Join us for a Spring Supper Club! The launch of our Middle East Feast will be a lovely long-table supper. Tickets:

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, enjoying a number of delights from our new Spring menu.

The evening will start at 7:30 with a welcome cocktail (alcohol and alcohol-free available), followed by the chef's amouse bouche, our platter selection of our starters, a fish course, a meat course, dessert and tea/coffee with some final sweet treats to finish. Wine will be available to be purchased on the night.

We feel food is always better shared - our menu is designed around sharing. Not only is it all so much more convivial, but you will get to sample a much larger variety of our dishes. The objective is that you will have a chance to sample the best of our menu.

Our menu will be able to cater for those seeking vegetarian and/or gluten-free food, with prior notice. As this is a fixed menu for the event, 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). 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.

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 with the subject SPRING SUPPER CLUB. You can also book a place directly through us but the full ticket price of €45 per head must be paid at the time of booking.

The evening will be on Tuesday 28th February at 7.30pm. 

Please see 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 ( 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.


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 ( 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 or call 01 555 7077 - walkins will of course be welcomed also! 

See further details at .

If you are unable to sit in, but live in their delivery zone, you can order online via  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


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!


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!



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 (, 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.


 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. 


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:


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!)


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!


A Brother Hubbard recipe for your festive break!

We thought we would share a recipe with you from our cookbook that might be suitable for a long lazy brunchy-breakfast over the festive season.

These are an absolute favourite in the café when we had them on and are very easy to make – as well as being super fun and also extremely versatile. It also has that festive angle given the spices and nuts!

Our book is full of delicious recipes – available in all good bookshops. We also have it for sale in our cafes at the special price of €25 (or €29.95 with our gorgeous tote bag).  We are also doing a special “Brother Hubbard Hamper” which includes the book, the bag and lots of special ingredients to use for the recipes in the books – email us to order or ask for more details.

Thanks to Leo Byrne Photography for the wonderful accompanying picture of this dish.


This is a thoroughly delicious and somewhat indulgent breakfast or brunch – but, that’s allowed over the festive season!

When we developed this simple recipe, looking for inspiration from the Middle East, we wanted to add something a bit special from the region, so we got the idea of using a baklava-style filling. You get the wonderful texture of the French toast, the juicy flesh of the roasted fruit and the crunchy, nutty sweetness of the baklava filling, all counterbalanced by the mascarpone. Try to use muscovado sugar if you can, as it has such a depth of flavour, but any brown sugar will do.

I should note that this is strictly a sweet French toast – I’m not sure that crispy bacon would work well alongside the baklava and mascarpone. However, if you fancy, leave them out and just serve the plain French toast with the apples and some bacon.

Serves 2

2 red dessert apples or pears (or a mix of both), cored and cut into 4–6 wedges

100g muscovado sugar

75g walnuts, roughly chopped

15g butter, melted

sunflower or rapeseed oil

2 eggs

100ml cream

seeds from ½ vanilla pod or 1 tsp vanilla extract

4 thick slices of day-old bread (brioche or a light sourdough are ideal)

4 dessertspoons mascarpone

a few sprigs of fresh mint

1 tsp ground cinnamon

Preheat the oven to 220°C. Line a baking tray with non-stick baking paper.

First, roast the apples or pears. Toss the wedges in a bowl with 50g of the muscovado sugar. Turn the fruit out onto the lined baking tray and pop in the oven. Check after 15 minutes – the wedges should be nicely soft but still holding their shape. Roast for longer if need be, then put to one side (we serve the fruit warm as opposed to piping hot out of the oven). There will be a lovely caramel around the fruit that you’ll want to drizzle over the finished dish.

Next, make the baklava by mixing the walnuts with the remaining 50g of muscovado sugar in a bowl, along with the cinnamon. Pour over the melted butter, stir to combine and put to one side.

Now place your frying pan over a medium heat and add a little oil. While that’s heating up, crack your eggs into a bowl and whisk really well with the cream and vanilla. Pour this into a wide pan or bowl so that you can dip the bread in it easily.

Dip each slice of bread into the egg mix. Be patient, as you want the egg to fully soak in but not to the extent that the bread will fall apart. I recommend letting it sit in the egg mix for 20­–30 seconds, then turn the bread over and repeat on the other side.

