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CHAPTER ONE
Chapter One Restaurant – Dublin Ireland. Happy New Year to everyone, thank you for your continued loyalty and support of Chapter One during 2020, all of our team appreciate it hugely. In light of the renewed restrictions back to Level 5, with an undetermined timeline, we will not be opening the reservations diary for the months of March and THE FOOD | CHAPTER ONE Since the beginning of Chapter One, I have tried to look at food with an open mind and coloured in the pictures of flavour and texture through a slow progression of self-development. Today our food is part of a story that is still unfolding, but it will always reflect honesty and integrity because these elements are the very soul of our food. ABOUT US | CHAPTER ONE What you see on a plate in Chapter One is an expression of many artisans, many landscapes and much hardworking talent. Many of our specialist growers and artisan producers have been supplying us since the earliest days in the nineties. Our location on the Northside ofDublin was a
THE PEOPLE | CHAPTER ONE THE PEOPLE. Good cooking starts with good produce and when you have the richness of the Irish larder to choose from there’s an opportunity to really soar. What you see on a plate in Chapter One is an expression of many artisans, many landscapes and much hardworking talent. And all that happens long before the cooking even begins.PRE-THEATRE MENU
PRE-THEATRE MENU €57.50. Warm Jerusalem artichoke, smoked Gubeen cheese emulsion, elderflower vinegar, pickled pear, truffle butter, pancetta. Cured Clare Island organic salmon tartare, Lambay crab mayonnaise, cherry blossom vinaigrette dressing. Saddle of Wicklow venison, smoked black pudding, crapaudine beetroot, elderberries,buttermilk
FRIDAY LUNCH MENU
Friday Lunch Menu. Warm Lambay crab pancake, Burren smoked eel, pickled red dulce, hollandaise. Spiced chestnut soup, cep dumpling, acidulated truffle cream. Ravioli of Coolea cheese, crown prince pumpkin, braised oxtail. Terrine of wild game, pear, pickled cherry, spruce vinaigrette, Gubeen pancetta, brioche. Chilled marinatedscallop, Kelly
PROJECT ART
PROJECT ART. Since October 2011 Chapter One has been running an exciting initiative to promote the work of young and emerging artists in Ireland and, over the course of a decade, to build a collection for display in the restaurant. Everywhere you look here, there is art. Inspired by a love of art and a passion for food, Ross Lewis created CHAPTER ONE VOUCHERS Chapter One. All information given is stored and processed by Realex payments- staff at Chapter One have no information other than amount and postal details. Additional information. Voucher value. €100, €1000, €150, €200, €250, €300, €350, €400, €450,€500,
ROSS LEWIS: A BIOGRAPHY In 2011, he was the head chef for the only State Banquet to be held during Queen Elizabeth II ’s State Visit to Ireland. He is a passionate advocate of Irish food and food producers, and in 2015 published the book Chapter One: An Irish Food Story (Gill Books). It is Lewis’s quest to reflect Ireland’s landscape, craftspeople andartists in
WHAT A YEAR!
What a Year! It’s more usual to do this kind of blog at the end of a calendar year, but few years were as busy or as full of change as 2016, with a momentum that propelled Chapter One into 2017 at what felt like full throttle. There just wasn’t time to stop and takestock.
CHAPTER ONE
Chapter One Restaurant – Dublin Ireland. Happy New Year to everyone, thank you for your continued loyalty and support of Chapter One during 2020, all of our team appreciate it hugely. In light of the renewed restrictions back to Level 5, with an undetermined timeline, we will not be opening the reservations diary for the months of March and THE FOOD | CHAPTER ONE Since the beginning of Chapter One, I have tried to look at food with an open mind and coloured in the pictures of flavour and texture through a slow progression of self-development. Today our food is part of a story that is still unfolding, but it will always reflect honesty and integrity because these elements are the very soul of our food. ABOUT US | CHAPTER ONE What you see on a plate in Chapter One is an expression of many artisans, many landscapes and much hardworking talent. Many of our specialist growers and artisan producers have been supplying us since the earliest days in the nineties. Our location on the Northside ofDublin was a
THE PEOPLE | CHAPTER ONE THE PEOPLE. Good cooking starts with good produce and when you have the richness of the Irish larder to choose from there’s an opportunity to really soar. What you see on a plate in Chapter One is an expression of many artisans, many landscapes and much hardworking talent. And all that happens long before the cooking even begins.PRE-THEATRE MENU
PRE-THEATRE MENU €57.50. Warm Jerusalem artichoke, smoked Gubeen cheese emulsion, elderflower vinegar, pickled pear, truffle butter, pancetta. Cured Clare Island organic salmon tartare, Lambay crab mayonnaise, cherry blossom vinaigrette dressing. Saddle of Wicklow venison, smoked black pudding, crapaudine beetroot, elderberries,buttermilk
FRIDAY LUNCH MENU
Friday Lunch Menu. Warm Lambay crab pancake, Burren smoked eel, pickled red dulce, hollandaise. Spiced chestnut soup, cep dumpling, acidulated truffle cream. Ravioli of Coolea cheese, crown prince pumpkin, braised oxtail. Terrine of wild game, pear, pickled cherry, spruce vinaigrette, Gubeen pancetta, brioche. Chilled marinatedscallop, Kelly
PROJECT ART
PROJECT ART. Since October 2011 Chapter One has been running an exciting initiative to promote the work of young and emerging artists in Ireland and, over the course of a decade, to build a collection for display in the restaurant. Everywhere you look here, there is art. Inspired by a love of art and a passion for food, Ross Lewis created CHAPTER ONE VOUCHERS Chapter One. All information given is stored and processed by Realex payments- staff at Chapter One have no information other than amount and postal details. Additional information. Voucher value. €100, €1000, €150, €200, €250, €300, €350, €400, €450,€500,
ROSS LEWIS: A BIOGRAPHY In 2011, he was the head chef for the only State Banquet to be held during Queen Elizabeth II ’s State Visit to Ireland. He is a passionate advocate of Irish food and food producers, and in 2015 published the book Chapter One: An Irish Food Story (Gill Books). It is Lewis’s quest to reflect Ireland’s landscape, craftspeople andartists in
WHAT A YEAR!
What a Year! It’s more usual to do this kind of blog at the end of a calendar year, but few years were as busy or as full of change as 2016, with a momentum that propelled Chapter One into 2017 at what felt like full throttle. There just wasn’t time to stop and takestock.
ABOUT US | CHAPTER ONE What you see on a plate in Chapter One is an expression of many artisans, many landscapes and much hardworking talent. Many of our specialist growers and artisan producers have been supplying us since the earliest days in the nineties. Our location on the Northside ofDublin was a
CHEESE MENU
Produced by Gillot, Normandy. Raw Cow’s milk, soft mould rind, full and pungent flavour with traces of mushroom, butter and grass. Ardrahan. Kanturk, Cork. Ardrahan is a semi-soft cheese which has a buttery textured honey-coloured centre with a delicate flavour and nutty overtones. St Maure Ash AOC. OUR BLOG | CHAPTER ONE | ONE MICHELIN STAR RESTAURANT Chapter One Michelin Star Restaurant, Dublin, Ireland. Chapter One Restaurant – Dublin Ireland. Happy New Year to everyone, thank you for your continued loyalty and support of Chapter One during 2020, all of our team appreciate it hugely.PROJECT ART
PROJECT ART. Since October 2011 Chapter One has been running an exciting initiative to promote the work of young and emerging artists in Ireland and, over the course of a decade, to build a collection for display in the restaurant. Everywhere you look here, there is art. Inspired by a love of art and a passion for food, Ross Lewis createdSTATE DINNER
Produced by David Tiernan in Dunleer, Co. Louth. Hard Comté style cheese made using raw cow’s milk from the Tiernan’s own herd of Montbéliarde cows. Cashel Blue. Produced by the Grubb Family in Fethard, Co. Tipperary. Semi-soft blue cheese, made using cow’s milk COVID DAYS AT CHAPTER ONE Its secluded location is key. The demi-salle (seats 4-6) is a few steps down and away from the main restaurant, so has always been popular with those who like to dine in privacy, but within earshot of the buzz and banter of the main room.. Covid safety measures are changing all the time, and as things continue to evolve, we will too. And if you have any questions or concerns, just ask.CHEF’S TABLE
The dining experience at the Chef’s Table truly is a piece of culinary theatre where visitors get a close-up and personal view of the machine that is the Chapter One kitchen. We recommend the 7 course Tasting menu for €120.00 . There is also a 6 course lunch tasting menu available at €80.00.PRE THEATRE HIDDEN
Premium Pre Theatre Menu €80.00 , Matching wines €80.00. Warm Jerusalem artichoke, smoked Gubeen cheese emulsion, elderflower vinegar, pickled pear, truffle butter, pancetta. Chapter One Mont Blanc, spiced shortbread , buttered rum centre, chestnut mousse, chesnut soft serve. Tea/Coffee & Petit Fours Menu €90.00 TastingWines €80.00.
