Beyond the sea

DINGLE’S food family is a mix of suave restaurateurs, woolly-jumpered young mothers selling pies and chutneys at the market, weathered fishermen hauling from the sea and traditional butchers who swear by west Kerry lamb.

Along the peninsula, there is a baker from Brandon, a black pudding producer from Annascaul and a burly vegetable grower from Castlegregory who was selling earthy carrots on the street long before it became fashionable.

It’s fair to say they are proud of their produce on the Dingle Peninsula.