Thrilled to announce our next supper club VeganBeHeroes (just for one evening). Tickets & details:  https://goo.gl/YzQzWS

Vegan Be Heroes, just for one…evening!

After our last sold-out supper club, we are thrilled to announce our next long table supper, taking place on Tuesday 11th April. This time around we are going for a menu that will be all things veggie!

We’ve always tried to pour an awful lot of our love into vegetarian food in Brother Hubbard. We are doing a plant-based/vegan menu, because we feel being at least a “multi-tarian” means we achieve a more balanced, varied and more interesting diet and also benefits the environment in so many ways.

We’ve compiled a 5-course vegan menu, aiming to be a shared celebration of nature’s bounty, compiled by two of our most passionate and creative chefs, Rachel Lynch and Roisin McDonald.

The evening will kick off at 7.30pm on Tuesday, 11th April with a welcome drink, followed by a wonderful array of food, full of flavour, texture and colour. Tickets are €34.95 (wine and our homemade drinks will be available to buy on the night).

For tickets, please see Eventbrite or email reservations@brotherhubbard.ie (as this is a limited seating and once-off event, please note that to secure your spot, we will require full payment upon booking).

So folks, today marks 5 wonderful years since we made our first coffee for you and baked our first scroll.

Dublin was so, so, so different then. It felt like madness – opening a café at the height of the recession – and opening it on the Northside!  A lot of people thought we were crazy (and they were probably right in certain respects!). But, somehow, it worked. And, here we are, 5 years later, with a wonderful community around us: our lovely customers giving us such valuable support – and our amazing team, working so hard and caring so much about what matters to us and to our customers.

We cannot thank you all enough for all the support we’ve received. We’ve achieved so much more than we could have imagined 5 years ago. And it was all built by that wonderful community of our customers and our staff. We could not be prouder or more grateful.

We’ve some very exciting plans for the next while – more than enough to hopefully spur us on for another 5 years.

 

Thank you, thank you, thank you. And, hopefully, see you soon.

 

Garret & James

A number of years ago, prior to opening the café, I was fortunate enough to spend a few months in the Middle East. The reason for this was to soak up the culture and experience the cuisine unqiue to that part of the world. I had fallen in love with Middle Eastern food years previously and was determined that this was the key influence that I wanted for our menu in the café that we would one day hope to open.

I travelled through Lebanon, Turkey, Jordan, Israel, Palestine and Syria. As much as I loved all of the countries, Syria was actually my favourite. I’ve been fortunate enough to travel a lot in life and Syria remains my all-time favourite experience. So much so that, during my time in the Middle East, I returned there again – so infatuated was I with its culture, its cuisine, its history and, especially, its people.

I’ve never before felt so welcome in any country as I did in Syria. Walking down the sometimes dusty streets of Damascus, it wasn’t unusual for someone to come up to me, stop and just say “Welcome to Syria” with a big smile across their face. That’s it. This happened time and time again – it was just a sincere welcome. They weren’t after anything else, trying to lure me to their cousin’s restaurant or their uncle’s stall. They just wanted to wish me a meaningful welcome to their wonderful country.

I was overwhelmed with the generosity I experienced over there. One evening, I stood nearby a baklava stall – just interested to see what people bought. I was standing a distance away, watching and noticed a family go up to the stall and buy a selection of the wonderful delights on offer. They obviously spotted me as within a few moments, their young boy was dispatched over to me to present me with some baklava. I laughed and accepted it graciously and waved over to them. They smiled back and then moved on with their evening. These simple gestures of kindness, generosity and welcome became a daily experience for me.

I will treasure the memories of my time in Syria forever more. Nothing before or since has ever come close to what I experienced there.

So, when we think of new dishes in the café, I often return to my time in Syria to see what dishes I had there inspire me to develop something new for our menu. The recipe below is one such recipe. It is an idea based on a wonderful experience I had one evening in a small café down some dusty side street in Aleppo. Below is the extract from “The Brother Hubbard Cookbook” on that experience. I even outline at the end of the recipe to replicate exactly the dish I encountered that evening. So simple, so delicious.