WHAT A YEAR!
What a Year! It’s more usual to do this kind of blog at the end of a calendar year, but few years were as busy or as full of change as 2016, with a momentum that propelled Chapter One into 2017 at what felt like full throttle. There just wasn’t time to stop and takestock.
OUR PEOPLE: KEEPING THEM HAPPY Sommelier and wine consultant Julie DuPouy during one of her Chapter One masterclasses. Seeing people get excited (and challenged) about something outside of their normal working experience and skills is a real thrill. It’s the alchemy that comes from cross-fertilisation, inter-disciplinarity, collaboration, dialogue, observation and, ofCHAPTER ONE
Chapter One Restaurant – Dublin Ireland. Happy New Year to everyone, thank you for your continued loyalty and support of Chapter One during 2020, all of our team appreciate it hugely. In light of the renewed restrictions back to Level 5, with an undetermined timeline, we will not be opening the reservations diary for the months of March and THE FOOD | CHAPTER ONE Since the beginning of Chapter One, I have tried to look at food with an open mind and coloured in the pictures of flavour and texture through a slow progression of self-development. Today our food is part of a story that is still unfolding, but it will always reflect honesty and integrity because these elements are the very soul of our food. ABOUT US | CHAPTER ONE What you see on a plate in Chapter One is an expression of many artisans, many landscapes and much hardworking talent. Many of our specialist growers and artisan producers have been supplying us since the earliest days in the nineties. Our location on the Northside ofDublin was a
THE PEOPLE | CHAPTER ONE THE PEOPLE. Good cooking starts with good produce and when you have the richness of the Irish larder to choose from there’s an opportunity to really soar. What you see on a plate in Chapter One is an expression of many artisans, many landscapes and much hardworking talent. And all that happens long before the cooking even begins. OUR BLOG | CHAPTER ONE | ONE MICHELIN STAR RESTAURANT Finely Crafted Interiors that Let the Food Do the Talking. Walk into Chapter One and everywhere, elements of the interior combine to make your time here as pleasurable – we hope – an experience as our food. Fine art, craft and design are all around. The Best of Irish Craft . Continue reading →.PRE-THEATRE MENU
PRE-THEATRE MENU €57.50. Warm Jerusalem artichoke, smoked Gubeen cheese emulsion, elderflower vinegar, pickled pear, truffle butter, pancetta. Cured Clare Island organic salmon tartare, Lambay crab mayonnaise, cherry blossom vinaigrette dressing. Saddle of Wicklow venison, smoked black pudding, crapaudine beetroot, elderberries,buttermilk
FRIDAY LUNCH MENU
Friday Lunch Menu. Warm Lambay crab pancake, Burren smoked eel, pickled red dulce, hollandaise. Spiced chestnut soup, cep dumpling, acidulated truffle cream. Ravioli of Coolea cheese, crown prince pumpkin, braised oxtail. Terrine of wild game, pear, pickled cherry, spruce vinaigrette, Gubeen pancetta, brioche. Chilled marinatedscallop, Kelly
ROSS LEWIS: A BIOGRAPHY In 2011, he was the head chef for the only State Banquet to be held during Queen Elizabeth II ’s State Visit to Ireland. He is a passionate advocate of Irish food and food producers, and in 2015 published the book Chapter One: An Irish Food Story (Gill Books). It is Lewis’s quest to reflect Ireland’s landscape, craftspeople andartists in
PROJECT ART
PROJECT ART. Since October 2011 Chapter One has been running an exciting initiative to promote the work of young and emerging artists in Ireland and, over the course of a decade, to build a collection for display in the restaurant. Everywhere you look here, there is art. Inspired by a love of art and a passion for food, Ross Lewis createdWHAT A YEAR!
What a Year! It’s more usual to do this kind of blog at the end of a calendar year, but few years were as busy or as full of change as 2016, with a momentum that propelled Chapter One into 2017 at what felt like full throttle. There just wasn’t time to stop and takestock.
CHAPTER ONE
Chapter One Restaurant – Dublin Ireland. Happy New Year to everyone, thank you for your continued loyalty and support of Chapter One during 2020, all of our team appreciate it hugely. In light of the renewed restrictions back to Level 5, with an undetermined timeline, we will not be opening the reservations diary for the months of March and THE FOOD | CHAPTER ONE Since the beginning of Chapter One, I have tried to look at food with an open mind and coloured in the pictures of flavour and texture through a slow progression of self-development. Today our food is part of a story that is still unfolding, but it will always reflect honesty and integrity because these elements are the very soul of our food. ABOUT US | CHAPTER ONE What you see on a plate in Chapter One is an expression of many artisans, many landscapes and much hardworking talent. Many of our specialist growers and artisan producers have been supplying us since the earliest days in the nineties. Our location on the Northside ofDublin was a
THE PEOPLE | CHAPTER ONE THE PEOPLE. Good cooking starts with good produce and when you have the richness of the Irish larder to choose from there’s an opportunity to really soar. What you see on a plate in Chapter One is an expression of many artisans, many landscapes and much hardworking talent. And all that happens long before the cooking even begins. OUR BLOG | CHAPTER ONE | ONE MICHELIN STAR RESTAURANT Finely Crafted Interiors that Let the Food Do the Talking. Walk into Chapter One and everywhere, elements of the interior combine to make your time here as pleasurable – we hope – an experience as our food. Fine art, craft and design are all around. The Best of Irish Craft . Continue reading →.PRE-THEATRE MENU
PRE-THEATRE MENU €57.50. Warm Jerusalem artichoke, smoked Gubeen cheese emulsion, elderflower vinegar, pickled pear, truffle butter, pancetta. Cured Clare Island organic salmon tartare, Lambay crab mayonnaise, cherry blossom vinaigrette dressing. Saddle of Wicklow venison, smoked black pudding, crapaudine beetroot, elderberries,buttermilk
FRIDAY LUNCH MENU
Friday Lunch Menu. Warm Lambay crab pancake, Burren smoked eel, pickled red dulce, hollandaise. Spiced chestnut soup, cep dumpling, acidulated truffle cream. Ravioli of Coolea cheese, crown prince pumpkin, braised oxtail. Terrine of wild game, pear, pickled cherry, spruce vinaigrette, Gubeen pancetta, brioche. Chilled marinatedscallop, Kelly
PROJECT ART
PROJECT ART. Since October 2011 Chapter One has been running an exciting initiative to promote the work of young and emerging artists in Ireland and, over the course of a decade, to build a collection for display in the restaurant. Everywhere you look here, there is art. Inspired by a love of art and a passion for food, Ross Lewis created ROSS LEWIS: A BIOGRAPHY In 2011, he was the head chef for the only State Banquet to be held during Queen Elizabeth II ’s State Visit to Ireland. He is a passionate advocate of Irish food and food producers, and in 2015 published the book Chapter One: An Irish Food Story (Gill Books). It is Lewis’s quest to reflect Ireland’s landscape, craftspeople andartists in
WHAT A YEAR!
What a Year! It’s more usual to do this kind of blog at the end of a calendar year, but few years were as busy or as full of change as 2016, with a momentum that propelled Chapter One into 2017 at what felt like full throttle. There just wasn’t time to stop and takestock.
