Introduction

The entrance to Dingle Harbour.

THIS BOOK AIMS to draw the reader into a deeper understanding and appreciation of the history and heritage of the western end of the Dingle Peninsula by offering not just facts and illustrations but personal views and experiences shared by people who live here. The core of each chapter is transcribed from a conversation between the authors and individuals who range from farmers and fishermen, musicians and teachers to a seafarer and boatbuilder, a chef, a broadcaster, a postmaster, a traditional sean-nós singer and a museum curator. We are deeply grateful to everyone who took time to sit at our kitchen table, or welcomed us into their own homes and workplaces, to make these recordings. We also owe a huge debt of gratitude to the many other individuals who offered stories, advice on the pronunciation guide, memories, facts and photographs, stopped us on high cliffs, sandy beaches and street corners, and sent texts and emails with additional remarks, information and insights.

In writing a guide to an area with a history that stretches back into prehistory, and an oral culture that offers myriad variations of stories, tunes, folklore and place names, we were inevitably faced with decisions as to what to include and what to leave out. Since our purpose is to encourage a deeper, more nuanced understanding of the area, we have made those decisions on the basis of offering readers a series of starting points for further conversations and for much enjoyable exploration of their own. Because, as everyone who has ever come to the western end of the Dingle Peninsula has discovered, one book or conversation or visit is never enough.

Choices also had to be made when deciding how best to convey the meaning and pronunciation of words and phrases in the Irish language. Generally, the English-language version of an Irish place name is either an anglicisation of its original Irish-language name or a direct or partial translation of it. (‘An Muiríoch’ becomes ‘Murreagh’, for example, and ‘Baile Dháith’, ‘Ballydavid’). As a rule of thumb, as our route takes us west along the Slea Head Drive, we have given the Irish-language name first when a place is first mentioned in the text, followed by its Anglicisation or translation in brackets. Overall, however, we opted for clarity over consistency and broke our rule where more explanation seemed necessary or interesting or where the English-language version is generally used locally. A guide to approximate pronunciations of Irish-language words is included at the back of the book.

The Irish and English forms of given names and surnames are often interchangeable, both in Dingle, where Irish is frequently spoken, and in the rural area beyond the town, known simply as ‘back west’, where it’s the first language of everyday life. This can occur regardless of which language is being spoken, so Máire Nic Gearailt can become Mary Fitzgerald – or Séamas Sullivan, Jim Ó Súilleabháin – within the same sentence. We have given the forms of individuals’ names as they were given to us, and clarified where it seemed necessary. It is worth noting here that, though standardised spelling exists in Irish, vernacular spelling is often still used, in particular where names are concerned.

But none of this matters when you let down your car window and ask for directions, or sit over a pint or a coffee chatting to local people. At the western end of the Dingle Peninsula the visitor’s experience is all the richer for the fact that the locality’s wealth of information, wit, wisdom and humour is expressed in not one but two languages.

1Dingle Town

The harbour.

Main Street.

Dingle was once an important port on one of Europe’s medieval trading routes.

THE STREETS OF D INGLE TOWN speak of how life is lived here; their narrow pavements require you to take your time and meet people’s eyes. You smile and step aside on the pavements and nod to the drivers on the road who pause and signal to let you cross. If you’re driving a car yourself you’ll notice that people approaching each other raise one finger from the steering wheel; it’s a salute that goes back to the time when every stranger and friend was greeted here with the same formal courtesy and every encounter was cause to stop for a chat.

A traditional readiness to engage with passers-by is part of the charm of the area. In the town, where the streets are often crowded in summer, you soon learn to take things a bit slower and to appreciate the rhythms of a different kind of life. The presence of the cattle mart on the Spa Road or the fact that the town has an active and vocal Fishermen’s Association can easily go unnoticed by a casual observer, yet they testify to an age-old involvement in farming and fishery that continues to the present day: and the combination of the locals’ culture of conversation with their knowledge of the land and the ocean is a gift to the curious visitor.

Dingle Pier has long served as a haven for Irish and foreign fishing boats in stormy weather.

