It has been a busy few weeks with lots of wedding organising to do. I am in the middle of making my own wedding invitations so that's been taking a bit of time to get them perfect. I'm getting very excited about it all, now that things are coming together. On the other hand, I'm still trying to make as much time as possible to cook and blog. I have been cooking every day but have been really bad at getting around to writing the recipes up.
I have to admit I have been wining and dining out quite a bit. Living in town makes it very tempting go out when you have so many new foodie places on your doorstep.
Friday nights, now that I work early every Saturday, have become a great night for myself and Simon to eat out and have a glass or two of wine, while I can then still get to bed at a reasonable hour. It's hard to get used to the early starts on a Saturday morning, but in all honestly, its a nice way to have an excuse to eat out and try new places. That's what life's all about!
On the subject of new places, yesterday I had lunch with my Granny, Mum and Sister, at a lovely new café called Brother Hubbard's on Capel Street. I had read a really nice review in The Irish Times Magazine a few days ago, so it was on the top of my list to get there and try it.
You could quite easily walk past this place, as it is quite understatedly painted grey on the outside. There is a lovely wooden bench positioned in the picture window at the front - a great people watching spot onto Capel Street!
Inside, the decor is quite modern and minimalist but trendy and old school at the same time. As I studied architecture I was really interested to read on their menu that the furniture was custom designed and handmade using sustainable Irish ash wood. Very cool.
|Homemade Raspberry, Apple & Rose|
When I read further down the menu, I was beginning to get a great feel for the place and for Garrett and James who run Brother Hubbards. Everything is homemade: cakes, tarts, salads, soups, dressings and they even filter the water they use for the tea and coffee.
While I was here, I really got the feeling that one of the people behind the scenes must have trained at Ballymaloe Cookery School. There were just some things, that after training at Ballymaloe myself, you could definitely pick out. The dedication to Irish food and producers, the freshness of the ingredients, the home cooked style, the kitchen garden they're building at the back and that extra bit of edginess that makes it more memorable from a different café down the street. I eventually plucked up the courage to ask when the waiter came over and sure enough I was right!
Here is a list of a few things that we tried while we were there. The food was certainly all delicious. The hot chocolate was up there with one of the best I've ever had! Follow Brother Hubbard on twitter @brother_hubbard
|Chocolate ganache served with a jug of frothed chocolate milk.|
|Green Soup: Broccolli, Parsley & Mint soup with a Sumac & Mild Chilli Yoghurt|