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.

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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