The Dingle Peninsula stretches westwards about 50km into the Atlantic Ocean, with the Blasket Islands as an offshore extension of the mainland ridge. Its mountainous spine extends from Sliabh Mis (Slieve Mish) in the east to the transverse bulk of Cnoc Breannáin (Mount Brandon), the gateway to Dingle town, in the west. Beyond the town, and bisected by a high pass, are Sliabh an Iolair (Mount Eagle) and Cruach Mhárthain (Croagh Marhin), its most westerly mountains. The coastline is irregular and, along its length, the peninsula varies between 6 and 20km in width from north to south, with no point more than 8km from the ocean.

Dingle town, looking west.

The statue of Fungie, Dingle’s Dolphin.

Dingle town has a population of around 2,000, significantly increased in summer by the presence of visitors, and by part-time workers in the hospitality industry. At the head of the pier, close to the Tourist Information Office, is a bronze statue of Fungie the dolphin, arguably the town’s most famous character. His story exemplifies both the happenstance that characterises so much of Dingle life and the extent to which humans and the natural world exist here in harmony.

In the early 1980s fishermen at the harbour mouth began to notice a young bottle-nosed dolphin following their boats. Schools of dolphin and other marine life are frequently sighted in the area but this individual was no passer-by. Instead he showed an increasing interest in the boats and in sub-aqua divers. And eventually he became the focus of a major tourist attraction. As commercial fishing declined, trips to see Fungie began booming. And, in time, he began to give thrilling displays of leaping and dancing with a sense of awareness and comic timing that make it hard to believe that the choreography is his own: so much so, that local people are well used to visitors asking when the dolphin is fed or where the boatmen keep him. But Fungie is a wild dolphin. No one trained him. He hunts for his food and his interaction with humans is his own choice. That fact is a good starting point for remembering that the western end of the Dingle Peninsula is not a theme park but a living landscape. It’s a place with a rich and unique cultural inheritance that can best be explored not just through the usual interfaces provided for tourists but through relaxed conversation with the people who live and work here.

A 1950s postcard of Dingle’s Green Street, looking towards the nineteenth-century Roman Catholic church of St Mary. COURTESY CATHY CORDUFF

CONVERSATION:

Cormac O’Sullivan

For Cormac O’Sullivan, the manager of Benners Hotel in Main Street, Dingle town’s historic importance as a port is what gives it its unique character.

‘Look at its physical position, on a trading route that’s brought people here for over a thousand years. Ships came in bringing leather and wine and goods from all over Europe, and even beyond. They brought new ideas, they came here and they talked to people. Sure, three hundred years ago there were Spanish merchants that set up house here, so the town’s exposure to new cuisines and cultures goes way back in time. Because of its geographical position and the mountain passes you have to cross to get to it, you might say it was isolated. But the sea always linked it to the rest of the world.’

The hotel Cormac manages is the oldest in Dingle town. Sometime in the early 1700s the Benner family arrived in Ireland from the Palatinate region of south-western Germany, and came to Kerry in the 1740s. Having worked as brewers and distillers, one branch of the family became innkeepers and are recorded as successful hoteliers in Tralee in the 1780s. In 1896 Robert Benner and his wife, Georgina Revington, daughter of a prominent Kerry retailer, established Benners Hotel in Dingle. Robert died relatively young but the Benner empire continued to expand and Georgina continued to run the Dingle hotel; the 1911 census shows her there as a widow with six live-in servants including a car-man and a nurse. Today the hotel is still housed in the building that Georgina and her husband came to as newly-weds. With a significant extension to the rear, its elegant door and reception rooms still face onto Main Street and, though now under the ownership of a US group, it retains the historic Benner name.

Like Robert and Georgina, Cormac is an incomer to the Dingle area.

‘I was born in Limerick but I spent every summer here. My father attended an Irish-language course west of Dingle town in the 1950s, my parents honeymooned there, and the family went from staying in tents, to caravans, to a mobile home and, eventually, to building our own house. I started in the hotel business washing pots in a hotel back west and, after going off to work elsewhere in Ireland, I came back.

That was my experience but it’s often the same for local people. Because we’re surrounded by the ocean, people born and bred here have always travelled. There was a time when this was one of the most isolated regions of Ireland in one sense, because it’s at the very end of a peninsula at the westernmost edge of mainland Europe. And that’s why so much of its ancient native culture has been preserved. But it wouldn’t have survived if the people who lived here hadn’t survived themselves. There’s always been huge emigration, with people travelling to find work. And I suppose kids will always want to go off and see the world. But they come back, and I think that movement is what brings life to the place. Like, if you think of the music round here and you think of an accordion – you draw it out and you push it back and you bring air into it, and it’s the movement in and out that makes the music.

