Food Archives - Jim Murty’s TravelTravelTravel

Countries, Food, UK

Packet in and hands off our Smoky Bacon crisps

5th November 2026 funtime65

We’d instinctively be internationalists and Europhiles, but we say here packet in and hands off our Smoky Bacon crisps.

Scots can rightly claim the Golden Wonder Smoky Bacon crisp as their own, surprisingly only as recently as the Sixties.

At the same time as barbecue crisps (or chips) were all the rage in America.

Spud we like

Spud work: Spyd with his flavoured Tayto crisps

The first flavoured crisp, and the game changer as readers here all know, was invented by Joe ‘Spud’ Murphy in 1954.

The Cheese & Onion tayter or Tayto.

Now if crisps matter to you, and think of a world where you’re nibbling carrots instead, then we should say…

Mais non Pierre or nein Hans to trying to stop us branding Smoky Bacon crisps.

The logic is it puts ‘meaty’ names on veggie food supposedly deceiving the shopper.

Tayto flying the Irish flags

Now the best way to test the arguments is to sample the product for ourselves where they’re actually made.

Disappointingly, unlike say chocolate, there is a shortage of such crisp experiences.

With Tayto flying the flag in the homeland of flavoured crisps in Ireland.

With the Famous Tayto Castle Tour in Tandragee in the North of Ireland.

Tayto is all-go

While charmingly as is so often the case in Ireland there is a schism between Northern Protestant Taytos and Southern Free Staytos.

With, in this instance, the South turning its back on its Tayto heritage.

By discontinuing its Tayto Factory Tour and crisp giveaway.

When its Co. Meath theme park switched name and sponsorship from Tayto to Emerald Park in 2023.

The Wonder of Scotland

For us here in Britain, and remember that Scotland played its part with Golden Wonder.

With baker William Alexander founding the company in 1962 in Stockbridge, Edinburgh.

The closest we get to a tourist experience is Golden Wonder pop-ups in the Waverley Centre in Edinburgh and St Enoch Centre, Glasgow.

Where The World of Wonder helps you make your own flavours… and remember this is the home of haggis.

And brought Britons their first Cheese & Onion crisp.

A crisp reply

Is this a tayter I see before me: Pop-up

Bringing it all round again, which the best crisps are, Tayto Group Ltd, the Northern Irish version, took over Golden Wonder.

So there’s politics in everything which British prime minister Andy Burnham and his European pals would do well to remember.

Because as any Scot will tell you… you can take our land but you can never take away our Smoky Bacon crisps.

Countries, Europe, Food

Swiss big cheeses party until the cows come home

29th May 202629th May 2026 funtime65

We’re all different and, while the English roll their Wensleydales down their hill. the Swiss big cheeses party until the cows come home.

Who knows why the English do what they do, and 35 years living with one in The Scary One, I’m no nearer getting to the nub of that.

But perhaps if you’ve got mountains of cheese at your disposal.

You won’t have to throw yourself down the Copper’s Hill for a wheel.

In the Swiss canton of Vaud that would just cheese them off as they prefer to take life at a slower pace.

Nestled in the picturesque Vallée de Joux, the annual Vacherin Mont-d’Or Festival brings together thousands of visitors each September.

Quel fromage

Held in the Swiss village of Les Charbonnières for more than 25 years,.

The festival is a long-preserved tradition which marks the return of cows from their Alpine pastures.

And the official start of the Vacherin Mont-d’Or season.

Produced exclusively in the Vallée de Joux between September and April, Vacherin Mont-d’Or received AOP (Appellation d’Origine Protégée) status in 2003.

Recognising its protected regional origin and traditional production methods.

Into the Vallee

Blow your own: Switzerland is music to the ears

The rich, soft cheese, known for its distinctive flavour and creamy texture, remains highly seasonal.

With cheese lovers returning year after year to enjoy the first batches of the season.

Today, more than 6,000 visitors attend the gourmet festival annually.

Enjoying local food markets, traditional entertainment and tastings of the season’s first Vacherin Mont-d’Or.

