This March, Kerrygold celebrated St. Patrick’s Day by championing authentic Irish food culture around the world, from crisp sandwich activations to traditional recipes created in collaboration with chef JP McMahon of Michelin-starred restaurant Aniar.
For those who didn’t get the chance to celebrate out and about — or who prefer to mark the occasion at home — these recipes offer the opportunity to recreate the spirit of St. Patrick’s Day in your own kitchen. Rooted in Ireland’s food traditions and enriched with Kerrygold grass-fed Irish butter, the dishes highlight simple ingredients and authentic flavour.
The collection includes a comforting Lamb Hotpot, artisanal Stout Bread, indulgent Cheese Scones and a golden Apple & Whiskey Tart — each reflecting the depth and heritage of Irish cooking. Whether preparing an intimate dinner or gathering with family and friends, the recipes invite home cooks to celebrate around the table with dishes that are warm, seasonal and deeply rooted in tradition.
Chef JP McMahon’s Recipes
Lamb hotpot
Lamb has always spoken of the Irish landscape. Hotpot, though often associated with Britain, has a long, quiet life in Ireland too, appearing in farmhouse kitchens where mutton or hogget simmered slowly under layers of potato. What makes this version distinctly Irish is the crust: a bubbling lid of Kerrygold cheese and butter that nods to our dairying heritage. It is a dish of continuity, where thrift, comfort, and terroir meet. At its heart is the simple truth that Irish lamb, slow-cooked and enriched with good butter, needs little adornment. This hotpot tastes like home: warm, sustaining, rooted in the Irish terroir. Click here for the recipe.
Cheese scone
There is something unmistakably Irish about the meeting of land and sea. The warm crumb of a cheese scone, rich with Kerrygold, feels like the very opposite of the Atlantic’s sharp edge, yet the two belong together. For generations, coastal communities survived on what the tide left behind: crab pulled from creels, seaweeds gathered from rocks, carried home in baskets. Sea lettuce, once a humble foraged green, is slowly returning to the Irish table, a sign of our renewed respect for shoreline ingredients. This dish celebrates that marriage: land and sea, farm and shore, butter and brine, old and new. A small bite of Ireland at its elemental best. Click here for the recipe.
Apple and whiskey tart
Apples have shaped Ireland’s food story for centuries, from Armagh’s orchards to farmhouse tarts and cider presses. Whiskey brings another thread: the craft, history, and quiet pride of our distilling tradition. Pairing them in a tart feels inevitable, almost folkloric. The brown butter ice cream is a modern gesture but entirely rooted in Irish dairy culture, nutty, rich, full of the warmth that only butter can bring. This dessert joins pastoral and cultural Ireland in one bite: orchard fruit, grain spirit, and the unmistakable flavour of good butter, browned to a hazelnut depth our ancestors might not have named, but surely would have loved. Click here for the recipe.
Stout bread with butter flight
Stout bread continues a long tradition of quick breads in Ireland, breads that didn’t rely on yeast but on soda, sour milk, or whatever was at hand. Stout adds a malty bitterness that feels deeply Irish, recalling porter cakes, dark ales, and the memory of pubs where food and drink blurred into one. Whipped Kerrygold butter is both contemporary and ancient in feel: light as a cloud, yet firmly rooted in our butter-making heritage. Together, they create a bread that tastes of fields and breweries, of old recipes reimagined for today. Click here for the recipe.
Crisp sandwich
The crisp sandwich is one of Ireland’s quiet cultural treasures, pure nostalgia, pure comfort. Everyone makes theirs differently, but butter is always the mediator, binding bread and crisp in a single, joyful crunch. Elevating it with Kerrygold is really just acknowledging what we’ve always known: great butter makes simple things shine. Watercress adds a peppery bite, echoing the wild cresses that once grew along Irish streams and were eaten as early spring greens by the first settlers who came to Ireland. This version respects the humour and irreverence of the crisp sandwich while placing it, gently, in a wider story: how ordinary Irish foods become iconic through ritual, memory, and the sheer pleasure of eating. Click here for the recipe.
Oat cookies
Oats have fed Ireland for millennia: porridge, griddle cakes, biscuits and breads. Dillisk, gathered along Atlantic shores, is one of Ireland’s oldest sea vegetables, eaten dried as a snack or crumbled into broths. Bringing them together makes perfect sense: land and sea, grain and tide. This cookie is a small expression of a much bigger Irish truth, that our food culture sits at the meeting point of field and coast. The butter, of course, holds it all together. Kerrygold brings the richness that turns a simple oat cookie into something unmistakably Irish in flavour, memory and intention. Click here for the recipe.
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