This post was published in happy partnership with EatEnjoy, who sponsored this post. This is the third post in a series of three. My first recipe was these – and oh my you have to try them – Hot Cheesy Lobster Pots, the second post was a light and bright but no less cheerful Beetroot Hummus with Feta, Pomegranate and Dill. This post explores using EatEnjoy Dairy in a restaurant situation at Greene’s in Cork, Ireland.
Eating out in Ireland can be a little difficult when you can’t have dairy. It is entirely possible and people are of course very accommodating. On an island of farmers and in a food culture devoted to all things butter milk and cream, it has felt in recent years like I have been missing a lot.
On an island of rich green fields and all that rain we have terrific dairy products across the board. Wonderful artisanal farmhouse cheeses, terrific milk and cream, buttermilk is for sale everywhere that sells milk and by the litre. Our soda bread is milk based, many things are. We are obsessed with butter, we even put it on our biscuits.
Cork was once home to an enormous Butter Market
Cork has a rich dairy history. It was once home to the most important butter market in the UK and Ireland. Launched in 1730, at its peak in the 1880s it was handling 500,000 casks of butter per year valued at £1.5million. People travelled from all over the world to Cork to trade butter. It is for this reason that there are recipes like Spiced Beef in Cork as the spices were traded for butter. It closed later as European butter markets competed, and in the area where it once thrived there is now Cork Butter Museum. A curious small place packed with butter paraphernalia and history including an ancient barrel of bog butter. Butter was our primary source of fat and therefore stored energy for the lean months of winter. We are still obsessed.
Cork is a small city by international standards but it is Ireland’s second city, it is also in Ireland’s largest county. The gastronomy scene is exciting and it has been developing at speed and with confidence. Cork as with much of Ireland has coastline and rich pasture and it is packed with passionate producers and chefs making the most of the gorgeous tapestry available to them.