Northern Ireland is rich in history, culture, scenery and gastronomy. Regional foods reflect their place. Coastal waters are prolific. Pastures graze superb heritage and rare breed beef cattle and free-range pigs, fine lamb and productive dairy herds. Local produce has become the lynchpin for many Northern Irish restaurants and hotels. It seals the reputation of this region as an exciting food tourism destination.

We are used to matching wine with our food, but how many of us think about what beer to drink with our lunch or dinner, either when we go out, or at home? In countries such as Belgium, combining beer and food together is a given; heated discussions take place over what beer goes best with the national dish, Flemish stew. There are restaurants devoted to food and beer. There is no reason why we cannot match Irish beers to the foods we eat.   If it seems daunting, experiment by trying fresher beers such as lager and pilsner with lighter foods like salty nibbles, seafood and shellfish, salads, pork and chicken. Try full-bodied stouts and porters with rich stews, game and barbecued red meats. Don’t forget that stout is magical with oysters, and, as argued below, a great partner for dark chocolate too!   Over the summer months, we will be barbecuing outdoors whenever the Irish weather permits (and often when it doesn’t!). A good IPA provides the perfect match for all sorts of grilled foods, including burgers, spicy pork, as well as pizza. Remember too that Irish cider is great with many foods especially pork, bacon and charcuterie as well as creamy pork or chicken, cheesy crepes, quiches, and salads with cheese or pork.