The full council is set to vote in June on the plan to rejuvenate the square in line with its Georgian heritage, following 196 submissions to a public consultation.
“People have a great affinity for confectionary,” says Cormac Moore. “Their eyes light up when they think of long-forgotten sweets they had as children.”
The Food Smart Dublin project aims not only to reintroduce forgotten seafood recipes to the Dublin diet, but also to show why its smart to use some seafoods more than others.
In medieval Ireland, Anglo-Normans hunted fallow deer in parks, while Gaelic Irish elites preferred big, wild red deer. This recipe from a culinary archaeologist would have worked for either.
The Green Kitchen is a social enterprise, meant to provide a pathway to employment for those who might otherwise be left behind. It also serves tasty wild-mushroom risotto.
With sea buckthorn berries harvested from Bull Island, Shane Kelly’s Dot Brew is brewing a saison, now in white wine barrels in a warehouse in Dolphin’s Barn.
