Even Guinness tastes better in Ireland!
Come with Zingerman’s to experience the wonder of the Emerald Isle! Irish farmers have been growing and producing using traditional methods for thousands of years. But while most people think of Irish cuisine as merely Guinness and potatoes, we know a secret… The modern food scene in Ireland is one that has been quietly and relentlessly brewing for the past 50 years. Today, a new generation of makers, chefs, foragers and artisans are taking these traditions and renewing them for the 21st century.
On this tour, guests will hear, see, and taste the story of Irish cuisine — an underdog and a stone that has yet to be unturned by the masses. We'll harvest seaweed by hand, and even craft cocktails using foraged botanicals. And with almost 2,000 miles of coastline, Ireland also has some of the most delicious seafood you’ll find anywhere. Come see for yourself!
Ireland 2025
Dates - September 16-24, 2025
Travelers : 12 people
(Tour starts in Galway and ends in Cork)
Price - $10,000 Per Person
Who?
This trip is designed for both novice and experienced travelers with a passion for great food and drink. We encourage those who are curious to learn about the rich culinary culture and history of Ireland--which goes well beyond the Guinness and potatoes image you might have! We will be eating lots of incredible local dairy, seafood, lamb, and produce. We encourage open minds, adventurous spirits, and a deep passion for traditional foods and their modern-day evolutions.
Our guests are adults of all ages who enjoy long walks and exploring. We keep the group small. A maximum of 12 guests will travel with one Zingerman’s host alongside our collaborative partners, Max and Kate from Bog & Thunder. We’ll also be joined by local experts at different stops in our journey.
Activity level & accommodations
The activity level is medium. With lots of walking in both city and country. You should be able to stand for long periods while on culinary tours of neighborhoods. We will be spending a fair amount of time in the Irish countryside, spending time on farms and on nature walks, so expect some uneven ground. In Ireland, you can experience “four seasons in a day” so don’t forget to pack a raincoat!
We’ve carefully curated a selection of four- and five-star hotels around the island in an effort to balance our active days with comfort and relaxation. All of our hotels include bars or restaurants and a few also offer spa facilities. We’ll also be staying at the highly lauded Ballymaloe House Hotel, home of chef Darina Allen, a friend of the Zingerman’s family for many years.
Food Curiosity Level: Low/Medium - We encourage open minds and getting a little outside of your comfort zone.
What’s Included?
Amazing food – all breakfasts, and most lunches & dinners. We will enjoy traditional regional specialties made with local, fresh ingredients.
Behind-the-scenes visits with artisanal producers, local farmers, and chefs; and hands-on baking, cooking, and foraging experiences.
Visits to some of Ireland’s most traditional and exciting food establishments–old and new.
One Zingerman’s tour host & our Bog & Thunder guides will be at your disposal at all times.
Private transportation.
Hotel accommodations for 8 nights.
What’s Not Included?
Airfare.
Transfer from the airport to the tour start.
Alcoholic beverages that are not specifically included in the itinerary.
A couple of lunches and dinners stated in the itinerary where you will get to explore on your own (suggestions provided!).
Personal spending money.
Tips for local guides.
Sample Itinerary*
Day 1
SEPT 16
Our tour will start in Galway where we will meet to kick off our time together with an aperitivo, Irish-style, over drinks and snacks. then we’ll head to a private welcome dinner featuring the best local food while our hosts for the evening share stories from the burgeoning Irish food and drink scene.
Day 2
SEPT 17
We’re heading out to the wilds of the Atlantic way today, beginning with a morning expedition to harvest oysters in the Atlantic. Lunch will be at a food truck café featuring homemade wild Atlantic fare, located in a breathtakingly beautiful setting. Dinner this evening will be at a Galway gem in a historic setting.
Get ready for more fresh air on day four when we head to The Burren, one of Ireland’s wildest spots, known for its rocky landscape. We’ll go for a wander through the beautiful countryside with a local guide. On our way to lunch we will pop in for a visit to a perfumery where certified organic scents are handcrafted using local botanicals. After a big morning out and about we’ll settle in for a cozy pint and fish & chips lunch. If time allows, we’ll have the option of visiting the nearby Cliffs of Moher, before heading back to the hotel for a little bit of rest and relaxation. Dinner on this evening is on your own, and we’re happy to make suggestions for you.
Day 3
SEPT 18
We’ll say slán to Galway on day five, and head south to the foodie haven that is West Cork. Our first stop on this day will be a goat farm where some of the finest Irish goat cheese is made. Our drive down south will take us most of the day, and we will stop and stretch our legs in a village of whimsical thatch roofs before completing our journey and checking in at our beautiful country estate hotel. Dinner this evening will be at a small, rustic restaurant featuring the very best of local, seasonal, and foraged ingredients from the waters and wilds of West Cork..
Day 4
SEPT 19
After an early breakfast, we’ll hop in the bus for a quick jaunt to a seaside discovery experience, where we’ll jump in kayaks and paddle around a bay whilst learning about the area’s history and harvesting local seaweed from the water. Back on dry land we’ll enjoy an abundant seaweed forward lunch with a bay view. Back at the hotel we will take a moment to rest and get ready for a very special Michelin Star dinner.
Day 5
SEPT 20
We’re in for a special treat on this day! We’ll have the opportunity to “lay in” this morning to daydream about our previous night’s dinner and enjoy the hotel grounds. In the afternoon we’ll convene and join a Zingerman’s friend and local fish smoker who’s been in business for more than thirty years. We’ll head out for a in a coastal harvest tour to secret spots, where we might find everything from brown shrimp to crabs to chanterelles! We’ll gather under cover for a cozy dinner featuring our foraged foods and local produce, cheeses and maybe a special guest or two to join us in conversation.
Day 6
SEPT 21
As hard as it is to leave the rugged, wild coastal beauty of West Cork behind, we can’t stay forever! We’ll depart our hotel after breakfast en route to the city of Cork, stopping along the way for a tour of a family-run dairy that specializes in unpasteurized buffalo, sheep, and cow’s milk cheeses made in Southern Mediterranean style. We’ll learn about how they came to raise buffalo in Ireland, and enjoy a light lunch at the farm. After lunch, we’ll head directly to the Ballymaloe Cookery School, where we’ll enjoy a garden tour and cooking demonstration before we put on our aprons and make our dinner together.
DAY 7
Sept 22
Our last full day of the trip! After breakfast at we will board our bus and head for Cork. There you will have free time to explore and grab lunch. In the afternoon we will visit a distillery for an Irish whiskey tasting. When we return to Ballymaloe we will gather together one last time and enjoy a celebratory dinner at chef Darina Allen’s much loved restaurant.
Day 8
SEPT 23
After breakfast, you’ll be free to continue on your adventure or fly out of Cork to your next destination.
Day 9
SEPT 24
*One thing to note: this itinerary is the current plan, and, things may change. We will make every effort to provide the tours and experiences that are described above. However, the nature of the places we’ll be visiting — not typical tourist destinations — means that plans may change at the last minute. Also, you always have the option of skipping a particular excursion, but please note that we will be unable to make refunds for any missed meals or other events.
