When we opened the restaurant, our goal was to create food that excites us. A key focus is showcasing Irish produce, and we source as many local ingredients as possible. With the benefit of our on-site organic farm, we often harvest ingredients the same day they are cooked, whenever they’re in season. Our beef is sourced from Trevor Harris in Donadea, a renowned biodynamic farmer. Cooking with the seasons allows us to celebrate fresh ingredients throughout the year, from the first sprouting broccoli in February to salad greens in April, and into summer’s bounty with tomatoes, courgettes, and spinach in July, followed by cos lettuce, spring onions, and beetroot in August. Winter brings hearty broccoli, cauliflower, game, and resilient kale that thrives through the colder months.

We take pride in going the extra mile whenever possible, crafting our own sauces and dressings from scratch, flavored butters, fresh bread, and our signature gluten-free chocolate brownies. Follow us on social media to witness our commitment to local & seasonal cooking.