (there’s a difference), puddings, Fish and chips and crisps (again, there’s a difference!) But there’s more!

If you wander beyond London to dear Northern Ireland, you’re in for a treat.

Rustic food with ingredients sourced locally, traditional butcher shops and baking methods and artisans making cheese and beer make a huge difference to what you’re eating. And while Game of Thrones was the highlight, the food in Northern Ireland definitely did not disappoint.

The Titanic Distillers Premium Tour and Whiskey Tasting is a hit with alcohol connoisseurs.

Food in the Northern Ireland

Ulster Fry

If you get your hands on the Ulster Fry, you’ve pretty much got Northern Ireland on a plate. Here’s what the Ulster fry contains:

Bacon, Sausages, Eggs, Grilled Tomatoes and mushrooms, Black and White pudding and the griddle (flat iron skillet) breads: Soda Bread and Potato Farl. Porridge and baked beans may also be thrown in for good measure.

Many claim all the ingredients have to be fried in Rapeseed oil. Just like many others claim baked beans are not to be included.

Every house has its own version of the Ulster Fry and baked beans or not, it is sure to fill you up.

If you’re someone like me who has a tiny tummy, I’d say maybe skip dinner if you plan to finish everything on your plate. If you end up at a place which offers a dash of Bushmills Whiskey to finish it up with, go for it!

Boxty

It may have a funny name but this simple, delicious item does not disappoint. Usually served as an add-on, it’s tasty even if it’s had all by itself.

These potato pancakes, in the earlier days were popular as a peasant’s dish and legend has it that this item was invented to make the potatoes go longer during the famine.

Another dish that can be boiled, baked or fried, the fried version is more popular and is made with a mixture of grated and mashed potatoes mixed with flour and then fried over the griddle.

These pancakes might also remind you of hash browns but there’s definitely a difference in the texture. Usually served with a rich gravy or used as a replacement for bread to make a roll.

Steak and Guinness Pie

While there isn’t a dearth of pies in the UK, steak and Guinness pie are as local as they can be in Ireland.

Guinness, the local Irish dry stout, is combined with Irish beef, onions, tomatoes, carrots and celery and slow-cooked for a couple of hours.

The mild burnt flavour that is synonymous with Guinness permeates the meat and makes it very flavourful. The stew is then topped with pastry and baked, served by itself or with a helping of peas.

A hearty meal is best enjoyed on a cold winter’s day or a rainy day (which is usually almost every day!)

Champ and Colcannon

Mash with an attitude!

If you replaced or added an ingredient in a dish, chances are it’ll definitely be called by a different name.

Like mash with scallions and milk turns into Champ. And Champ with kale or cabbage turns into Colcannon.

Although both are varieties of mash, the addition of these simple ingredients with butter and pepper takes it up a notch.

Traditionally made on the next day after St. Patrick’s Day, quick to whip up any other day too!

Potato Farl

‘Farl’ comes from the Gaelic word ‘Fardel’ which means four parts. Once again made over a griddle, it’s the best way to re-invent leftover mashed potato.

Simple ingredients like flour, salt and butter are added to mashed potatoes, and the sticky mixture is then rolled into a dough, cut into four parts and cooked.

Served as part of the Ulster fry, this flatbread is also great for dipping into stews or soups or can be had plain with some butter, too.

Another item that evidently was invented during the times of the famine.

Soda Bread

Soda bread is the next of kin of the Potato Farl, where the potato and butter are replaced with baking soda and buttermilk.

No yeast, no kneading, no wait times. Ready within an hour. A griddle is not involved this time and the bread is baked traditionally in an oven.

Soda bread is usually served as part of the Ulster Fry for breakfast, but being popular, it can also be served with meals to soak up gravies or stews.

You’re likely to find a cross on top of the soda bread. While religious elders might say it’s to ‘let the devil off’, the cross makes it easier to let steam escape and cut the bread when done.

Lough Neagh Eels

A Lough is nothing but a lake and Lough Neagh is the largest freshwater lake by area in the British Isles.

Sustainable and traditional fishing is carried out on Lough Neagh to catch wild eels, which are then smoked, jellied or fried in chunks.

While many mistake the eel for a water snake, it is nothing but a slithery fish and is very creamy to taste! Although many eels caught are exported, they are available in many restaurants across Northern Ireland.

Be it the Queen Scallops, Mussels or the Oysters, the seafood in Northern Ireland was the freshest I’ve had in a long while, and while it cannot be termed traditional, it definitely deserves a mention.

Many restaurants sell fresh fish and double up as restaurants too, ensuring you only get the freshest food!

Irish Stew

A bubbling pot of Irish Stew on a crisp evening enjoyed beside a fire in a cosy pub is an authentic Irish culinary experience.

The Irish stew first appeared at the beginning of the 19th century. It was developed to make a meal out of available leftover ingredients.

