Food File: Chefs take charge in Dublin openings


There’s a buzz about the Dublin restaurant scene that reflects the attraction of “going it alone” for young chefs who can now get premises at realistic prices.

John and Sandy Wyer , who worked together at Michelin-starred L’Ecrivain (John as head chef and Sandy as pastry chef) used their pop-up concept, The Supper Club Project, to road test ideas for Forest Avenue, their new restaurant which opens next Tuesday at 8 Sussex Terrace in Dublin 4, next to O’Brien’s pub.

Their 50-seater, which Wyer describes as a “neighbourhood dining room serving modern, innovative food”, will offer reasonably priced lunches as well as two options for dinner – a “resident’s menu” on Thursday and Friday with two courses for €27 (three for €33), as well as a five-course tasting menu from Wednesdays to Saturdays, for €48. A soft opening this week will be followed by an official opening night on Tuesday.

Forest Avenue, tel: 01-6678337,

James Sheridan and Soizic Humbert have been winning rave reviews for their lunch menu in The Market Canteen in Blackrock Co Dublin. They launched Thursday and Friday evening dining this week, with a no-choice four-course menu at €35. Sheridan and Humbert have an impeccable restaurant pedigree. They worked together at Restaurant 41 at Residence in Dublin 2. Before that Sheridan worked at Gidleigh Park and Bath Priory in the UK and Thornton’s in Dublin, while Humbert came to Ireland from Brittany to work at Thornton’s. “Blackrock Market might not represent the premises of our dreams but it does allow us to be independent and debt-free,” Sheridan says.

The Market Canteen, tel: 086-0614637

The former Govinda’s on Merrion Row in Dublin 2 has been transformed into Etto, a restaurant and wine bar run by Simon Barrett and Liz Matthews. Barrett is familiar with the location, having reopened Bang restaurant on the same strip in 2010 for his uncle, Joe Barrett. Architect Matthews is new to the catering business; she previously worked for a Knightsbridge-based property company. The couple have enlisted Barry Fitzgerald, former head chef at the Harwood Arms in London.

Etto, tel: 01-6788872,

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