The Cuisine of Clare is similar to that of the rest of Ireland. Our past history being largely that of a nation under occupation, the prolonged famine of the 19th century and the general lack of prosperity, all limited the development of Irish Cuisine.

We enjoy the staple menu items such as Irish Stew, a hearty lamb stew cooked with root vegetables and gigot mutton chops with potato to thicken the broth. Potato Cakes are also a popular national dish. The potato patties are made with potato, flour and some onion, simply pan fried or on the griddle. Crisp bacon slices lightly grilled with some eggs complete what is to many a complete meal.

Bacon and cabbage has been the other main national dish for years and is available widely. Devotees are divided between streaky bacon or smoked shoulder cuts. In older times the bacon was heavily salted to preserve the meat. The bacon would first have to be soaked overnight to remove the brine.

Colcannon is a dish made from Curly Kale and Potato that is popular with everyone and was often eaten as a dish in itself.

In Clare we are blessed with lovely Lamb from the Burren. The rock crevices are a source of wonderful herbs that the Lamb enjoy and give a unique favour to the meat. Goose is another special treat that would have been cooked in a skillet for a special occasion. The Goose was stuffed with potato stuffing made with onions, potato and herbs.

By the sea shore fish was widely consumed. Fresh Mackerel and Herring were always plentiful. Cod, Plaice and Salmon were simply cooked with some milk and an onion studded with a few cloves. A trip to the seaside was never complete without the purchase of some periwinkles or “sea grass”. The promenades of Lahinch and Kilkee would be full of the discarded shells of the winkles. Though not as popular to-day, the winkle sellers are still to be seen in the summer months.

Since the 1960’s with the advent of the Shannon Hotel School and the GMIT Galway, formal training of chefs has developed. For decades our best talent emigrated to learn the cuisine of other countries. To-day we are seeing the emergence of a definitive Irish style of cooking and presentation.

The organic farming movement, farmers markets and the fostering of cottage industries have all played a part in this gastronomic renaissance. The Irish pub has become a gastro pub where very good cooking can be enjoyed. The menu reflects the best of what is available locally. Contrary to other nations, the Irish Hotel has had a good reputation for cuisine for many years and continues to be a popular place for locals to visit. Clare has many choices on offer for pub, restaurant and hotel dining options. The establishments advertised in Travelogue are all the best of their category and deserve your support.