Ómós Digest #216: Behind the Curtain of Our Test Kitchen
A peek into some of the developments we’ve been working on.
A test kitchen is weirdly an in-between kind of place. It’s not the slick, furnished pass of a fully fitted kitchen surrounded by a dinner rush, nor is it the neat, controlled world you’d expect from a lab. Yet for us, it’s finally a home to put ideas from head to pen to paper to plate.
Finding ourselves back in the kitchen feels like a return to what we do best. In a project that has spanned the past six years, this phase feels both grounding and necessary. It’s been a chance to step away from emails, logistics and planning. It has offered us the opportunity to put our hands back on produce and reconnect with the craft itself. For us, the test kitchen has been a space to ideate, test menu items, and build out our larder. As we move one step closer to opening, with bookings going live on the 24th of March, our attention can finally turn to the dishes we’ll be sending out from our kitchen. Voucher holders and paid subscribers, keep an eye on your inbox…
Over the past three months, we’ve had the privilege of working from an old model school in Athy. The support of the local enterprise centre has been second to none and we’re delighted to be the first to use this newly refurbished space. There’s a beautiful irony in continued self-discovery and learning more about our mission while being in a reclaimed school building. Experiencing a space like this only fuels our excitement as we prepare to move into our own kitchen in Abbeyleix.