ABOUT US | CHAPTER ONE What you see on a plate in Chapter One is an expression of many artisans, many landscapes and much hardworking talent. Many of our specialist growers and artisan producers have been supplying us since the earliest days in the nineties. Our location on the Northside ofDublin was a
CHEESE MENU
Produced by Gillot, Normandy. Raw Cow’s milk, soft mould rind, full and pungent flavour with traces of mushroom, butter and grass. Ardrahan. Kanturk, Cork. Ardrahan is a semi-soft cheese which has a buttery textured honey-coloured centre with a delicate flavour and nutty overtones. St Maure Ash AOC.PROJECT ART
PROJECT ART. Since October 2011 Chapter One has been running an exciting initiative to promote the work of young and emerging artists in Ireland and, over the course of a decade, to build a collection for display in the restaurant. Everywhere you look here, there is art. Inspired by a love of art and a passion for food, Ross Lewis createdSTATE DINNER
Produced by David Tiernan in Dunleer, Co. Louth. Hard Comté style cheese made using raw cow’s milk from the Tiernan’s own herd of Montbéliarde cows. Cashel Blue. Produced by the Grubb Family in Fethard, Co. Tipperary. Semi-soft blue cheese, made using cow’s milk COVID DAYS AT CHAPTER ONE Its secluded location is key. The demi-salle (seats 4-6) is a few steps down and away from the main restaurant, so has always been popular with those who like to dine in privacy, but within earshot of the buzz and banter of the main room.. Covid safety measures are changing all the time, and as things continue to evolve, we will too. And if you have any questions or concerns, just ask.CHEF’S TABLE
The dining experience at the Chef’s Table truly is a piece of culinary theatre where visitors get a close-up and personal view of the machine that is the Chapter One kitchen. We recommend the 7 course Tasting menu for €120.00 . There is also a 6 course lunch tasting menu available at €80.00. CHAPTER ONE VOUCHERS Chapter One. All information given is stored and processed by Realex payments- staff at Chapter One have no information other than amount and postal details. Additional information. Voucher value. €100, €1000, €150, €200, €250, €300, €350, €400, €450,€500,
PRE THEATRE HIDDEN
Premium Pre Theatre Menu €80.00 , Matching wines €80.00. Warm Jerusalem artichoke, smoked Gubeen cheese emulsion, elderflower vinegar, pickled pear, truffle butter, pancetta. Chapter One Mont Blanc, spiced shortbread , buttered rum centre, chestnut mousse, chesnut soft serve. Tea/Coffee & Petit Fours Menu €90.00 TastingWines €80.00.
WHAT A YEAR!
What a Year! It’s more usual to do this kind of blog at the end of a calendar year, but few years were as busy or as full of change as 2016, with a momentum that propelled Chapter One into 2017 at what felt like full throttle. There just wasn’t time to stop and takestock.
OUR PEOPLE: KEEPING THEM HAPPY Sommelier and wine consultant Julie DuPouy during one of her Chapter One masterclasses. Seeing people get excited (and challenged) about something outside of their normal working experience and skills is a real thrill. It’s the alchemy that comes from cross-fertilisation, inter-disciplinarity, collaboration, dialogue, observation and, ofCHAPTER ONE
Chapter One Restaurant – Dublin Ireland. Happy New Year to everyone, thank you for your continued loyalty and support of Chapter One during 2020, all of our team appreciate it hugely. In light of the renewed restrictions back to Level 5, with an undetermined timeline, we will not be opening the reservations diary for the months of March and THE FOOD | CHAPTER ONE Since the beginning of Chapter One, I have tried to look at food with an open mind and coloured in the pictures of flavour and texture through a slow progression of self-development. Today our food is part of a story that is still unfolding, but it will always reflect honesty and integrity because these elements are the very soul of our food. ABOUT US | CHAPTER ONE What you see on a plate in Chapter One is an expression of many artisans, many landscapes and much hardworking talent. Many of our specialist growers and artisan producers have been supplying us since the earliest days in the nineties. Our location on the Northside ofDublin was a
THE PEOPLE | CHAPTER ONE THE PEOPLE. Good cooking starts with good produce and when you have the richness of the Irish larder to choose from there’s an opportunity to really soar. What you see on a plate in Chapter One is an expression of many artisans, many landscapes and much hardworking talent. And all that happens long before the cooking even begins. OUR BLOG | CHAPTER ONE | ONE MICHELIN STAR RESTAURANT Finely Crafted Interiors that Let the Food Do the Talking. Walk into Chapter One and everywhere, elements of the interior combine to make your time here as pleasurable – we hope – an experience as our food. Fine art, craft and design are all around. The Best of Irish Craft . Continue reading →.PRE-THEATRE MENU
PRE-THEATRE MENU €57.50. Warm Jerusalem artichoke, smoked Gubeen cheese emulsion, elderflower vinegar, pickled pear, truffle butter, pancetta. Cured Clare Island organic salmon tartare, Lambay crab mayonnaise, cherry blossom vinaigrette dressing. Saddle of Wicklow venison, smoked black pudding, crapaudine beetroot, elderberries,buttermilk
FRIDAY LUNCH MENU
Friday Lunch Menu. Warm Lambay crab pancake, Burren smoked eel, pickled red dulce, hollandaise. Spiced chestnut soup, cep dumpling, acidulated truffle cream. Ravioli of Coolea cheese, crown prince pumpkin, braised oxtail. Terrine of wild game, pear, pickled cherry, spruce vinaigrette, Gubeen pancetta, brioche. Chilled marinatedscallop, Kelly
ROSS LEWIS: A BIOGRAPHY In 2011, he was the head chef for the only State Banquet to be held during Queen Elizabeth II ’s State Visit to Ireland. He is a passionate advocate of Irish food and food producers, and in 2015 published the book Chapter One: An Irish Food Story (Gill Books). It is Lewis’s quest to reflect Ireland’s landscape, craftspeople andartists in
PROJECT ART
PROJECT ART. Since October 2011 Chapter One has been running an exciting initiative to promote the work of young and emerging artists in Ireland and, over the course of a decade, to build a collection for display in the restaurant. Everywhere you look here, there is art. Inspired by a love of art and a passion for food, Ross Lewis createdWHAT A YEAR!
What a Year! It’s more usual to do this kind of blog at the end of a calendar year, but few years were as busy or as full of change as 2016, with a momentum that propelled Chapter One into 2017 at what felt like full throttle. There just wasn’t time to stop and takestock.
CHAPTER ONE
Chapter One Restaurant – Dublin Ireland. Happy New Year to everyone, thank you for your continued loyalty and support of Chapter One during 2020, all of our team appreciate it hugely. In light of the renewed restrictions back to Level 5, with an undetermined timeline, we will not be opening the reservations diary for the months of March and THE FOOD | CHAPTER ONE Since the beginning of Chapter One, I have tried to look at food with an open mind and coloured in the pictures of flavour and texture through a slow progression of self-development. Today our food is part of a story that is still unfolding, but it will always reflect honesty and integrity because these elements are the very soul of our food. ABOUT US | CHAPTER ONE What you see on a plate in Chapter One is an expression of many artisans, many landscapes and much hardworking talent. Many of our specialist growers and artisan producers have been supplying us since the earliest days in the nineties. Our location on the Northside ofDublin was a
THE PEOPLE | CHAPTER ONE THE PEOPLE. Good cooking starts with good produce and when you have the richness of the Irish larder to choose from there’s an opportunity to really soar. What you see on a plate in Chapter One is an expression of many artisans, many landscapes and much hardworking talent. And all that happens long before the cooking even begins. OUR BLOG | CHAPTER ONE | ONE MICHELIN STAR RESTAURANT Finely Crafted Interiors that Let the Food Do the Talking. Walk into Chapter One and everywhere, elements of the interior combine to make your time here as pleasurable – we hope – an experience as our food. Fine art, craft and design are all around. The Best of Irish Craft . Continue reading →.PRE-THEATRE MENU
PRE-THEATRE MENU €57.50. Warm Jerusalem artichoke, smoked Gubeen cheese emulsion, elderflower vinegar, pickled pear, truffle butter, pancetta. Cured Clare Island organic salmon tartare, Lambay crab mayonnaise, cherry blossom vinaigrette dressing. Saddle of Wicklow venison, smoked black pudding, crapaudine beetroot, elderberries,buttermilk
FRIDAY LUNCH MENU
Friday Lunch Menu. Warm Lambay crab pancake, Burren smoked eel, pickled red dulce, hollandaise. Spiced chestnut soup, cep dumpling, acidulated truffle cream. Ravioli of Coolea cheese, crown prince pumpkin, braised oxtail. Terrine of wild game, pear, pickled cherry, spruce vinaigrette, Gubeen pancetta, brioche. Chilled marinatedscallop, Kelly
ROSS LEWIS: A BIOGRAPHY In 2011, he was the head chef for the only State Banquet to be held during Queen Elizabeth II ’s State Visit to Ireland. He is a passionate advocate of Irish food and food producers, and in 2015 published the book Chapter One: An Irish Food Story (Gill Books). It is Lewis’s quest to reflect Ireland’s landscape, craftspeople andartists in
PROJECT ART
PROJECT ART. Since October 2011 Chapter One has been running an exciting initiative to promote the work of young and emerging artists in Ireland and, over the course of a decade, to build a collection for display in the restaurant. Everywhere you look here, there is art. Inspired by a love of art and a passion for food, Ross Lewis createdWHAT A YEAR!
