Small-team catering across Dublin — weddings, corporate gatherings, private dinners and wakes. The same three people from tasting to the last plate cleared.
Every menu starts with a phone call and a sketch. No off-the-shelf packages — every event is a written quote, inclusive of VAT and service-ware.
Full-service catering for ceremonies between 30 and 250 guests. Tasting visit at the Portobello kitchen is included for confirmed wedding bookings — bring two of the people who actually know your taste. One head chef on the day, full crew on site three hours before service.
Two-day notice for boardroom drops, evening drinks plates and all-hands lunches. RDS-edge clients and Coolmine tech-park accounts on standing arrangements. Delivery, brief setup, collection same evening or next morning.
We bring everything except the plates, cook in your own kitchen and disappear with the bin bags. Tasting menus a speciality — four to six courses paired with whatever wine you've put on the sideboard.
Sandwich trays, hot soup, sweet platters, tea urn. We can be at the door by noon on a same-day call before 9am. Delivered and set up at the house — Aoife handles the logistics so you don't have to.
They cooked for our wedding in Wicklow and we still get texts about that first course three years later. Not a single thing went wrong on the day and that almost never happens.
The list rotates fortnightly with what's good at Smithfield market and the small growers we have on speed-dial. This week's working draft, plated below.
We work most weeks in the city centre, Ranelagh and Rathmines and Sandymount. The van will travel to Dún Laoghaire, Howth and Castleknock without a surcharge. Outside the M50 — Wicklow, Meath, Kildare wedding venues — there's a small trip rate folded into the quote.
Can't see your question? Ring 01 477 3691 between 08.00 and 20.00, Monday to Saturday.
For Saturdays between May and September, six to nine months is sensible — we only take one wedding a weekend, so the calendar fills quickly. Midweek and off-peak (November to March, excluding Christmas) we can often slot in at six to eight weeks. Tasting sessions happen at the Synge Street kitchen on Tuesday evenings, two months out from the date.
Yes. Every per-head figure quoted on this site already includes the 13.5% Irish food-service VAT rate. The number you see is the number on the invoice — no surprise additions, no service-charge inflation. The only line items added separately on a quote are travel beyond the M50 ring and any special hire (e.g. specific glassware not in our standard kit).
Yes — we cook vegetarian, vegan, coeliac (gluten-free), nut-free, dairy-free, kosher-style (not certified), halal-style (not certified), and most common allergen exclusions as standard. We're not a certified kosher or halal kitchen, but the cooking practice is clean enough that a properly-briefed observant guest is usually comfortable. Tell us at the tasting and we'll build the menu around it.
Often, yes — most marquee weddings and warehouse-style venues have no kitchen at all. We bring a portable hot-hold setup, plate finishing tables and our own service ware. We'll do a site recce two to three weeks before the event so we know where the van parks, where the prep tables sit and what power supply we have.
Date, head count, venue, rough menu vibe. We'll come back inside 24 hours with a quote — or honestly tell you we're booked and point you to someone we'd hand the date to ourselves.
