Everybody knows how wild London has gone for all things Irish food and drink. It’s not just Guinness, but Murphy’s and Beamish too. And then there are chicken fillet rolls, cheeses such as Gubeen and St Tola, and spice bags, the latest import. The latter is a countryside dish borne out of Irish “chippers”-cum-Chinese takeaways, where fat chips, peppers, onions and fried chicken are tossed in a spicy seasoning, ideal fodder after however many pints. The dish is a fairly new addition to Ireland, first created about 15 years ago in those dual action businesses that cater to varying desires. You see such takeaways in rural Britain too from time-to-time, but less so.
Celtic delis: Three London food shops celebrating all things non-English
