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
(fly into Galway and out of 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 Connemara on day 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. Later on, we’ll forage for herbs and learn how to make cocktails featuring local botanicals, before heading over to another Galway gem for dinner.
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 visit a perfumery where certified organic scents are handcrafted using local botanicals, and then visit a goat farm where some of the finest Irish goat cheese is made. We’ll gather for a long-table lunch featuring a variety of food and drink prepared by members of the Burren Food Trail. In the afternoon, 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 for an exclusive cooking demonstration and lunch with an Irish farmer at her home outside Limerick. Our drive down south will take us right through Killarney National Park, where we will have the option of stretching our legs before completing our journey. We’ll celebrate our arrival at our country house hotel with their famous high tea service. Dinner this evening will be at a beautiful restaurant on the coast, followed by an optional visit to a local pub.
Day 4
SEPT 19
After an early breakfast, we’ll pop in the car for a quick jaunt up the scenic Wild Atlantic Way for a seaside discovery experience, where we’ll harvest local seaweed and enjoy an abundant lunch with a couple of our favorite local experts. There will be some time for rest in the afternoon or local shopping, before we head over to an exclusive farm tour followed by a scenic dinner hosted by a longtime Zingerman’s friends and local farmer/cheesemaker.
Day 5
SEPT 20
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 lunch at their restaurant. After lunch, we’ll head directly to Ballymaloe House Hotel, where we’ll unwind with cocktails in the garden followed by dinner at chef Darina Allen’s much loved restaurant.
Day 6
SEPT 21
Our last full day of the trip! After breakfast at our beloved Ballymaloe, it’s time to head north towards the capital city. We’ll arrive in Dublin in time for the city’s best fish and chips, and then we’ll travel to our hotel in the countryside to the northwest of the city. We’ll end our time together after this incredible journey with a bang. We’ll gather at one of Ireland’s most exciting restaurants, for a Michelin-starred tasting menu dinner featuring only ingredients that are grown, foraged, or raised on the island.
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.