What a Year! It’s more usual to do this kind of blog at the end of a calendar year, but few years were as busy or as full of change as 2016, with a momentum that propelled Chapter One into 2017 at what felt like full throttle. There just wasn’t time to stop and takestock.
ABOUT US | CHAPTER ONE What you see on a plate in Chapter One is an expression of many artisans, many landscapes and much hardworking talent. Many of our specialist growers and artisan producers have been supplying us since the earliest days in the nineties. Our location on the Northside ofDublin was a
CHEESE MENU
Produced by Gillot, Normandy. Raw Cow’s milk, soft mould rind, full and pungent flavour with traces of mushroom, butter and grass. Ardrahan. Kanturk, Cork. Ardrahan is a semi-soft cheese which has a buttery textured honey-coloured centre with a delicate flavour and nutty overtones. St Maure Ash AOC.PROJECT ART
PROJECT ART. Since October 2011 Chapter One has been running an exciting initiative to promote the work of young and emerging artists in Ireland and, over the course of a decade, to build a collection for display in the restaurant. Everywhere you look here, there is art. Inspired by a love of art and a passion for food, Ross Lewis createdSTATE DINNER
Produced by David Tiernan in Dunleer, Co. Louth. Hard Comté style cheese made using raw cow’s milk from the Tiernan’s own herd of Montbéliarde cows. Cashel Blue. Produced by the Grubb Family in Fethard, Co. Tipperary. Semi-soft blue cheese, made using cow’s milk COVID DAYS AT CHAPTER ONE Its secluded location is key. The demi-salle (seats 4-6) is a few steps down and away from the main restaurant, so has always been popular with those who like to dine in privacy, but within earshot of the buzz and banter of the main room.. Covid safety measures are changing all the time, and as things continue to evolve, we will too. And if you have any questions or concerns, just ask.CHEF’S TABLE
The dining experience at the Chef’s Table truly is a piece of culinary theatre where visitors get a close-up and personal view of the machine that is the Chapter One kitchen. We recommend the 7 course Tasting menu for €120.00 . There is also a 6 course lunch tasting menu available at €80.00. CHAPTER ONE VOUCHERS Chapter One. All information given is stored and processed by Realex payments- staff at Chapter One have no information other than amount and postal details. Additional information. Voucher value. €100, €1000, €150, €200, €250, €300, €350, €400, €450,€500,
PRE THEATRE HIDDEN
Premium Pre Theatre Menu €80.00 , Matching wines €80.00. Warm Jerusalem artichoke, smoked Gubeen cheese emulsion, elderflower vinegar, pickled pear, truffle butter, pancetta. Chapter One Mont Blanc, spiced shortbread , buttered rum centre, chestnut mousse, chesnut soft serve. Tea/Coffee & Petit Fours Menu €90.00 TastingWines €80.00.
WHAT A YEAR!
What a Year! It’s more usual to do this kind of blog at the end of a calendar year, but few years were as busy or as full of change as 2016, with a momentum that propelled Chapter One into 2017 at what felt like full throttle. There just wasn’t time to stop and takestock.
OUR PEOPLE: KEEPING THEM HAPPY Sommelier and wine consultant Julie DuPouy during one of her Chapter One masterclasses. Seeing people get excited (and challenged) about something outside of their normal working experience and skills is a real thrill. It’s the alchemy that comes from cross-fertilisation, inter-disciplinarity, collaboration, dialogue, observation and, of THE FOOD | CHAPTER ONE Since the beginning of Chapter One, I have tried to look at food with an open mind and coloured in the pictures of flavour and texture through a slow progression of self-development. Today our food is part of a story that is still unfolding, but it will always reflect honesty and integrity because these elements are the very soul of our food. THE TEAM | CHAPTER ONE The Chapter One team, headed by chef-proprietor Ross Lewis, is experienced, diverse, professional and talented. Wholly dedicated to excellence in both food and service, their goal, always, is to ensure each guest’s experience of dining here is perfect, and fullyembodies the
RECIPES | CHAPTER ONE Everywhere are shelves laden with wheels, boxes and blocks of cheeses of every variety and pungency, from milk-mild, almost floral goats’ cheese to full-on, brace-yourself cheddars and rich, veiny blues. There are just so many to choose from, but choosemust, because Chapter One is changing its cheese menu. The ‘terroir’ of cheese.NEWS | CHAPTER ONE
After a tense but thrilling cook-off here in the Chapter One kitchen, Maeve Walsh (Chef de Partie at No. 41 The Residence in Dublin) as selected as the winner. Walsh beat off serious competition to win, and was a deserving champion. It is really heartening to see so much talent out there – the future is bright. 6. ABOUT US | CHAPTER ONE What you see on a plate in Chapter One is an expression of many artisans, many landscapes and much hardworking talent. Many of our specialist growers and artisan producers have been supplying us since the earliest days in the nineties. Our location on the Northside ofDublin was a
THE PEOPLE | CHAPTER ONE THE PEOPLE. Good cooking starts with good produce and when you have the richness of the Irish larder to choose from there’s an opportunity to really soar. What you see on a plate in Chapter One is an expression of many artisans, many landscapes and much hardworking talent. And all that happens long before the cooking even begins.THE KITCHEN
Book a table. Renovated in 2007, the kitchen is a project close to Ross’s heart. He was determined to create a space that is reflective of his own vision for the restaurant as a whole. His travels to some of the world’s finest restaurant kitchens had given him inspiration but the driving force behind this creativity was to ensure that eachSTATE DINNER
Produced by David Tiernan in Dunleer, Co. Louth. Hard Comté style cheese made using raw cow’s milk from the Tiernan’s own herd of Montbéliarde cows. Cashel Blue. Produced by the Grubb Family in Fethard, Co. Tipperary. Semi-soft blue cheese, made using cow’s milkPRE-THEATRE MENU
PRE-THEATRE MENU €57.50. Warm Jerusalem artichoke, smoked Gubeen cheese emulsion, elderflower vinegar, pickled pear, truffle butter, pancetta. Cured Clare Island organic salmon tartare, Lambay crab mayonnaise, cherry blossom vinaigrette dressing. Saddle of Wicklow venison, smoked black pudding, crapaudine beetroot, elderberries,buttermilk
ROSS LEWIS: A BIOGRAPHY In 2011, he was the head chef for the only State Banquet to be held during Queen Elizabeth II ’s State Visit to Ireland. He is a passionate advocate of Irish food and food producers, and in 2015 published the book Chapter One: An Irish Food Story (Gill Books). It is Lewis’s quest to reflect Ireland’s landscape, craftspeople andartists in
THE FOOD | CHAPTER ONE Since the beginning of Chapter One, I have tried to look at food with an open mind and coloured in the pictures of flavour and texture through a slow progression of self-development. Today our food is part of a story that is still unfolding, but it will always reflect honesty and integrity because these elements are the very soul of our food. THE TEAM | CHAPTER ONE The Chapter One team, headed by chef-proprietor Ross Lewis, is experienced, diverse, professional and talented. Wholly dedicated to excellence in both food and service, their goal, always, is to ensure each guest’s experience of dining here is perfect, and fullyembodies the
RECIPES | CHAPTER ONE Everywhere are shelves laden with wheels, boxes and blocks of cheeses of every variety and pungency, from milk-mild, almost floral goats’ cheese to full-on, brace-yourself cheddars and rich, veiny blues. There are just so many to choose from, but choosemust, because Chapter One is changing its cheese menu. The ‘terroir’ of cheese.NEWS | CHAPTER ONE
