We'll be hosting a meal on Sunday for 10 peeps! Everything is coming from Temple Bar Food Market as usual and it'll all be magical!

pop us a mail to hello@gruelguerrilla.com 


gin spiked beetroot and currant leaf shrub with trout caviar, fennel aioli on rye biscuit

catch of the day ceviche cooked in rhubarb tigers milk with gooseberries and kohl rabi

scotch curry pickled egg with amber ale mustard and cress

goat tartare with nasturtium and chive flowers, egg yolk on toasted rye fruit loaf

smoked mushrooms with cherries, onions and spicy popped grains

apples, camomile and elderflower

a selection of Irish raw milk cheeses

MARKET MENU | MAY 23 | 8 COURSES by Kevin Powell

May is coming to a close and it's been a crazy month! We've not had much time to do any public suppers so we're trying to squeeze a special one in this weekend! So, here it is! Everything is sourced from Temple Bar Food Market and will be prepared for the most part on Saturday before ya'll arrive!


It's the usual 35€ donation and spaces are limited to 12 peeps! So pop us an email quick!

Miso making in the house! by Kevin Powell

We're really lucky to have the amazing Junko Hamilton back in Ireland for a few week this March. We just got informed yesterday that Junko has a free day on Wednesday the 25th for a very limited number of people to come over and make some miso with Junko in the apartment here in Temple Bar. We've worked with Junko on a few projects and events and she is easily one of the most knowledgable people in Ireland on Japanese food. We're delighted to have here about for a little while longer and she'll be sorely missed when she returns to Kyoto in a few weeks!

Arrival is 5pm, you can either hold a space with ourselves by emailing: hello@gruelguerrilla.com or through Junko if you have any questions on the finer points of the evening by emailing her: junkohamilton@gmail.com


Here's what you need to do! Come along with 60€, an apron, a small towel and a glass/ceramic/enamel jar over 3 litres (preferably widemouthed) and we'll even knock together a light meal for after the workshop.



IMG_0044.JPG So bad news guys the Christmas Dinners are sold out! The ladies in H&G have been doing an amazing job letting the world know about everything and I had one job, just one.


It's a classic Christmas-Irish-Japanese-America-afternoon idea that we are all used to at Christmas.

It's happening Sunday December 7th. It's a pretty magical day to be honest. It kicks off at 2pm and costing ya 40blips. Bring your own bottle...s

Here's the menu:

A welcome Teelings Cocktail * Oysters in cranberry and clove vinegar served with a cranberry bloody Molly (Served in a iced jug with Teelings Whiskey, fennel and cranberries) * Venison tartar, cured egg yolk, burdock and smoked mussel mayo served on Eggnog baked French Toast with candied bacon OR Beet tartar, cured egg, smoked salt, chervil and creme fraiche served on Eggnog baked French Toast with mushrooms and honey * Then warm winter crumble, warm custard, oats and plenty of black fruits * Hearty Cheese Board

Yeah, I know. You don't know what to think, you may slightly be curious about some bits, but don't worry darling I'm here for you.

Let us begin at the start, we'll be getting Oysters from Martys Mussels, freshly shooking them that morning and bunging you out big platters, dress them as you see fit! The cranberry and clove vinegar is perhaps the best thing since sliced bread.

The venison on French toast with mayo, yeah that's a doozie. It came to me in a dream, told me to make it, I made it and now it belongs to you. It's the perfect combination of everything, ever. Crispy French toast topped with a savoury blend of chocolate and venison. It's all so right. We'll then top it with slivers of a miso cured egg yolk, for six days and six nights the yolk shall sleep in the magical surrounds of our own homemade miso.

We'll warm you up with some pipping hot custard and crumble and then relax over some very large cheese boards.

All in all its the best Sunday morning we can have together. Laughter, friends,booze and egg yolks.

The spaces are limited and going fast, so get over to H&G and book that shit now.


See ya there, Love GG

Kyoto (through) Coffee by Kevin

Hello dear readers! As you may have noticed, we have strayed a bit lately. Robin as strayed very far indeed, as far as Japan in fact. For that reason, at the moment she doesn't have much to say about goings on in Dublin but in exchange she has been working on a little webcomic about the coffee scene in the beautiful former capital of Japan. You can watch out for updates on huntandgather.iePart One Part Two

eurotaco | the 1€ taco project by Kevin


It's cheap, it's quick, it's eurotaco.

Myself and Pete Williams got chatting one night about dollar tacos. A straight forward idea, go up order your tacos 1,2 or 10 receive the bare bones of the taco [shell and meat] then go garnish. Done. Simple. Return.

So we decided we'd give it ago. For the next 6 months or so we'll be up for turning up at your events/nights/art opening/pool party with cheap tacos in hand.

