The Menu: A food truck serving dumplíní and a vermouth distilled in Valentia

The Menu: A food truck serving dumplíní and a vermouth distilled in Valentia

Oh dear, says you, yet another food truck. Where will we even park them all?

First things first, Caomhán de Bri’s very charmingly liveried Salt Project has found a current base in the very becoming Wickham Way Market (, in Limerick city — a new space for food stalls, pop-up shop and other artistic and community events that is a great addition to the local Limerick food scene.

Locals have taken from the off to De Bri’s eclectic and innovative Bláisíní (small bites) menu, the highly experienced De Bri’s impressive CV including a year cooking Gordon Ramsey’s Michelin-starred Maze, in London, and more recently working alongside TV chef Kwanghi Chan, to launch Chan’s own renowned food truck.

Using superb Irish produce, both cultivated and foraged, De Bri cooks it in a woodfired oven and over a hibachi charcoal grill, dishes including: Dumplíní, steamed dumplings of Irish free-range roast chicken and spuds; Gubbeen chorizo croquettes and truffle mayonnaise; Wild seafood dishes; and down and dirty fried potato slices with garlic and herb Atlantic Sea Salt and a Burren Gold cheese dip.

In addition, De Bri plans to take the nomadic Salt Project on the road and will be releasing news in coming weeks of other weekly venues around the country, including counties Sligo and Roscommon. But what most floats The Menu’s 50-cabin deluxe superyacht is the fact this handsome little trailer is merely an advance emissary for infinitely more ambitious plans for The Salt Project, including a series of one-off monthly Supper Clubs, for small groups of 15 to 20 diners, details to be announced in the New Year. And then, more exciting again, the unveiling in the middle of next year of The Salt Project’s permanent bricks-and-mortar home, a rural base in Co Sligo, which will serve as a restaurant, creative food space, and yoga retreat, amongst other things, and promises to add something truly special to an already vibrant culinary scene in that most wonderful part of the West of Ireland. The Menu will of course provide further details as they become available.

Midterm online cookery classes for children

Any readers seeking to occupy children with epicurean inclinations over midterm might well consider online cookery class options.

The highly talented Killian Crowley, delivers a course as part of the Chef Supper Club series, broken down into five episodes (beginning Oct 25) of between 25-45 minutes. Cooking from scratch, there are two options: full course, non-perishable/dried ingredients and signed copy of Killian’s cookbook, My Li’l Book of Recipes by Killian (with most profits of book sales going to UNICEF), all delivered to your door for €145; or the streamlined version (€45), requiring users to do their own shopping using supplied list (to feed four) and assemble a list of utensils required for each session before logging on for unlimited access over two months to the five recorded classes.

JP McMahon’s 8-week virtual cookery course for children on Oct 30, targets children and teenagers (9 to 16), with a curriculum of dishes and techniques, including breads, meatballs, ratatouille and beef ragu, along with more adventurous fare and sweet stuff including profiteroles and chocolate fudge cake. Parental supervision required for U12s.

New pop-up restaurant

Parilla is a new pop-up restaurant from Baste & The Big Grill featuring a feasting menu inspired by Argentinian Asado barbecue cooking, running until Oct 31 at Lock 6 Cafe along the Grand Canal, serving dinners and weekend lunches, Wednesday to Sunday, including a guest appearance from Argentinean Asador Rama Basilio. Booking essential via

Halloween afternoon tea

Cork International Hotel has a Halloween-themed sweet and savoury Afternoon Tea (Oct 26-31), adults, €25, and children, €12.50, pre-booking essential (Tel. 021 454 9800)

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