Agree.
Interestingly, my favourite tomato and spicy sausage soup was made by an Irish chef at an Irish Pub called the Tullamore, in Calgary. It didn’t look Irish, and wasn’t typically Irish. I haven’t been able to replicate it.
Chefs in the UK have a much more pan-European feel for food these days (good thing). So I suspect it’s similar in Ireland.
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I think that’s a global trend, also reflecting the demographic changes of who the chefs are and what they like to make and eat, and also the demand of what customers want to eat.
It’s certainly happening in most parts of Canada.
It’s become harder to find chefs or cooks making what were traditional foods, unless the menu is connected to the tourism, a holiday tradition, or sometimes an enclave in the case of some communities. Or maybe the restaurant is a niche business serving classics.
The Irish chef who made the soup was an Irish immigrant running a pub in Calgary, also selling shepherd’s pie and fish & chips, before becoming the head chef at Cypress Hills resort in Saskatchewan, where the food would have been more standard Continental. He has since left the hospitality business.
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