Join us for another exciting Chef’s Table on Wednesday 12th August. An intimate seven-course dining experience in collaboration with award-winning chef Keith Pigott.
Choose from either the 5.30pm or 8.30pm sitting on the drop down menu, but hurry, with just 17 spaces per sitting - these tickets sell fast!
Set amongst the tanks in the heart of our working brewery, this is a night where brewing and cooking meet at their source. With just a small number of guests gathered around the pass, you’ll watch each dish take shape in real time as Keith brings his ingredient-led cooking to life, celebrating the producers, seasons, and flavours of the West of Ireland. Each course is paired with beers brewed metres from your seat, with our brew team guiding you through the stories, techniques, and thinking behind every pour.
Porkies
Bready or Not
Pork Fat & Smoked Achill Sea Salt Batch Loaf, Sarsfield Stout Brown Loaf & Rigney's Bacon Butter
Drivin me DoNuts!
Spice Bag Seasoned Pork Cheek Doughnut, Amba Sauce & Pickled Red Peppers
Wafflin On!!
Pork Liver Parfait, Prune Jam, Pickled Onions, Buckwheat Waffle Crisps, Kilcornan Spinach & Apple Dressing
Alright Puddin?
Rigney's Black Pudding, Burned Apple, Pickled New Leaf Farm Turnip, Cured Croom Egg, Crispy Ears, Romesco Sauce & Chive Oil
Disco Pigs!!!
Rigney's Free Range Porchetta, New Leaf Farm Carrots - Roasted, Pureed & Pickled, Mustard Mash, Sour Jus and Chimmichurri
Just Peachy
Peach Sour Sorbet, Bacon Fat & Thyme Crumb, Candied Celery
Goin Bananas
Rum Baba, Rum & Roasted Banana Ice Cream, Charred Pineapple & Tarragon Syrup
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