America's cult-favourite Philly cheesesteak sandwich is no longer a well-kept secret. It’s becoming popular worldwide – and it's even found its way to Lurgan, Northern Ireland, where local restaurant Taste of Philly is setting tongues wagging with its mouth-watering menu of Italian American cuisine. We spoke with Nicole Doyle, the restaurant’s owner, about why she opened Taste of Philly, the importance of her Nonna's recipes and how the eatery became an instant success.

Click or scroll through our gallery to meet Nicole and discover her passion for bringing her family recipes to her adopted home.

Nicole Doyle is the restaurateur behind Taste of Philly, the Italian American restaurant taking Lurgan by storm. Born and raised in Philadelphia, Nicole comes from a family with a shared passion for classic Italian American recipes. She opened Taste of Philly in May 2024 to bring an authentic taste of her beloved home city to the Northern Irish town. “Friends were raving about my food and how they’ve never tasted anything like it, and one even asked me to cater for them,” Nicole explains. “That’s when the idea became a reality.”

So, what makes the Italian American food of Philadelphia unique? According to Nicole: “It combines the ingredients and family-style food culture of Italy with the fast moving, ‘big portions with extra cheese’ style of the USA. The heart of Philly food really is in South Philly; it's the home of the cheesesteak, Lorenzo's pizza, the Italian market and the Eagles stadium. It's where Italian Americans make the recipes of their grandparents with pride, and where the city comes together to eat and show its Philadelphia spirit.”

A town in County Armagh, Northern Ireland may seem an unusual choice for a restaurant serving food straight from Philadelphia. However, Nicole has been visiting Lurgan for more than 20 years, and her husband is a local. They moved over permanently during the COVID-19 pandemic. “Lurgan was where all of our friends and family were, so it just made sense,” she says.

Taste of Philly is truly a family business; Nicole’s mother Lisa, grandmother Terry and sister Abriana are all involved. Nicole says that she'd regularly call her family in the USA to discuss ideas for the restaurant – and, when they came to help with the business, they too fell in love with Lurgan and its people. The restaurant's dishes are made following family recipes too, handed down over six generations. 

“Our recipes come from Southern Italy and Sicily,” Nicole tells us. “These recipes have been in the family for at least 100 years. They were handwritten by my great-grandmother and given to her by my great-great-grandparents.” While the recipes are rooted in Italian American culture, the ingredients are locally sourced wherever possible. Taste of Philly works with a local butcher and baker – so, in Nicole’s words, their recipes "taste like home".

Nicole sees a similarity in how people in Lurgan and Italian American Philadelphians approach their food; both have an 'emotional attachment to certain staples'. But, where Italian Americans must have lasagne on the table and coffee flowing, Northern Irish people take comfort in potatoes, chips and tea. Nicole and her family have engaged in a culinary cultural exchange, too. As her grandmother once said, they used to only drink tea when they were ill – but now they drink it all the time, like true locals.

Locals in Lurgan, as well as those visiting from further afield, have embraced the restaurant and its unique offering. “The food is new to them, so they are not sure what they want to order,” says Nicole. “But once they taste it, they are hooked!” Despite being unfamiliar with Philadelphian cuisine, Lurgan’s residents are excited to try something new. Nicole thinks that they recognise that "good food is good food, and Italian American food is hard to beat".

What’s does the future hold for the restaurant? Nicole is aiming high. “We want to expand and bring our food culture to other parts of Northern Ireland, the UK, Ireland and Europe, if possible,” she says. Watch this space – there could soon be a Taste of Philly coming to a town near you!

Philly cheesesteaks aren’t your typical Irish comfort food, but Philadelphia and the US are also home to millions of Irish Americans. Keep reading for a selection of our best Irish recipes, from traditional dishes to modern favourites.

With its lush green pastures, sparkling seas and fertile soil, Ireland produces wonderful food. There's rich, yellow butter, artisan cheeses, abundant fresh produce and sensational seafood – not to mention a slew of famous tipples (Guinness or whiskey, anyone?). If you're after a taste of the country's incredibly varied cuisine, our recipe collection has all the inspiration you need – from hearty soups, stews and soda bread to a range of divine desserts.

A twist on a French classic, this recipe uses rich double cream in addition to stock. The toasts are grilled with blue cheese instead of Gruyère; we'd recommend trying County Tipperary's award-winning Cashel Blue, a soft, creamy cheese that's full of character (and not overly strong).

Get the recipe for Irish onion soup with blue cheese here

Hearty soups are perfect for wet and windy Irish winters, and they're usually packed with potatoes. This is a very easy dish to make – and the smoked sausage adds an extra layer of delicious flavour. It will keep in the fridge happily for up to three days.

Get the recipe for smoked sausage, bean and root vegetable soup here

Oysters are hugely popular in Ireland; the country holds plenty of festivals, from Galway to Connemara, to celebrate this homegrown delicacy. In our recipe, oysters are grilled with bacon and a splash of Worcestershire sauce, making them pleasantly salty and crisp. They'd be the perfect nibble to enjoy with a glass of chilled white wine.

Get the recipe for grilled oysters with bacon here

Ireland is a big producer of quality salmon, much of it organic, for both domestic and international markets. This recipe really shows it off, using both smoked and fresh salmon – plus plenty of lovely Irish butter – to create a pâté-like snack or starter. It keeps well too, so you can make a batch to enjoy throughout the week.

Get the recipe for smoked salmon rillettes here

Switching things up with strong Irish Cheddar and Guinness, a Welsh classic is given an Irish twist in this recipe by Great British Bake Off judge Paul Hollywood. It's not just a slice of cheese on toast, but a proper treat – topped off with a rich paste made from breadcrumbs, mustard and egg yolks. It keeps well in the fridge, too. Serve it on toasted soda bread for the ultimate Irish snack.

