Contributors

Tom

studied at Ballymaloe Cookery School before moving to work at the River Cafe in London. Both of these institutions influence his menu direction and overall ethos. His cooking style is produce-lead and uncomplicated, using the best possible ingredients & allowing them to express themselves.

Generally has a nice bottle of olive oil & a tin of anchovies close to hand.

Previous private clients include Desmond & Dempsey, Notion, Body & Soul.

Jasmine

is a photographer with a background in food, having also done Ballymaloe Cookery School. Her work is centred around capturing the often non-displayed relationship between food and it’s grower, maker, producer. Her work aims to transcend the mere aesthetic appeal of food, delving into the emotion, energy, skill that brings it to life. She puts emphasis on craft, authenticity as a tool to harness connection between humans and the food they eat.

Previous clients include: Guzzle Magazine, Carpa Dining, Samsu Cabins, Reggies Pizza Dublin & Amurelle

Victoria

originally from Sydney, has worked across many fantastic restaurants such as Jane, Arthur & Ester. Victoria is inspired by fine ingredients and allows them sing with her elegant style of cooking.

Niamh

is our front-of-house chief and queen. Having worked in some of Dublin’s busiest spots including the latest iteration of Allta, she’s the force running operations on our event nights. We believe your food is only as good as your service, so we’re glad she’s out here doing Tom’s food justice as it lands at the table.

Brian

of ‘Brian’s Wines’ is pioneering the natural wine scene across Ireland both with his Cork charm and juicy chilled reds. He has recently opened his own wine bar in Plugd record shop, Cork city. Call in and say hi if you’re in the area.

Brian selects all of the wine for our events.