Irish pastures to global plates: How Irish food reaches the world

From restaurant kitchens in New York City, to seafood counters at Chinese trade shows, Irish produce and ingredients are appearing on menus and shelves across the world. Known for our grass-fed dairy and beef, Atlantic seafood and artisan produce, Ireland has built a global reputation for high quality food.

Today, Irish food and drink exports reach a more than 180 markets, connecting farmers and producers on this small island with buyers and chefs who value quality, flavour and provenance. That global reach is strengthened through international food exhibitions, where Irish producers showcase their products, and through chefs who seek out Irish ingredients for their reliability and taste.

Through these connections, Irish food has become part of a growing global story.

Irish produce is not just gracing plates in households worldwide, it is also helping to build lasting trade relationships between Ireland and international markets.

Seafood harvested along Ireland’s coastline travels to more than 70 markets worldwide. In 2024, Irish fish and seafood exports were valued at almost €600 million, with approximately 157,000 tonnes exported internationally.

Irish dairy is also gaining ground in new markets. In Thailand alone, exports were valued at €55 million in 2024, accounting for over 95% of Irish food and drink exports to the country. This growth has helped strengthen connections across South East Asia, supported by Bord Bia’s dairy initiative that brought buyers from Japan, Malaysia, Vietnam, Thailand, and the Philippines to visit Irish dairy farms and processers.

Elsewhere, demand for Irish produce continues to expand. Irish food and drink exports to the Middle East reached €370 million in 2025, while in Germany, Ireland’s exports for agri-food products are valued at €920 million, more than doubling between 2012 and 2022.

From dish to trade show, Irish produce is taking centre stage at some of the world’s leading food exhibitions.

Ireland has made its presence felt at the world’s largest fish and seafood trade show, the China Fisheries and Seafood Expo (CFSE). Held annually in Qingdao, China, this event brings together more than 40,000 global seafood professionals, buyers, and suppliers, featuring roughly 1,600 exhibitors from over 50 countries.

At the event, Bord Bia hosted nine Irish seafood companies, providing a platform for producers to connect directly with international buyers and showcase the quality of Ireland’s seafood offering.

Events like these help Irish companies reach new customers and strengthen Ireland’s reputation as a trusted global food supplier.

The impact of these international relationships can increasingly be seen on restaurant menus around the world,

Irish dairy, beef and lamb products are widely sought after by chefs creating five-star dishes, valued for their quality, sustainability credentials and distinctive flavour.

In Tokyo, Bord Bia launched its first-ever Chefs' Irish Beef Club in Asia, welcoming three renowned Japanese chefs as its inaugural members in Asia.

The Chefs' Irish Beef Club is an exclusive international forum that brings together leading international chefs who collectively champion the sustainability credentials and taste of Irish grass-fed beef.

This Club also extends to Europe. In the mountainous town of Losone, Switzerland, leading Swiss chef, Dominik Sato, of restaurant Grotto Broggini, was welcomed into the club.

Grotto Broggini is one of four restaurants that are part of the Fred Feldpausch group in Switzerland. Chef Fritz Muller, who is the culinary co-ordinator of the Fred Feldpausch group and a member of the CIBC says:

“As one of the founding members of the CIBC , my preference for cooking with Irish beef is rooted in many trips to Ireland, most recently for the 20-year jubilee celebrations last May, experiencing first-hand the world-class natural farming systems that lead to this product,” he says.

Irish chefs are also helping bring these ingredients to global audience. In New York City, renowned Irish chef Mark Moriarty travelled to the US to showcase Irish lamb through a series of dishes designed to highlight the versatility of Irish lamb across global cuisines. With its reputation for sustainability, quality and distinct flavour, Irish lamb is increasingly appearing on menus in restaurants around the world.

From international trade floors to restaurant kitchens, Ireland’s food story continues to grow. What begins on farms, in coastal waters and in artisan food workshops across the island, is now reaching diners in cities across the globe. As demand for high quality, sustainably produced ingredients continues to rise, Irish food is finding an ever larger place on the world’s tables.