Set against the forests and rolling landscapes of the Vallée de Joux, the event, takes place on 26 September.

And offers travellers an authentic glimpse into the relaxed charm and culinary heritage of the Swiss Canton of Vaud.

So maybe join in as the Swiss big cheeses party until the cows come home.

With flights to Geneva and an hour and a half on those clockwork Swiss trains.

Countries, Europe, Food

In Portimao where they’re packed in like sardines

10th February 202610th February 2026 funtime65

And because they never taste as good anywhere else they hold a festival in Portimao where they’re packed in like sardines.

Anybody who has stopped off in a lay-by on a road trip through Portugal will be familiar.

With the smells emanating from the grills.

Off the scales

Portimao in the Algarve makes a virtue of its fish.

With the Sardine Festival a particular highlight every August.

Where for five nights, the streets are lined with craft stalls and grilled sardines.

There are also concerts and historical reenactments of the unloading of the sardine.

And a ‘sardinhada’ – a classic charcoal grilled sardine – for all visitors.

Around Portimao

This year’s event will be the 30th iteration.

And if last year’s is anything to go by then it’ll be right off the scales.

With 2.5 tons of sardines consumed.

Now much of the action will play out around the marina.

And the first of the city’s beaches, Praia da Rocha.

With its towering rock formations, a 17th-century fort.

And a boulevard lined with restaurants, bars, shops, clubs, and hotels with sea views.

It’s no exaggeration to say that Portimao is filled to the gills with sea creatures.

A lesson in fish

All of which you can learn for yourself so that you can look knowledgeable around Festival.

At the town’s award-winning museum.

Which sits on the site of Portimão’s largest sardine canning factory which closed in the 1980s.

But reopened in 2008 and explains the fish canning industry in the area.

It shows the restored production lines and artifacts found around the region (many of them underwater).

Dating back to prehistoric and Roman times.

With everything helpfully labelled in Portuguese and English.

And now that we’ve picked out the bones, it’s over to you to book your flights to Faro and treat yourself to a fishy feast.

Countries, Deals, Europe, Food

A stack of Christmas Chimney Cake crackers

16th December 202516th December 2025 funtime65

And if you’re on the lookout for something new this time of year here’s a stack of Christmas Chimney Cake crackers.

Now our chums at Cassidy Travel know Hungary isn’t just for Christmas and they’re the gift that keeps on giving.

With their last-minute Christmas Gift city break to the city by the Danube the answer for those scrambling for presents.

And a two-night package on February 16 and staying at the 4* Royal Park Boutique Hotel.

With the stay and flights from Dublin coming in at a festive fun price of from €135pps.

And you’ll be located in Budapest city centre with the St. Stephen’s Basilica.

And its parliament on the shores of the Danube only five metro rides away.

Let us eat cakes

But make sure that you validate your ticket so you don’t get stung for an on-spot fee.

Which will kill your vibe after your pampering at the outdoor baths.

And goulash and Chimney Cake at the Great Market Hall.

Now your Chimney Cake if you’ve never been to Hungary (and you should) is a moreish pastry that everyone eats in cafes and we daresay at home.

Kürtőskalács as its called in the Magyars’ famously difficult language is, we’re told, easy to make.

Working it off: Hungarian open-air baths

And a special touch is to use empty beer cans wrapped in kitchen foil to wrap the cake around.

And then roll it in cinnamon sugar for a caramelised coating.

We can trust you, of course, to empty the beer cans responsibly and that you’ll try to make them Saproni or Dreher.

Now we’ve shamelessly sifted the Best of Hungary site for the recipe.

Chimney cake is smokin’

Sift the flour into a bowl and mix with the salt. Heat the milk until lukewarm, add the sugar and yeast, then cover and let it rise for 8-12 minutes.

Add the yeast mixture, egg, and melted butter to the flour and knead it into a flexible dough. Cover with a kitchen towel and let it rest for 1 hour until the dough doubles in size.

Place the rested dough on a lightly floured surface. Using a rolling pin, roll it out to the thickness of your finger. Cut it lengthwise into 2 cm wide strips.

