The fertile terrain and ample water supplies made for good grazing and Germany has always been rich in beef, dairy cattle, sheep, and pigs. Thus, until the Middle Ages, the German diet mainly consisted of meat and their by-products i.e. milk and cheese. Smoking, marinating and salting techniques were developed to store the abundance of meat, a practice which has survived and is evident with their myriad of sausages and preserved foods.

The Romans were the probably the first to make any significant comment on German food. Latin literature records that German cuisine was a simple affair, consisting of a lot of meat and a lot of mead. By 96 AD, the Romans completed their colonization of regions in southern Germany and it is undeniable that their eating and drinking habits influenced the German cuisine.

Not much is known about the period after the Romans withdrew, but there seems to have been a culinary revival with the spreading of Christianity and the inevitable founding of monasteries. Another influence came with the political stabilization of Western Europe under Charlemagne around the 8th century. It was at that time that extensive cultivation of grapes, vegetables, fruit and herbs was recorded. Also, with this stability came wealth (at least for some) and it was the ruling classes who were responsible for introducing spices from around the adding another dimension to traditional German cooking.

The following period of wars probably had the most influence on modern-day German cuisine. Both France and parts of Italy were conquered and now came under Charlemagne's rule, as did Switzerland and Austria. One doesn't immediately think of German cuisine being akin to French cuisine, but it's certain that culinary customs were picked up from both the French and Italians.

By the 18th century sugar, rice and potatoes (introduced by King Frederick the Great of Prussia) became widely available to the German populace.

Sauerbraten (sour roast) is considered by most to be Germany's National dish but whilst the basis of the recipe remains the same, variations do occur from region to region. Traditionally made with a beef roasting joint (topside or similar) the meat is marinated for 2-3 days in vinegar and/or beer, spices such as cloves, juniper berries, allspice and peppercorns, bay leaves and onions and is then braised in the marinade for a long period, resulting in very tender melt-in-the-mouth meat.

A popular variation is made with Venison and other variations include the addition of gingersnap biscuits crumbled into the sauce to thicken it and/or the addition of raisins or currants

Ireland is an island situated to the west of the United Kingdom with a total coastline of 1,448 km along the Irish Sea, North Atlantic and Celtic Sea. Whoever named it “The Emerald Isle”, certainly got it right. Its relatively temperate climate and heavy rainfall together with its level fertile lowlands and meadows, woodlands and wetlands makes for a lush green habitat which is excellent for the growing of crops and grazing of livestock. Its many lakes and streams plus its coastline further add to the diverse local produce to be found there.

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