Good food and travel have always gone hand in hand.

Food helps us immerse ourselves into the local culture, get to know people over a good meal and push our boundaries to try new experiences.

The opportunity to try freshly cooked, locally sourced dishes that reflect the culture and heritage of the community that originally devised them must never be passed up. There is a reason why some of our strongest childhood memories and happiest times are tied up with delicious food, refreshing drinks and lively conversations over a table, laden with edible treats to share and enjoy.

Food has always been central to any Hidden Ireland experience.

In keeping with an emphasis on tradition and heritage, our members embrace a ‘farm to fork’ ethos, placing strong emphasis on quality, local Irish ingredients and recipes.

Irish specialities served at selected Hidden Ireland houses can include wild game, fish taken from nearby rivers and lakes and local, grass-fed beef and lamb.

Many of the Hidden Ireland houses offer communal fine dining, a memorable and fun experience that gives guests a chance to enjoy the company of like-minded travellers, and often their hosts too.

While the menu is usually set, dietary requirements and preferences can be accommodated, given notice. Your host will be happy to discuss any alterations or accommodations to the menu that you or a member of your party may have, prior to your arrival.

Good Food. Freshly grown, lovingly prepared

Many owners of Hidden Ireland catered holiday homes or unique bed and breakfast Ireland west coast, east coast or heartlands properties also grow their own fresh vegetables and herbs in their kitchen gardens and serve their guests with eggs laid by the resident ducks and hens.

Other local treats include mushrooms, garlic and wild berries foraged from nearby woodlands and wines sourced from nearby vineyards and wineries.

The result is delicious Irish food and drink, lovingly prepared to provide an authentic dining experience and a real connection to passionate, talented cooking that can never be forgotten.

For those who choose to stay in a fully self-catered historic house or cottage need not miss out on sampling the finest fare that Ireland has to offer.

Many of our holiday properties are located close to fabulous Irish restaurants that place an emphasis on fine dining, sustainable ingredients and warm hospitality.

Dishes are organic and flavoursome, inspired by seasonal availability and influenced by the region and its rich culinary history.

Truly integral to the Irish Good Food experience.

Sample our unique recipes

If you want to try out a unique Hidden Ireland dish at home and impress your friends with the best of Irish food, see some of our members’ favourite recipes shared on our Food & Recipes Blog.

Foodie feedback

Much of the feedback we receive at hidden Ireland centres around the food and drink experiences that people have enjoyed, either at their holiday property, or at one of the many top quality Irish restaurant or eateries close to where they are staying. Our hosts also love to get involved, searching out the best ingredients, or growing their own to provide the most authentic experience possible for their guests.

Here are some thoughts from some of our Hidden Ireland owners and hosts about what they love most  about sharing local food and drink with their guests:

“We are very proud of our food offering at Lorum Old Rectory and have amazing local producers and suppliers such as Elizabeth Bradley in Carlow Farmhouse Cheese, and David Ward, organic vegetable grower/supplier. We source our wine from Le Caveau in Kilkenny who in turn supports small wine producers and boutique vineyards. Both myself & my mother are members of Euro-Toques and are committed to their ethos of using the best ingredients available to us, and supporting our local producers.” Rebecca Smith

“We place at big focus on food at Kilmokea. Most of what we serve is organic, either grown here or purchased locally from an organic farmer who delivers to us weekly. All of our meat comes from Wexford and our fish is very local!” Emma Hewlett

“We don’t serve dinner at the Quay House but are very proud of our breakfasts. We offer a huge selection of fresh fruits, muesli, several kinds of pastries, breads and crumbles, all made in our own kitchen! Meanwhile, the main dishes always include fresh fish delivered from the fishermen outside our door daily. We also serve oysters, either au natural or grilled Rockefeller style, kedgeree, devilled lambs’ kidneys, Eggs Benedict, herb omelette, smoked salmon & of course the Full Irish! Incidentally there are twelve eating outlets all within a seven or eight minute walk from our door, and we are always happy to prepare snacks for people who don’t wish to go “up town” We’ve won the Best Breakfast Award from Georgina Campbell several times & our breakfasts are also highly commended by Alastair Sawday & The Good Hotel Guide.” Paddy Foyle

“Good food is big part of the Roundwood House experience and if you enjoy good food we should get along fine! Paddy (owner/chef) draws up the nightly set menu based on the best ingredients available that day. We grow lots of our own vegetables and herbs and get honey from the beehives in our meadow. We also work with a wonderful local forager, Mary Bulfin, to add some wild ingredients to our dishes. Our local butcher rears his own cattle and sheep and therefore beef and lamb feature prominently on our menus. Awards include Georgina Campbell’s Best Breakfast (Highly Commended, 2017) and the Irish Restaurants Association Best Customer Service in Leinster (Winner, 2018)." Hannah Flynn