We are running a series of Spring Suppers in the cafe with Giles Clark at the helm once again. The last suppers we held over the Summer were a great success. Masterchef Ireland asked us to recreate a similar supper for their show which turned out to be lots of fun.
These suppers will be hosted on the 13th, 14th, 15th and 16th of February and will cost 35.00. If you would like to book call us in the cafe on 01 4789394
Information on Giles Clark:
Giles is a young chef who spent his early twenties studying in Ireland and used the summers to gain experience is some of the worlds most exciting restaurants. He hosted dinners in his flat on White Frier Street which were a great success. This event is a progression from these White Frier Suppers and an opportunity to show off to the Irish food community what he has learned.
“After an initial stint in Luxembourg's Lea Linser I soon became intrigued and then enchanted by the chaos and romance of the professional kitchen. After school I headed west and knocked on some doors - New York's Union Square Cafe gave me a shot and I spent most of my year working through the kitchen there. I began studying for my BA in philosophy and theology at Trinity College Dublin in september 07 and was given a job working weekends and Christmas holidays in the sparkling kitchen at Patrick Guilbauds.
After two years I stopped working in Guilbauds to run a my own secret restaurant - White Friar - in a decrepit Aungier street attic.
Summer stages at Chez Panisse, Berkeley, River Cottage, Alinea, Chicago, and Noma, Copenhagen helped keep a foot in the industry during my studies.
After graduation and a summer in Copenhagen I returned to London (my birthplace) to work for James Lowe (Fat Duck and Chef at St John Bread and Wine) and Isaac Mchale (Development chef The Ledbury) - The Young Turks - for their six month residency at the Ten Bells, Spitalfields. Followed by a little time at New York's Torrisi's before returning for some more abiding kitchen adventures in London in St.John Bread and Wine.
Images by Fiona Morgan
THE CAKE CAFÉ
I am really happy to anounce that Slice, The Cake Cafe's new food quarterly has gone to print.
I have asked various food writers, chefs and artists to contribute and the end result is very exciting. There is quite a substantial amount of writing on-line in Ireland and I thought it would be nice to put some of it on paper.