Traditional food is alive and well in Northern Ireland. In a historical sense, Northern Ireland's culinary heritage reflects our shared Ulster-Scots and Irish heritage and traditions. Most traditional dishes have their roots in potatoes and bread, the staple diet in bygone days and these staple ingredients are still evident in our cuisine. Traditionally the Ulster Fry was eaten for breakfast everyday, nowadays that pleasure is saved for the weekend, maybe indulging in a sausage soda or a bacon bap on a week day. However, no visit to Northern Ireland would be complete without experiencing an Ulster Fry and our Hotels, Guesthouses and Bed & Breakfast's serve up an Ulster Fry every day! ....
The Ulster Fry is distinguished by its griddle breads – soda bread and potato farls, fried until crisp and golden. Sometimes it comes with another uniquely Northern Irish speciality, vegetable roll – slices of peppery minced beef, flavoured with fresh leek, carrot and onion. Bacon, sausages, an egg, a tomato and maybe some mushrooms complete the picture - not to mention lashings of tea and toast.
At breakfast we’re also rather partial to porridge, made with rolled oats, milk or water and a pinch of salt. For extra luxury at the weekend you can dress it with cream rather than milk, and brown sugar. Some even add a dash of Bushmills whiskey!
Early risers find time for ‘elevenses’ in the mid morning, when a well brewed cup of tea or a very milky coffee is the norm, accompanied by a scone, fruit cake, or a sticky sweet ‘tray bake’ or cream cake.
Mash flavoured with shredded scallions, known as Champ, has its origins in Northern Ireland.