Cuisine Culture of the Isle of Man

manx loaghtan sheep bred meat on island , have important place in manx cuisine.

traditionally national dish of island spuds , herrin, boiled potatoes , herring. plain dish chosen because of role supporting subsistence farmers of island, crofted land , fished sea centuries.

a more recent claim title of national dish ubiquitous chips, cheese , gravy. dish, similar poutine, found in of island s fast-food outlets, , consists of thick cut chips, covered in shredded manx cheddar cheese , topped thick gravy. baked potato variety of toppings such chili beans popular fast-food dish not typically served in english take-aways.

seafood has traditionally accounted large proportion of local diet. although commercial fishing has declined in recent years, local delicacies include manx kippers (smoked herring) produced smokeries in peel on west coast of island, albeit north sea herring these days. smokeries produce other specialities including smoked salmon , bacon.

crab, lobster , scallops commercially fished, , queen scallop (queenies) regarded particular delicacy, light, sweet flavour. cod, ling , mackerel angled table, , freshwater trout , salmon can taken local rivers , lakes, supported government fish hatchery @ cornaa.

cattle, sheep, pigs , poultry commercially farmed, manx lamb hill-farms being popular dish. loaghtan, indigenous breed of manx sheep, has rich, dark meat has found favour chefs, featuring in dishes on bbc s masterchef series.

manx cheese has been particular success, featuring smoked , herb-flavoured varieties, , stocked many of uk s supermarket chains. manx cheese took bronze medals in 2005 british cheese awards, , sold 578 tonnes on year. there not many unique desserts, although peel flapjack popular one.

beer brewed on commercial scale okells brewery (established in 1850), bushy s brewery , hooded ram brewing company (established in 2013).

the island has beer purity law, resembling german reinheitsgebot, dating 1874.