Sprezzatura Announce Cookbook
Sprezzatura Announce Cookbook
The cookbook will be an electronic book of special recipes in collaboration with eleven of Ireland’s food and drink honchos.
This coincides with their Dublin Simon Community collaboration fundraiser. The will be ebook of all the limited unique recipes and chef profiles. It will be available to purchase from their website, with all funds being donated to the Dublin Simon Community.
Sprezzatura describes the beefy list of food industry bigwigs as “great friends and leading chefs of Ireland”. The chefs include Eric Matthews, Hilary Casey, Daniel Lambert, Grainne Mullins, Lina Gautam, Marcus O’Laoire, Domini Kemp, Harry Quinn, Paul Flynn, Big Fan Bao and The Gastro Gays.
Eric Matthews was the head chef at Michelin-starred restaurant Chapter. Senior Sous Chef Hilary Casey has had a long career cheffing with an excellent reputation. Most well known for his deep-fried chicken fillet roll Daniel Lambert a chef at Harvey’s Point who has banging TikTok. Grainne Mullins is the founder and CEO of Grá chocolates.
Lina Gautam, chef and co-owner of the ever-popular Monty’s of Kathmandu in Temple Bar. Marcus O’Laoire is a chef, entrepreneur and DJ whose bar Anti-Social recently won best dog-friendly spot at the Dublin Pub Awards. Domini Kemp’s food column appears weekly in the Irish Times Magazine.
Harry Quinn is the head chef at Pichet restaurant. Paul Flynn is a chef and owner of The Tannery Restaurant, Townhouse and Cookery School who has also appeared on RTE. Big Fan is a Michellin-recommended team of flavour makers. Gastro Gays are authors of Ireland’s favourite cookbook – Hot Fat.
Kicking off September 1, each week-long special will be released on a Thursday and only available to dine-in customers. Pricing will depend on the ingredients used, but they’ll be affordable for everyone.
All the recipes have been locked in over the last three months of preparation. This run of specials will finish on November 17. Following that, the team assures us they will have something extra special planned for Christmas.
Sprezzatura shot to renown in 2019 when they opened their small plates, fresh-made pasta bar in Dublin with nothing on the menu costing more than a tenner. The venue has always featured an awe-inspiring list of Irish producers, including Achill Lamb, Kilkenny Rose Veal, Lough Neagh smoked eel, Durrus cheese and Velvet Cloud sheep’s milk yoghurt.
Their sister restaurant Spatched opened in Rathmines this year, selling only sustainably sourced chicken in various permutations.
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