Everything within ninety minutes
Fish from Union Hall and Castletownbere. Beef from Kanturk. Leaves from East Cork. If we cannot drive to it before service, it is not on the menu.
Since 2014
Thirty covers, one fire, no shouting
We took a lease on an empty building, put a hearth where the back wall was, and started cooking what the boats brought in. Most of that is still true.
How we got here
Eleven years, told briefly
- 2014
A derelict building on Emmet Place
Thirty covers, one hearth, and a menu written each morning on brown paper. We ran out of food on the second night.
- 2016
The cellar opens
We dug out the vaults, put in racking for four hundred bottles, and started serving twenty-two people at a time down there.
- 2018
The oak hearth
We tore out the gas grill and built a wood-fired hearth in its place. Half the menu changed within a month.
- 2021
The terrace
Built in eleven weeks during a year when nobody could come inside. It is still full every Saturday.
- 2024
Forty-one suppliers
Every one within ninety minutes of the door, and every one printed on the back of the menu.
What we hold to
Three things we will not trade
Nothing wasted
Bones become stock, stock becomes sauce, trim becomes staff dinner. Our general waste is one bag a night for a hundred covers.
A living wage, and tips shared
Every person on the floor and in the kitchen is on the living wage or above, and service charge is split across the whole team.
Chef Patron
Órla Ní Bhriain
She left for London at nineteen and spent four years on fish, then four more on sauce, in kitchens where the pass was a place people got shouted at. She learned technique there and decided she wanted none of the rest of it.
It changes daily still. The suppliers now number forty-one, all of them within ninety minutes of the door, and every one of them is named on the back of the menu.
Her full storyWhat's on