Irish hospitality businesses are experiencing a renewed surge across the UK, but is it because of ‘stout culture’ or a unique culinary creation?
Photograph: Unsplash/Rob Nohava
The last two years have seen an increase in new Irish‑led and Irish‑inspired openings, compared with 2024, alongside growing cultural influence beyond the traditional pub.
An analysis of recent openings shows that the number of Irish hospitality venues launched in 2025 rose by more than 71% year on year, with a further nine venues already opened or in planning stages in 2026.
Growth spans London, Manchester, and regional cities, with new and expanded venues including Nancy Spains, Molly Mc’s, Dirty O’Sullivans, Fibber Magees, Katie O’Brien’s, Inis, and the Guinness Open Gate Brewery, pointing to sustained momentum rather than a short‑term spike.
“Irish hospitality is having a real moment, and the stats prove it,” said Leighanne Bent, marketing manager at DesignMyNight. The year‑on‑year rise in openings reflects how strongly Irish‑led venues are resonating with UK audiences, and not just for Guinness, but for the authenticity and the sense of community and participation these spaces offer.
“It’s no secret that there’s a soft spot for the Irish, but it feels like the essence of a really great pub and the culture of this small Island is going through a bit of a renaissance right now.”
The increase also reflects a diversification of Irish hospitality formats. Alongside classic pubs, rooted in live trad music, newer concepts include a wine‑focused bar from Anna Haugh, Irish‑American restaurants, microbreweries, and food‑led venues and pop-ups.
The London Irish Centre, for instance, based in Camden, is set to begin a multi-million-pound redevelopment in late 2026, turning it into a world-class space dedicated to community, the arts, and the Irish language. City-Lit college saw a 155% growth in Irish courses last year, making it the UK’s second-fastest-growing language.
One of the clearest indicators of this shift is the rise of the spice bag, Ireland’s iconic Irish‑Chinese takeaway dish, commonly served with a thick curry sauce. Data from DesignMyNight shows spice bag content generating more than 4,248 page views in just 90 days, demonstrating sustained consumer interest. The dish (which averages £10.72 in the capital) has now expanded beyond Irish venues into sports bars, cocktail bars, independent eateries, and non‑Irish pubs.
Stout culture continues to sit at the heart of this trend, with Guinness still dominating both menus and the wider media conversation. The opening of the Guinness Open Gate Brewery in Covent Garden in December 2025 has only amplified its presence, with DesignMyNight recording almost 32,000 page views for the stout over the past 12 months.
Bottomless Guinness brunches are also beginning to enter the mainstream, as major chains such as O’Neill’s jump on the bandwagon. Alongside this, Murphy’s Irish Stout, brewed in Cork, is gaining renewed visibility as drinkers seek authenticity and regional Irish heritage. Its reputation for a creamier, smoother serve has led several pubs to serve the stout on draught exclusively.
“While venue formats and menus evolve, the core appeal remains unchanged,” said Bent. “Irish hospitality continues to operate as community‑led social spaces, offering genuine connection, music, and shared experience at a time when people are increasingly craving genuine social connection.”
