This Spring, The Seasons Are Key, In Creating Our New Menus

Our executive chef Ryan has recently returned from working with the world renowned team at the Danish restaurant Noma 108. While he had a very informative and enjoyable time here, the key thing he learned it that ely is definitely on the right track with our style of cooking.

The importance of local produce and natural ingredients has always been at the heart of the ethos at ely. Now, encouraged to pursue this further, Ryan has been out food foraging for natural goodness and inspiration in North Co. Dublin and the Burren in Co. Clare.

Our organic family farm is a gold mine for natural goodness! Farm director Hugh always works alongside Ryan to ensure ely works with only the best produce. Normally the farm revolves purely around the meat side of things, however, in the spring time wild herbs, flowers and plants are in great demand!

food foraging - restaurant dublin
Food foraging for wild garlic in ely family farm, The Burren, Co. Clare

Of course, given that the Burren is a protected environment, much of this vegetation is strictly of limits for picking. Yet, there are certain natural goodies such as wild garlic that there is never a shortage of in the Burren at spring time. From plants such as this our chefs can create new takes on old classics with the likes of wild garlic Burren pesto featuring on our New Brunch Menu at ely bar and brasserie.

This spring, treat yourself to some natural goodness.

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