Our First Plates From The Kitchen
A glimpse into a week on site with us
A Cháirde,
Last week, we finally sent out the first dishes from our kitchen. This is a moment we’ve dreamed about for so long. Seeing the produce and recipes we’ve so thoughtfully mulled over finally shared meant more to us than words can say. We can’t wait to welcome, you, our Substack friends, through our doors.
A dish that captures the spirit of what we’re doing in the kitchen is our take on the classic Irish Salad. It’s a dish many of us grew up with, found in homes across the country, given new life. Reworked with elderflower, gooseberry, fermented barley, and rare-breed ham. A true celebration of the modern Irish larder.
Our first non-alcoholic pairing was also served to guests, leading with a shrub and tea infusion featuring seasonal Wexford strawberries, buckwheat and foraged meadowsweet. Don’t worry, the wine has also been flowing as well - it’s been such a joy putting our stemware to use.
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Elsewhere, our tables have arrived in our communal staff room. Designed by Asca Studio in collaboration with Bear Creation, they give us a space to gather around, all together. Sitting at the table with our colleagues, looking out into our market garden, sharing a meal as we take the time in our day to appreciate how far we’ve all come together as a group. It’s certainly the highlight of our day.
Finally, in the midst of all the busyness, we managed to visit our friends at Castleruddery Organic Farm in Co. Wicklow to pick up some fruit and veg. We got to taste everything from coriander flower to thyme, and even wild camomile (which tastes like pineapple). Our minds are now racing on how best to use all this incredible produce at its peak.
As we open our doors officially next week, we can’t wait to share all we have been working on with you.
Le meas,
Team Ómós
The staff table might be my favorite part of this update.
Restaurants might be built around the guest, but they're sustained by the moments the team shares together.