About

Mowgli is a roaming kitchen that exists as a medium to reconnect to the source of our food. With convenience and scale taking precedence in our fast paced world, there has been a misguided sense of what food is, where it comes from and it’s value.

Mowgli is a versatile collective. You will find us hosting unique culinary experiences designed to elevate our producers, harness a sense of community and enjoy a shared appreciation for food cooked with integrity. It’s uncomplicated, it’s about remembering what really great food is.

Our range of services extend from culinary events to brand collaborations, creative event consultancy & corporate bookings. Get in touch should you like to collaborate.

A project founded by Tom Hayes

Studying at Ballymaloe Cookery School before moving to work at the River Cafe in London, both of these institutions influenced his produce lead approach to food & cooking. He actively maintains the belief that great produce should be respected and allowed space to sing through simple cooking.

Tom has cooked & hosted events for clients such as Desmond & Dempsey, Notion, Re: Agency, Body & Soul. He has hosted pop-ups between London, Copenhagen before returning to Ireland & launching Mowgli.

We Create Unique Culinary Experiences

Culinary events

We host pop-up dinners, unique & intimate culinary events around Ireland & beyond. Here we connect with people who love what we do & elevate the producers we’ve built relationships with.
Creative Direction

Work with us to curate & deliver an experience or an activation that will make your brand stand out. We help with concept development, production, styling, photography & videography.
Corporate

We offer unique experiences for you to connect with your team & clients alike. We can host an intimate dinner for your team or perhaps a unique event for your clients.

Menus

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Menus *

Tom Hayes at Aurens Deli, Copenhagen. Winter ‘23

Bread & Olive oil

Braised Artichoke & aioli

Roasted tardivo with stracciatella, split peas & pine nuts

Cockles & apache potatoes

Rabbit & chestnut ragu w/ smashed pumpkin & parmigiano reggiano

Rice pudding & caramelised cara cara orange

Tom Hayes & Tom Arnold x Guzzle @ Body & Soul. Summer ‘23

Flatbreads with new season confit garlic, Boyne Valley bán & broad beans.

Whipped St. Tola goats cheese w/ coal baked courgettes & pangrattato.

Summer seaweed broth w/ dillisk, grilled cucumber & cured mullet/

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Hand cut tagliatelle with new season Scottish girolles

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Whole grilled wild turbot, surf clams & nori hollandaise

Selection of seasonal wood roasted vegetables to share

Crushed roast potatoes

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Rice pudding w/ scorched strawberries & rhubarb compote

Mowgli A/W24 Feast at Ballinlough Castle

Roasted crown prince pumpkin, cicoria & jersey ricotta

Baked coco beans & chanterelles

Castelfranco salad with red wine vinegar & anchovy

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Ttoro - A Basque fish stew of hake, langoustines, cockles & clams.

Served with potatoes & braised spinach

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Bramley apple & blackberry cobbler w/ creme fraiche

Tom Hayes & Tom Arnold for Notion Autumn ‘23

Buffalo Mozzarella, marinated new season figs & coco beans

Bruschetta of grilled red pepper & anchovy

Poached langoustines & basil aioli

Beef tartare, autumn leaves & crystal lemon cucumber

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Hand cut tagliatelle with new season Scottish girolles

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Wild turbot tranche w/ crab sauce

Fiorentina steaks roasted over rosemary branchs w/ salsa verde

Selection of seasonal vegetables to share

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Somerset apple galette w/ creme fraiche

Tom Hayes for Desmond & Dempsey Spring ‘22

Focaccia for the table

New radishes & taramasalata

New season asparagus & romesco

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Agnolotti of ricotta, lemon zest & zaatar

Greens for the table

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Rhubarb tart w/ creme fraiche

Mowgli Winter Feast w/ Victoria Rose December ‘24

Focaccia for the table

Jerusalem artichokes, thyme butter w/ Boyne Valley blue, bitter leaves & ancohovy.

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Pumpkin panzotti w/ sage butter

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Rosé braised leg of rabbit with lentils & rainbow chard

Seasonal vegetables & potatoes for the table

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Medjool date sticky toffee pudding w/ pouring cream

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.