Sprinkle your fairy dust: On your Chimney Cake

Mix the sugar and cinnamon together. Wrap the empty beer can in kitchen foil and grease the foil using some oil. Take a strip of dough and roll it tightly onto the greased can. Brush the dough with oil then roll it in cinnamon sugar.

Place the chimney cake in an oven preheated to 200 degrees for 20-25 minutes until golden brown.

We’re sure Santy will thank you after he slides down the sooty chimney to find the Chimney cake laid out for him at the bottom.

Countries, Food, Ireland

Waterford blaa, blaa, blaa

3rd October 20253rd October 2025 funtime65

Someone tell First Dates maitre d’hotel Fred Sirieix but Waterford blaa, blaa, blaa is not an Irish person droning on.

But a specialised bread that would raise his fellow Channel Four TV host Paul Hollywood’s interest.

All of which the French gastronome will discover when he takes his Tour de Fred series on the road for its second series in Ireland.

After sampling all that the north has to offer first time around, including the Mournes and Strangford Lough, Belfast, the Causeway Coast and the walled city of Derry, this time he’s heading south.

Fred will be exploring Wexford, Waterford and Cork for the new series.

Which he bills Tour de Fred – Part Deux.

All supported by Tourism Ireland’s International Programming Ireland Fund and Irish Ferries.

Filming for the five-part series, due to air on ITV1 and ITVX next year, has been taking place over the past few weeks.

Cycle of history

Viewers will see Fred explore and meet passionate locals in Wexford, Waterford and Cork.

And, of course, take part in a cycle challenge or two along the way.

Ah, mais oui, that’ll be the Tour de Fred bit them.

From beautiful coastlines and historic sites to artisan producers and vibrant towns.

Fred will introduce British viewers on a fun and exciting journey.

That’s crystal clear then

And just because we’re being helpful and Fred may be more Franglais despite his years in Britain.

We’re glad to clue him on Ireland’s sunny south-east.

And Waterford Blaa and how renowned Irish chef Kevin Dundon makes them.

Although being the foodie that he is and because blaa has a French connection then he might already know.

That it was introduced by French Huguenots in the late 17th century.

And such is its inextricable link with Waterford, on a par with its crystal, it has been recognised with Protected Geographical Indication status.

So that only blaas made in County Waterford can carry the name.

The word blaa is thought to come from the French word blanc, or white.

And blaas are enjoyed with various fillings, butter and jam and our favourites bacon.

Right said Fred

Fred, naturellement, fell in love with Ireland following his trip up north which was watched by two million Brits.

He said: ‘I am absolutely thrilled to be back in the saddle for a second series of Tour de Fred.

‘The first series was a real joy and now I get to explore a different region of the beautiful island of Ireland.

‘I’m excited to embrace all the rich history, incredible food and breathtaking landscapes of south east Ireland along the Copper Coast.

‘And, of course, meet the charismatic locals.

‘Joining me on the last leg will be my daughter Andrea.

‘And I can’t wait to bring viewers on this next adventure with us!’

Countries, Europe, Food

FellowSwiss of the Ring

24th August 202524th August 2025 funtime65

And seeing you need a hearty meal if you’re going on a long trek with little feet we bring you Merry and Pippin’s FellowSwiss of the Ring.

Frodo’s friends, or more accurately the actors who played them, Billy Boyd and Dominic Monaghan, are munching their way around le monde.

For their new Amazon Prime series Billy and Dom Eat the World and we join them in Verbier in Switzerland.

As they tear into the seven, count them, meals a hobbit eats.

Which is breakfast, second breakfast, elevenses, luncheon, afternoon tea, dinner, and supper.

Fondue memories

Our furry-footed fréres, well used to climbing the Misty Mountains, visit the snowy peaks of the 3,300m Mont Fort on their adventure.

But their alter egos coif champagne fondue at the Igloo, Europe’s highest fondue restaurant, rather than the hobbits’ favourite ale.