After a tense but thrilling cook-off here in the Chapter One kitchen, Maeve Walsh (Chef de Partie at No. 41 The Residence in Dublin) as selected as the winner. Walsh beat off serious competition to win, and was a deserving champion. It is really heartening to see so much talent out there – the future is bright. 6. ABOUT US | CHAPTER ONE What you see on a plate in Chapter One is an expression of many artisans, many landscapes and much hardworking talent. Many of our specialist growers and artisan producers have been supplying us since the earliest days in the nineties. Our location on the Northside ofDublin was a
THE PEOPLE | CHAPTER ONE THE PEOPLE. Good cooking starts with good produce and when you have the richness of the Irish larder to choose from there’s an opportunity to really soar. What you see on a plate in Chapter One is an expression of many artisans, many landscapes and much hardworking talent. And all that happens long before the cooking even begins.THE KITCHEN
Book a table. Renovated in 2007, the kitchen is a project close to Ross’s heart. He was determined to create a space that is reflective of his own vision for the restaurant as a whole. His travels to some of the world’s finest restaurant kitchens had given him inspiration but the driving force behind this creativity was to ensure that eachSTATE DINNER
Produced by David Tiernan in Dunleer, Co. Louth. Hard Comté style cheese made using raw cow’s milk from the Tiernan’s own herd of Montbéliarde cows. Cashel Blue. Produced by the Grubb Family in Fethard, Co. Tipperary. Semi-soft blue cheese, made using cow’s milkPRE-THEATRE MENU
PRE-THEATRE MENU €57.50. Warm Jerusalem artichoke, smoked Gubeen cheese emulsion, elderflower vinegar, pickled pear, truffle butter, pancetta. Cured Clare Island organic salmon tartare, Lambay crab mayonnaise, cherry blossom vinaigrette dressing. Saddle of Wicklow venison, smoked black pudding, crapaudine beetroot, elderberries,buttermilk
ROSS LEWIS: A BIOGRAPHY In 2011, he was the head chef for the only State Banquet to be held during Queen Elizabeth II ’s State Visit to Ireland. He is a passionate advocate of Irish food and food producers, and in 2015 published the book Chapter One: An Irish Food Story (Gill Books). It is Lewis’s quest to reflect Ireland’s landscape, craftspeople andartists in
THE RESTAURANT
If the kitchen is the engine room of Chapter One then the restaurant is most definitely what the Irish would call “The Good Room”! Thanks to our interior architect Maria MacVeigh, the restaurant is sleek and elegant, with textured fabrics and warm colours that together create a comfortable and elegant space that encourages our visitors to relax and enjoy themselves. RECIPES | CHAPTER ONE Everywhere are shelves laden with wheels, boxes and blocks of cheeses of every variety and pungency, from milk-mild, almost floral goats’ cheese to full-on, brace-yourself cheddars and rich, veiny blues. There are just so many to choose from, but choosemust, because Chapter One is changing its cheese menu. The ‘terroir’ of cheese.NEWS | CHAPTER ONE
After a tense but thrilling cook-off here in the Chapter One kitchen, Maeve Walsh (Chef de Partie at No. 41 The Residence in Dublin) as selected as the winner. Walsh beat off serious competition to win, and was a deserving champion. It is really heartening to see so much talent out there – the future is bright. 6. ABOUT US | CHAPTER ONE What you see on a plate in Chapter One is an expression of many artisans, many landscapes and much hardworking talent. Many of our specialist growers and artisan producers have been supplying us since the earliest days in the nineties. Our location on the Northside ofDublin was a
THE PEOPLE | CHAPTER ONE THE PEOPLE. Good cooking starts with good produce and when you have the richness of the Irish larder to choose from there’s an opportunity to really soar. What you see on a plate in Chapter One is an expression of many artisans, many landscapes and much hardworking talent. And all that happens long before the cooking even begins.CHEESE MENU
Produced by Gillot, Normandy. Raw Cow’s milk, soft mould rind, full and pungent flavour with traces of mushroom, butter and grass. Ardrahan. Kanturk, Cork. Ardrahan is a semi-soft cheese which has a buttery textured honey-coloured centre with a delicate flavour and nutty overtones. St Maure Ash AOC. COVID 19 | CHAPTER ONE Its secluded location is key. The demi-salle (seats 4-6) is a few steps down and away from the main restaurant, so has always been popular with those who like to dine in privacy, but within earshot of the buzz and banter of the main room.. Covid safety measures are changing all the time, and as things continue to evolve, we will too. And if you have any questions or concerns, just ask.PRE-THEATRE MENU
PRE-THEATRE MENU €57.50. Warm Jerusalem artichoke, smoked Gubeen cheese emulsion, elderflower vinegar, pickled pear, truffle butter, pancetta. Cured Clare Island organic salmon tartare, Lambay crab mayonnaise, cherry blossom vinaigrette dressing. Saddle of Wicklow venison, smoked black pudding, crapaudine beetroot, elderberries,buttermilk
THE KITCHEN
Book a table. Renovated in 2007, the kitchen is a project close to Ross’s heart. He was determined to create a space that is reflective of his own vision for the restaurant as a whole. His travels to some of the world’s finest restaurant kitchens had given him inspiration but the driving force behind this creativity was to ensure that eachPROJECT ART
PROJECT ART. Since October 2011 Chapter One has been running an exciting initiative to promote the work of young and emerging artists in Ireland and, over the course of a decade, to build a collection for display in the restaurant. Everywhere you look here, there is art. Inspired by a love of art and a passion for food, Ross Lewis createdCHAPTER ONE
Chapter One Restaurant – Dublin Ireland. Happy New Year to everyone, thank you for your continued loyalty and support of Chapter One during 2020, all of our team appreciate it hugely. In light of the renewed restrictions back to Level 5, with an undetermined timeline, we will not be opening the reservations diary for the months of March and THE FOOD | CHAPTER ONELUKE CHAPTER ONEPIGGY CHAPTER ONECHAPTER 1CHAPTER ONE DUBLINCHAPTER ONE GUILFORDIT CHAPTER ONE WATCH ONLINE Since the beginning of Chapter One, I have tried to look at food with an open mind and coloured in the pictures of flavour and texture through a slow progression of self-development. Today our food is part of a story that is still unfolding, but it will always reflect honesty and integrity because these elements are the very soul of our food. ABOUT US | CHAPTER ONECHAPTER ONE GUILFORDCHAPTER ONE MYSTIC CTCHAPTERONE RESTAURANT CT
What you see on a plate in Chapter One is an expression of many artisans, many landscapes and much hardworking talent. Many of our specialist growers and artisan producers have been supplying us since the earliest days in the nineties. Our location on the Northside ofDublin was a
OUR BLOG | CHAPTER ONE | ONE MICHELIN STAR RESTAURANT Finely Crafted Interiors that Let the Food Do the Talking. Walk into Chapter One and everywhere, elements of the interior combine to make your time here as pleasurable – we hope – an experience as our food. Fine art, craft and design are all around. The Best of Irish Craft . Continue reading →. THE PEOPLE | CHAPTER ONE THE PEOPLE. Good cooking starts with good produce and when you have the richness of the Irish larder to choose from there’s an opportunity to really soar. What you see on a plate in Chapter One is an expression of many artisans, many landscapes and much hardworking talent. And all that happens long before the cooking even begins.PRE-THEATRE MENU
PRE-THEATRE MENU €57.50. Warm Jerusalem artichoke, smoked Gubeen cheese emulsion, elderflower vinegar, pickled pear, truffle butter, pancetta. Cured Clare Island organic salmon tartare, Lambay crab mayonnaise, cherry blossom vinaigrette dressing. Saddle of Wicklow venison, smoked black pudding, crapaudine beetroot, elderberries,buttermilk
STATE DINNER
