Irish Food Tourism
Connecting people with Ireland through its food, drink, landscapes, craft and the people behind them.
I shape food, hospitality and tourism experiences rooted in culture and place, helping people and destinations turn what makes them distinctive into something meaningful.
For many years, I have worked with farmers, producers, chefs, hoteliers, cultural organisations and destinations—developing one-of-a-kind experiences, connecting people and championing a food culture rooted in ingredients, landscape, heritage, craft and the people behind them.
I am regularly asked by Irish and international journalists, travel operators, tourism bodies, tour guides, guesthouses, hotels, award organisations, corporate clients and private groups to identify some of the most distinctive culinary tourism experiences across the island of Ireland. These requests range from recommending produce-led restaurants, memorable places to stay and farmers and producers to visit, to uncovering lesser-known regional experiences and curating private itineraries.
I work independently and, where appropriate, draw on a network of food, tourism, heritage and cultural specialists across Ireland. This brings regional knowledge, established relationships and first-hand insight to the recommendations I make.
To support this work, I maintain a trusted, independently curated list of people, places and experiences I can recommend with confidence. With exciting new experiences continuing to emerge, I am now expanding this island-wide resource.
What am I looking for?
Experiences that help people understand Ireland through its food, drink, culture and landscape.
That might mean tasting oysters beside the water where they were grown, sharing stories around a farmhouse kitchen table, walking through an orchard or walled garden, visiting a working farm, meeting a cheesemaker or discovering how cider, bread, sea salt, butter or blood pudding are made.
It might also be a produce-led restaurant, cookery class, foraging experience, supper club, food or drink walking tour, or a small guesthouse or hotel where Irish craft, local produce and a memorable breakfast create a genuine sense of place. Food may also be combined with walking, cycling, art, craft, heritage or adventure.
I take a broad view of Ireland’s diverse food culture. It begins with the ingredients grown, reared, caught and made here, while also embracing the many cultures and traditions shaping how Ireland eats today—from boxty made with Irish potatoes to a Mexican cookery class centred on exceptional Irish ingredients and craft, or chocolatiers using the Irish landscape and its flavours to inform their work.
A sense of place matters most
Experiences do not need to operate every day or throughout the year. They may be seasonal, small-scale, occasional or available only by private arrangement.
What matters is that they are welcoming, distinctive and rooted in their place. Some may be newly launched or still in development.
If an experience gives visitors meaningful access to a person, place, ingredient, craft or story, I’d like to hear about it. Think of it this way: an experience where guests pull on wellies and walk through the mud of a working farm may be exactly what I am looking for—not something polished that could be delivered anywhere in the world.
A few things to note
The form is simply a first introduction. It helps me understand what the experience involves, where and when it takes place, who it is suitable for and what makes it distinctive. A polished brochure or formal presentation is not required.
This is an independently curated resource—not a paid listing or an open directory. It may inform recommendations and introductions for journalists, travel operators, tourism bodies, award organisations and private clients, as well as future editorial features, regional or island-wide guides and related projects.
Every submission is considered on its own merits. Submitting an experience does not guarantee inclusion, recommendation, editorial coverage or a place in any future guide or project.
I may get in touch now or in the future. Contact may happen shortly after submission, during 2027 or further ahead when a relevant request, opportunity or project arises. I will not be able to respond to every submission individually.
First-hand understanding matters. Wherever possible, I prefer to experience something myself before recommending it. Upcoming launches, previews and travel-trade visits can be mentioned in the form, and businesses are welcome to share important updates as their experiences develop.
“Food is one of the most powerful ways to understand a place, tell its stories and create experiences people remember.”
— Anthony O'Toole
Have a question?
The form is the best way to share an experience and ensures I receive all the information I need.
If you are unsure whether your experience is a fit, or have a question before submitting, feel free to get in touch.
