Cattle, sheep, pigs and poultry are all commercially farmed, Manx lamb from the hill-farms being a popular dish. The Loaghtan, an indigenous breed of Manx sheep, has a rich, dark meat that has found favour with chefs.
Traditionally the national dish of the island is ‘Spuds and Herrin’ boiled potatoes and herring. This plain dish is chosen because of its role supporting the subsistence farmers of the island, who crofted the land and fished the sea for centuries.
However, there are claims that it would be 'Kippers & Bonnag' (split smoked herring and soda bread).
Another recent claim for the title of national dish would be 'Chips, Cheese and Gravy'.
Seafood has traditionally accounted for a large proportion of the local diet. Although commercial fishing has declined in recent years, local delicacies include Manx kippers (smoked herring) which are produced by the smokeries in Peel on the west coast of the island.
Crab, lobster and scallops are commercially fished, and the Queen Scallop (Queenies) is regarded as a particular delicacy, with a light, sweet flavour. Cod, ling and mackerel are often angled for the table, and freshwater trout and salmon can be taken from the local rivers and reservoirs.
Manx cheese has been a particular success, featuring smoked and herb-flavoured varieties and is stocked by many of the UK's supermarket chains. Manx cheese took bronze medals in the 2005 British Cheese Awards, and sold 578 tonnes over the year.
Beer is brewed on a commercial scale by Okells Brewery and Bushy's Brewery.