Ireland’s Food Producers Driving a New Wave of Michelin Recognition
Harvest time at McNally Farm, North County Dublin
Ireland’s most celebrated dishes don’t begin in Michelin‑starred kitchens: they start in the salt‑sprayed fields, wild Atlantic waters and quietly brilliant family farms that shape the island’s flavour. Chefs here prize provenance not as a trend but as a way of life, drawing daily on a landscape that yields exceptional dairy, rare‑breed meats, vibrant vegetables and world‑class seafood. This deep connection between land, sea and plate has propelled Ireland onto the global culinary stage, placing it firmly on the radar of destination diners keen to explore the island’s most exciting restaurants.
Ireland’s reputation for world‑class seafood is well earned, with the Atlantic delivering ingredients that take centre stage on many of the island’s finest menus. Along the Wild Atlantic Way, Kelly Oysters harvests oysters, mussels and shellfish from the pristine waters of Galway Bay - flavours shaped by tides, minerals and generations of know‑how. Their commitment to sustainable farming and exceptional freshness has made them a trusted supplier to Michelin‑recognised Aniar and Kai, two standout dining destinations in Galway’s vibrant, bohemian west‑coast city. Visitors can taste Kelly Oysters’ shellfish at either restaurant - in Aniar’s one-star Michelin, 24‑course exploration of Ireland’s food heritage, or in Kai’s cosy, Bib Gourmand‑awarded celebration of seasonal, local produce. Those keen to go deeper can tour the oyster farm itself, sampling Irish oysters at source with a local craft beer in hand.
Keelin Higgs, chef-owner of Dublin restaurant Variety Jones
When it comes to greens, McNally’s Farm in North County Dublin - long celebrated by Michelin‑recognised chefs for its exceptional organic produce - offers visitors the chance to experience its flavours at the source. Visitors can taste McNally’s vegetables and herbs in some of Ireland’s most acclaimed restaurants and then step behind the scenes with a guided farm tour that reveals the craft, care, and sustainable practices that make their ingredients so sought‑after. McNally Farm’s produce features prominently in some of Dublin city’s most acclaimed kitchens, including the one Michelin star restaurant Variety Jones and new Bib Gourmand awardee for 2026, Forêt. Their ingredients are celebrated for their freshness and character, offering a connection between Dublin’s most exciting kitchens and the organic fields that supply them, for those who want to explore the full journey of the ingredients.
D'Olier Street, Dublin
Further south, County Tipperary continues to distinguish itself through a new wave of artisan producers. One standout is Cáis na Tíre, a sheep’s milk cheese crafted in the county and now featured on the menu at Dublin’s Michelin‑awarded restaurant D’Olier Street. Known for its contemporary tasting menus and its focus on seasonality and Irish provenance, the one-star Michelin restaurant has quickly become one of the city’s standout dining rooms. Its use of Cáis na Tíre reflects the calibre of artisan producers emerging from Tipperary, a county recognised in Lonely Planet’s Best in Travel awards as a place where visitors can indulge in some of the best of Irish culture and food.
Across Ireland, producers like these are shaping a food culture that rewards travellers who come hungry, making the island a compelling choice for anyone planning their next culinary adventure.
To plan your next foodie break, visit www.ireland.com