Kombu Ojisan | A Kombu Expert by Kevin


This man is Kiyomitsu Kitajo, he's an expert in kombu and for that he's also an expert in umami, due to some odd circumstances he's come in to our life's for the next few days.

He's the general manager of the Tenma Osaka Kombu Company, begun by his father 55 years ago, Mr. Kitajo is but one of a handful of kelp merchants left in the Osaka's traditional market area of Tenma-bashi.

He available to give talks about kombu, umami and cooking demonstrations. Pop myself an email or tell someone! We'll be arranging a talk upstairs in 3fe with a day and time coming soon!

Some interesting links for ya!

This is a really great opportunity to learn something amazing about one food stuff that is becoming more and more prevalent lately!

Gruel Guerilla Christmas Dinner with Hunt & Gather by Kevin

christmasHere it is! The only way to have a NOTC Christmas Supper this year! We're booked out from 9th-21st so there's no more chances! Hunt & Gather have joined up with our Gruel Guerilla Team to produce this super local and filling Christmas Dinner in the marvelous 12 Henrietta St. Here's what the wonderful ladies have to stay about it:

Gruel Guerilla and Hunt&Gather Present: A Christmas DinnerJoin us on the 5th, 6th and 7th of December in the lavish surrounds of 12 Henrietta Street as we celebrate the beginning of the Christmas season. Taking inspiration from Joycean times and in particular his masterpiece ‘The Dead’ which incidentally was partly filmed in Henrietta, we invite you to an event of sensory exploration.

We will begin the evening at 7pm with a whiskey reception by Teelings Whiskey in the Drawing Room. Here you will be transported back to the 1800’s as you take in the surroundings of one of the earliest Georgian Streets in Dublin.

When you’ve warmed by the open fires you will be escorted to one of the many long banquet tables. Here you will be treated to a dinner by the talented Gruel Guerilla ensemble inspired by the Christmas dinners of times past.

In costume and in character we then invite you to be entertained by some of Dublin’s most renowned performers, the PETTYCASH collective. After many successful shows throughout Dublin city including the Fringe festival and 10 Days in Dublin they have planned some intimate recitals, poetry readings, acoustic music and many surprises for you on the evening.

Finally when you are full of Christmas charm and merriment it will be time to step out into the cold December air with the Library of King's Inn facing onto the western end of Henrietta Street. We hope you will be as inspired by this incredible and historical location as we were in creating such an evening.

Please RSVP for a seat at BYOB (we are encouraging attendees to bring their own bottle of wine or beer) Dress to impress in your finest Joycean era inspired outfits (optional) Group bookings of 6 people or more - €40 each Single tickets (after Nov 24th) - €50 each Couple bookings (after Nov 24th) 2 for €90

We do cater to vegetarian requirements. Please inform us in advance and we will forward on vegetarian menu options.

We look forward to hearing from you soon,

Hunt & Gather

Well that's it! A dinner and a show! Hope to see you there!

3Square turns 30 by Kevin

So our first 30 days of 3Square at Roasted Brown are up and we are very happy to let everyone know that we are staying on! It's been an interesting few weeks. On Tuesday will be the 30th day of our little project and we will be introducing our complete menu for November. Without further ado let me show you the menus!  novembermorningnovembernoon It's simple and seasonal. Everything is still sourced from our wonderful Temple Bar Food Market. Each week the soup and one pot will change and each new month we'll update the sandwiches!

So that's the deal. Hope over to twitter and give 3Square at follow

3Square at Roasted Brown by Kevin

3sqlogobigWell some of you may know and as I found out tonight mny of you don't know. But last Monday Robin and I began our new idea of 3Square in Roasted Brown in Dublin's beautiful Filmbase. The idea is to split a café in two, one team dedicated to making the best food from local and seasonal food while the other team focus entirely on coffee. Shots weighed, timed and carefully looked after. All the while trying to presuade the customer to try a filter. Now that they have the four and a half minutes to spare hopefully the customer will too. As with all our food we've gone to the amazing traders of Temple Bar Food Market. Each Saturday we stock the fridges of Roasted Brown with the best bits we can find in the market. Each day we come up with the next day's menu. For the first month it's going to go a little something like this:


Each day will be new, new recipes, new dishes, new sandwiches, new salads, the works. It will continue like this for the first 30 days. As of tomorrow morning we are on to day 10. So 20 more days to go, there's time to get in and try out our ideas. After the 30, we'll have a definative list of everything we can serve up.

So that's it, it's plain and simple, the food is tasty, fresh and super seasonal.


People seem to not know where we are. This is somewhat of an issue for a café. So here it is. We are one Curved St. In Temple Bar. You get to the Button Factory. Across from the Button Factory there is a building called Filmbase. You enter Filmbase. You go up a flight of stairs. You arrive at one of the most beautiful spaces to drink coffee in Dublin. You order coffee. You order food. We have the chats. You sit. We feed and water you. It all works well. Come up and tell me what you think.

Here's a link to help too. CLICKY

Ok. That's it. We hope to see you soon!