Talk about Ireland’s food and what do you think of? Irish stew, Guinness and beef pie, smoked salmon on rich treacly soda bread? Oh yes, they’re all great dishes. And they’re famous all over the world for good, very tasty reasons, but what is really defining Irish food right now is the quality of the produce that Ireland enjoys in abundance. We’re talking artisan cheese; super-fresh oysters, mussels and hand-dived scallops; estate venison; grass-fed free-range beef; extraordinary sea vegetables plucked from salty Atlantic waters; homemade fudge and handmade chocolate; award-winning black pudding; the prized Comber potato; rich, deep yellow country butter – all of these ingredients, and basket-loads more, are being used to their best advantage by innovative and exciting chefs all over the island of Ireland.