They also roll up their sleeves to bake bread at the Four Banal in Vollege.

While becoming part of the Brotherhood of Bread (see what the programme-makers are doing there).

The great adventure: For Merry and Pippin

With a time-honoured flour ceremony.

Something’s always brewing though when there are hobbits around.

And Merry and Pippin dig out and artisan brewery Amicale des Brasseurs de Vollèges.

All to wash down their flipping good crêpes at Verbier Milk Bar.

Cheese crackers

Now we all know the hobbits love their rustic food.

And there has been much debate among fans of Middle-Earth about their favourite cheese, with Red Leicester much favoured.

But we can just see the playful hobbits getting hours of fun out of Raclette AOP du Valais dripping down their chins.

Our dynamic duo spend time with big cheese Marc Dubosson crafting Bagnes cheese at Laterie de Verbier.

And they meet Roboclette, the first machine in the world capable of scraping melted cheese, part robot part raclette maestro.

The pair stay overnight at 100-year-old Cabane Mont Fort, perched high above Verbier at 2,457m.

All of which culinary exertions is a gear-change for our usually lazy hobbits.

Having a ball

And the programme makers get their value out of Merry and Pippin by asking them to try their hand at cooking Swiss Rosti and preparing croissants at 4am.

In a departure from the food theme, the pair also cosied up to skiers in gondolas and cable cars to reach the top of the mountain, climaxing with a snowball contest.

The 50-minute episode is one of an eight-part series featuring destinations such as Costa Rica, Japan, Manchester, California, and Texas.

A glowing Dominic waxed lyrical about his adventure: “Such a fantastic experience to be chilly outside and be able to eat melted cheese and drink hot chocolate.”

While buddy Billy added: “We wanted this show to be a way to get to see a country and its people through food. Switzerland did not disappoint, such a beautiful country, amazing food and wonderful people. Thank you for your wonderful hospitality”

The production was secured by our old pals Heaven Publicity, the promotional agency for Verbier Tourisme in the UK.

And produced by Dash Pictures, an Emmy award-nominated TV production agency with a global distribution network.

America, Countries, Food

Hot Dog… Chicago’s is dragged through the garden

20th June 202520th June 2025 funtime65

And something to line my stomach before my flight back to Scotland. Hot Dog Chicago’s is dragged through the garden.

On account of its green add-ons and more later.

For many of us Europeans, and other types, the hot dog is our gateway to street food Stateside.

So if you got your first taste of a dwaaag from a Manhattan vendor you might imagine that they’re uniform across the country.

Hot Dog years

Check in: Skyscrapers in Chicago Airport

Wrong, there’s a pack of dogs out there.

While we’re road testing the two best known here, New York and Chicago.

Our source, or should that be sauce, are hot dogoligists (OK, we made that up).

At the National Hot Dog and Sausage Council (and we didn’t make that up).

They run us through a history of the wiener and the origin claims of Frankfurt and Vienna.

With even Homer and the Ancient Greeks thrown in for good measure.

New York on a roll

Now, just like the hamburger, there is consensus that German immigrants took their sausages with them to the States.

And their first port of passage was naturally New York.

Where inevitably there are rival claims for who was the first to make a buck out of the-then dachshund sausage.

Either an immigrant in the Bowery district, along with milk rolls and sauerkraut in the 1860s.

Or more specifically baker Charles Feltman, who in 1871 opened up the first Coney Island stand.

Selling 3,684 dachshund sausages in a milk roll during his first year in business.

Hot stuff

How the sausages came to be known as hot dogs is also shrouded in mystery and mythology.

With one version crediting a vendor at the New York Polo Grounds on a cold April day.

Shouting ‘Get your dachshund sausages while they’re red hot!’

And sports cartoonist Tad Dorgan taking the story and running with it with a sketch.

Of barking dachshund sausages nestled warmly in rolls.

And because he couldn’t spell dachshund he wrote hot dog instead.

A tale of two US sittings

All of which is filling, albeit pretty interesting, in the discussion around the NY and Chicago hot dogs.

