Wicklow Venison | Richard’s Recipes
Want to know the secret to our Wicklow venison? We’ve asked our head chef Richard to share the recipe and give us some tips to make this hearty autumn dish.
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The Game Festival is Afoot
Autumn is a time for changes, from the weather and the leaves on the trees, right down to our menus and the return of our game festival.
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What’s In Season | October | Suesey Street
October brings hazelnuts and chestnuts, shallots and kale, and a wide range of game. Our chefs are always up to the task of incorporating lots of new ingredients into our seasonal dishes and this month has some fabulous menu additions.
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Suesey Street visits the La Rousse dry ageing chamber
On a quiet Monday in August we took the opportunity to pay a visit to La Rousse to have a look at their dry ageing chamber.
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What’s In Season | September | Suesey Street
Our chefs are busy creating new dishes for the restaurant and you’ll find lots of these ingredients on our menu this month. Why not pop in and see what magic our chefs have created for yourself?
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Supplier Spotlight | Con O’Donoghue
Our supplier spotlight is on talented commercial & food photographer Con O’Donoghue, we’ve worked with Con on many occasions and his work is always perfect.
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Five of the best farmers markets in Dublin you need to visit
We always use the freshest seasonal produce. We believe that our customers can bring this ethos home too so we’re sharing 5 of our favourite farmers markets around Dublin.
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Seabass with Breaded Squid Rings, Kohlrabi & Velouté
Looking for a simple, but impressive dish for your next dinner party? Suesey Street’s Head Chef, Richard Stearn, shares his seasonal Seabass recipe, which is bound to wow your guests.
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