Queen scallops are a popular delicacy on the Isle of Man, often pan-fried with garlic and butter, or used in creamy chowders. 1)
A traditional dish consisting of boiled potatoes and herring, typically served with a dollop of butter. 2)
A traditional Manx bread, often sweetened with currants or raisins, and sometimes flavored with spices like nutmeg and cinnamon. 3)
Herring that has been split, salted, and smoked, typically enjoyed as part of a hearty breakfast. 4)
Fresh crab meat stuffed back into the cleaned shell, mixed with breadcrumbs, herbs, and sometimes a bit of cheese, then baked. 5)
A dish made from the meat of the native Manx Loaghtan sheep, known for its rich, gamey flavor, often roasted or stewed. 6)
A savory pie filled with queen scallops in a creamy sauce, often with leeks and potatoes. 7)
Herring fillets pan-fried with onions, served over a bed of mashed or boiled potatoes. 8)
A variation of the traditional bonnag, sometimes made savory with the addition of cheese and herbs, or sweet with dried fruits. 9)
Pickled herring fillets marinated in vinegar, onions, and spices, often served with bread and butter. 10)
A variety of cheeses produced on the island, often enjoyed with bread, crackers, and chutney. 11)
A traditional Manx stew made with meat (usually mutton), potatoes, and vegetables, slow-cooked to develop deep flavors. 12)
A hearty soup made with root vegetables, barley, and often a mix of meats, flavored with fresh herbs. 13)
Locally produced butter, known for its rich and creamy flavor, often used in cooking and baking. 14)
Honey produced in the Curraghs wetlands, unique for its flavor derived from the diverse flora of the area, often used in desserts and baking. 15)