Irish Traditional Cottage Food

        The simplicity of Irish cuisine is reflected, not only in the practicalities of subsistence living but also with a profound connection to the land and sea. Each meal was the creation and utilisation of the natural abundance that surrounded them, a testament to the resourcefulness and resilience of Irish people living in mainly remote rural areas of Ireland in the 40’s through to the late 60’s.

                                                                             Traditional Irish Stew

Irish traditional cottage food, cooked in a cast-iron skillet over an open turf fire, is a necessary blend of history, culture, and practicality - rooted in a time when self-sufficiency was the only means of survival. Most small holding farms kept some livestock such as sheep, pigs, a cow and goats for meat and milk, and poultry for meat and eggs. Wild rabbits were hunted and both sea and river fish were also caught for food. A basic selection of vegetables were grown including the ‘stable’ potatoes. Wild field mushrooms, a selection of wild berries, some wild plants like nettles and seaweed, wild garlic and some herbs, were foraged seasonally.

                                                                                                                         Foraged wild Berries - Spices and Vegetables

                            From traditional Irish stew, to boiled bacon and cabbage with potatoes (both staples of Irish food), along with, colcannon, champ, cottage pie, fried herrings, crubeens, roasted wild rabbit, and oxtail stew, all highlight the ingenuity and the necessity of using inexpensive local ingredients, to create filling nutritious food.          “The Full Irish Breakfast” was a treat on special occasions like birthdays, for visitors and on St. Stephens’ Day. Oatmeal porridge and warm Irish soda bread with homemade butter and homemade jam, boiled and fried eggs, were the every-day breakfast items, offering a warm, hearty, filling staple that sustained many through long days of hard work.

                                                              Traditional Bacon - Cabbage and Potatoes

 So, at its core, the essence of Irish traditional cooking has remained true to its origins, grounded in the rhythms and cycles of nature, but also the traditions passed down through generations. The result is a culinary tapestry that reflects the diverse cultural heritage of Ireland and at the same time demonstrating the enduring toughness and determination of numerous generations of rural Irish people. Not only to survive, but to go out to all corners of the world and thrive.  

         Our Gallery is a timeless tribute to Irish survival and determination, as well as a visual reflection of authentic traditional Irish cottage foods of the 40’s to the mid 60’s. Our photo wall art for sale, is perfect for home kitchens, bars, restaurants, hotels, most commercial spaces and are a lasting memory of times gone by.