The NY offering leans heavily on the sauerkraut and brown mustard with onions^.

While the Chicago dog which really took off with the World Fair in 1893 packs in a lot more.

Served on a poppy seed bun, topped with mustard, tomatoes, onions, sport peppers, green relish, dill pickles and celery salt.

Which I slurp down at the airport bar with a Boston Sam Adams in the company of Hawaiian Chase.

Because hot dogs are a communal event I’ve enjoyed from Washington and Ben’s Chilli Bowl to Venice Beach.

And Hot Dog Chicago’s is dragged through the garden. And me after it.

Countries, Europe, Food

Paolo’s fish supper so can we just rewind?

13th June 202512th June 2025 funtime65

And to mark our celebration of our National Fish and Chips we’re ordering out of Signore Nutini’s, Paolo’s fish supper so can we just rewind?

Si, that one, our favourite Scots-Italian crooner Paolo Nutini, who grew up in the flat above the Castelvecchi chippie in Paisley.

Now Paisley doesn’t crop up as often as it should on Scottish tourist guides.

Particularly as it’s the entry point for visitors to the west of Scotland through Glasgow Airport.

The Paisley pattern

For its size Paisley, with a population of 80,000, certainly punches above its weight.

Around since the 12th century it built itself around the mills and weaving, being on the River Clyde.

And leaving a permanent thread to today through its distinctive plaid Paisley pattern.

Now Paisley’s most famous chippie, he worked in the family business since schooldays, chose singing over frying.

And in so doing followed in the footsteps of a long queue of Paisleyite creatives.

Whose contribution to the town, Scotland and the world is marked in the Paisley Walk of Fame.

Equal in its own way to the best in Hollywood.

Paved with gold

And so Paolo’s paving stone is set in New Street.

Gerry Rafferty, one-time singing companion of Billy Connolly was also a proud Paisleyite.

And is remembered outside the Bungalow music venue on Shuttle Street.

What the Butler saw: Paisley Buddie Gerald

Now actor Gerard Butler may one day get his own star in Tinseltown but is as proud with his Paisley marker.

Outside The Exchange, soon to be Scotland’s first purpose-built youth theatre, on Old Sneddon Street,

Time Travel to Paisley

While the best Doctor Who of them all, David Tennant, has travelled through time but will always count Paisley as his home.

With Buddies, the denonym for Paisley folk, celebrating him close to his old school Paisley Grammar School on Glasgow Road.

The Paisley Walk of Fame also marks Fulton Mackay (Porridge/Local Hero), John Byrne (The Slab Boys), Tom Conti (Shirley Valentine).

And a host of famous sons and the Mills Girls.

These Streets

You can also explore Paisley’s history as a town on that walking trail.

Which will all build up an appetite which can only truly be sated at the Nutini chippie.

Now Alfredo, a Scot of Italian descent from Barga in Tuscany has recently put away his frier.

But he’s still a presence in Castelvecchi.

Where you can order Paolo’s fish supper so can we just rewind?

America, Countries, Europe, Food

The history of burgers and it’s not rocket science

30th May 202530th May 2025 funtime65

And on the back of Eddie Rocket’s four-patty Supernova (€18.95) seasonal offer, the history of burgers and it’s not rocket science.

Because for all that 100% Irish beef, American cheese, pickles, onions and smash sauce Eddie’s treat is at its heart a burger.

Now Eddie Rocket’s is something of an institution in Ireland as an American diner doppelgänger.

And in the world of burgers that can mean supersizing.

But it doesn’t have to because the humble hamburger started out as fuel food for the artisan.

All round for the Rundstuck

Whose story, that of the Rundstuck, we traced around the great German port city.

The Rundstuck, the forerunner of the hamburger, being a slice of beef or pork.

Served on ‘Hamburger Rundstücken, round wheat buns, typically then doused with hot gravy.

Which our Deutsche freunde on germanfoods.org helpully shares its recipe for our delectation.

Now the Rundstucken may not roll off the tongue, certainly not an Anglo-Saxon one, although it soaks up the flavours.

