Every time I visit London, I think “Why don’t I do this more often?”
First of all, it is so unbelievably easy to get there, with regular daily flights from Shannon, Cork and Dublin. Secondly, once you arrive, everything is so well connected via the underground and rail services. For example, the Elizabeth Line on the London tube will get you from Heathrow Airport to the city centre in just about 30 minutes.
London is pricey, there’s no denying that, and accommodation can be dear. That said, if you’re happy to stay in quieter neighbourhoods, you can usually find good deals on hotels (on my most recent stay, I opted for a hotel in Canary Wharf and really enjoyed this area).
And the food? The food in London is some of the best in the world. This is largely thanks to London’s diverse population, representing nearly every global culture and cuisine, including – you already know it – an unbelievably talented Irish population; providing everything from spice bags to the highest-end Michelin star experiences.
At this point, you can’t even say that Irish food and drink is having “a moment” in London. The fact is, the Irish have been infiltrating the London food and hospitality scene for decades now, with great success. Irish food in London isn’t a fad – it is a well-loved facet of the gastronomic landscape.
Emerald Eats
Emma Moran operates a London-based Irish food business called Emerald Eats. It started in 2023 when Emma, originally from Dublin, was missing those basic-but-iconic Irish chicken fillet rolls you find in almost every Irish shop.
“Making Irish-style chicken fillet rolls seemed like such an obvious thing,” Emma says. “I thought, ‘There must be lots of people making them [in London]. But I couldn’t find them anywhere. That seemed strange, because there are so many great food options in London.”
As she was also working full time in corporate sales, Emma started Emerald Eats as more of a “passion project”, trying to find the right ingredients to make a chicken fillet roll which tasted just like home. She started trading on Saturdays at the Broadway Market and soon garnered a dedicated Irish following.
“The first couple of weeks, we were predominantly serving Irish customers – people who were missing the foods they would eat at home,” she explains. “Then, after a few months, the customer base really evened out, which was fantastic. A lot of people were saying they had an Irish coworker or employee, which is how they heard about us. We spent a lot of time explaining what sets an Irish chicken fillet roll apart from your average chicken sandwich.”
Emma soon realised this business had serious potential for growth. In early 2024, they started selling on both Saturdays and Sundays at the market. Then, a TikTok video about Emerald Eats ended up going viral.
“A week later, there was a queue of 150 people waiting at our stall of a chicken fillet roll,” she says with a laugh.
Today Emerald Eats also offer spice bags and curry cheese chips. They have expanded into corporate and private catering and work with Irish food brands and restaurants for pop-ups and collaborations. At the core of the business remains their iconic Irish chicken fillet roll. Emma says making them fresh, with as many authentic ingredients as possible, has led to their success.
Feeling fancy (€€€)
Core by Clare Smyth
Chef Clare Smyth has achieved three Michelin stars for her restaurant, Core by Clare Smyth, which is found in Notting Hill. Expect a superb fine dining experience with à la carte or tasting menus driven by farm-fresh ingredients (not surprising given Clare grew up on a farm in Co Antrim). Reservations are a must. £255 per person for the tasting menu.
Corrigan’s Mayfair
Sure, we can get a taste of chef Richard Corrigan’s cuisine here in Ireland, but there is something special about his trademark London location, Corrigan’s Mayfair. Menu items are familiar – dover sole, Irish stew – but with his own iconic spin. This is a spot where you know you will be leaving full and satisfied. Tasting menu is £150 per person with à la carte options, as well.
Great experience (€€)
Myrtle Restaurant
Tallaght-born chef Anna Haugh is not just an amazing chef, but one of the best ambassadors for Irish food in London. Her restaurant, Myrtle, is located in Chelsea and her menus feature Burren beef, Cashel Blue cheese, The Curly Pig Lardo and Carlingford oysters. Her Taste of Ireland tasting menu starts at £105 per person and reservations are necessary.
The Yellow Bittern
Belfast-born chef and co-owner of The Yellow Bittern, Hugh Corcoran, has made headlines in the past regarding his “unorthodox” approach to this King’s Cross eatery, but – truthfully? – the hype just makes us want to eat here even more. This restaurant-cum-bookshop is only open for lunch from Monday to Friday. £50 per person for a set four course menu, extensive wine options and Irish cheeses and oysters can be added on for a supplement.
The perfect pint (€)
The Devonshire
This Soho stalwart is not technically an Irish pub, but it has gotten a reputation for pouring (arguably) the best pint of Guinness in the city. This is also an excellent spot for upscale pub grub – they feature both an in-house bakery and in-house butcher and make a stellar Sunday lunch.
The Auld Shillelagh
This pub, located in Stoke Newington, is a bit far from the city centre but it is 100% worth the effort if you yearn for a properly pulled pint. The Auld Shillelagh is considered by many to be the best Irish pub in London with live music and Irish sporting events on the telly.
Takeaways & bar food (€)
Paddy Wok
This fun takeaway is located in Greenwich and features Irish-Chinese takeaway items, but largely centres around the ubiquitous spice bag. You can also get a 4-in-1 or a 3-in-1, salt and chilli chips and chicken balls.
Homeboy’s Bar
In Islington, you’ll find this cocktail bar rooted in the concept of warm Irish hospitality. In their own words, it’s Irish hospitality “without the twee”. Here, you’ll find chicken fillet rolls and toasties on the menu alongside fun cocktails (try the Shamrock Shake, made with Jameson whiskey and flavoured with condensed milk syrup).