• The dinner
    October 21, 2017
    7:00 pm - 10:30 pm


3 chefs….3 rooms….3 separate food offerings with paired drinks


This year’s dinner gives over the full space of The Fumbally Stables to three of the country’s most passionate and dedicated cooks.
well…..technically four


Keith Coleman (Fia), Mark Jennings (Pilgrims) , Ken Doherty + Gwen McGrath (Assassination Custard) will each welcome you in the kitchen, the loft and the long room of The Fumbally Stables where they will prepare you a couple of dishes and pair it with a drink. You will be guided through the building by our hosts, starting in whichever room you desire. There are no starters or mains as each chef is presenting food of their choice that focuses on local Irish ingredients with some inspiration from abroad.


This is a unique opportunity to flow through an evening of food and conversation with the chance to talk directly to the chefs making your food and experience the different atmospheres and tastes in the three spaces.


A dessert will also be served with a digestive as part of the ticket price.


The dinner will last for 3 hours and we will be staggering arrival times between 7pm and 7.30pm in order to enhance the flow of the evening.


MARK JENNINGS, who grew up on a country farm in Cork, honed his skills in Cafe Paradiso after studying a BA Culinary Arts in DIT Cathal Brugha st. He then took to the road working in a number of influential raw food restaurants in Australia followed by time at The Ethicurean and other restaurants in the UK.

Mark’s food is all about a love of vegetables, using global flavours and tastes to showcase true local produce. Mark opened Pilgrims restaurant in Rosscarbery, West Cork 2 years ago, he curates a daily menu based on doing faith to the lovely produce he is so lucky to have in the locality whilst using the bounty of the sea and wild foods around him. He sees his food as being full of fun and flavour and not to be taken too seriously.



KEITH COLEMAN’s journey with food began in 2013 while spending time on a small organic farm in New Zealand. Working closely with produce, both in caring for and cooking them, strengthened a deep reverence and respect for the produce itself. Since returning from NZ he spent a year in The Fumbally kitchen, helping to establish the Wednesday Dinners before opening Fia cafe in Rathgar, Dublin 6. This is where he now cooks on a daily basis focusing on the seasons, local suppliers, fermentation and a simple approach to technique. He has held a number of evening dinners in the cafe which have been notoriously difficult to get a seat at. 




KEN DOHERTY + GWEN MCGRATH opened the small cafe Assassination Custard in 2016. With only 8 seats and  a handwritten menu depending on whats available from the market, Ken and Gwen have earned themselves a well respected and well deserved place in the hearts of Dubliners. Their strength lies in their simplicity and their nose to tail approach for both meat and vegetables. They take on private dinners for up to 12 people in their one room restaurant in Dublin 8.



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