The people are shaped by the landscape, the landscape is shaped by the people and there’s an instinct there to help and support each other. It’s a tourist town with a strong local infrastructure supporting it. If you’re stuck for something you need and you go up to Foxy John’s at eleven at night they’ll dodge over from the bar counter to the hardware counter and get it for you. There’s a kind of a rhythm you have to get used to, though. Life here happens when it happens and it takes the time it takes. Trying to make it happen doesn’t make it happen any quicker.

The window of Foxy John’s famous pub and hardware store.

When The Irish Food Awards, Blas na hÉireann, were set up in 2006 Dingle became Ireland’s Foodie Town. We won the title in the inaugural year and since then we’ve been host to the annual awards ceremony. There are Gold, Silver and Bronze Awards in over a hundred food and drink categories, and key awards such as Supreme Champion and Best Artisan Producer and the whole thing takes place over a long weekend in October. As far as I’m concerned, the relationship between the town and Food Awards is a match made in heaven.

There’s so much enterprise in the area now, between individuals and larger businesses, and lots of it food and drink related. And, because Dingle people are well-travelled, we’re used to new ideas coming in – experimentation is part of what life’s about. That’s manifested in the restaurants, the farmer’s market, the Dingle Cookery School – people here have taken what’s around them and taken it to the next level. Food is field to fork, sea to plate. We have locally fished seafood, and meat sold by butchers who are farmers. There’s salt-fed lamb grazed out on the Blasket Islands and Dingle Dexter cattle thriving up on the mountains. People know the dates when farmers would be moving livestock on the roads, buying and selling at the mart here in town. Agriculture is all around us. Even in the supermarkets you have local produce and great support for local producers. And the purpose of the Food Festival is to showcase what’s local to the place, and to bring producers from other parts of the country together, to share ideas and cross-fertilise knowledge.

Local craft butcher and farmer Jerry Kennedy is a Blas na hÉireann Gold Award winner.

The judging and prize-giving for the Irish Food Awards take place during the town’s own annual Food Festival, which is run by volunteers. So food and drink really are the focus of the weekend. We have street stalls all over town, and a Taste Trail for which you buy tickets that let you sample food and drink in over sixty outlets that vary from pubs and galleries to shops and restaurants. And there’s music events, cookery workshops and demonstrations, and street entertainment. Much of that would be free and all the profits from paid events are donated to charity.

Dingle Food Festival, which promotes local produce, fills every street in town.

And that’s great because the tourist industry is the town’s largest employer. But it also gives visitors a chance to enjoy more than one season here. Our weather is changeable at the best of times – they say you can get four seasons in a single day – but it’s a fact that some of the best weather can happen in autumn. So visitors come for the Food Festival, or later in the month for Halloween, which originated as a Celtic seasonal festival, and they enjoy the area when things might be more quiet. And you always get people round for New Year’s and home for Christmas.

Christmas lights on Main Street.

The marina on an autumn evening.

Dingle Oceanworld Aquarium.

You get fewer people coming on day trips in spring and autumn. If I’m asked, what I always say is that you can’t get the best out of Dingle in a day anyway. You need to take your time, stay longer and make the place your own. Ask your concierge about where to go and what to do. There’s indoor things, like the Aquarium and the Play at Height climbing wall, if it’s raining or if you’ve kids with you.

And go into the west. The time to send people back to Slea Head is in the afternoon, when it’s quieter, or in the evening, when they’ll get the sunset. One thing we have here is light – we have light till after ten o’clock at night in summer and, before the clocks go back, in autumn you can still have it at seven. There’s stress and hard work involved in my work but, working here, I can drive home round Slea Head and by the time I’m home I’m completely relaxed. The light reflecting off the ocean and the colours in the sky make the stress just drain out of you – and you can’t buy that.’

Although the Irish language is spoken far more widely west of Dingle, where it’s the first language of the people, you will see it written in signs in many of the shops and pubs in the town, and in some businesses you’ll see a sign near the till that reads ‘Tá cúpla focal agam’, which translates as ‘I have a few words’,