Get the recipe for Irish rarebit here

Champ is a traditional side dish of mashed potatoes enriched with milk (or cream) and plenty of butter – and flavoured with spring onions or chives. In this recipe, the champ is made into potato cakes and served with poached eggs and bacon. Hearty and tasty, it's the perfect brunch or lunch dish.

Get the recipe for champ cakes with poached eggs and bacon here

Mussel production is big business in Ireland, whose clear waters are the perfect conditions for these molluscs to flourish. Cider is popular, too; the country produces many craft versions, which are usually made without additives for a fresh, crisp taste. Put the two together, and you've got a match made in heaven.

Get the recipe for mussels with cider here

Coddle was originally a dish made with leftovers – but these days, it's usually made from scratch by cooking potatoes, sausages, bacon and root vegetables in stock until tender. It's the perfect thing to tuck into on a cold day (possibly with a pint of Guinness).

Get the recipe for Dublin coddle here

When meat is cooked with Guinness, the stout adds a deliciously earthy sweetness. This recipe requires little preparation, but it does need time to cook gently, allowing the lamb to tenderise. It'll serve eight, so would be perfect for a weekend gathering – just plate it up with buttery mash and plenty of greens.

Get the recipe for slow-cooked lamb shoulder in Guinness here

There are several large estates across Ireland that produce award-winning farmed and wild venison. This easy traybake combines venison sausages with kale, mushrooms and squash, coating the whole lot in a sticky redcurrant glaze. Served with a buttery horseradish mash, it's endlessly comforting.

Get the recipe for venison sausage and mushroom traybake here

Ireland is one of Europe's biggest mushroom producers, and there are plenty of fungi in this warming stew. The meat and mushrooms are slow cooked in stout and beef stock for a wonderfully rich, savoury flavour. Pair it with some creamy mashed potato, and you're onto a winner.

Get the recipe for beef and stout stew here

Irish stew is traditionally made by adding mutton to a pot with carrots, onions and potatoes, seasoning, then covering with water. This recipe gives it a modern makeover, using lamb, dark ale and a few more aromatics than the original. It'd be especially tasty served with buttered kale or cabbage.

Get the recipe for Irish stew here

A traditional Irish side dish, colcannon is made by mashing potatoes with milk, then adding blanched shredded cabbage or kale. To serve, make a little hollow in the centre of the colcannon and add a large knob of butter; it should melt beautifully over the dish. Any leftovers would be great fried up for breakfast or brunch, perhaps topped with a fried egg.

Another favourite flavoured mash recipe, champ is also known as stelk. Here, potatoes are mashed with cream or milk (or half and half), then sliced spring onions are added – and our updated recipe adds fresh herbs for extra zing. A large knob of butter is essential. 

Get the recipe for herby champ here

An essential part of an Irish fried breakfast, potato farls (meaning 'fourths', as the dough is cut into four) are basically thick potato pancakes. To make the dough, mix together a knob of butter, 0.25 tsp baking powder, 2 tbsp flour and 9oz (250g) mashed potato. Shape the mixture into a 6in (15cm) circle, 0.5in (1cm) deep, cut it into four triangles, then fry the triangles in butter until golden and crisp. 

This wonderful bread is so forgiving – there's no yeast, no kneading and no rising required. It's made with soft flour as opposed to bread flour, and the less you work it, the better; mess with it too much, and you'll end up with a chewy loaf. Our recipe has all the tips and tricks you need for soda bread perfection.

Get the recipe for Irish soda bread here

Here, Italian focaccia is given an Irish makeover to create a tantalising tear-and-share treat. A soda bread base is topped with sliced potatoes, fresh rosemary and grated mature Cheddar – and of course, only the best Irish ingredients will do. It's almost a meal in itself, though it'd also be wonderful paired with soup or cold meats.

Get the recipe for potato and rosemary soda focaccia here

A recipe courtesy of the renowned hotel, restaurant and cookery school outside Cork, this showstopping trifle needs a little time to prepare, but it's certainly not difficult. Featuring a homemade sponge, thick vanilla custard and plenty of sweet sherry, all topped with whipped cream and candied angelica, it will serve eight people (and impress everyone around the table).

Get the recipe for Ballymaloe sherry trifle here

Another dessert with wow factor from Ballymaloe House, this gâteau sandwiches together coffee meringues with whipped cream containing a glug of Irish whiskey. You'll need to assemble it a few hours ahead of time, so the rich cream can soften the meringue a little (and to avoid a last-minute panic).

Get the recipe for Irish coffee meringue gâteau here

Here, a classic French dessert is given an incredibly tasty Irish update: Irish cream liqueur is added to the creamy vanilla custard. If you have a cook's blow torch, it'll make melting the sugar topping a whole lot easier.

Get the recipe for Baileys crème brûlée here

The addition of Guinness, bubbled down to a reduction, adds a distinct sweetness and deep colour to these dark chocolate brownies. Once baked, they're covered in a rich buttercream laced with Baileys cream liqueur, making them the ideal treat to serve with an espresso.

Get the recipe for chocolate Guinness brownies here

Here's a sticky toffee pudding with an Irish twist (or, rather, a couple of Irish twists): Guinness and Irish whiskey are added to the nutty, fruity batter. Served with a warm sauce of butter, cream, honey and Guinness, this is the sort of dessert that will have everyone asking for seconds.

Get the recipe for apricot, date and Guinness slices here

Now discover Britain's tastiest regional dishes