Irish menu words explained

Some words on Irish menus puzzle visitors, and some mean slightly different things from one place to the next. This guide explains the common ones in their usual sense. If a word is unfamiliar, ask the server; they will not mind.

Food words

Rasher: a slice of bacon, thicker and meatier than the thin streaky kind many visitors expect. It is a main part of a fry.

Pudding: black and white pudding are sausage-like slices made with grains and spices, and in black pudding, blood. Our guide to the full Irish breakfast explains.

Mash: mashed potato.

Chips: thick-cut fried potato, what some countries call fries. Crisps are what some countries call chips.

Goujons: strips of chicken or fish, coated in breadcrumbs and fried, often served with a dip.

Wedges: thick potato wedges, usually fried or baked.

Toastie: a toasted sandwich, often with cheese and ham, pressed hot.

Bap: a soft bread roll, often used for a sandwich or a burger.

Batch loaf: a soft white loaf, often sliced for toast and sandwiches.

Scone: a baked item, served with butter, jam or cream. Our guide to afternoon tea explains.

Drink words

Mineral: a soft drink, such as lemonade or cola.

A pot of tea: tea made in a pot, served with milk. It is a common order at breakfast and in the afternoon.

A pint: a large measure of beer, stout or cider.

Places

Chipper: a fish and chip shop. Our guide to fish and chips from a chipper explains how to order.

Carvery: a counter where roast meat is carved to order. Our guide to the carvery lunch explains.

Takeaway: a shop that sells food to take away, usually hot.

Meal words

Meal names vary. In some places, people call the midday meal dinner and the evening meal tea. In others, lunch is midday and dinner is the evening. If you are unsure what time a meal is, check the opening hours.

A note on regional differences

Use of these words differs between regions and even between families. What one person calls a bap another calls a roll or a bun. Do not be surprised if a server uses a different word from the one printed on the menu. The point of the menu is to tell you what is in front of you, and the server is there to fill in the gaps.

Ask the server

If a word is not here, ask. A server will explain the dish and, if you have a dietary need, tell you what is in it. Do not guess.

A worked example

Suppose you see "rasher sandwich with a mineral" on a board. It means a bacon sandwich and a soft drink. Suppose you see "goujons and wedges". It means breadcrumbed strips of chicken or fish with thick potato. If a word on a menu is not clear, ask. Staff will usually explain it with a smile, and you will learn a word you can use again.

Where words change

Regional differences are part of the pleasure of eating out. A word that is common in one county may be unfamiliar in another, and a kitchen may use its own name for a dish. Treat the menu as a guide and the server as the dictionary. And if you find a word you like, ask where it comes from; people enjoy telling you.

Allergens

Whatever the word, check ingredients if you have an allergy. Many dishes contain wheat, egg, milk and nuts, even if the name does not say so.