We are delighted to offer to host your special festive event at Brother Hubbard! We’ve a range of options to suit budgets, time of day, group size and preference. Find out more here

Christmas at Brother Hubbard

We are delighted to offer to host your special festive event at Brother Hubbard! We’ve a range of options to suit budgets, time of day, group size and preference.

We are thrilled to be hosting Christmas events in our exciting new space on Capel Street (launching October 2017) - as well as overall increased seating, we are able to offer two large areas for private dining for your group (depending on the size of your group) as well as hosting smaller groups in our main dining area.

We are proud to have been listed as one of the Top 100 Places to Eat in Ireland each year for the past 4 years. Our menus are built around quality and value. They are also especially devised for sharing with our feast offering, which we feel makes for a far more special and convivial dining experience for a group! We cater exceptionally well for most dietary requirements: carnivores, vegetarians, vegans (as well as those with gluten and dairy intolerances).

We’re setting out in our brochure below the details for our two main festive offerings (our feasting menus, for lunch and for dinner). However, if you do have any particular requirements, please do not hesitate to let us know!

We are now taking bookings for festive events for November and December. Please email any enquiries to reservations@brotherhubbard.ie or contact us on 01-44 11 112.

We hope to welcome you and your group!

Garrett


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We are thrilled – and quite excited – to announce our Supper Club for July.

Taking the opportunity to go all out for the 4th July, we are going with an American-theme to proceedings! 

In particular, one of the aspects of cuisine from that part of the world that most excites us is the food of the Southern states.  It is a style of food that is full of joy, fun and variety, with all manner of interesting influences.

We will aim to deliver a tasty 5 course meal, starting off with some cocktails with wine and our homemade juices available on the night.

Please note that most of the seating will be long-table – we find this is the most fun to create a convivial atmosphere where everyone shares the evening together! We will have some tables of 2 available also so please specify your preference when booking.

As this is a set-menu supper which will include meat and fish dishes, we are unable to accommodate specific dietary requirements for this one evening (our regular menus specifically accommodate a number of dietary requirements so forgive us for this restriction for this special event).

So, (whilst necessarily disregarding the current state of affairs politically), let’s celebrate our western neighbours, culinarily-speaking!

The evening will kick off at 7pm sharp! 

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Pleased to "no-meat" you: the evolution of our vegan & vegetarian menu

Hello folks! We’ve learnt a lot over the past several years about what people want - and expect - from a café/restaurant, and what they are looking for as a point of interest and difference.

One of the things we’ve always strived for is providing an exciting and ever-evolving menu, often steering clear of the classics that are so commonplace. This makes things a lot more fun for us and, we think, also for our customers. One of the main reasons we are working in food is because of the possibilities it presents – the adventures we can have with ingredients and recipes!

One of the things we love most about the Middle Eastern influence on our food is how it is such a fresh, healthy cuisine where vegetables, herbs, pulses and grains share the centre-stage and have at least equal billing to their meaty neighbours. Our menus are designed that you get up from the table with a spring in your step – food that is tasty but also nourishing and enriching – you will feel better. A big element of that is ensuring people have a mixed diet, with a strong emphasis on vegetables and pulses, with a focus on purity and vitality.

Hence, we often describe our menus as being “deceptively vegetarian”.  By that, we mean we often think of a dish first as a vegetarian offering, and then see how we may or may not incorporate a meat component.

But we don’t present ourselves as a vegetarian venue exclusively. We want people to choose a dish because it appeals to them and therefore, so often, a devout meat-eater will find themselves unwittingly ordering a feast of vegetarian food – because it is appealing and hopefully delicious. That same meat-eater may not have even glanced at the vegetarian section of a menu had we presented those dishes separately, categorised and isolated. Vegetarian dishes are so often an afterthought, neglected, overlooked and unexciting. However, we’ve always strived to make them front and centre!

All of this has brought us to an important realisation – we need to think not just more about our vegetarian offering but also how we can provide more of a vegan offering. It’s actually simple way of not killing two birds with the one stone!  We tested this recently in two ways:

·      presenting a variation of one of our most popular dishes as vegan – we saw a huge response to this – oftentimes by non-vegan customers, which was a very curious insight for us

·      providing a vegan menu for a recent supperclub (with another one planned for June, which is already sold out) – again, we saw a huge response to this and they have been greeted with overwhelming enthusiasm.


So, we decided to see what else we can do to incorporate more of a vegan element to our menus!

Not only did it seem like the right thing to do for so many of our customers, but we welcome rules and restrictions when it comes to creating our menus – ironically, such restrictions propel creativity and we love nothing better than challenge! Furthermore, it is a more sustainable, and dare we say ethical approach to creating a menu (and these are factors we are going to focus on more and more over the coming months – we will be making further announcements regarding this in due course so stay tuned!).