Thanks for reading and I hope you enjoy making Aleppine Potatoes – they remain on of the most popular dishes on our menus to this day. If you are interested in more, we’ve a few other Syria-inspired recipes on our menu currently and in the cookbook.

ALEPPINE POTATOES

This dish is based ever so loosely on a bite to eat I had one sunny evening in Aleppo, Syria, the most wonderful of cities as it was then, before all the upheaval of the past few years. The dish was essentially potatoes dipped in various spices and eaten alongside some fresh greens and wonderful olive oil. I set out the original version for you to try in the tips and tricks section below, but the version I’ve included in the main recipe is our own twist on things, tying together those wonderful spices with the Irish love of roast potatoes!

Serves 4

olive oil

500g baby potatoes, cut into bite-sized dice
salt and freshly ground black pepper

1 tsp sweet or smoked paprika

1 tsp hot paprika or cayenne pepper
1 tsp dried thyme

1 tsp ground cumin

1 tsp ground coriander

50g mixed soft herbs (parsley, lovage, coriander and/or dill), stalks very finely chopped and leaves roughly chopped
1 bunch of spring onions, thinly sliced at an angle

zest of 1 lemon

2 garlic cloves, crushed

lemon cumin dressing (page 000)

Preheat the oven to 180°C.

Place a large roasting tin in the oven with a good glug of oil to heat up. Dry the potatoes quickly with a clean tea towel and season well with salt and pepper. Toss the seasoned potatoes in the hot oil and place in the oven for 15 minutes. Give the potatoes a good shake and return them to the oven for another 10–15 minutes, until completely tender.

Meanwhile, mix together the smoked paprika, hot paprika, dried thyme, ground cumin and ground coriander with some seasoning in a bowl. Mix the herbs, spring onions and lemon zest together in a separate bowl.

After the potatoes have cooked fully, remove them from the oven and sprinkle on the spice mix and a spoonful of the crushed garlic paste and mix very well. Return to the oven for a final 10 minutes.

When serving, toss the potatoes in the lemon-cumin dressing and top with the chopped herbs and spring onion mix. Delicious served piping hot or warm.

Tips and tricks

  • We also serve a rendition of these with a rich tomato and red pepper sauce (page 000) and a zesty smoked aubergine yogurt (page 000), which we call our Middle Eastern bravas.

  • The original version of this that I encountered in Aleppo involved boiled baby potatoes, served warm on a plate alongside a tiny bowl of olive oil and the spices put in little mounds or separate bowls. You would dip the potato in the oil and then into one or several of the spices, season and eat with some leaves or herbs. So wonderfully simple and worth trying for a very easy nibble alongside some smoked fish or grilled meat, perhaps adding some steamed tenderstem broccoli and a glass of wine for an easy supper.

 

Spring Supper Club at Brother Hubbard North | Tuesday 28th February

We are thrilled to launch our new seasonal evening menu by hosting a Spring Supper Club. We've designed a very special evening for you - a long table supper where everyone feasts together. At €39.95 per head, this includes a full set menu experience aimed at allowing you to sample most of our new menu.

The supper will comprise of:

  •  A welcome prosecco cocktail (or a non-alcoholic cocktail if you prefer)
  • A little of a lot of our seasonal starter dishes 
  • A fish course (vegetarian alternative available with prior notice)
  • A meat course (vegetarian alternative available with prior notice)
  • Our seasonal vegetable dish and grain dish (coeliac alternative available with prior notice) 
  • A two-part dessert 
  • Tea, Coffee and some final sweet nibbles

The evening will kick off from 7pm, with the meal beginning at 7.30pm. Wine will be available to be purchased on the night. We are hoping for it to be a fun evening of deliciousness and merriment!

