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New ZealandFlavors · Irlanda do Norte
Fried breakfast from Northern Ireland, with bacon, sausage, egg and black pudding, distinguished by the fried griddle breads: soda farl and potato bread. It is one of Northern Ireland’s specialties.
Traditional dish from Irlanda do Norte
Also known as: Ulster fry-up, fry
Illustrative images. The pictures in this guide are illustrations based on the real place, not photographs, and may differ from it.
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Ulster fry — Irlanda do Norte, the United Kingdom
The Ulster fry is the Northern Irish version of the fried breakfast from the British Isles. On the plate are bacon, sausages, fried eggs, black pudding and, depending on the place, white pudding, tomato and mushrooms. What sets it apart are the breads: soda farl and potato bread, fried in the same pan in the meat fats.
Soda farl is a griddle bread made with flour, buttermilk and baking soda, which reacts with the acid in the buttermilk and makes the dough rise. The dough is rolled into a disc and cut into four; farl comes from an old Scots word meaning quarter. Potato bread, also called potato farl, contains cooked potato in the dough, a practice from the 19th century when potato helped stretch the flour. In Northern Ireland, wholemeal soda bread is called wheaten bread and may also be included on the plate.
The Ulster fry is served in homes, cafés and hotels across Northern Ireland, especially at weekends. It is a large meal, eaten slowly, with strong tea.
Irlanda do Norte
Fried breakfast from Northern Ireland, served across the territory with the local griddle breads.
Bacon; sausages; eggs; black pudding and, in some versions, white pudding; soda farl; potato bread; sometimes tomato, mushrooms and wheaten bread.
With fork and knife, at breakfast or brunch, with the fried breads serving as a base for the eggs. Served with tea or coffee.
All year round, especially at weekend breakfasts.
Your questions
Both include bacon, sausage and eggs, but the Ulster fry includes fried griddle breads, soda farl and potato bread, which are not part of the English breakfast.
A griddle bread made with flour, buttermilk and baking soda, rolled into a disc and cut into four. In the Ulster fry, it is fried in the meat fat.
It comes from an old Scots word meaning quarter, because the dough is cut into four.
Flavors of the United Kingdom
Sweet made with puff pastry topped with a layer of jam and filled with egg, butter, sugar and almond, with a texture between a custard and a cake. Associated with the town of Bakewell in the Peak District since the 19th century; it is not the same as the Bakewell tart.
Crispy yellow candy made from sugar, golden syrup and baking soda, broken into pieces with a hammer. It is the candy of the Ould Lammas Fair, the late‑August fair in Ballycastle, sold alongside dulse, the dried seaweed.
Sweet bread made from leavened dough with milk, eggs and butter, topped with crushed sugar and, in many versions, with currants and a sugar lump inside. Associated with the city of Bath since the 18th century, it is served at breakfast and at afternoon tea.
Thick soup of smoked haddock, potato, onion and milk, from the fishing village of Cullen on the Moray coast in northeast Scotland. It began as a beef broth and came to be made with smoked fish, cheaper in the region.
Round pastry bun made of buttery puff pastry filled with Corinth raisins, with cuts on top and crystallized sugar. It is named for the town of Eccles, near Manchester, where it began to be sold in shops at the end of the 18th century.
Sheep offal minced with oats, onion, fat and spices, cooked inside a casing, served with turnip and potato purées. It is Scotland’s national dish and the centrepiece of the Burns Supper on January 25.
Whisky distilled and aged in Scotland for at least three years in oak casks. The name is legally protected: only the beverage produced in the country under the rules set in 2009 may be called Scotch whisky.
White fish battered and fried, served with thick-cut fries, salt and malt vinegar. It originated in England in the 19th century from combining fried fish linked to the tradition of Jewish immigrants with fried potatoes, and became the country's best-known takeaway dish.
Tablet of sugar flavored with peppermint oil, white or brown, sometimes coated in chocolate, made in Kendal since the 19th century. It became famous among mountaineers and was taken on the first ascent to the summit of Everest in 1953.
Stew of beef or lamb with potato, carrot and onion, cooked until thickened, served with pickled beetroot or red cabbage and bread. It is the dish of the port of Liverpool and gave the city’s inhabitants the nickname Scousers.
Minced meat pie in a simple pastry, served with mashed potato and the liquor, a green parsley sauce. It originated in East End homes of London in the 19th century, linked to the eels sold in the streets, and is one of the dishes most associated with London’s working class.
Pie of minced fresh pork, seasoned with pepper, in a golden pastry with arched walls, with a layer of jelly between the filling and the crust. It has protected geographical indication and originated connected to the fox hunts on horseback around Melton Mowbray.
A thick broth of lamb or beef with leek, turnip, carrot and potato, slowly cooked and served with bread. It is regarded as the national dish of Wales and, in parts of the north, is called lobscows.
Round, flattened cakes made from flour, butter, sugar, raisins and spices, cooked on an iron griddle and dusted with sugar. The Welsh name, picau ar y maen, means cakes on the stone, referring to the griddle used to make them.
