If you love everything crêpe related, we’ve got some great news for you! Please give a warm welcome to Delicious Bar who specialise in sweet and savoury crêpes.
You can find them every Friday at Grand Canal, so if you want to indulge your sweet tooth or tantalise your taste buds with a savoury option, Delicious Bar have it covered!
Drop by to Grand Canal on Fridays and say hello to Ash!
The Big Cheese are bringing famous “Raclette” dishes to the market. Raclette is a Swiss dish that is very popular in the alpine areas of both Switzerland and France and which is now slowly starting to make its way across Europe.
Raclette is both the name of a cheese and the method of its presentation. The raclette cheese is melted under a special alpine burner before being meted out onto a selection of grilled vegetables, potatoes and cooked meats.
They offer a selection of gourmet toasted cheese sandwiches using locally sourced ingredients including Irish farmhouse cheeses, bacon, ham, and smoked turkey all served on freshly baked sourdough crust.
These may be garnished with homemade condiments including basil mayonnaise, homemade onion jam, and roasted red pepper cream.
Check them out on Thursdays at Mespil and Fridays at Sandyford!
Little Marrakesh is an idea by two friends and fellow food enthusiasts to bring authentic Moroccan food to the streets of Dublin city.
Paul Kavanagh a chef of fifteen years worked at several Michellin starred restaurants here in Ireland and in the United Kingdom including Gordon Ramsay and Restaurant Patrick Guilbaud. Most recently Paul was head chef for Domini and Peaches Kemp at ITSA4 Sandymount in Dublin 4. Paul visited Morocco last year to observe first-hand the flavours and techniques used by the cooks of Morocco.
Dave O’Shea, an IT specialist previously employed by KPMG for nine years, always had a keen interest in cooking and in particular ethnic cuisines such as Moroccan, Thai and Korean food.
Paul and Dave from Little Marrakesh comment “As a fan of ethnic foods we had a particular interest in Moroccan food for a number of reasons. The scope for healthy vegetarian dishes was huge. More often than not, vegetarian foods in restaurants is more of an afterthought on the menu and can often consist of a generic house salad or a mushroom risotto or vegetable and mozzarella stack etc. We intend to offer vegetarian dishes as interesting and flavoursome as our popular meat dishes”.
We are excited at having Little Marrakesh at our lunchtime food markets. The fragrance and flavour of the slow cooked meat and vegetable tagines is particularly aromatic when walking through the market since they came onboard, similar to the smells you would enjoy when walking through the streets of Morocco.
Currently at our Sandyford market we gently suggest you give them a try