Produced by David Tiernan in Dunleer, Co. Louth. Hard Comté style cheese made using raw cow’s milk from the Tiernan’s own herd of Montbéliarde cows. Cashel Blue. Produced by the Grubb Family in Fethard, Co. Tipperary. Semi-soft blue cheese, made using cow’s milk CHAPTER ONE WINE LIST CHAPTER ONE WINE LIST Wine, much like the wonderful people we meet throughout our lives, is at its most memorable when it is full of energy, has unique personality and a strong character.FRIDAY LUNCH MENU
Friday Lunch Menu. Warm Lambay crab pancake, Burren smoked eel, pickled red dulce, hollandaise. Spiced chestnut soup, cep dumpling, acidulated truffle cream. Ravioli of Coolea cheese, crown prince pumpkin, braised oxtail. Terrine of wild game, pear, pickled cherry, spruce vinaigrette, Gubeen pancetta, brioche. Chilled marinatedscallop, Kelly
ROSS LEWIS: A BIOGRAPHY In 2011, he was the head chef for the only State Banquet to be held during Queen Elizabeth II ’s State Visit to Ireland. He is a passionate advocate of Irish food and food producers, and in 2015 published the book Chapter One: An Irish Food Story (Gill Books). It is Lewis’s quest to reflect Ireland’s landscape, craftspeople andartists in
CHAPTER ONE
Chapter One Restaurant – Dublin Ireland. Happy New Year to everyone, thank you for your continued loyalty and support of Chapter One during 2020, all of our team appreciate it hugely. In light of the renewed restrictions back to Level 5, with an undetermined timeline, we will not be opening the reservations diary for the months of March and THE FOOD | CHAPTER ONELUKE CHAPTER ONEPIGGY CHAPTER ONECHAPTER 1CHAPTER ONE DUBLINCHAPTER ONE GUILFORDIT CHAPTER ONE WATCH ONLINE Since the beginning of Chapter One, I have tried to look at food with an open mind and coloured in the pictures of flavour and texture through a slow progression of self-development. Today our food is part of a story that is still unfolding, but it will always reflect honesty and integrity because these elements are the very soul of our food. ABOUT US | CHAPTER ONECHAPTER ONE GUILFORDCHAPTER ONE MYSTIC CTCHAPTERONE RESTAURANT CT
What you see on a plate in Chapter One is an expression of many artisans, many landscapes and much hardworking talent. Many of our specialist growers and artisan producers have been supplying us since the earliest days in the nineties. Our location on the Northside ofDublin was a
OUR BLOG | CHAPTER ONE | ONE MICHELIN STAR RESTAURANT Finely Crafted Interiors that Let the Food Do the Talking. Walk into Chapter One and everywhere, elements of the interior combine to make your time here as pleasurable – we hope – an experience as our food. Fine art, craft and design are all around. The Best of Irish Craft . Continue reading →. THE PEOPLE | CHAPTER ONE THE PEOPLE. Good cooking starts with good produce and when you have the richness of the Irish larder to choose from there’s an opportunity to really soar. What you see on a plate in Chapter One is an expression of many artisans, many landscapes and much hardworking talent. And all that happens long before the cooking even begins.PRE-THEATRE MENU
PRE-THEATRE MENU €57.50. Warm Jerusalem artichoke, smoked Gubeen cheese emulsion, elderflower vinegar, pickled pear, truffle butter, pancetta. Cured Clare Island organic salmon tartare, Lambay crab mayonnaise, cherry blossom vinaigrette dressing. Saddle of Wicklow venison, smoked black pudding, crapaudine beetroot, elderberries,buttermilk
STATE DINNER
Produced by David Tiernan in Dunleer, Co. Louth. Hard Comté style cheese made using raw cow’s milk from the Tiernan’s own herd of Montbéliarde cows. Cashel Blue. Produced by the Grubb Family in Fethard, Co. Tipperary. Semi-soft blue cheese, made using cow’s milk CHAPTER ONE WINE LIST CHAPTER ONE WINE LIST Wine, much like the wonderful people we meet throughout our lives, is at its most memorable when it is full of energy, has unique personality and a strong character.FRIDAY LUNCH MENU
Friday Lunch Menu. Warm Lambay crab pancake, Burren smoked eel, pickled red dulce, hollandaise. Spiced chestnut soup, cep dumpling, acidulated truffle cream. Ravioli of Coolea cheese, crown prince pumpkin, braised oxtail. Terrine of wild game, pear, pickled cherry, spruce vinaigrette, Gubeen pancetta, brioche. Chilled marinatedscallop, Kelly
ROSS LEWIS: A BIOGRAPHY In 2011, he was the head chef for the only State Banquet to be held during Queen Elizabeth II ’s State Visit to Ireland. He is a passionate advocate of Irish food and food producers, and in 2015 published the book Chapter One: An Irish Food Story (Gill Books). It is Lewis’s quest to reflect Ireland’s landscape, craftspeople andartists in
THE RESTAURANT
If the kitchen is the engine room of Chapter One then the restaurant is most definitely what the Irish would call “The Good Room”! Thanks to our interior architect Maria MacVeigh, the restaurant is sleek and elegant, with textured fabrics and warm colours that together create a comfortable and elegant space that encourages our visitors to relax and enjoy themselves.NEWS | CHAPTER ONE
After a tense but thrilling cook-off here in the Chapter One kitchen, Maeve Walsh (Chef de Partie at No. 41 The Residence in Dublin) as selected as the winner. Walsh beat off serious competition to win, and was a deserving champion. It is really heartening to see so much talent out there – the future is bright. 6. OUR BLOG | CHAPTER ONE | ONE MICHELIN STAR RESTAURANT Chapter One Michelin Star Restaurant, Dublin, Ireland. Chapter One Restaurant – Dublin Ireland. Happy New Year to everyone, thank you for your continued loyalty and support of Chapter One during 2020, all of our team appreciate it hugely.STATE DINNER
Produced by David Tiernan in Dunleer, Co. Louth. Hard Comté style cheese made using raw cow’s milk from the Tiernan’s own herd of Montbéliarde cows. Cashel Blue. Produced by the Grubb Family in Fethard, Co. Tipperary. Semi-soft blue cheese, made using cow’s milkPRE-THEATRE MENU
PRE-THEATRE MENU €57.50. Warm Jerusalem artichoke, smoked Gubeen cheese emulsion, elderflower vinegar, pickled pear, truffle butter, pancetta. Cured Clare Island organic salmon tartare, Lambay crab mayonnaise, cherry blossom vinaigrette dressing. Saddle of Wicklow venison, smoked black pudding, crapaudine beetroot, elderberries,buttermilk
COVID 19 | CHAPTER ONE Its secluded location is key. The demi-salle (seats 4-6) is a few steps down and away from the main restaurant, so has always been popular with those who like to dine in privacy, but within earshot of the buzz and banter of the main room.. Covid safety measures are changing all the time, and as things continue to evolve, we will too. And if you have any questions or concerns, just ask.PROJECT ART
PROJECT ART. Since October 2011 Chapter One has been running an exciting initiative to promote the work of young and emerging artists in Ireland and, over the course of a decade, to build a collection for display in the restaurant. Everywhere you look here, there is art. Inspired by a love of art and a passion for food, Ross Lewis createdCHEF’S TABLE
The dining experience at the Chef’s Table truly is a piece of culinary theatre where visitors get a close-up and personal view of the machine that is the Chapter One kitchen. We recommend the 7 course Tasting menu for €120.00 . There is also a 6 course lunch tasting menu available at €80.00. THE YEAR AHEAD: NOT QUITE A BLANK SLATE Fewer shifts also gives people more time and energy for learning. So they get to study wine (and gain valuable qualifications), hear talks from Ireland’s best food producers, make off-site visits to see what’s happening in the food production business, and get nuggets of wisdom from mental-health professionals so they can thrive in an industry that is wonderful but which at least in theWHAT A YEAR!
What a Year! It’s more usual to do this kind of blog at the end of a calendar year, but few years were as busy or as full of change as 2016, with a momentum that propelled Chapter One into 2017 at what felt like full throttle. There just wasn’t time to stop and takestock.
