Our Story
About Us
A recipe club born on the Wild Atlantic Way, built for curious home cooks everywhere.
A recipe club born on the Wild Atlantic Way, built for curious home cooks everywhere.
Donegal Food Tours began in 2018 when a small group of food writers, professional chefs, and passionate home cooks decided that the Atlantic coast of Ireland deserved a proper culinary voice. We were tired of the same recipes recycled across the same websites, written by people who had never tasted a Donegal oyster or a slow-braised Connemara lamb shank.
So we started cooking. We tested recipes obsessively -- sometimes fifty versions of a single dish -- until we had something worth publishing. We sourced ingredients from the farmers, fishmongers, and foragers we know personally. We wrote every recipe the way a good cook would explain it to a friend: clearly, honestly, without shortcuts.
Today, Donegal Food Tours publishes 115 recipes and counting, a curated store of kitchen tools we actually use, and a weekly blog written by our team of food professionals. We are based in Donegal, Ireland, and operated by Donegal Lane LLC in the United States.
Every recipe on this site has been cooked multiple times in a real kitchen with real equipment. We never publish a recipe we have not personally tested until it works.
We organise our recipes around the seasons and the best ingredients available on the island of Ireland. Food tastes better when it travels fewer miles.
A flat subscription with no upsells, no hidden fees, and no tracking your data to sell you ads. We make money when subscribers find genuine value in what we publish.
We read every email and respond to every question. Our readers are home cooks, not conversion metrics. We are building something we want to be part of ourselves.
Formerly head pastry chef at a two-Michelin-star restaurant in Dublin. Siobhan has been cooking professionally for 18 years and obsessively tests every baking recipe on the site.
Declan writes the technique guides and blog posts, and has spent two decades writing about food for Irish and UK publications. He is the reason our instructions are actually clear.
Niamh buys and tests every product in the store herself. If it is on our shelves, she has cooked with it for at least three months. She has returned more pans than she cares to admit.