A hearty dish, the Irish stew is made with beef or lamb and a plethora of root vegetables like potatoes and carrots. The ingredients are simmered in a rich broth and are best accompanied with a glass of Guinness.

You can find Irish stew on menus all across Northern Ireland.

Irish Oysters

Irish Oysters are the king of the fantastic seafood produce of Ireland. The cold Atlantic surrounding the island is home to the world’s finest oysters.

They are grown naturally and take all their nutrients from the ocean. Therefore, it takes nearly three years to grow the oyster and, thus, is more on the expensive side of the scale. But the taste compensates for the price.

To try the seafood delicacies in their authentic self, visit the several oyster farms found around the coast.

The two options are Carlingford Oyster Company on Carlingford Lough and Rooney Fish located in County Down.

These two places grow the legendary oysters and export them to high-end restaurants all across the world.

Kearney Blue Cheese

While Ireland has a host of cheeses, Kearney Blue is a prize-winning cheese that is still made by hand.

With a strong flavour of creamy and sharp, the cheese has blue speckles scattered through it. This eco-friendly product is made with milk found within 5 miles of Farmview Diaries, the place where this cheese is made.

Since there are multiple dairy farms on Northern Island, it should be no surprise that this is a popular addition to meals here.

Barmbrack cake

Known locally as brack, the traditional barmbrack is a popular afternoon treat enjoyed with a boiling pot of tea.

It is packed with rains and sultanas that deliver the sweetness and is served fresh or toasted with butter. You can find this cake at cafes throughout Northern Island. However, it is most popular during the autumn season, around Halloween.

Vegetable Roll

While the name might suggest it is a vegetarian dish, the vegetable roll is a beef dish.

Shaped like a large sausage, the vegetable roll is fried, sliced or grilled and seasoned with spring onions and fresh herbs. This savoury dish is a staple of the Ulster Fry but is also eaten as a standalone dish paired with beans and mashed potatoes.

The vegetable roll dates back to 1954 when it was made by Hull’s company. However, many people believe that it became popular after the war when people stopped rationing beef.

Fifteens

Fifteens is a dish that refers to the traditional recipe, wherein fifteen of each ingredient was added to create the cake.

A traditional Northern Irish cake, Fifteens is made using digestive cookies, marshmallows, coconut and cherries. The dessert is rolled into a log and left in the fridge to set. Once done, it is taken out and cut into slices.

You can find this in numerous bakeries around Northern Ireland, especially during festivities and celebrations.

Baps

Similar to burger buns, Baps are filled with a variety of ingredients to make a sandwich. It comes in all shapes and sizes.

The breakfast Bap is very popular, and it contains the same ingredients as an Ulster fry but in a sandwich form. Apart from that, try a bap filled with black bacon, cured pork belly and HP brown sauce.

Victoria Sponge

A popular dessert in Londonderry, the Victoria Sponge dates back to the mid-19th century. It was named after Queen Victoria and was traditionally served with jam. Today, cream is also added to it as a modern twist to the delicious cake.

While the cake itself is dense and sweet, add a little bit of extra cream for a gluttonous feeling.

You can find the Victoria Sponge Cake in pastry shops and dessert menus across restaurants in Northern Ireland.

Local loaves of bread

Northern Ireland is famous for its local loaves of bread. Two of them have been mentioned above, which are the potato bread served in the Ulster Fry and the soda bread.

In addition to these, the other two popular breakfast pieces of bread in northern Irish food are Veda Bread and Wheaten Bread.

Veda Bread is a stick malt loaf that is made with black treacle. It is lightly toasted and glistened with melted butter.

On the other hand, the wheaten bread is a wholemeal version of the soda break mentioned above. So, it can be considered a healthier option for the soda bread.

In comparison to the other European countries, Northern Ireland may not have an extensive variety of traditional fare to offer but once you’ve had the above, you can rest assured that you’ve had all the Irish dishes that are definitely unique to Northern Ireland!

Additional details of traditional food in Northern Ireland

Here are some tips for the Northern Irish food mentioned above:

I had Ulster Fry at the place where we were staying. But I’m sure many cafes must be serving it throughout the country.

I tried my first boxty at Holohan’s on the barge, and I loved it. Not overpriced and great service. Their steak was great too and so were the desserts. Reservations suggested

If you’re looking for excellent seafood, Mourne Seafood Bar should be at the top of your list. They sell fish and the same is used for the dishes too. Top quality and great taste. Reservations required

Cobh is an excellent destination in Ireland where you can find most of these dishes.

The Duke Of York is a great place to hang out and get some pub food.

The Allotment Bistro Restaurant and The Lantern are other places where the food is good. Couldn’t say it’s traditional but it’s nevertheless good

If you’re looking for more info on how to make that Irish adventure more fun, there are lots of resources here!

All the articles for planning a great getaway to Northern Ireland (including a Game of Thrones tour) are here!

I sometimes feel I only travel for food and then sneak in attractions when possible! Do you love trying out the local cuisine at a new place?