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⁾