Could Dublin be the next foodie capital of Europe? 

Amid the likes of Paris, Lisbon and Bologna, competition is fierce. 

However, the idea is not quite as preposterous as it might once have been. 

On Newstalk, Russell Alford, one half of the Gastro Gays, said the capital “lot of potential” when it comes to status as a culinary destination. 

“If you go back the international perception of Irish food is that it’s all Guinness, potatoes, cabbage, ham,” he explained. 

Roast turkey. Picture by: Alamy.com.

In recent years, foodies have begun to notice just how high quality Irish food is. 

“Our strength is in our produce, in our farms, in the food that is made and grown in this country,” Mr Alford continued.  

“Restaurants often get a bit slagging when they namecheck 101 different producers. 

“But for someone like me who is a restaurant critic, that’s what I want to see. I want to know where my food is coming from. 

“I want to know that this amazing chef is supporting this amazing farmer or this amazing cheese producer.” 

A farmer on Valentia Island in County Kerry. Picture by: Alamy.com.

Mr Alford added that this is becoming a lot more common. 

“It’s something that’s becoming far more prevalent, far more visible in Irish restaurants - not just in Dublin,” he said. 

“It’s something that I always see is lacking in other cities. 

“I used to live in London for many years… but I’m always noticing that it’s cooked well, but I can’t tell if it’s from a farm in Kent or if it’s from Scotland or France. 

“We’re really good at showcasing that.”

Main image: Seafood chowder in an Irish pub. Picture by: Alamy.com.