Vincent Capel achieves Michelin star recognition at Terre in County Cork

Ireland's food and wine scene has gradually been gaining recognition, particularly as it aims to elevate its status on the global stage. While Irish whiskey and stout remain popular symbols of the country's culture, the gastronomic landscape has often been overshadowed, with significant effort needed to showcase its potential. Notably located in Dublin, Restaurant Patrick Guilbaud offers a notable dining experience with a carefully curated wine cellar featuring selections from Bordeaux and Burgundy, among others. Another strong contender in Dublin is Chapter One, which, under the guidance of Finnish chef Mickael Viljanen, has attracted attention for its innovative tasting menu and well-thought-out wine pairings. This establishment has become a cornerstone of the city’s evolving culinary landscape, capturing diners' imaginations with its creative dishes and focus on local ingredients. In the countryside, Cashel boasts the Cashel Palace, home to The Bishop’s Buttery. This boutique spa hotel emphasizes Tipperary’s local resources by creatively incorporating them into their menus. Known for its blue cow's milk cheese, the area is becoming increasingly well-known for fine dining experiences that highlight local flavors. Meanwhile, the Castelmartyr resort outside Cork has become an essential destination that recently earned Terre, its onsite restaurant run by Vincent Capel, a second Michelin star. The food culture in Ireland is characterized by a focus on its culinary heritage, with chefs, such as JP McMahon, emphasizing the importance of understanding the past to unlock future potential. As Ireland steps up its culinary game, with places dedicated to local larder and straightforward wine interactions, a new level of ambition emerges, promising positive developments for the country's gastronomic reputation.