Irish-made chocolate
taragartlan.com
For us, this isn’t a new trend – we have been singing the praises of Irish chocolatiers and chocolate makers for years, and for so many good reasons. While global cocoa prices continue to rise, Irish chocolate makers have stuck to their ethos around quality sourcing and ethical cocoa; ensuring their businesses are supporting sustainable farming and human rights. This Easter, there are so many options for delicious, high quality chocolate eggs, including celebrated pastry chef Tara Gartlan’s 2026 collection, which – as always – are not only delectable but completely coeliac-friendly.
She has launched four Easter egg flavours including her fan-favourite Hazelnut Rocher (milk chocolate and caramelised hazelnut with four hazelnut chocolates inside), and her Passionfruit Caramel (63% dark chocolate, passionfruit caramel and passionfruit truffles inside).
Cass and Nick McCarthy with children Finn and Isla at Lúnasa Farm , Co Clare .\ Eamon Ward
Nutrient-dense protein
lunasafarm.ie
High quality meats, meat-based fats (like beef dripping and schmaltz) and long-simmered bone broths are all being celebrated in 2026. It appears consumers are moving away from the plant-based protein trend of yesteryear and instead opting for pasture-raised meats for nutrition and flavour. Luckily, in Ireland we are surrounded by nutrient-dense animal fats and protein.
Cass and Nick McCarthy of Lúnasa Farm butcher and sell their regeneratively reared meat in Clarecastle, Co Clare. They say their customer base is looking for locally produced food they can trust and a direct connection to the farmers who reared it.
For Easter, Lúnasa Farm will offer a limited selection of specialised beef, pork roasts, nitrate-free hams and porchetta roasts, all prepared to order. You can visit their shop in Clarecastle, which is open each Saturday from 9am-1pm, or order online.
Shrubs, syrups, pots and preserves from Wild Irish Foragers at Millhouse Farm, Co. Offaly. \ Odhran Ducie
Wild botanicals
wildirishforagers.ie
In your drink? Yes. On your table? Yes. In your scented candles? Please. Printed on your table linens? Absolutely. Wild botanicals are all the way in this Easter, and you may forget perfect floral arrangements in pretty pinks. This year, we are all about the wild moss and ivy and celebrating the raw, natural beauty of the Irish countryside.
The best part about this trend is it doesn’t have to cost a cent to indulge – before you set your Easter table, head out to your hedgerows to find some greenery to add your finishing touches. If you’re looking to incorporate some wild flavour into your meal, try Wild Irish Foragers Honeysuckle Shrub to make a salad vinaigrette, or their Dandelion Flower Preserve to infuse into hot cream for panna cotta or posset.
Shines Seafood is based in Killybegs, Co Donegal. \ Clive Wasson
Tinned fish
shinesseafood.ie
We’re not talking about the sad, cheap tin of tuna that’s been sitting at the back of your cupboard for three years. Tinned seafood has been around since preservation technology developed in the 1800s and over the years it has become not just a practical way to preserve seafood, but a way of developing flavour, preserving texture and it has greatly contributed to European food culture – particularly those of Spain and Portugal, who have long led the way.
As an island nation, Ireland is long past it’s due date in celebrating tinned seafood – and with local seafood companies like Shines Seafood, our tinned fish has never tasted better. Try their range of seafood pâtés this Easter, which are ideal paired with freshly baked brown bread and good ol’ Irish butter.
Strangford Non Alcoholic Gin is produced in Co Down.
Low or no alcohol
spiritofstrangfordlough.com
It’s not that we don’t drink anymore, it’s that we’re finding more inclusive ways to celebrate during daytime and family-focused get togethers. Ireland is home to a burgeoning “no and low” alcohol scene. Our non-alc options are made with high-quality ingredients and are delicious.
If you’re planning an Easter gathering, consider adding Fierce Mild – a non-alcoholic, but great-tasting Irish beer. Adding a bottle of Strangford Zero Gin, from Co Down, to your cupboard wouldn’t go amiss, either.
