Dingle was named “Foodie Town of the Year in June 2014”
The Dingle Peninsula has a long tradition of home cooking, bread making, fishing and farming, so it will come as no surprise that food culture and it’s quality and provenance are considered a very important part of life here. This wild remote area is famous for an intense devotion by its residents to fresh, locally reared landed and produced foods. Freshly caught seafood, charcuterie smoked fish, mountain grazed lamb sea salted by nature, and grass fed beef are paired with home grown seasonal vegetables and herbs as they have been for generations.
Handmade artisan cheeses, ice cream made using the milk of the rare Kerry Cow and local free range eggs, locally produced meat pudding, sausages and rashers, preserves, breads, chocolates, pies, salamis, chorizo and patés are some of Dingle Peninsula treats to be experienced and enjoyed in the wide selection of restaurants, cafes, gourmet speciality shops and food outlets across the peninsula.
Each year Dingle Food Festival takes place on the first weekend of October. The highlights of the Dingle Food Festival include a taste trail in over 60 outlets, where festival goers can purchase taste tickets and sample local cuisine delights in locations that vary from pubs, and galleries to shop and restaurants.