About
Chef Eric W. McBride
To say that Chef Eric W. McBride is passionate about Celtic Food and it’s culture is a bit of an understatement.
Eric is an Executive Chef and Historian of Celtic Lore, with more than 42 years experience in the Restaurant and food service industry. His experiences have taken him across four continents and twenty countries. At one point he found himself the head Mairtre d’ for Princess Ann’s engagement party.
From 2001 to 2008, he wrote a small syndicated column (the Seanachaidh) on Celtic History and Mythology. Since 2010 he has written 6 Celtic cookbooks, and has a syndicated monthly column on Celtic Cuisine.
His unique knowledge of the almost forgotten field of Celtic Cuisine has possessed him to bring these remarkable dishes back into the fold, and find their places amongst the dinner tables of the 21st century.
What
exactly is Celtic food?
Much of what can be called Celtic Cuisine comes from the 8 Celtic Nations: Scotland, Ireland, Wales, Isle of Man, Cornwall, Brittany, Galicia and Asturias.
It traces the flavor patterns, similar herbs and spices through historical use as well as the economic trade routes of agricultural products within these areas expanding over several millennia. Combined with a wide variety of similar made dishes, under various names, with slight variations due to geographical locations.
Celtic Cuisine is divided between the various seafood and wildlife found along the Northwestern edges of Europe. They also consist of root type vegetables which can be farmed in the very rugged terrain of the 8 nations that need little sunlight, but store large quantities of energy in complex carbohydrates and starches.
A reason for why Celtic Cuisine has not been identified before maybe because the origination of the cuisine is separated between 8 Celtic Nations (regions), 7 languages, and 5 Political Nations, yet still maintain a cultural connection that has lasted through trade despite the change of the political landscape over the centuries if not several millennia. Other established cuisines like Italian are separated between Roma, Tuscan, Napoli, as well as Mexican cuisine that are sometimes designated by states and cities like Baha, Chihuahua, Sonora, Veracruz, and many others including Guadalajara in the south.
About
Chef Eric W. McBride
To say that Chef Eric W. McBride is passionate about Celtic Food and it’s culture is a bit of an understatement.
Eric is an Executive Chef and Historian of Celtic Lore, with more than 42 years experience in the Restaurant and food service industry. His experiences have taken him across four continents and twenty countries. At one point he found himself the head Mairtre d’ for Princess Ann’s engagement party.
From 2001 to 2008, he wrote a small syndicated column (the Seanachaidh) on Celtic History and Mythology. Since 2010 he has written 6 Celtic cookbooks, and has a syndicated monthly column on Celtic Cuisine.
His unique knowledge of the almost forgotten field of Celtic Cuisine has possessed him to bring these remarkable dishes back into the fold, and find their places amongst the dinner tables of the 21st century.
What
exactly is Celtic food?
Much of what can be called Celtic Cuisine comes from the 8 Celtic Nations: Scotland, Ireland, Wales, Isle of Man, Cornwall, Brittany, Galicia and Asturias.
It traces the flavor patterns, similar herbs and spices through historical use as well as the economic trade routes of agricultural products within these areas expanding over several millennia. Combined with a wide variety of similar made dishes, under various names, with slight variations due to geographical locations.
Celtic Cuisine is divided between the various seafood and wildlife found along the Northwestern edges of Europe. They also consist of root type vegetables which can be farmed in the very rugged terrain of the 8 nations that need little sunlight, but store large quantities of energy in complex carbohydrates and starches.
A reason for why Celtic Cuisine has not been identified before maybe because the origination of the cuisine is separated between 8 Celtic Nations (regions), 7 languages, and 5 Political Nations, yet still maintain a cultural connection that has lasted through trade despite the change of the political landscape over the centuries if not several millennia. Other established cuisines like Italian are separated between Roma, Tuscan, Napoli, as well as Mexican cuisine that are sometimes designated by states and cities like Baha, Chihuahua, Sonora, Veracruz, and many others including Guadalajara in the south.