Read more
Ethical, bean-to-bar chocolate being produced on an old potato farm in Co Down
My Country Living: 'I try to find old, forgotten recipes and bring them back'
Irish-made chocolate
taragartlan.com
For us, this isn’t a new trend – we have been singing the praises of Irish chocolatiers and chocolate makers for years, and for so many good reasons. While global cocoa prices continue to rise, Irish chocolate makers have stuck to their ethos around quality sourcing and ethical cocoa; ensuring their businesses are supporting sustainable farming and human rights. This Easter, there are so many options for delicious, high quality chocolate eggs, including celebrated pastry chef Tara Gartlan’s 2026 collection, which – as always – are not only delectable but completely coeliac-friendly.
She has launched four Easter egg flavours including her fan-favourite Hazelnut Rocher (milk chocolate and caramelised hazelnut with four hazelnut chocolates inside), and her Passionfruit Caramel (63% dark chocolate, passionfruit caramel and passionfruit truffles inside).
Cass and Nick McCarthy with children Finn and Isla at Lúnasa Farm , Co Clare .\ Eamon Ward
Nutrient-dense protein
lunasafarm.ie
High quality meats, meat-based fats (like beef dripping and schmaltz) and long-simmered bone broths are all being celebrated in 2026. It appears consumers are moving away from the plant-based protein trend of yesteryear and instead opting for pasture-raised meats for nutrition and flavour. Luckily, in Ireland we are surrounded by nutrient-dense animal fats and protein.
Cass and Nick McCarthy of Lúnasa Farm butcher and sell their regeneratively reared meat in Clarecastle, Co Clare. They say their customer base is looking for locally produced food they can trust and a direct connection to the farmers who reared it.
For Easter, Lúnasa Farm will offer a limited selection of specialised beef, pork roasts, nitrate-free hams and porchetta roasts, all prepared to order. You can visit their shop in Clarecastle, which is open each Saturday from 9am-1pm, or order online.
Shrubs, syrups, pots and preserves from Wild Irish Foragers at Millhouse Farm, Co. Offaly. \ Odhran Ducie
Wild botanicals
wildirishforagers.ie
In your drink? Yes. On your table? Yes. In your scented candles? Please. Printed on your table linens? Absolutely. Wild botanicals are all the way in this Easter, and you may forget perfect floral arrangements in pretty pinks. This year, we are all about the wild moss and ivy and celebrating the raw, natural beauty of the Irish countryside.
The best part about this trend is it doesn’t have to cost a cent to indulge – before you set your Easter table, head out to your hedgerows to find some greenery to add your finishing touches. If you’re looking to incorporate some wild flavour into your meal, try Wild Irish Foragers Honeysuckle Shrub to make a salad vinaigrette, or their Dandelion Flower Preserve to infuse into hot cream for panna cotta or posset.
Shines Seafood is based in Killybegs, Co Donegal. \ Clive Wasson
Tinned fish
shinesseafood.ie
We’re not talking about the sad, cheap tin of tuna that’s been sitting at the back of your cupboard for three years. Tinned seafood has been around since preservation technology developed in the 1800s and over the years it has become not just a practical way to preserve seafood, but a way of developing flavour, preserving texture and it has greatly contributed to European food culture – particularly those of Spain and Portugal, who have long led the way.
As an island nation, Ireland is long past it’s due date in celebrating tinned seafood – and with local seafood companies like Shines Seafood, our tinned fish has never tasted better. Try their range of seafood pâtés this Easter, which are ideal paired with freshly baked brown bread and good ol’ Irish butter.
Strangford Non Alcoholic Gin is produced in Co Down.
Low or no alcohol
spiritofstrangfordlough.com
It’s not that we don’t drink anymore, it’s that we’re finding more inclusive ways to celebrate during daytime and family-focused get togethers. Ireland is home to a burgeoning “no and low” alcohol scene. Our non-alc options are made with high-quality ingredients and are delicious.
If you’re planning an Easter gathering, consider adding Fierce Mild – a non-alcoholic, but great-tasting Irish beer. Adding a bottle of Strangford Zero Gin, from Co Down, to your cupboard wouldn’t go amiss, either.
Read more
Ethical, bean-to-bar chocolate being produced on an old potato farm in Co Down
My Country Living: 'I try to find old, forgotten recipes and bring them back'
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