When reserving your spot, please do notify us of any specific dietary requirements as we will not be able to adapt/vary the menu on the evening itself. Unfortunately, we will be unable to accommodate those seeking vegan or dairy-free alternatives (however: please note that when the full Spring menu launches we will have options to suit most, if not all, dietary requirements).You will also be able to purchase our cookbook on the evening for the very special price of €19.95 (RRP €29.95).

If you have any queries before making your booking, please email reservations@brotherhubbard.ie with the subject SPRING SUPPER CLUB. You can also book a place directly through us but the full ticket price of €39.95 per head must be paid at the time of booking.

Please see https://goo.gl/tbg4kp to book your seats.

It Started With a Kiss….

So folks, it’s that time of year again….Chocolates & roses ordered, champagne on ice, card bought and rhyme rhymed?

OR, if you fancy, go for a far more relaxed affair (!) altogether by joining us for our extra-special Middle East Feast.

We are opening especially for you on Tuesday 14th of February. We’ve redesigned our Middle East Feasting menu to make it even more shareable for you to enjoy with that special someone – all courses to be shared, with a wonderful array of food to enjoy together.

We’ve even added a special kiss to start things off (in the form of a very delicious amuse bouche) as well as a special kiss to finish (a pair of our chocolate & hazelnut “baci” to take home). There will be a delicious wine menu to match your meal or you can just opt for a bottle of bubbles – or our tasty and romantic prosecco cocktail.

Our 3-course sharing menu (with an extra kiss at the beginning and also at the end) is €34.95 (or two courses, with the kisses, for €29.95).

We are taking bookings now but tables will fill up fast. So - speak now, or for forever hold your peace! Email us (reservations@brotherhubbard.ie) or give us a buzz on 01-44 11 112.

If you can’t make it to us on Valentine’s evening, we will be open the rest of the week for our Middle East Feast as usual. The following Tuesday sees us launch our first Supper Club of 2017 – details of that to follow very soon also so stay tuned.

Kisses to you all.

BH

Brother Hubbard to host Piply's Pop Up - Possibly Dublin's Healthiest Dinner Experience!

We are thrilled and delighted to be hosting our friends from Piply (www.piply.ie) for a pop up over the next several evenings at Brother Hubbard SOUTH (over in Portobello:46 Harrington Street, Dublin8).

Piply has a delightful menu full of flavour, colour and texture, managing to deliver a nutritionally balanced meal that is also super-delicious. 

Like we do at Brother Hubbard, their aim is to provide you with a wholesomely delightful food experience that leaves you with a spring in your step. Food that is better, purer, healthier.

Piply currently delivers to most of Dublin 2, 4, 6 & 8. However, many of you outside of those areas have been begging for the Piply experience. So, now you can try it out through the pop up in what could well be Dublin’s healthiest restaurant experience!

They will also have lots of delicious juices and teas available - and BYO available to those who want to indulge. 

As an extra treat, everyone popping along will be getting a lovely breakfast treat for the next morning and a discount voucher for online orders from Piply.

The pop up runs Wednesday, Thursday and Friday of this week, from 5pm. Reservations (recommended) can be made via tables@piply.ie or call 01 555 7077 - walkins will of course be welcomed also! 

See further details at https://piply.ie/our-menu/piply-pops-up/ .

If you are unable to sit in, but live in their delivery zone, you can order online via www.piply.ie  or ring them to place an order for collection!

Happy eating folks – it promises to be a real treat!

We’re ringing the changes…

The New Year has barely begun, but, after a lovely Christmas break, we’ve returned with a bounce in our step! Our Kitchen team have been hard at work playing around with some menu ideas and we are now ready to launch a few new dishes…EXCITEMENT!

