Our Approach to Food
The Irish larder is remarkably diverse, though often underappreciated even by those who live here. Atlantic seafood, grass-fed beef and lamb, artisan cheeses, heritage vegetables—these ingredients need little embellishment when they are of exceptional quality.
Our kitchen operates on a principle of restraint. Rather than mask flavours with heavy sauces or overwrought presentations, we let the ingredients speak. A piece of fresh-caught hake might need only a drizzle of seaweed butter. The lamb already carries the flavour of the hills where it grazed.
This approach requires us to be meticulous about sourcing. We work directly with suppliers we have known for years, visiting farms and fishing boats to understand how our ingredients are produced. When you taste the difference between industrial and artisanal, there is no going back.
The Team
Our brigade includes individuals from across Ireland and beyond, united by a shared passion for hospitality. Front of house is led by Siobhán Walsh, whose career spans fine dining establishments in Dublin, London, and New York. Her philosophy centres on reading guests—knowing when to engage and when to allow privacy.
In the kitchen, Head Chef Brennan is supported by Sous Chef Tomás Ó Sé, a native of Kerry whose expertise in seafood preparation is evident in every dish that leaves the pass. Pastry Chef Marie Connolly brings French precision to Irish ingredients, creating desserts that are both nostalgic and refined.
