Blog: Ulster fry-up

Catherine Sleep | 1 September 2003

Fresh back from a weekend in Belfast, where do I begin? I’d like to write about the protestant march I came across within minutes of arriving, about the painted loyalist pavements and political murals of the Falls and Shankhill Roads. I’d like to describe the glue-sniffing teenagers we nearly bumped into and the hostel for the homeless next to our hotel. I’d love to share with you the joys of the Linenhall Library, the ancient palm house and tropical ravine in the Botanic Garden and the traditional music we enjoyed in Belfast’s older pubs.

But this is a blog for the food industry, so instead, ladies and gentlemen, I bring to you the Ulster Fry-Up. At first glance this could be mistaken for an English breakfast, but that would be to overlook the white pudding, the fried potato cakes and the soda farls. In St. George's Market we had the luck to stumble across a lady from a nearby pig farm who fed us fry-ups using sausages handmade on her farm along with bacon from her pigs and free-range eggs from her hens. This all tasted fabulous, which at least slightly offset the guilt about the cholesterol overload. And we knew we would do a lot of walking that day... but that’s another story.


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