Wines on the night will be supplied by Le Caveau taking inspiration from some of the finest female winemakers on their list.
Tickets for this dinner cover the food menu. Wines will be sold separately on the night and will be discounted from their usual list prices.
Jess Murphy, a New Zealand native, began her culinary career in Ireland in Kevin Thornton’s kitchen in 2009 and went on to open her own restaurant, Kai, in Galway in 2011. Currently voted Best Chef in Ireland by the Restaurant Association of Ireland she spends her time between her restaurant’s kitchen and other projects such as Massimo Bottura’s ‘Bread is Gold’, UNCHR culinary education programme and guest chef on various television and radio productions.
Carmel Somers is the chef and owner of Good Things, café, restaurant and cookery school in West Cork. She trained in Paris and London and moved to Ireland to the remote village of Durrus in 1995 where she began to cook the simple, inspirational, seasonal food that Good Things became synonymous with. She currently writes the weekly Recipes for the Irish Times Weekend Magazine.
Profoundly influenced by her family farming roots in Westmeath, Rose Greene has a strong ethic in sustainable living and organically minded principles. After running kitchens in De Wulf (Belgium) and Coombeshead Farm (Cornwall) Rose and her partner Margaux have returned to Ireland to take a step back from the restaurant world and set up a fermented foods business using produce grown locally that respects the environment and encourages biodiversity.