Document Type
Book Chapter
Rights
Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence
Disciplines
6.5 OTHER HUMANITIES, History
Abstract
Dining out during the 1980s in Ireland could be summarised gastronomically by prawn cocktails, Chicken Maryland, Black Forest gateau and bottles of Blue Nun or Mateus Rosé. All this changed with the Celtic Tiger when the Irish public was introduced to Caesar salad, tomato and fennel bread, tapenade and Chardonnay. From 1989 to 1993, Restaurant Patrick Guilbaud was like a lone beacon of consistency in the Irish edition of the Michelin Guide. However, in 1994, five Michelin stars were awarded on the island of Ireland. Change was afoot. Many young Irish chefs and waiters emigrated during the 1980s although some, such as Kevin Thornton, Michael Clifford, Ross Lewis, Robbie Millar and Paul Rankin, returned during the late 1980s and early 1990s with knowledge of nouvelle cuisine and fusion cuisine gained in the leading restaurants of London, Paris, New York, California and Canada. They brought a new energy and confidence to the Irish restaurant industry on their return.
DOI
https://doi.org/10.21427/3h3p-0e52
Recommended Citation
Mac Con Iomaire, M. (2019). ‘Dining Out.’ In Brian Lucy, Eamon Maher and Eugene O’Brien (eds.) Recalling the Celtic Tiger, Oxford: Peter Lang, pp. 97-99, DOI: 10.21427/3h3p-0e52
Included in
Cultural History Commons, European History Commons, Food and Beverage Management Commons, Food Studies Commons, Tourism and Travel Commons
Publication Details
Mac Con Iomaire, M. (2019). ‘Dining Out.’ In Brian Lucy, Eamon Maher and Eugene O’Brien (eds.) Recalling the Celtic Tiger, Oxford: Peter Lang, pp. 97-99.