Chapter One Restaurant

Location :

Chapter One is an award-winning Michelin star restaurant in Dublin city centre. Chef/proprietor Ross Lewis focuses on local & seasonal produce to create an array of modern dishes with a combination of robust flavours - all representing the best of Irish food and the Irish landscape.

• Anynomous

  31 July 2018

  Gone to seed.....or have they? These purple beauties are seedheads from the flowers of garlic scapes. For scapes to maintain their flavour, you can't let them go to seed or those slender stems become too tough to eat. But we thought we'd experiment and let at least some of them flower and then go to seed, forming these tight clusters of pretty purple cloves in miniature. Not 100% certain yet on how we'll use them in a particular dish, but some have been pickled and others fermented. Can't wait to see and taste the result! #garlicscapes #garlic #newdishes #experimentation #roottotipcooking #localfood #seasonalfood #pickling #fermenting

• Anynomous

  29 July 2018

  We're closed! As we do every year, we close for two weeks at the start of August. We re-open on Tuesday August 14th. If you need to make an inquiry, the phone lines and email will still be very much in operation during the holiday period. And you can always book online at www.chapteronerestaurant.com.

• Anynomous

  27 July 2018

  Specials and experiments are a key part of kitchen life. We'd never get anywhere without experimenting, week in and week out, with all the failures and triumphs it brings (AND it's fun). And specials are a way of showcasing what's abundant, and truly great, right now, today - and maybe, if there's enough of it, tomorrow too. This pretty collage showcases just some of our pastry team's endeavours over the last few months. Clockwise from top left: coconut and passion fruit... mille feuille with sheep's yoghurt and passion fruit sorbet, rum caramel; gooseberry and elderflower custard tart with sheep's yoghurt mousse, clotted cream ice cream and gooseberry and sake jam; bell heather honey parfait, wild flower vinegar syrup, lemon balm, acidulated cream and milk crumb; and peach melba tart with sheep's yoghurt mousse, raspberry sorbet and blackberry vinegar syrup. And yes, we love sheep's milk yoghurt (well, @velvetcloud.ie_) that much. #specials #oneoffs #summerbounty #dessertmenu #dessert #pastryteam #pastrywork #pastrystation

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• Anynomous

  25 July 2018

  The private made public. A really stunning bottle of Burgundy from Ross's own collection, now available by the glass or, even better, as part of our Reserve collection paired with our tasting menu. This Dujac is everything you want in a great pinot noir that has had just the right amount of time to develop: structure, length, depth of flavour and real, out-on-its-own class. #domainedujac #burgundy #tastingwines #reservewines #winecollecting #oenophiles #frenchwine #pinotnoir

• Anynomous

  24 July 2018

  One of our chefs (a Frenchman) deftly shaping gnocchi (Italian) flavoured with Gubeen (Irish) chorizo. That's a model of European intercultural relations in miniature right there, heading straight for our dish of cod, Gubeen chorizo, squid and sea buckshorn. #kitchenteam #prepteam #lunchmenu #dinnermenu

• Anynomous

  24 July 2018

  New cocktail experiment: 'War of the Roses". Rose-infused Dingle gin, fresh rose syrup, citrus bitters, lemon and, to top it all, champagne. #cocktaillist #mixology #predinnerdrinks #drinkslist #dinglegin #roseflavouredcocktails #summercocktails

• Anynomous

  12 July 2018

  New to the menu: gooseberry fool with poached meringue (and a hint of whiskey), almond sponge, buttermilk ice cream.

• Anynomous

  04 July 2018

  Peaches for our starter of globe artichoke, peaches, goat's curd, duck ham, rocket.

  #starter #lunchmenu #peaches #globeartichokes #tastingmenu #thisisirishfood

• Anynomous

  27 June 2018

  What a day! Here's a snapshot of our lunch on Sunday celebrating the launch of London-based, Irish-born chef Robin Gill's first book, Larder (Bloomsbury Books, 2018)

  The Chapter One kitchen team loved cooking Robin's dishes, from the canapes and the 'Old-Fashioned ice cream sandwich, to the main course, a lamb dish made for sharing, with a stunning side dish of fermented fennel.

  Thanks to Robin, to his team at The Dairy and to our own team. And big gratitude too, to Teeling Whiskey, Killahora Orchards and The White Hag, for the drinks. Copies of the book sold out on the day, and we weren't a bit surprised!

• Anynomous

  26 June 2018

  And we have a winner for our book! Congratulations Ciarán ÓhAnnracháin!

• Anynomous

  26 June 2018

  Back to basics! This week, Ross and our wine team, sommelier Cathryn and assistant sommelier Sam, were led by Julie Dupouy (currently collaborating with us) in a blind tasting of three white and three red wines. Doing away with every possible external indicator of a wine strips things back to their essentials and gets you really thinking about the criteria that determine which varietal, region or vintage you're tasting. And gets you asking the right questions, too. What makes me think this wine is Italian? What are the qualities that make me think it's from X vineyard? A million questions, but one answer: right or wrong. So how did the team do? According to Julie, very well indeed.

• Anynomous

  23 June 2018

  This time last week! What a weekend it was: packed demos at Taste of Dublin for several members of the Chapter One kitchen team. The sun shone, the crowds poured in and much fun was had by all. Thank you to Applegreen and Big Green Egg for your collaboration this year, and to all the people who took the time to come to one of our demos or say hello.

• Anynomous

  23 June 2018

  It's here! Robin Gill's book, Larder, has arrived. The official Irish launch of the book takes place here tomorrow, over a sold-out lunch that will see Ross and Robin collaborate in the Chapter One kitchen. This is a cracking read from an innovative chef keen to share his food philosophy far and wide in the pursuit of great food based on the best local, seasonal ingredients. As @TomDoorley puts it in his blog:

  "this is a book that I found myself using virtually from the d...ay it arrived in the post...... These are recipes that are grounded in working experience, in sharply honed judgement, recipes that appear to form the backbone of much of what Robin Gill does in his restaurants."

  Looking forward to reading it!

  #Larder #robingill #thedairyclapham #popups #chefcollaboration #cookbooks #booklaunch #irishchefs #whatchefsread #bloomsburybooks

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• Anynomous

  23 June 2018

  Eoghan Mac Giolla Coda from Lannleire Honey in Dunleer, Co. Louth. Lannleire honey, used in our signature dessert Flavours & Textures of Irish Milk & Honey, has an amazingly complex flavour profile thanks to the bell heather the bees feed on. There are floral notes, there are citrus aromas, and much more that come together to create truly sensational honey. No wonder, then, it won First Prize in the London Honey Show a little while back.

  Thanks to Barry McCall for the photograph.

  #irishhoney #lannleirehoney #louthhoney #beekeeping #thisisirishfood #dessertmenu #lunchmenu #dinnermenu

• Anynomous

  22 June 2018

  Some of the team tasting wines to pair with our starter dish of cured organic salmon, Lambay crab, pea, horseradish, smoked buttermilk pancake. Lots of volunteers for this task! #sommelier #winematching #winepairing #winelist #dinnermenu #starter #lambaycrab #irishseafood