And would have stayed a Teuton treat without the great German Diaspora of the 19th century.

Who took their culinary habits with them and would break out the rolls and patties to refuel during a hard day on construction.

Oh, oh, Louis, Louis

All of which is where Louis Lassen enters our story in 1895, which you’ll have worked out is 130 years old this year.

Now as with anything worth competing for there are counter claims to being the home of the burger.

But the Library of Congress, no less, recognises Louis’ Lunch as the Birthplace of the Hamburger Sandwich.

And who are we to disagree with New Haven’s foodie fathers?

And certainly not when we’re chomping into the iconic burger, in the modest but iconic restaurant in New Haven, Connecticut.

Where Louis’ descendants keep it simple and dispense with all the trimmings and supersizing.

Louis’ burgers, they tell us, are a proprietary blend of five cuts of meat, ground fresh daily.

And we are reminded that Louis wants you ‘to experience the meat’s true flavor, so we serve it on white toast and only offer cheese, onion, and tomato as garnishes.’

All of which proves the adage that less is more.

Eat to the beat

If, though, you are a supermuncher then you are probably best sticking with Eddie Rocket’s.

And take on their €3k challenge of the Supersonic Supernova eating competition.

On July 12 in South Anne Street in Dublin.

Contestants are encouraged to apply via Eddie’s online form.

And we’re advised that four participants will be chosen to compete live on the day.

They’ll keep us all entertained, of course, with live music to keep the energy high and the crowd buzzing.

And guest judges (including food influencers, local legends, and Eddie’s own) to crown the winner.

There will be branded giveaways too and plenty of hamburger-fuelled chaos.

All adding to the history of burgers and it’s not rocket science.

America, Countries, Food

An Address to a Trumpie gie US her haggis

25th January 202525th January 2025 funtime65

And on this Burns Day. An Address to a Trumpie gie US her haggis.

You might have missed it in the avalanche of executive orders and requests to the new US President.

But Scotland’s haggis-makers are lobbying this son of a Lewis lass.

Tae reverse a 50-year ban on Scottish sheep’s lungs since Richard Nixon inexplicably took against our national dish.

Best laid plans: Of mice and wee men and wimmen

And what’s mair we’re hopeful The Donald will listen.

The Donald, of course, has his footprints, or more his golf spikes, across Scotland.

With courses in Aberdeenshire and Burns’ back yard Ayrshire.

The Scottish diaspora

Now while the 47th President may be more partial to a burger we dare say Mary Ann MacLeod Trump introduced him to the haggis when he was younger… and Burns.

The Bard has, of course, been sustenance for the Scottish diaspora.

And he has given rise to Burns Suppers proliferating around the world.

And visitors to the excellent heritage village of Alloway in Ayrshire will find the extent.

In the Statue House at the Burns Monument Gardens, Alloway.

Where an engraved stone map of the world has miniature Burns statues showing where he is celebrated.

Burns the man for a’ that

Brithers be for a’ that: With ‘The Donald’ in NY

Including of course Donaldland as he’s about to rechristen the USA but the English-speaking world in general.

Burns is also a working man’s hero in Russia too… a man’s a man for a’ that chiming with the socialist ethos.

And that is the beauty of the poet, he is something of a Mr Potatohead.

Or Mr Tattiehead as that could be translated in Scotland.

And that is not to decry Burns as he has been ambushed by socialists, capitalists and colonialists alike.

Washington and whisky

The 48th President of America: In Washington DC

Now just like in Burns’ homeland the Bard is celebrated in our own wee kitchens, in pubs and in grand estates and country houses.

And by his ain folk and by politicians, businessmen, royalty and celebrities alike.

With the St Andrews Society of Washington, DC holding their annual Burns Supper.

Just down the road from the White House at 1615 H Street NW with tickets at ¢250.

Where the good members from the American capital would be only too glad.

To have the half-Scottish 47th President and DC‘s most famous resident make the toast.

To the Immortal Memory and the members to him.

So here’s An Address to a Trumpie gie US her haggis.