So, we are delighted and proud that we can now present you with our new evening menu which is over 50% vegan (and therefore vegetarian). We’ve presented those dishes nicely nestled in between some of our meaty offerings. We still love meat, but it has its place and our vegan options are no less loved than their meaty neighbours.

We’ve even gone out and sourced some vegan wines – we will be adding to this over the coming months.

Incidentally, we’ve also realised that, quite naturally and unexpectedly, we can provide about 90% of our evening menu as gluten free. That both surprised and delighted us – and, again, knowing from our experience of what our lovely customers are seeking, we feel that this will also be of interest to many of you!

We’ve also overhauled certain dishes on our daytime menu to make them more vegan friendly. Our soups are vegan about 90% of the time (or can be served vegan, skipping a yogurt based dressing). The same can be said for our salads and several other of our daytime dishes.

Thank you for reading the above. Check out our menus and please tell all of your friends – vegan, vegetarian and otherwise!

Ballymaloe Litfest & Meeting Our Hero: Claudia Roden

We were honoured and delighted to be invited to participate in Ballymaloe LitFest last weekend. It was such an amazing weekend – to be surrounded by so many wonderful people connected to the food industry, inspired by some many thoughts, ideas and discussion.

We hosted our own event to tell our story, and we were thrilled that so many people took an interest in our story and our cookbook. We also participated in a very interesting panel discussion about the business side of food.

However, it is fair to say, as thrilling as all of the above was, perhaps the most special moment (in a weekend filled with very special moments) was meeting one of our true food heroes, Claudia Roden!

Claudia has been an inspiration to us for so long now. It was in Melbourne, whilst sitting under a tree in a park on a sunny day, that I opened her seminal work “A New Book of Middle Eastern Food” for the first time. I had come across it in the amazing Books for Cooks bookshop and little did I know that that purchase would be so influential on the course of my life. 


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That sunny day, I opened that book and started at the beginning (which is actually quite unusual for me when it comes to cookbooks – I more often than not tend to just dive and jump all around the chapters, soaking up ideas and concepts). But this book was special. And I read it like it was a novel. From beginning to end. Making notes in the margins, marvelling at the sense of the food but especially the sense of history and context for so many dishes and recipes described in the book.

On the back of that, I set a course for 4 months in the Middle East – setting out to discover the settings and further context behind all of the dishes and stories gathered together in that special book. That was a very special adventure to me – one that lives with me to this day as I am constantly going back to my notes and memories for inspiration for our menus. A few simple examples include our Chicken Fateh on our evening menu and our Beghrir Semolina Pancakes on our brunch menu.

That book is one I’ve revisited often. That very same book, with post-its and notes scattered throughout its pages, is one that I often lend out to a new chef joining our team. Because, to an extent, that’s where it began for me and it set me on my course. And its stories, its recipes and its author is what has been so influential on what we now do here in Brother Hubbard.

We actually mention Claudia quite a bit in our own cookbook and one particular recipe is based explicitly on a wonderful recipe from her book (our Coconut & Citrus Cake is inspired by her classic Almond & Orange Cake).

So, it was such a thrill and delight to be introduced to Claudia last weekend – and to thank her personally for her book and to tell her how important it was to me.

We managed to get a picture together with Claudia and Darina Allen (who is actually equally influential on my story and adventures with food – and that will be the subject of another blogpost in the near future!).

This was a very special experience to share and thank you for reading. And I would absolutely encourage you to read that book or any of her other books – it may mark the beginning of your very own adventure.

Garrett

We've News! Here's the gossip....

We are thrilled and delighted to announce a new chapter for Brother Hubbard NORTH on Capel St. We’ve tried to keep it quiet but word got out so we’re ready to tell the world: we’ve taken on the premises beside us, formerly Rhodes D7/Brasserie 7 and will be expanding into that over the next few months.

 

We’re very excited about all the plans we have in store.  The next few weeks will involve rolling up the sleeves, getting to grips with the space, and working out how to get the best out of it.  But this much is certain:

 

·      We will have plenty more seating and space for everyone – we recognise that sometimes the current Brother Hubbard can feel a wee bit cramped – whilst we love the the hustle and bustle, and are hugely grateful to all the customers we welcome in, we recognise that this atmosphere isn’t for everyone.

·      We will have a bigger outside area meaning lots of fresh air and a chance for us to do a lot of “greening” of the streetscape around us!

·      We are hoping to actually grow some of our own produce to use on our daily menu (we are already technically farmers here on Capel St as we grow many of our own sprouted seeds for our salads and other dishes)

·      We will have a bigger kitchen – meaning we can introduce lots of exciting new types of dishes that we’ve always been aching to do but never had quite the right space to achieve.

·      We will be able to offer a substantial catering menu – again, our small space has limited our ability to provide a catering menu for you to enjoy off-site. But not for much longer!

·      We will be able to host groups, parties and events more easily – for all your special occasions.

·      We will be able to significantly expand our evening menu with a wider variety of food and drinks available.