The tacos on each night might be different, there's no choice you get what you get. But it's all prepared from scratch, it's all fresh and as always it's all irish were possible (can't find irish limes atm)

But yeah, you want ourselves along, you know a few hundred people who'll eat tacos pop us an email:


One of us will arrive. We might also have a taco   maiden in toe (Susie)


KOMBU OJISAN | 3FE | MONDAY 6:30 by Kevin

Our event with the 'Kombu Ojisan' is a go! We are holding the talk in 3FE on Lwr Grand Canal St and we'll be on at 6:30

If you'd like to share the event it would be totally appreciated!


The price for the talk is 12€ this is to cover some of the expenses that Kiyomitsu Kitajo has incurred through an awful mess that his got him here!




MONTHLY MENU | AUGUST | 28-29-30 by Kevin

AUGUSTMENU Here it is! August's menu in it not very detailed glory! Here's some details fro you.

Bramble coctail is gin based with blackberries and rosehips, we'll stick it in a jam jar and it'll feel all hipster.

Our buffalo halloumi is coing in from Toonsbridge and we'll be serving it with beans and peas and a wonderful citrus dressing.

The strawberry salad will hopefully be served with some late season fresh sheeps milk cheese from Corleggy Cheeses.

We'll also have a course to celebrate the wonders of the courgette!

We've got fish fingers going on, the plan at the moment is to get some different types of fish and present them with some chips, pickles and sauces.

Robin has been working away with our wildflower set custard and it's going to be magical

Robin has also got the greatest courgette cake recipe ever, so we're pretty sorted on desserts.

The Thursday Supper will be back up in Belfast in the wonderful Established and the Friday and Saturday will be back in Dublin here at NOTCHQ.


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!

http://r-tsushin.com/en/special/umami1.html http://online.wsj.com/news/articles/SB111108463021982564

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



We love to share, to sit around a big table and dig into what is in front of us. We love to talk and laugh, all while in the company of others. So when the wonderful ladies of Hunt & Gather came to ourselves with the idea of a sharing banquet celebrating summer and spring we had to jump at it, so we made a menu, a menu to share.

The idea on the night is the food just keeps rolling out, not exactly courses but things come in time, you don't have to worry about finishing what's in front of you just take your time and see what comes next, so here's the plan from start to finish.

When you plop yourself down be ready to expect a bit plater of dips and salads with some beautiful fresh flatbreads on the side, then comes some barbecued corn on the cob with wonderfully mustardy nasturtium butter. Then the centre piece every group will get a whole pork shoulder slow cooked for 12hours to pull around, you can mop it all up with some honey cornbread and top it with a selection of slaws. Finally after digging into all that for a while we'll nick you plates. First dessert out is a little refreshing pitcher of iced tea and some big bowls of red fruit salad, then comes out special treat, bottle of bubbly elderflower lemonade with lavender icecream, I personally recommend making floats but it's up to yourself.

So that's the food, I hear there'll be a few tunes and a birra dancing. Hunt & Gather will have it looking splendid as always and everyone should be stuffed and ready for a summery stroll home.

So on the theme of sharing we thought we'd share some recipes with ya:

Nasturtium butter:

250g unsalted butter 10 nasturtium petals 1 tsp salt Grease proof paper
In a stand mixer blend flowers,butter and salt.
Place on grease proof and roll into a sausage, chill for a few hours and then use.nasturtium

Slow cooked pork shoulder: (This is actually a quicker recipe than the one we are using on the night.)

2kg pork shoulder, bone in, skin on 20gr salt 20gr sugar 20gr smoked paprika
Let the pork come to room temputure, preheat over to 240°. mix all dry ingredients together. Rub half the mixture all over the pork and place in a dish, pop it in the oven for 40min then take it out, knock the oven to 125° and wrap pork up in foil, back in for 6 to 7 hours. Once it's done take it out and leave it for 30min then unwrap and take skin off, bone out and pull it apart with some forks, sprinkle the remaining salt/sugar/paprika mix and let it soak up all the liquid, leave it for a while, or not and lay into it.

So that's all my sharing for tonight, we hope to see you there!

Tickets are available HERE

And some more details HERE


We're off, up North. Spending a day with beard folk we can hardly understand. They're wonderful and I just agree with everything they say, so we'll be rocking a special Saturday brunch  in their magical coffee shop. Here's what's up for grabs, stuff is limited so take it or leave it but someone will be having it!  







menubelfastWe're off up to Belfast early Saturday morning, while Gruel Guerilla does a sexy-meaty brunch in Established we'll be working away with a variation of our tomato menu that we will hold that evening in the cafe. It'll be a little bit special, a little bit stressful and a whole lot of fun. I'm not even sure if we have enough plates to pull this thing off! The first time NOTC has been on the road for a while and it's going to be great. If you're interested in coming along, pop ourselves a mail [supper@newsofthecurd.com] or stick your head into the wonderful people in Established and have them put your name down. Spaces are limited. We can sort out with veggies and those of the food intolerant stances. See ya there! Also keep an eye out on what Gruel Guerilla will be whipping up for brunch.