CHAPTER ONE
Chapter One Restaurant – Dublin Ireland. Happy New Year to everyone, thank you for your continued loyalty and support of Chapter One during 2020, all of our team appreciate it hugely. In light of the renewed restrictions back to Level 5, with an undetermined timeline, we will not be opening the reservations diary for the months of March and THE FOOD | CHAPTER ONELUKE CHAPTER ONEPIGGY CHAPTER ONECHAPTER 1CHAPTER ONE DUBLINCHAPTER ONE GUILFORDIT CHAPTER ONE WATCH ONLINE Since the beginning of Chapter One, I have tried to look at food with an open mind and coloured in the pictures of flavour and texture through a slow progression of self-development. Today our food is part of a story that is still unfolding, but it will always reflect honesty and integrity because these elements are the very soul of our food. ABOUT US | CHAPTER ONECHAPTER ONE GUILFORDCHAPTER ONE MYSTIC CTCHAPTERONE RESTAURANT CT
What you see on a plate in Chapter One is an expression of many artisans, many landscapes and much hardworking talent. Many of our specialist growers and artisan producers have been supplying us since the earliest days in the nineties. Our location on the Northside ofDublin was a
THE PEOPLE | CHAPTER ONE THE PEOPLE. Good cooking starts with good produce and when you have the richness of the Irish larder to choose from there’s an opportunity to really soar. What you see on a plate in Chapter One is an expression of many artisans, many landscapes and much hardworking talent. And all that happens long before the cooking even begins. OUR BLOG | CHAPTER ONE | ONE MICHELIN STAR RESTAURANT Chapter One Michelin Star Restaurant, Dublin, Ireland. Chapter One Restaurant – Dublin Ireland. Happy New Year to everyone, thank you for your continued loyalty and support of Chapter One during 2020, all of our team appreciate it hugely.PRE-THEATRE MENU
PRE-THEATRE MENU €57.50. Warm Jerusalem artichoke, smoked Gubeen cheese emulsion, elderflower vinegar, pickled pear, truffle butter, pancetta. Cured Clare Island organic salmon tartare, Lambay crab mayonnaise, cherry blossom vinaigrette dressing. Saddle of Wicklow venison, smoked black pudding, crapaudine beetroot, elderberries,buttermilk
STATE DINNER
Produced by David Tiernan in Dunleer, Co. Louth. Hard Comté style cheese made using raw cow’s milk from the Tiernan’s own herd of Montbéliarde cows. Cashel Blue. Produced by the Grubb Family in Fethard, Co. Tipperary. Semi-soft blue cheese, made using cow’s milkFRIDAY LUNCH MENU
Friday Lunch Menu. Warm Lambay crab pancake, Burren smoked eel, pickled red dulce, hollandaise. Spiced chestnut soup, cep dumpling, acidulated truffle cream. Ravioli of Coolea cheese, crown prince pumpkin, braised oxtail. Terrine of wild game, pear, pickled cherry, spruce vinaigrette, Gubeen pancetta, brioche. Chilled marinatedscallop, Kelly
CHAPTER ONE WINE LIST CHAPTER ONE WINE LIST Wine, much like the wonderful people we meet throughout our lives, is at its most memorable when it is full of energy, has unique personality and a strong character. ROSS LEWIS: A BIOGRAPHY In 2011, he was the head chef for the only State Banquet to be held during Queen Elizabeth II ’s State Visit to Ireland. He is a passionate advocate of Irish food and food producers, and in 2015 published the book Chapter One: An Irish Food Story (Gill Books). It is Lewis’s quest to reflect Ireland’s landscape, craftspeople andartists in
CHAPTER ONE
Chapter One Restaurant – Dublin Ireland. Happy New Year to everyone, thank you for your continued loyalty and support of Chapter One during 2020, all of our team appreciate it hugely. In light of the renewed restrictions back to Level 5, with an undetermined timeline, we will not be opening the reservations diary for the months of March and THE FOOD | CHAPTER ONELUKE CHAPTER ONEPIGGY CHAPTER ONECHAPTER 1CHAPTER ONE DUBLINCHAPTER ONE GUILFORDIT CHAPTER ONE WATCH ONLINE Since the beginning of Chapter One, I have tried to look at food with an open mind and coloured in the pictures of flavour and texture through a slow progression of self-development. Today our food is part of a story that is still unfolding, but it will always reflect honesty and integrity because these elements are the very soul of our food. ABOUT US | CHAPTER ONECHAPTER ONE GUILFORDCHAPTER ONE MYSTIC CTCHAPTERONE RESTAURANT CT
What you see on a plate in Chapter One is an expression of many artisans, many landscapes and much hardworking talent. Many of our specialist growers and artisan producers have been supplying us since the earliest days in the nineties. Our location on the Northside ofDublin was a
THE PEOPLE | CHAPTER ONE THE PEOPLE. Good cooking starts with good produce and when you have the richness of the Irish larder to choose from there’s an opportunity to really soar. What you see on a plate in Chapter One is an expression of many artisans, many landscapes and much hardworking talent. And all that happens long before the cooking even begins. OUR BLOG | CHAPTER ONE | ONE MICHELIN STAR RESTAURANT Chapter One Michelin Star Restaurant, Dublin, Ireland. Chapter One Restaurant – Dublin Ireland. Happy New Year to everyone, thank you for your continued loyalty and support of Chapter One during 2020, all of our team appreciate it hugely.PRE-THEATRE MENU
PRE-THEATRE MENU €57.50. Warm Jerusalem artichoke, smoked Gubeen cheese emulsion, elderflower vinegar, pickled pear, truffle butter, pancetta. Cured Clare Island organic salmon tartare, Lambay crab mayonnaise, cherry blossom vinaigrette dressing. Saddle of Wicklow venison, smoked black pudding, crapaudine beetroot, elderberries,buttermilk
STATE DINNER
Produced by David Tiernan in Dunleer, Co. Louth. Hard Comté style cheese made using raw cow’s milk from the Tiernan’s own herd of Montbéliarde cows. Cashel Blue. Produced by the Grubb Family in Fethard, Co. Tipperary. Semi-soft blue cheese, made using cow’s milkFRIDAY LUNCH MENU
Friday Lunch Menu. Warm Lambay crab pancake, Burren smoked eel, pickled red dulce, hollandaise. Spiced chestnut soup, cep dumpling, acidulated truffle cream. Ravioli of Coolea cheese, crown prince pumpkin, braised oxtail. Terrine of wild game, pear, pickled cherry, spruce vinaigrette, Gubeen pancetta, brioche. Chilled marinatedscallop, Kelly
CHAPTER ONE WINE LIST CHAPTER ONE WINE LIST Wine, much like the wonderful people we meet throughout our lives, is at its most memorable when it is full of energy, has unique personality and a strong character. ROSS LEWIS: A BIOGRAPHY In 2011, he was the head chef for the only State Banquet to be held during Queen Elizabeth II ’s State Visit to Ireland. He is a passionate advocate of Irish food and food producers, and in 2015 published the book Chapter One: An Irish Food Story (Gill Books). It is Lewis’s quest to reflect Ireland’s landscape, craftspeople andartists in
THE RESTAURANT
If the kitchen is the engine room of Chapter One then the restaurant is most definitely what the Irish would call “The Good Room”! Thanks to our interior architect Maria MacVeigh, the restaurant is sleek and elegant, with textured fabrics and warm colours that together create a comfortable and elegant space that encourages our visitors to relax and enjoy themselves.NEWS | CHAPTER ONE
After a tense but thrilling cook-off here in the Chapter One kitchen, Maeve Walsh (Chef de Partie at No. 41 The Residence in Dublin) as selected as the winner. Walsh beat off serious competition to win, and was a deserving champion. It is really heartening to see so much talent out there – the future is bright. 6.STATE DINNER
Produced by David Tiernan in Dunleer, Co. Louth. Hard Comté style cheese made using raw cow’s milk from the Tiernan’s own herd of Montbéliarde cows. Cashel Blue. Produced by the Grubb Family in Fethard, Co. Tipperary. Semi-soft blue cheese, made using cow’s milk OUR BLOG | CHAPTER ONE | ONE MICHELIN STAR RESTAURANT Finely Crafted Interiors that Let the Food Do the Talking. Walk into Chapter One and everywhere, elements of the interior combine to make your time here as pleasurable – we hope – an experience as our food. Fine art, craft and design are all around. The Best of Irish Craft . Continue reading →. COVID 19 | CHAPTER ONE Its secluded location is key. The demi-salle (seats 4-6) is a few steps down and away from the main restaurant, so has always been popular with those who like to dine in privacy, but within earshot of the buzz and banter of the main room.. Covid safety measures are changing all the time, and as things continue to evolve, we will too. And if you have any questions or concerns, just ask.PRE-THEATRE MENU
PRE-THEATRE MENU €57.50. Warm Jerusalem artichoke, smoked Gubeen cheese emulsion, elderflower vinegar, pickled pear, truffle butter, pancetta. Cured Clare Island organic salmon tartare, Lambay crab mayonnaise, cherry blossom vinaigrette dressing. Saddle of Wicklow venison, smoked black pudding, crapaudine beetroot, elderberries,buttermilk
PROJECT ART
PROJECT ART. Since October 2011 Chapter One has been running an exciting initiative to promote the work of young and emerging artists in Ireland and, over the course of a decade, to build a collection for display in the restaurant. Everywhere you look here, there is art. Inspired by a love of art and a passion for food, Ross Lewis createdCHEF’S TABLE
The dining experience at the Chef’s Table truly is a piece of culinary theatre where visitors get a close-up and personal view of the machine that is the Chapter One kitchen. We recommend the 7 course Tasting menu for €120.00 . There is also a 6 course lunch tasting menu available at €80.00. THE YEAR AHEAD: NOT QUITE A BLANK SLATE Fewer shifts also gives people more time and energy for learning. So they get to study wine (and gain valuable qualifications), hear talks from Ireland’s best food producers, make off-site visits to see what’s happening in the food production business, and get nuggets of wisdom from mental-health professionals so they can thrive in an industry that is wonderful but which at least in theWHAT A YEAR!
