Irish raw materials are so good, we don't like to dress them up in fancy sauces that would mask their natural, wholesome taste.  We know that the prime beef we raise for the European markets is best prepared as simply as possible - thick-cut steak, carefully grilled over charcoal to give the delicate tang of woodsmoke, or prime ribs roasted so that the juices sear into a mouth-watering outer coating while the tender heart of the meat remains a succulent pink.  And what better way to treat our national vegetable, the potato, than to serve it simply, boiled and coated with parsley butter, or baked in foil and eaten with sour cream and chives?

Since no part of the country is more than 96km (60 miles) from the sea and abounding in rivers and lakes - the fish are exceptionally good.  Fresh-water salmon and trout are delicious when grilled with our renowned Irish butter as is also our salmon smoked and sliced paper thin.  Dublin Bay provides you with its famous prawns, Galway Bay with its equally celebrated oysters.  There are lobsters, and broad-backed Atlantic crayfish, and king scallops of regal proportions.  

Don't neglect the humbler fare, like Irish bacon and eggs, boiled silverside of beef pickled in brine and generously sliced, nutty brown soda bread spread with salted butter

Irish cheese is especially good.  Try our equivalents of cheddar, gouda, brie, camembert and many others.