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.




MANATSU|真夏 by gruelguerilla

Photo by Susie Kealy. Last weekend was our Japanese pop-up in Temple Bar Gallery & Studios. It went very well thanks to all our wonderful collaborators and helpers.

Photo by Susie Kealy

Thirteen courses of beautiful food in a venue without a kitchen is no mean feat. Junko and I worked solidly for two days beforehand on prep for the Saturday night; Pete and Kevin made four kilos of ramen on the Friday for Saturday brunch; the amazing ladies of Hunt & Gather had the room looking amazing, Orlaith sourced us some essential bits and pieces such as the bowls, cups and plates as well as organised the tables and made sure everything ran smoothly on the night; Yann was there brewing delicious Japanese teas; Rincy and Susie were on hand to take photographs. For us is was an incredibly intense event. It was one of those projects where the enormity of the challenge doesn't really hit you until you're right in the middle of it. We all certainly learned a lot.

In this project we able to try a lot of interesting things which will be incorporated in future pop-ups. Kevin and Pete had fun with the brunch, though we all agree that as tasty as ramen is, making and keeping large quantities of the stuff is a challenge all by itself. Photo by Rincy K Unfortunately the weather worked against us, especially for Sunday's brunch which was a pity because Sunday's food was a lot of fun and really tasty. Fear not though, a similar menu on the cards for another future event.

The atmosphere at the supper was great. Whoever thought a concrete space could be so cosy. The H&G girls opted for a bare, wabi-sabi aesthetic leaving the heavy wooden tables and the candle-light to warm the room and took zen gardens as inspiration for their hanging garden centre piece. I called the event 'Manatsu', which means 'midsummer' but the weather felt a bit more mid-October as guests filtered in to the gallery.

Photo by RIncy Koshy

It was easy to forget the weather though as one came in to the beautiful recital by musicans Philip Horan and Junshi Murakami. We were incredibly pleased to have them with us for the evening. If you have an opportunity to hear their performances around Dublin definitely do not pass it up!



As for the food, we were very proud to present the fantastic ingredients from our

Photo by Rincy Koshy

favourite suppliers in this way. It's difficult to pick favourites but we have to always praise Goatsbridge trout which arrived to us glossy and fresh and smelling of nothing. This we cured in kombu, a technique that originates from Junko's hometown of Kyoto, where fresh fish from the sea was slightly beyond their reach so the fish would be cured to transport it to the city through the mountains. This we paired with a lime jelly made with Agar or kanten as it's known in Japan. Originally I tried a vietnamese corriander jelly but the flavour wasn't quite what was needed so at the last moment we opted for the lime. Which to me was a pity because lime is a compromise already, standing in for the ubiquitous Japanese fruit Yuzu which is extremely tricky to get on this side of the world but is utterly fantastic. If we were to do this again I'd hope to find a more local alternative. It looked great on Orlaith's invisible plates though (and incidentely slightly heartbreaking to plate up in our dim corner)!

We were also very happy with our smoked eringi mushrooms, straight from Ballyhoura

Photo by Rincy Koshy

Mountain Mushrooms looking gorgeous, which were then smoked in hay and paired with a fresh pesto made with Irish-grown shiso. Another thing that was striking and unexpected was the tomato jelly. First of the season tomatoes chopped and strained for the juice which was then mixed

Photo by Susie Kealy

with kanten and a little sugar to and let set was amazing. It's unusal here in Dublin to play up the sweetness of a tomato to the point where it's a dessert. However, if there was ever a time to do it, it's now as the sweet new tomatoes arrive. The taste was fantastic. It was super refreshing and balanced by the sourness of the gooseberry sauce. This got us thinking about fabulous tomatoes and what we could do with them. If you too are a lover of tomatoes, check out our News of the Curd July supper but for now we will leave you this recipe to try:

Tomato Jelly (Japanese Style)

- 400ml of tomato juice from raw, fresh tomatoes.

- 1 tsp of agar-agar powder (or you can experiment with carragheen if you're feeling lucky, you won't get that sliceable texture though).

- 2 tsp of honey or to taste.

Chop tomatoes finely and strain through fine mesh such as a muslin cloth or clean tea towel to get near transparent rose-coloured liquid. You can squeeze it a bit but don't be too enthusiastic because you don't want the pulp to get through. Meanwhile, disolve your agar-agar in a little hot water and add honey. Finally combine both liquids and pour into a moulds of your choosing. Leave cool and then leave to set in fridge.

Serves: 2

Photo by Rincy Koshy

In all it was a fun event. The gallery was a great space to have and it was great to work with some of our favourite people again. Look out for more big events from us towards the end of the summer!

Photo by Susie Kealy

Full gallery available to view on our Facebook page.

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!