A Foodie’s Guide to Armagh: Cider, Supper Clubs & Orchard Tours

When you think of Ireland, you probably think of Guinness right away. But head north to Armagh in Northern Ireland — known as “Orchard County” — and you’ll find another drink stealing the spotlight: cider. Apples have been grown here since the early 1600s, and today the region produces more apples than potatoes (yes, really). With its rolling drumlins, fertile soil, and a long, complicated history, Armagh has become the beating heart of Ireland’s cider revolution.

Whether you’re sipping a dry Carson’s Cider, wandering ancient orchards, or tucking into farm-to-fork suppers paired with crisp apple drinks, Armagh is a dream destination for foodies. Here’s your guide to the best cider, supper clubs, and orchard experiences in Northern Ireland’s apple capital.

Why Armagh is Apple Country

The story of apples in Armagh is older than most of the castles in Ireland. Back in the early 1600s, when the crown seized this land during the Plantation of Ulster, apple trees were brought over from England. The orchards thrived in the rolling drumlin hills, which provided fertile soil and natural irrigation.

At first, the apples were used to make fruit wines, which were safer to drink than much of the water supply. Fast forward a few centuries, and Armagh is now the most northerly apple-growing region in the British Isles, producing everything from Bramleys to delicate eating apples. Fun fact: the farmers here grow so many apples that they actually produce more per acre than they can sell fresh. What do you do when you’ve got tons of apples and no buyers? You make cider.

Ballinteggart House: From Blossom to Bottle

One of the best places to experience Armagh’s cider culture is Ballinteggart House, run by the Troughton family, who have been growing apples for five generations. Their “Blossom to Bottle” tour is part orchard stroll, part history lesson, and part tasting session — basically, everything a foodie could want.

The Troughtons produce up to 20 tons of apples per acre, and in the early 2000s, faced with an oversupply, they decided to make cider. There was just one problem: they didn’t know how. So one of the family headed to western England to learn cider-making, came back, and created Armagh’s first commercial dry cider.

That first cider, Carson’s, was launched in 2005. Dry, crisp, and unapologetically different, it wasn’t exactly a hit with everyone — especially since the name “Carson’s” carried political baggage in Northern Ireland. So, they adapted. They bought Maddens Orchard, launched a more mellow Maddens Cider, and watched it outsell Carson’s two to one. Today, both sell equally well.

Then came Doyle’s, a line of flavored ciders designed for broader appeal. Think strawberry, blackberry, elderberry, and blackcurrant blends — all made with 100% apple juice (by law, cider only has to be 35% apple juice in the UK, but Ballinteggart goes all in). They even make a non-alcoholic cider, plus sparkling lemonades and apple drinks for younger visitors or those skipping the booze.

During a tasting, you might try the Ruby Black Cider, a blend of apples, blackcurrant, and mint (80% apple, 20% blackcurrant). Or their unique honey-kissed cider, which proves innovation is just as much a part of their DNA as tradition.

For an added experience, add on the Taste of Artisan Armagh! We did this for lunch and were able to enjoy a delicious meal, all locally sourced for the area.

The Armagh Food & Cider Festival

If you can time your visit for September, you’ll catch the Armagh Food & Cider Festival, a celebration of all things apple. Over four days, the city and surrounding countryside come alive with pop-up dining events, orchard tours, cider tastings, and live music.

Highlights include orchard-to-table feasts, cider-pairing dinners, and street food made with Bramley apples (which, fun fact, are so sour they’re basically useless raw but magical in cooking). Think ribs smoked over Bramley apple wood, desserts made with Grenadier apples, and craft cocktails infused with local fruit.

The festival is the perfect place to see how deeply ingrained apples are in Armagh’s food culture. And with cider at nearly every event, you’ll understand why this region is rewriting Ireland’s drink story.

Crannagael House Supper Club

For an intimate foodie experience, book into a supper club at Crannagael House, an 18th-century family home surrounded by orchards. Here, you’ll feast on a multi-course menu prepared with local ingredients, each dish paired with cider from MacIvors, one of Armagh’s most celebrated producers.

The setting itself is historic — the first Bramley apple seedling in County Armagh was planted on this land. The food is seasonal and deeply rooted in the region, and with a cider expert guiding you through the pairings, the evening feels equal parts dinner party and masterclass.

Barbecue at On the Hoof: Farm-to-Fork, Armagh Style

For something more casual but no less delicious, head to On the Hoof, a family-run spot housed in a 200-year-old building. Everything here is sourced within 10 miles, from the pork belly to the Grenadier apples used in desserts.

The menu was this Texan’s comfort food dream: ribs, sliders, wings, pizza topped with pork belly, apple, and sriracha, fried mac and cheese balls, and arancini. The meats are smoked using Bramley apple wood, giving every bite a distinct Armagh flavor. It’s proof that apple wood doesn’t just belong in pies and ciders — it belongs in BBQ too.

MacIvors Cider: A Legacy in a Bottle

While Ballinteggart may have put Armagh cider on the map in recent years, MacIvors has been growing apples since 1855. Their approach combines heritage orchards with modern craft, producing ciders that range from traditional dry to creative blends.

One standout is their Ruby Black Cider, made with Bramley apples mixed with blackcurrants and a splash of mint. It’s bold, refreshing, and slightly rebellious — much like the orchard country itself. And yes, they do use wonderfully named varieties like “Goose Turd” apples for pollination and blending. (It sounds less appetizing than it tastes, I promise.)

We didn’t visit their orchard, but their ciders were included in so many of the dinners I had to mention them. My personal favorite was the Session, one of their canned ciders.

Road Bowling: A Side of Culture

Food and drink are only part of Armagh’s cultural fabric. If you want something truly local, check out road bowling. This traditional sport involves throwing a small iron ball (a “bullet”) down a winding country road, with the goal of reaching the finish line in fewer throws than your opponent.

It’s usually a one-on-one game, but sometimes whole groups join in. Speeds can reach up to 80 miles per hour, and the atmosphere is half competition, half community gathering. Watching (or trying) road bowling gives you a taste of Armagh’s character — quirky, lively, and fiercely proud of its traditions.

Final Sip

Armagh might not be the first place that comes to mind when you think “foodie destination,” but once you’ve walked its orchards, tasted its ciders, and dined on its apple-infused dishes, you’ll wonder why it isn’t. From the Blossom to Bottle tours at Ballinteggart House to cider-pairing suppers at Crannagael, to BBQ smoked with apple wood, Armagh offers a food and drink experience that’s uniquely its own.

So, whether you’re a cider lover, a curious foodie, or just someone who appreciates a good story with their pint, Armagh is waiting to show you how deep its roots really go.