A brief history lesson:

Traditional Irish food tends towards wintry food, cooked by grilling or in pots over fires. Fuel, particularly turf and wood, were always in plentiful supply for cooking, so most dishes were developed with the simple hearth fire in mind. The pot was placed right in the middle of the fire, with the flames and fuel heaped up around, creating
an even heat perfect for stews, roasts or bread. Fish would be laid on the hot

stones surrounding the hearth to grill, or placed on the `bakestone’ – a flat iron plate hung over the fire and raised or lowered according to the heat desired.

The vast majority of people had little money to spare on bought sauces or fancy foods – everything eaten was homegrown, simple food and only the well-to-do could afford rich sauces or expensive meat. However, there is a longstanding tradition of generosity with food in Ireland, perhaps growing from the distant memory of the great hunger in the past. A guest will be treated to the best available and as a guest in an Irish kitchen, you’ll always be invited in for `a cup of tea and a bite to eat’.