It’s goodbye to the days of endless courses of tiny dishes
Bread and butter, jelly and ice-cream and vol-au-vents are making a comeback as food goes retro in 2025. Meanwhile, poitin is set to be the spirit of the year, as our ancient “uisce beatha” gets a modern twist.
“This year, we are going to see more restaurants promoting local and seasonal food. I predict a push-back against ultra-processed foods. We have a great little green island with great grass and we can literally grow anything. Mixologist and author of Irish Kitchen Cocktails Oisin Davis says poitin will be on drinks menus this year. “The British made poitín illegal in the 17th century. Illicit distillers kept it alive for hundreds of years and it was made legit by the Irish government in 1997.
Beer pairings will be seen more often, according to Davis. “Places like L Mulligan gastropub in Dublin’s Stoneybatter boasts a menu where every dish has a corresponding Irish beer recommendation to pair with it. It's far better for the local economy and presents a much interesting proposition for Irish food culture.
“Our most popular wine, a Portuguese naturally sparkling white called PT Nat Branco by UIVO, will set you back €27 in store but would be at least double that if you were eating out.
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