TOMATO by Kevin

I'll set the scene, early last Saturday morning hours before our Manatsu pop up we were standing at tom_usJenny's stall as she unpacked (which is a major rule breaker, there has been threats of beatings for doing such a thing),we where talking about things we really needed for the pop up, namely stripped marrows. We wondered if Dennis Healy would have some. The final few boxes were being unpacked and low and behold in front of our eyes there sat a box, a wonderful box of stripped marrows. It was perfect, it's rarely as perfect, but then Jenny lifted the box away and hidden beneath our miracle marrows lay aurora tomatoes, the first we had seen since last October. The sizes all different, plump and shiny. We hugged, we told Jenny of our love for her and offered hugs....they were rejected, we hugged again. I ran around and we then bought a bag of them. Junko came over to the kitchen to begin prep for Manatsu and I offered her one, she made that noise Japanese people make when they're amazed. It was cool. Here are two tomato facts!

  1. Tomatoes are healthier for you when cooked (none of that raw stuff)
  2. Tomatoes and strawberries can be interchangable (see icecream recipe) tom-icecream

So, there you go. We all love tomatoes, we only really eat them seasonally. It becomes a little sad and tomato-less from November to May. We celebrate when we have them and so we have decided to dedicate this weekes menu to the tomato. Each course will have the little gems in it, in some way of another and it'll be fantastic. Here's the breakdown!

1. Summer Tomato Cocktail - I don't know how to explain this so here's the recipe:

1/4 heirloom tomato 30gr honey dew melon 1 strawberry 45ml gin 14ml lemon 7ml simple syrup
Muddle the tomato, melon, and strawberry together in a shaker to a consistent, smooth texture. Then add the gin, lemon, and simple syrup. Shake the ingredients together with ice vigorously, then double strain into a glass.

2. Heirloom tomato plate - this is truly inspired by Jess of Kai who holds a similar passion for tomatoes to ourselves, its plate of tomatoes, different varieties.

3. Courgette salad - with the ribbons of courgette we plan to make a beautifully summer dressing using the tomato juice.

4. Ceviche with gooseberry and fennel - this is an Ecuadorian style ceviche and it'll be supper special!

5. Miso soup with squash - We'll blend the red miso with the super tasty tomato seeds, this has a super umami style affect on the tomatoes

6. Summer fruit icecream with wood sorrel lemonade -  Tomato is a fruit, aww yeah. This is a gelati style dessert, we'll also be serving it with basil gelati and some buffalo ricotta gelati from Toonsbridge. The wood sorrel lemonade is an interesting drink that I'm fairly excited about!

7. Raw milk cheese board -  why not have some of our delicous tomato jam and tomato chutney with your cheeses, we'll be featuring corleggy and young buck on the boards with some tasty crackers.

There you have it and while we are at it, here's a our tomato jam recipe:

2kg tomatoeschopped fresh basiltom-cheese 1 red onion chopped125gr brown sugar 325gr caster sugar 1 teaspoon salt ½ teaspoon coriander ¼ teaspoon cumin tablespoon cider vinegar tablespoon apple balsamic vinegar
Clean tomatoes, removing any stems. Cut an X in each tomato end with a sharp knife.
Prepare an ice water bath.
Bring water to a boil. Keep the heat on full and drop the tomatoes in. When the skin starts to peel, remove them to the ice bath. Empty the water and clean the pot.
Work over a baking trap and peel the skins off the tomatoes. Then squeeze the stem end to pop out the stem. Roughly chop the tomatoes and place them back into the dry pot.
Add all of the other ingredients to the chopped tomatoes. Bring to a boil then reduce heat to a simmer. Cook the mixture for about two to three hours or until it reduces to a thick jam. Make sure you don’t let it burn. The cooking time depends on the amount of liquid in the variety of tomatoes you use so the timing is not an exact science however the finished product will be about 1kg.
Store in glass jars in the fridge for two weeks.


Also this week our final supper on the Saturday is happening in Establshed in Belfast a very beautiful cafe with very wonderful people. We are legging it up on the Saturday morning and we'll be knocking out some magical brunch for the afternoon and then we're down to business for the night, there'll be 16 spots up for grab with more details to follow later to day! Exciting times to be had!

