THERE’S NOTHING QUITE like a good toastie. Whether it’s a decadent affair tailor-made for Instagram or a comforting pub toastie made with batch bread, you just can’t beat them.
With that in mind, we decided to poll some of the country’s top chefs and foodies to find out where they like to get their toastie fix.
“I’m mad about toasties. We always have a few quirky ones on the menu in Nook like our mac and cheese grilled cheese sandwich or our Irish stout braised brisket stack.
I’d have to recommend 147 Deli on Parnell Street for their toasties and sandwiches. Anything in there is good and they always have interesting daily specials, but I particularly love the slow cooked pork with ruby slaw, toasted, with a big cup of tea.”
Ethna Reynolds is chef and owner of Nook in Co Sligo.
”You’ll find the best toastie in Dublin at Grogan’s. They do a classic cheese and ham toastie and they always serve it with a jar of Colman’s Mustard. It’s perfect after a few pints of Guinness. It’s so good that we even have a dish on our tasting menu inspired by those flavours, which is Coolattin Cheddar Dumplings with Pommery Mustard & Crispy Ham Hock.”
Andy McFadden is head chef at Glovers Alley, Dublin 2.
“The Bierhaus in Galway. Classic grilled cheese with Hegarty extra, raclette, smoked cheddar, mustard, tomato, onion and pickle. A lovely toastie for the cheese lover. A great hangover cure too!”
Claire Conway is sous chef in Kasbah Wine Bar, Galway.
“Obviously we have our own tasty version in Lilliput Stores, which can’t not be mentioned. But when I’m out and about I love going to Blas Cafe on King’s Inns Street as they usually have a delicious toastie on the menu. They do one sometimes with provolone, Comté and Emmental, and it’s divine.”
Aoife Cronin is manager of Lilliput Stores, Dublin 7.
“My favourite toastie is in Fallon’s just around the corner from where I live on the edge of The Liberties. It’s a batch toastie with plastic cheese and sliced ham served with sachets of mayo and mustard. Nothing fancy but absolutely delicious with a pint of Guinness, and even better when served by Dave the barman and he keeps me the heel of the batch loaf.”
Laura Caulwell is chef at Warrenmount Canteen and has previously worked in The Fumbally and Storyboard.
“My favourite toastie is in the Dunraven Arms Hotel served in The Hunter’s Bar. It is toasted Arbutus sourdough and I really enjoy it with their soup for a light lunch. Delicious fillings and fabulous sourdough bread, toasted. For me it’s a real winner.”
Aidan McGrath is the co-owner and chef at Wild Honey Inn, Co Clare.
“I loves the pan-fried toasties in Bibi’s. The produce is always really good and fresh and the chutney is the finishing touch. Bibi’s is around the corner from my brother-in-law’s place so I often pop in when I get up to Dublin. It’s such a lovely setting with a good neighbourhood feel without being twee, which is an achievement in an urban setting.”
Richard Gleeson is chef and owner of Dooks Fine Foods, Co Tipperary.
To embed this post, copy the code below on your site
have your say