Lift out the bread, shaking off the excess egg, and put it in the hot frying pan. Fry, shaking it loose after the first 15–20 seconds, and cook for 2–4 minutes, until it’s decently browned underneath. Turn over and repeat with the other side. The bread should be lightly browned and the egg mix cooked through but not overcooked. If you think it needs more time, turn down the heat to low and let it sit until you feel it’s done (check by squeezing the bread or even cutting through to the centre and seeing if it’s still too wet in the middle). An alternative would be to cook the toast off quickly on both sides in the frying pan – repeating for all of the slices, essentially sealing them – and then placing the bread on a lined baking tray and finishing in the oven for about 10 minutes at 180°C, until cooked through. If cooking more than one portion, place the cooked French toast in a low oven to keep warm and repeat with the other portions.

Now, build your plate. Place 2 slices of French toast on each warm plate or in a wide bowl. Put 2 dessertspoons of the mascarpone on top, then crumble over 2 dessertspoons of the baklava. Divide the roasted fruit wedges over the toast. Finish by drizzling some of the caramel from the baking tray over the toast and scattering over some torn fresh mint.

Tips and Tricks

This dish can sometimes look a bit beige/brown, so spruce it up by scattering some fresh raspberries or pomegranate seeds over it. Or to get really fancy, try poaching your fruit in berry compote (recipe in the cookbook!).

Hi folks,

We were thrilled to be named by the wonderful Kristen Jensen, food writer and editor extraordinaire, as her cookbook of the year! Here is a clip of Kristen talking on LMFM's Late Lunch about the book.

Brohub Kristin

Thank you Kristin - you've made us feel very proud and honoured!


Yes folks, it is almost that time of year again! Winter is winding its way towards the festive season – what excitement!

We’ve lots of plans afoot so we thought we would take a moment to tell you what we’ve in store this year!

We’ve lots of festive twists and tweaks planned for our menus in both cafes.

We’ve a very special dish in Brother Hubbard North– a festive take on our ever- popular semolina pancakes, involving mulled pear, a cranberry & blackcurrant compote, and a caramelized white chocolate mascarpone!

Brother Hubbard South has an extremely festive twist on our spiced waffles involving pear, fig & apple with cranberry compote and a minted green mascarpone.

In addition, we’ve a few extra special baked items lined up. The Christmas Smore promises to be a festive delight on Capel Street - and we’ve also a festive scroll available in both cafes: spiced almond filling, apple and macerated cranberries, all rolled up into our soft brioche-style dough!

The Christmas Hot Chocolate has made a welcome return – festive spices mixed with our chocolate mix and topped with our homemade praline. We will also have our Mulled Wine and Mulled Apple from mid-December.

Aside from all that you can enjoy within the cafes, we also have a very exciting retail offering so you can take away some of the Brother Hubbard experience with you and get some of your Christmas present shopping sorted.


Front and centre of this will be The Brother Hubbard Cookbook – available at a special price (and an even more special price when you include our lovely tote bag!!).

We have The Brother Hubbard Cookbook Hamper also which will include the book as well as our gorgeous new tote bag and a selection of our favourite ingredients included (such as pomegranate molasses, tahini, rose water, orange blossom water, sumac and za’atar).


We’ve a Festive Drinks Hamper planned, a Coffee Lovers Hamper and our ever-popular Jammy Hampers and Christmas Morning Hampers.

We will have lots of other items available – from vouchers to our Turkish Peppermills, from our favourite crockery to our Granola. We will be more than happy to make up a hamper of your favourite items from our shelves.

We are also extremely excited about our Brother Hubbard Selection Box, filled with several of our baked treats.

So – pop in and have a browse or pop us an email at with any queries, orders or requests.

Finally, we are gearing up for a busy evening dinner period in Brother Hubbard North. We’ve still a few slots available in our private dining area for larger parties (up to 28 people) as well as taking bookings for smaller parties in our main seating area. Our evening Middle East Feast is the ideal opportunity to get together and share a meal and perhaps a few drinks from our constantly evolving wine menu. We are extending our opening over the period running up to Christmas, opening for dinner on Wednesday 14th December right through to Wednesday 21st December (we will remain open 7 days a week daytime all the way through to 22nd December). To reserve dinner with us, get in touch on 01-44 11 112 or via

Both cafes will be closed from 5pm on 22nd December until the 3rd January so our team, who work so hard, can enjoy the festive break.

Thanks for reading and we hope we can welcome you soon to our cafes.

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