 At Brother Hubbard North we will have a new range of our fresh sandwiches on the counter, including:

Slow-cooked beef brisket, pickled red onion, grain-mustard sauce, wild rocket and baby leaves

Our homemade harissa-marinated pulled chicken with zhoug (a middle eastern spice and herb paste we make), fresh herbs and crunchy cucumber

12-hour braised ginger and honey glazed Ham hock, a tasty roast apple ‘slaw, baby leaves

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We also have a new Middle Eastern vegetarian brunch dish, called Lablabi - it’s our version of a traditional Tunisian dish with chickpeas, harissa, caramelised leek, capers with a softly poached egg and a delicious yogurt sauce. Full of flavour, colour and goodness – all the things we love!

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We are saying goodbye to our festive pancakes and introducing a somewhat decadent replacement! Our Moroccan semolina pancakes (“beghrir”) served topped with a caramelised banana-and-date mascarpone, Brother Hubbard chocolate and hazelnut sauce, our salted caramel and praline – finished with a final flourish of rose petals!

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If you are coming in to Little Brother for a takeaway coffee, make sure and try one our new Coconut and Cardamom Biscuits available on the counter there.

We are also working on our new dinner menu – launching the new seasonal menu for winter-leading-into-spring! We are planning a very special long-table supper to launch that – more details on that exciting event will be announced soon.

We are working on some exciting new menu items for Brother Hubbard South over the next few weeks.

We hope to welcome you in soon to try some of our new creations!

We Wish You a Merry Christmas & Happy New Year – a thank you note from us to you…

Oh, what a year it has been for us all! 

2016 brought lots of adventure for us at the cafes. We’ve managed to get a lot done. We’ve been busier than ever in both cafes, we launched our updated website (so long overdue), we re-christened our darling Sister Sadie as Brother Hubbard South, we published our cookbook, we've helped launch Piply (www.piply.ie), we've expanded our food and drinks menus and we've worked hard on creating a new type of dinner experience in Brother Hubbard North.

 And we’ve tried hard to be better – we remain restless in terms of being creative, inventive, quality-focussed and environmentally- and ethically-minded.  And all of it has been so warmly received by our customers – for which we are extremely grateful and which makes all the difference for us.

 All of the above has been achieved through the hard work of our wonderful team of staff at both cafes. It remains a privilege to come in every day and work with such dedicated, caring people. People in our line of work can too often be disregarded, overlooked and under-appreciated in terms of the significance and importance of what they do and how they do it. Yet, everything that our business achieves is achieved through the care, focus, creativity and hard work of every single person working on our team. We are so incredibly grateful - and proud.

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 And, of course, all of it is supported by our wonderful customers. Spending your hard-earned money with us, we hope you enjoy and value the fruits of our labour. We try to listen to what you want, react to what you enjoy and work hard on the things that you feel need improvement. We always look forward to welcoming you and are grateful every single time you walk through our doors. Thank you for being such wonderful supporters and collaborators this past year. 

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2017 will bring lots of new adventures for us – we are knuckling down shortly to plot out exciting plans – to reinvent the things we currently do, to try new things, new projects, new collaborations - and to continue this wonderful adventure with you all, our team and our customers alike.

 In the past, we’ve carried out a fundraiser at Christmas for some local charities. However, this year, we’ve decided to do something different. We are going to work with a local charity in January to provide them with food to support their ongoing efforts to feed those less fortunate than us. As important as supporting charities is at Christmas (and it is undoubtedly incredibly important), we worry that for every December, there are 11 other, long, often harsh months, where support is also required. We looking forward to partnering with the right charity in the New Year – through our customers supporting us, we are aiming to provide a little extra support to those who most need it. If you’ve any recommendations on who would be a good partner, please let us know: hello@brotherhubbard.ie.

 

So, to conclude: from the bottom of our hearts, thank you to our customers and thank you to our team. You are what it is all about. We wish you all a very happy Christmas and we hope that 2017 will be a wonderful year for you and for us all.

Garrett, James & the Brother Hubbard Team (North & South!)

CHRISTMAS HOURS:

We are open up until 4pm on 22nd December for all day brunch and take away lunch.

We will re-open  at 8am on 3rd January.

Enjoy the break y’all!

 

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