Hats off to our dreamy dream team, both FOH and in the kitchen, working hard to finish the year strong. (Missing a couple too Fionán, Jane & Aaron <3)

Designing the dishes.

Dinner party tips from behind the curtain. If you're not looking to host, we still have some remaining tables for 2025. Check-out the website for availability or join the cancellation list for last minute tables.

Mistakes to avoid as a new chef.

The crab dish.

Just in case you were ever wondering.

Get involved. Wine school, 27th July. https://t.co/bQk59g61KT

A chat about money with @KeelanHiggs - top chef and chief bottle washer @Variety_Jones https://t.co/ln3aX8o2ft

Serious snack business from the young Frenchman.

Blood orange cake, candied zest, orange cannoli, and cream cheese ice-cream.

See my vest.

Hiring #jobfairy

Cooking influences, mostly just stuff we like eating.

Out with the old, in with the new. Hurray.

POV: Head Chef at a Michelin Star restaurant

We do a six-course drink pairing that's alcohol-free. Kathleen and Valeria create the drinks specifically to complement each course they're matched with. All made in-house with fresh ingredients. Tasty.

Say hello to some of our FOH faces.

How the parfait changes depending on the season.

Why we don't do an a la carte menu.

All in a day's work for Kathleen.