Ómós Digest #212: The Hand That Pours
An exploration of hospitality with a small h and not a capital letter.
Hi all,
You might have seen us grace your social media this week with The Chef Sessions, announcing our Franks at Franks event, as we roll out the red carpet to welcome the Michelin Guide awards to Dublin.
On 8 February, we’re teaming up with our Camden Street friends to bring you two hot dogs to choose from on the night. A classic Danish pølse and a seasonal chilli dog with scallop XO sauce will highlight just some of the ingredients we’ve been quietly perfecting throughout our journey so far. The team at Franks will be on hand, popping magnums and raiding their cellar to celebrate the occasion.
This event will be walk-in from 5 pm until sold out, so swing by, grab a dog and raise a glass as we welcome our friends at Michelin to Irish shores for the first time. Looking forward to catching you in Dublin.
Sláinte,
Cúán
As we look ahead to an event this time next week and our opening this summer, it’s hard not to feel a little giddy about the bottles we’ll open and the plates we’ll send out of our kitchen. Yet, amid all this anticipation, it seems only fitting that we pause to reflect on some of the individuals who make it all happen, and no, we’re not talking about the chefs.
Everyone knows the idiom “don’t bite the hand that feeds you”, but what about the hand that pours for you, clears for you or serves you? Behind every good kitchen is an equally important front-of-house team, whether that’s the bar staff, waiters or wine team. The head of the restaurant may be the chef, but the front-of-house staff are the neck: the support, the balance, and sometimes even the force that turns the head whichever way it needs to go. You see, a restaurant and guesthouse is never merely the sum of its parts. It’s about the chefs, front-of-house team, managers, cleaners, concierges and the personalities we meet along the way, to name but a few. Each brings their own valuable skills and experience that make up the collective whole. There mightn’t be an “I” in team, but there certainly is one, even two, in hospitality. Let us explain.