So there is lots in store over the next while!

 

All of this would was unimaginable when we opened 5 years ago. We were a food business opening at the worst moment of the recession and facing lots of challenges. But here we are still, so honoured and delighted to be surrounded by such a wonderful group of people – our lovely customers who make it all so worthwhile and our amazing team who work hard so that Brother Hubbard can be its best.  Thank you one and all; we would be lost with you.

 

We look forward to welcoming you to our bigger, greener space soon enough. In the meantime, we will keep you updated with plenty of photos of the work in progress.

…Plus we are still open for business as usual, 7 days a week – and now 5 nights a week (we’ve just added Tuesday evenings)! 

 


Once we’ve made you a delicious coffee, we are left with the coffee grounds. As a busy café, you can imagine that we have a lot of grounds accumulated at the end of the day.

The thing about coffee grinds is that they are wonderfully pure organic waste that can be easily used to enhance your home (or office garden)!

Coffee Grounds are source of organic matter right at your fingertips. In compost jargon, coffee grounds are a "green," meaning an item that is rich in nitrogen. Coffee grounds are approximately 1.45% nitrogen. They also contain magnesium, calcium, potassium, and other trace minerals.

There are several ways you can put used coffee grounds to work in your garden:

  • Put coffee grounds in your compost bin: As noted above, they are a valuable source of nitrogen.

  • Add grounds directly to the soil in your garden: You can scratch it into the top couple inches of soil, or just sprinkle the grounds on top and leave it alone
  • Create a slug and snail barrier: Coffee grounds are both abrasive and acidic, so a barrier of grounds placed near slug-prone plants may just save them from these garden pests

  • Make coffee ground "tea" for your garden: Add two cups of used coffee grounds to a five-gallon bucket of water. Let the "tea" steep for a few hours or overnight. You can use this concoction as a liquid fertilizer for garden and container plants. It also makes a great foliar feed.

  • Add coffee grounds to your worm bin: Worms love coffee grounds! Add some to your worm bin every week or so. Just don't add too many at once, because the acidity could bother your worms. A cup or so of grounds per week for a small worm bin is perfect.

  • Grow Mushrooms: you will find lots of information online to learn how to very easily grow some delicious mushrooms for yourself!

Many of you will look to coffee to give you a boost during the day – particularly in the morning. So, why not also boost the performance of your garden by giving it some coffee!

We’ve bags of our coffee grinds available for you in the cafes. Just pop in and ask the guys at the counter and they will look after you (perhaps avoid asking if it seems very busy please!). You can also just ring us or email us and we can have some ready for you to collect – in particular, if you want a larger quantity, give us some notice and we will do our best for you.

We also have a lot of plastic tubs that we currently recycle, as well as egg cartons – if you would like any for your garden, please do let us know!

SOLD OUT - Another Vegan Supper Club? YES VEGAN! | 13.06.17 - 19:00

We are delighted to announce the details of our June Supper Club! We are returning to a menu that shall be all things vegan once more. Having had so much fun, and such a fantastic reaction to our vegan supper club in April, we’ve couldn’t wait to do it again!

We love rules. They compel us to be more creative and adventurous. So we relish the challenge and fun in developing a vegan menu, full of colour, texture and flavour, offering the best of the summer season produce!

We will be hosting the dinner at 7pm on Tuesday 13th June. We will be doing long tables again, with a very special shared experience for one and all. We will start off the evening with a delicious prosecco cocktail and will have some wonderful vegan wines available on the evening as well as our homemade juices.

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A Middle Eastern Street Food Feast | Pop-Up 16.05 - 19:00

It’s no secret that one of the best ways of sampling the food of a region is to eat with the locals on the streets (always making sure to go to the busy stalls as they have that queue for a good reason!). In our experience, nowhere is this more the case than the streets, souks and bazaars of the Middle East. Full of colour, flavour and vitality, the street food of Turkey, Syria, Lebanon and surrounding areas is simply a feast for all of the senses!

With wonderful memories of travels there, our chefs have put together a very special menu for Brother Hubbard North’s next supper club on Tuesday 16th May; a celebration of Middle Eastern Street Food. It won’t be constructed as a normal menu might be, with clearly-defined courses. Rather the food will flow from the kitchen as it is made with everyone passing the food along to each other at our shared tables. The evening will kick off with a welcome prosecco cocktail from 7pm.

Please note that the menu will involve several dishes involving meat, dairy, nuts and wheat. We will be able to accommodate vegetarians on the evening (but please advise us if you are vegetarian when booking your tickets). Given the nature of the evening and the menu, we will, unfortunately, not be able to accommodate people sensitive to gluten, dairy, nut or other allergens (please email us reservations@brotherhubbard.ie with any queries in this regard). We are unable to accept cancellations within 5 days of the event.

Tickets available here

Brother Hubbard North | 153 Capel Street


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