What a Year! It’s more usual to do this kind of blog at the end of a calendar year, but few years were as busy or as full of change as 2016, with a momentum that propelled Chapter One into 2017 at what felt like full throttle. There just wasn’t time to stop and takestock.
* THE RESTAURANT
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BIGGREENEGGIRL
24mo
Retweeted by Chapter One A big thank you to the wonderful chefs @Kevinthornton5@DerryClarke
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& Ross Lewis of @ChapterOneDub for the brilliant Big Green Egg cookery demonstrations yesterday. Super entertainment and amazing flavours, what more could you want?* 6
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CHAPTERONEDUB
24mo
Replying to @potagerskerries@potagerskerries
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Well done lads what a start !!!Incredible!!!
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CHAPTERONEDUB
24mo
Like father, like daughter! Prep chef 'Red' and his daughter Katie in the prep kitchen podding peas. Is there anything quite like the aroma of freshly podded peas to remind you of summer? Because you certainly can't trust the weather to remind you! #thenextgeneration* 4
* 108
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CHAPTERONEDUB
24mo
Waiting for the first order to come in. Pre-service contemplation #readytogo #kitchenteam#lunchservice
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THE_CHOPHOUSE
24mo
Retweeted by Chapter One@ChapterOneDub
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Like this feed? Want one of your own? Visit Juicer to get your own freesocial media feed!
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Retweeted by Chapter One I swapped my comfortable seat for scorched fingers, demanding pace and more insight into how restaurants are run than I ever got on the other side of the mirror. My night as a waitress in @oxbelfast irishtimes.com/life-and-style…via @IrishTimesLife
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CHAPTERONEDUB
24mo
Red mullet, mussels, mousseron mushrooms, spinach. It might be small, but the mousseron packs quite a punch, with a big, rich flavour not unlike its much larger cousin, the cep. This dish uses them judiciously with the densely fleshed mullet and earthy, silkenspinach. #newdish
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TEELINGWHISKEY
24mo
Replying to @ChapterOneDub Retweeted by Chapter One@ChapterOneDub
Phenomenal restaurant requires the world’s best whiskey!* 1
* 4
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CHAPTERONEDUB
24mo
Look at them! Like #proudparents , they are! And they're right to be proud, because the chap in the middle (Nico Fagundes....remember the name) has made it through to the semi-final of the @SanPellegrino#YoungChef2019
competition in September! Go Nico! #youngtalent* 3
* 86
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CHAPTERONEDUB
24mo
Braised neck of lamb, seven-year pickled garlic, violin courgette. Newto the #lunchmenu
#maincourse
#thisisirishfood .
@gilligansfarm
* 6
* 75
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CHAPTERONEDUB
24mo
Rib of olive-fed pork, trotter and lentil sausage, yellow mustard. Newto the #lunchmenu
#olivepork #dentelle* 6
* 40
*
DEELAFFAN
2y
Replying to @ProperFood_ie Retweeted by Chapter One@ProperFood_ie
@ChapterOneDub
@_the_GREENHOUSE
in Dublin are two obviouslyamazing ones
* 1
* 3
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TASTEDUBLIN
24mo
Retweeted by Chapter One There’s @StanPastryfrom @ChapterOneDub
kicking off the Lazy Basics with Regina XXL and @simonmlamont kicking off the schedule for this evening, demoing really easy and simple statement plating for cakes #Taste19* 1
* 5
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CHAPTERONEDUB
24mo
This #singlemalt is a beauty. In March, Teeling Whiskey's 24 Years Old Vintage Reserve won World's Best Single Malt at the World Whiskies Awards 2019. This small-batch malt is proving a big hit this last week or so with our customers - no surprise! #irishwhiskey#digestif
* 7
* 37
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JUICER
0s
Engage your users on social media with a Juicer feed on your website orblog for free.
*
BEAUFIELDMEWS
24mo
Retweeted by Chapter One They say things come in 3's..... Many thanks @foodandwine and delighted to be in such good company @ChapterOneDub @lEcrivainDublin @paradisocork Sometimes nothing beats experience!* 1
* 4
*
MARTYFISHY1
24mo
Retweeted by Chapter One This is the first welcome I get everyday in fishy fishy @ChapterOneDub @paulflynnchef @nevenmaguire @gazzachef
@DerryClarke
@GordonRamsay @MPWDonnybrook @Kevindundon
@MarcusCooks
@Seafest_ie
* 3
* 37
*
CHAPTERONEDUB
2y
Replying to @timorahilly@timorahilly
Glad you enjoyed it.....* 0
* 1
*
CHAPTERONEDUB
24mo
Duck consommé, paris brown mushroom, foie gras agnolotti. Oomph and umami disguised in a gentle broth. #lunchmenu* 2
* 35
*
POTAGERSKERRIES
24mo
Retweeted by Chapter One What a lovely way to wake up on a Saturday morning, a big thank you @catherineeats we are so delighted* 25
* 175
*
CHAPTERONEDUB
24mo
Replying to @GateTheatreDub@GateTheatreDub
Congratulations all!#thesummeriscoming
* 0
* 2
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CORRIGANSFOOD
24mo
Retweeted by Chapter One There is a great team being assembled, john Nugent front of house , Tony gibney on bar from malahide irelands legendary bar , myself at the fire pit with help , Peter milken founder of kings place and its musical brilliance will catalogue the musical offering, twitter.com/Richardvines/s…* 29
* 229
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SPINELLIMANUELA
24mo
Retweeted by Chapter One Another super members event! A goat feast! @LilyRamirezFora @ChapterOneDub @WildHoneyInn@KrawczykRob
@miyazakicork
@kaigalway
@Kevinthornton5
@KevinAherneChef
@JaniceCaseyB
@_Paula_33
@TheFattedCalf
@paulflynnchef
@listentoyourpan
@everettsrest
@c_halpenny
@robbiewmc
@Rua_Mayo
twitter.com/EurotoquesIrl/…* 11
* 22
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CHAPTERONEDUB
2y
Replying to @tomdoorley@tomdoorley
@odaiosfoods
@PigletWineBar
@valrhonauk
@Valrhona
@cake_FROSTing
@StephPerrotDiet
@ClareCakes
@Artduchocolat
@CanteenTweets
@StanPastry
We'll be sure to pass that messageon, Tom! Thanks!
* 0
* 4
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Opening times: Pre Theatre Dinner - Wednesday to Saturday 5pm (tablesvacated by 7pm)
Dinner Menu - Wednesday to Saturday from 7.30pm - 10pm Lunch Menu - Fridays & Saturdays 12.30pm - 2.00pm Closed Sunday, Monday & Tuesday Terms & Conditions | Cookie PolicySite design by Open
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* Tel +353 1 8732266 CHAPTER ONE RESTAURANT – DUBLIN IRELAND Happy New Year to everyone, thank you for your continued loyalty and support of Chapter One during 2020, all of our team appreciate ithugely.
In light of the renewed restrictions back to Level 5, with an undetermined timeline, we will not be opening the reservations diary for the months of March and April as would be customary in the firstweek in January.
As soon as we have been given a confirmed date for reopening in the Spring, we will open the diary and notify all of our customers via the website and other social media platforms.Many thanks
Chapter One Team
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