What is in season in Dublin. and what to order when the market changes.
Spring
- Wild garlic: Wicklow wild garlic floods Dublin restaurant menus in March to May; chefs use it raw in salads, in pasta, and as a pesto to spread on Irish soda bread.
- Wicklow lamb: Early-spring Wicklow lamb arrives on Dublin menus around Easter; the Old Spot Sunday roast and Spitalfields slow-cooked lamb shoulder are the dishes to order.
Summer
- Dublin Bay prawn (langoustine): Dublin Bay prawns peak May to August off the Howth coast; Klaw counter in Temple Bar and Howth's harbour-side seafood bars serve them raw with mayonnaise or grilled with garlic butter all summer.
- Garden peas and broad beans: Wicklow garden peas and broad beans arrive in late June through July; Etto, Forest Avenue and the Fumbally run the broad-bean dish across the summer menu.
Autumn
- Wild Atlantic mussels and oysters: Oyster season opens 1 September with Carlingford and Galway Bay landings into Dublin; Klaw, Fish Shop and Davy Byrnes serve the autumn shellfish through to April.
- Game from Wicklow: Wicklow pheasant, partridge and venison appear from late October on Dublin menus; Chapter One, the Old Spot and L. Mulligan Grocer run the autumn game tasting.
Winter
- Dublin coddle and Irish stew: Coddle and Irish stew come back to Dublin pub menus from November to March; Spitalfields, the Brazen Head and L. Mulligan Grocer run the city's working stew.
- Spiced beef and smoked salmon: Cork spiced beef and Burren smoked salmon dominate Dublin Christmas menus; Sheridans Cheesemongers and Asia Market deli counters sell the festive stocks.