Well you've read down this far so I'll give you one last recipe for the road. Here's out tomato gelato recipe


1kg of heirloom tomatoes - chopped 250ml of simple syrup a pinch of course sea salt
Puree tomatoes in processor until smooth. Strain through fine sieve, pressing on solids to release enough tomato puree to measure 500ml. Add chilled simple syrup and pinch of coarse sea salt to strained tomato puree; stir to blend.
Transfer tomato mixture to ice cream maker and process according to manufacturer's instructions, or stick in freezer, whip up every 30min of so till gelati is formed, cover and keep frozen.




MONTHLY MENU | JULY | 17-18-19 by Kevin

JULY-menuHere we are! July's menu, we've had to host the suppers a bit earlier this month as we're rather busy at the end! Blame them ladies from Hunt & Gather on it. They're working the Gruel Guerilla to the bone. So as you can see we're all summer-y and fresh, we've got the best Temple Bar MArket has to offer and we're excited for you to come and try it. It's the usual deal, arrive at 8, eat at 8:30, chat till 11:30 and then hit the road! Spaces are limited so get in quick, look forward to see you!


brunchmanSo, we are running our first big collaboration of the summer! Our Gruel Guerilla arm has teamed up with the super talented Junko Hamililton of Ichiju Sansai, Dee and Sinead of Hunt & Gather and Orlaith of Making Space bring you a very special pop up restaurant in the atrium of Temple Bar Gallery + Studios. On July 5th and 6th, we'll open our doors to 100 diners who will be presented with a 13 course contemporary Japanese meal created using Irish ingredients. From wonderful Goatbridge trout cured in a classic Kyoto style recipe, to slow cooked pork belly from Ed Hick. The night is poised to make you embrace summer in all it's glory.

There will be different drink pairings with most courses and some amazing teas to taste too. Along with out evening festivities we also be running a pop up brunch in the afternoon of both days. Tickets are €70 for the meal and included performances, food and drink for the evening.

We look forward to welcoming you!

To get tickets go here: CLICK




IMG_20140426_165633 It's been since I wrote out a menu! So here it is. We got a roof salad for a starter! Robin has grown some super tasty borage and our buckler sorrel has returned with a vengence! We made some nettle syrup and have Jess from Kai's blackberry vinegar to make an awesome dressing, finish it off with some of Toonsbridge finest mozzarella and we got a heck of a starter!

Then on to some super twice cooked pork belly with some of Corleggy Cheeses raw sheep halloumi paired with pickled rhubarb and roast fennel from the McNally's!

Finishing it all off with some zabaglione. There'll be chat and craic and all that! See ya here!


20140219We're taking a wee break from our development with Japanese-Irish stuff and going a little Scandinavian! It's going to wholesome and super tasty! We'll also be giving a talk this Tuesday (by we I mean Robin) in the Phill Conversation Room in the GMB in Trinity. It's on at 15:30 and shall be very interesting! Other than that, there's a few spots gone already for this Wednesday so get in quick to not be disappointed!


2014feb12 Ok, first of all. Ducks! Amazing work by Robin as always! We're staying on our theme of mixing Japanese with some of our more regular western end of things! We've been playing with noodles over the previous few weeks with a plan of releasing something very cool through the Gruel Guerilla, so keep your eyes peeled! It's the usual deal..

....pop me a mail if you want to come along! Look forward to seeing you here!


jan222014 We are at it again, our second supper of the year. This week it's a collaboration between myself and Robin! I'm really looking forward to it, we'll hopefully have our own batch of nukazuke up and running and be able to make a very interesting pickle salad. We'll once again be making Robin's amazing homemade soba noodles, this time adding beet puree into the mix! We are lending the idea of matcha salt from our good friend Junko Hamilton who also hosts some amazing suppers in her home. She also teaches Japanese Cookery!

We'll be picking up some amazing veg from Jenny McNally which will leave to some great pickles and some exciting Irish Kimchi! We are toying with the idea of lowering the number of people we have to our events, so there's a possibility there might only be 8 spots available on Wednesdays. We are liking the more relaxed, chatty meals! But we shall see!


For the moment if you are interested in coming along put us an email to:


See ya here!

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