I’ve taken Celtic history and my knowledge of cooking to bring Celtic food into the modern era. I’m on a crusade to teach people of the world about Celtic cuisine. I connect the dots between the dishes and the nations.
Chef Eric W. McBride
Press
Chef Eric McBride & The Celtic Caterer Guest Chef at William Oliver’s Publick House
Celtic Cuisine With A Side Of History
Chef Eric McBride Featured at The Queen Mary ScotsFestival
The Celtic Connection
Alibi Food – Chef Du Jor
My Firkin Beer Blog
Chef Eric W. McBride and the recipes of the Celtic Caterer will be featured throughout the month of December, as the Guest Chef at the newly renovated William Oliver’s Public House (2608 South Timberline Rd, Ft. Collins). Now through the 31st you will be able…
Like most people, when I hear “Celtic cuisine” my mind goes to a few staples: shepherd’s pie, corned beef and cabbage and haggis. Celtic culture has always been a favorite of mine, which has even resulted in me owning more than one kilt. We got a call…
Chef Eric McBride brings his Celtic Cuisine passion and award-winning expertise to The Queen Mary ScotsFestival and International Highland Games this weekend (February 13-14). I’m headed to ScotsFestival this weekend and …
Press
Chef Eric McBride & The Celtic Caterer Guest Chef at William Oliver’s Publick House
The Celtic Connection
Chef Eric W. McBride and the recipes of the Celtic Caterer will be featured throughout the month of December, as the Guest Chef at the newly renovated William Oliver’s Public House (2608 South Timberline Rd, Ft. Collins). Now through the 31st you will be able…
Celtic Cuisine With A Side Of History
Alibi Food – Chef Du Jor
Like most people, when I hear “Celtic cuisine” my mind goes to a few staples: shepherd’s pie, corned beef and cabbage and haggis. Celtic culture has always been a favorite of mine, which has even resulted in me owning more than one kilt. We got a call…
Chef Eric McBride Featured at The Queen Mary ScotsFestival
My Firkin Beer Blog
Chef Eric McBride brings his Celtic Cuisine passion and award-winning expertise to The Queen Mary ScotsFestival and International Highland Games this weekend (February 13-14). I’m headed to ScotsFestival this weekend and …
FAQ’s
Today there are 8 distinctly different lands, which can still be called Celtic. These lands are Scotland, Ireland, Manx, Wales, Cornwall, Brittany France, Galicia and Asturias Spain.
As the remnants of what was once the great expanse of the Celtic Culture came to terms with their new homes they adapted their diet to food readily available to them. Much of what can be called Celtic Cuisine is divided between that which comes from the colder waters of the northern climates and seas and those products that could be farmed in very rugged terrain. The vegetables were primarily grown from rocky and less desirable soil and sometimes in somewhat higher altitudes. These types of vegetables in the northern countries did not need as much light but stored large quantities of energy in complex carbohydrates and starches.
There are 5 primary herbs used in ALL 8 Celtic nations, they are parsley sage, rosemary, thyme and tarragon. The two primary spices used in the Northern 6 Celtic nations are mustard seed and horseradish. Thyme is the number one herb. It is so abundant that you can find it growing on the side of the road in any of the 8 nations.
Many aspects of Celtic Cuisine are a direct aspect of historical influences. In Scotland they have a love affair with oranges, yet no orange trees grow there. For centuries it was the fruit cherished by the nobility that could afford to import them. During the Napoleonic era, the British Army under the Command of an Irishman (The Duke of Wellington) fought a campaign for 7 years in Spain. One third of Wellington’s army was from Scotland. During that time the Scots got used to having oranges for breakfast everyday since oranges are abundant in Spain. A score or so years after the war the age of steam arrives and suddenly oranges are available and all over Scotland thousand of Veterans remember the good old Army days of eating oranges. Today the national soda pop of Scotland is Irn-Bru, which is an orange cream soda.
Even though my family was in the Food Services Industry, they did not know that many of the family dishes I grew up on (from both sides of my family) were Celtic. In fact the labeling of “Celtic Cuisine” has only come about in the last 10 years.
