Words: Shamim de Brún
The past week has been a banner week for all things culturally food and drinks adjacent. Unfortunately, we’ve been all tied up with Ultimate Food Guide-ing. So here’s a round-up of all the biggest moves and shake-ups of the week condensed into a handy list for perusal at your leisure.
Christmas in the Courtyard opens today. Hyde Dublin opened to much fanfare and an excellent Irish Times write up. I’d expect no less with Karl Wheelan at the helm. Tír deli announced the closure of its original sandwich shop in these tough economic times. El Milagro is finishing un in Malahide after a year and a half but will be doing Taco Tuesdays at 57 The Headline for the foreseeable. Tara Gartlan added new chocolates to her collab with Cloud Picker on Pearce Street.
The city’s favourite Korean chicken joint is recently on the run of a lifetime with their new Terenure spot officially launching, their Irish Times Tasting evening, and the Aviva pop-ups. With all of the recent closures, it’s heartening to see Chimac grow and prosper.
And for Mains: Recipes, Stories and Pints with an Irish Butcher and a Chef by Gaz Smith and Rick Higgins has won the Chefs & Restaurants category of the prestigious IACP Cookbook Awards 2022. The winners were announced on Friday, 18 November. The announcement was made via video and can be viewed online
This is genuinely the most prestigious cookbook award in the world. Their programme requires multi-step, rigorous recipe testing in all relevant awards categories. Not only was it won by an Irish cookbook, it was won by the Irish duo Gaz and Richie; it was the first book published by Nine Bean Rows, the new publishing house founded by Kristen Jensen.
It’s exceptionally difficult to make it as a food stylist in this biz we call food. It takes the eye of a fine artist and a sculptor’s craft to even conceive food for fantastical lands such as Disney’s Disenchanted. Having an Irish woman on the international scene is big for us as an industry and nation. Snaps for Anne Marie Tobin. We Can’t wait to see what you do next.
Cult favourite Sprezzatura has waded into the bunch side of things with a whole new dedicated brunch menu. You can make reservations for both the Rathmines and Camden Market spot online now from 10:00 to 16:00. Menu options include a decadent stuffed pancetta croissant, arrabbiata baked eggs, and aubergine parmigiana. We expect this to be as big a success as all their previous endeavours.
James Kavanagh and business partner life partner combo Will Murphy have moved from Inchecore in Dublin 8 to Collins Barracks in Dublin 7. From Wednesday to Sunday, 09:30 – 15:30, you can grab any of their signature dishes and coffee while perusing one of Dublin’s oft-forgotten but excellent museum grounds. They are well known for locally sourced tasty dishes that are unashamedly created with “lots of real butter, Maldon Salt and seasonal, fresh vegetables.”
William Murray & James Kavanagh gave birth to Currabinny after a discussion on how they could turn their unwavering obsession (food) into a career. Currabinny is named after the sleepy, picturesque area of Cork William was raised in.
Fable Bakery has found a permanent home within Sprout & Co on Dawson Street. In September, Sprout offered the front space of their café to an interesting business. They had over 60 start-ups apply for the spot. They decided to go with Fable Bakery to bring the Scandinavian style of handmade Irish pastries to their customers.
It’s a two-hour dining experience inspired by Irish Sunday roast traditions. The menu includes crispy roasted pork knuckle, bonemarrow dip and corn tortilla chips. Worth grabbing a reservation for.
Daddy’s Donuts launched at The Place Street Yard on Grand Canal Street, joining fellow food trucks The Drunken Cookie, Dosa Dosa, and Griolladh. They specialise in mini donuts made hot and fresh on-site, and they’re available for pick up or delivery; you can check out more here.
Elsewhere on CHAR: CHAR’s Ultimate Food Guide: Burgers