From the resurgence of classic dishes to the modern twist on traditional poitin, Ireland's food and drink scene is set for a fascinating year in 2025. This article explores the top culinary trends predicted by experts, including the rise of casual dining, the emphasis on local and seasonal ingredients, and the growing popularity of vegan options. Discover what's on the menu and how we'll be enjoying our meals in the year ahead.
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. Casual, family dining in community cafes is in, while the tasting menu is out, according to foodies. Vegan food continues to grow in popularity, with mushrooms a particular favourite.
The Irish Mirror talked to some of Ireland’s top food and drink experts, to find out what we’ll be eating - and how we’ll be eating it - in the year ahead. Joe Macken of Mackenations hospitality and food advisors says bread and butter is on the menu. “We’re talking amazing in-house baked loaves from sourdough to soda, with world class Irish butter. We will definitely see more mushrooms in all guises, as the star of the show, due to their versatility. “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. “Pubs doing amazing food is another welcome trend. Our exports to London like The Devonshire - owned by Irishman Oisin Rogers - will inspire pubs to offer a superlative experience with a focus on tradition and provenance. “It’s a well-banged drum, but restaurants and cafes solely focused on plant based menus and skipping meats entirely will continue to grow. I also see a rise in unique outposts - restaurants on sides on cliffs, on beaches and hidden crags, focusing on zero waste and regenerative food practices.” It’s goodbye to the days of endless courses of tiny dishes. Says Macken: “Tasting menus - thankfully - are dead. 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. “But recently, poitín has got interesting. This is largely down to Dave Mulligan and his Dublin city establishment Bar 1661. Their signature cocktail is the 'Belfast Coffee' and other great drinks made with Ireland's first spirit. 'A lot of independent distilleries are producing artisan poitíns that use traditional recipes and methods. One brand called Mad March Hare, is leading the poitín charge around Ireland along with international distribution and a growing presence in the USA and Australia. “They also have a great ready to drink poitín cocktail in a can mixed with TK Red Lemonade, aptly named as the Red Hare.” Tequila is also set for take-off, as Ireland continues its love affair with Mexican cuisine. “Craft cocktail bars know their margaritas will taste infinitely better with premium tequilas. Brands like Altos Tequila, Don Julio and the George Clooney founded Casamigos are exploding in Ireland. Try one of them mixed with a little lime juice and some grapefruit soda for a Paloma cocktail at home.” 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. Local, independent food shop and cafe Marlowe & Co has been a huge success in its Dublin 8 neighborhood, due to its community feel. The business has just been named winner of Ford Ireland’s Ultimate Pro Initiative, winning a branded Ford Transit Custom for a year. Co-owner Patrick Fagan is pleased to note a trend towards local dining. “People are more conscious of budgets than five years ago – but they’re also focused on quality goods and supporting local. “We’ve noticed customers are swapping the cost of going out for staying in, with some boujie items that might cost them at least twice as much in a restaurant. “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. “Customers will typically pair that with a combination of hard and soft cheeses that we stock from Sheridan’s Cheesemongers, some olives and hummus dips supplied by Lilliput Trading Co, and maybe a cheeky bar of the best Irish chocolate I’ve tasted in ages, Braw from Limerick. “I think neighbourhood cafés doing wine nights, like we do from March to December, will continue to be a rising trend in 2025. It ticks all the boxes for time-poor workers and parents. They can walk down to us and grab a glass of wine and a cheese plate or bowl of almonds, catch up on the local news, and take home some treats or a pizza for later. “There’s no taxi cost, no big bill, plus convenience. It will become part of the status quo, after people got used to a more local way of living during Covi
FOOD TRENDS POITÍN VEGAN FOOD LOCAL DINING CASUAL RESTAURANTS
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