Our beloved suppliers
IRISH RAINBOW TROUT
This rainbow trout comes from Goatsbridge in Co. Kilkenny where the monks of Jerpoint Abbey first fished The Little Arrigle River 800 years ago. Things have changed quite a bit since then and today our chefs know they can rely on husband and wife team Mag and Ger Kirwan to bring us this incredible Irish trout fresh every day. The Kirwan’s knowledge and skill in producing rainbow trout has been passed down through three generations. Each catch comes straight from the crystal-clear waters of The Little Arrigle River, giving the trout a unique taste and texture. Everyone loves rainbow trout, dressed or not, in a pastrami, baked, pan fried or grilled whole, so you might call this your catch of the day, every day.
OYSTERS
LAMB
Kerry and Wicklow are two counties that may be on the opposite sides of Ireland but they have an awful lot in common: Spellbinding landscapes, breathtaking beaches, ginormous mountains, picturesque villages, wonderful people, funny accents and what we think might be the best lamb you’ll find anywhere on earth. That’s because so many sheep farmers let their animals roam more or less wild on the mountainsides. There, they feed on grass and a lot of natural wild growing heather. This gives the meat a unique, innate, herby flavour. And, because the sheep roam free, they’re healthier and fitter and just better all round. The lamb you will enjoy here at Forbes Street comes from a handful of small sheep farmers from up the mountain.
COCKLES AND MUSSELS
As the song about Molly Malone in Dublin goes “as she wheels her wheelbarrow through the streets broad and narrow crying cockles and mussels alive-alive-oh”. A great Dublin dish interpreted by Gareth using fresh seafood from our thriving coastline. To this he’s added some magic with unexpected tastes, flavours and textures that seem to work perfectly together. It’s all accompanied by warm Guinness and treacle bread or whatever other freshly-baked triumph he has prepared this morning. Ok, it’s not ALL seafood but it succeeds in bringing out the best in every ingredient in what is now a unique dish and a firm favourite in this neighbourhood. Go on, be a Dub for a day (but you don’t have to sing).
RHUBARB
‘Rhubarb rhubarb’ means to chat aimlessly, so let’s talk about our rhubarb. It always surprises us just how popular rhubarb is in Ireland. Gareth and his team love it and there’s always a bit of excitement when it comes back into season because it’s a sign that warmer weather and longer evenings are on the way. We get our rhubarb from the market gardens of North County Dublin where it grows happily and deliciously. It appears here in stews, crumbles, tarts and other goodies. Sometimes alone, sometimes with berries, sometimes with smoked vanilla, herbs or crispy potato but we’re not going to limit ourselves to a commitment right now: see what’s on the menu or ask. We’re happy to rhubarb about it.
FISH
Yes, but which fish, exactly? Well that all depends on what the fishermen out on the ocean waves catch today. It could be turbot, halibut, brill or Dover sole. Whatever it is, you can rest assured that it will be freshly caught and brought straight to Forbes Street, expertly prepared, beautifully cooked alongside fresh veggies, salads, spuds or whatever you like and placed before your critical eye and palate. We might recommend fresh green spring or winter veg, potato someway or something really curious, but that depends on which fish was landed. Anything else will be a different kettle of fish.
CHOCOLATE
POTATOES
BROCCOLI
CHEESE
Say “cheese” and you’re smiling. This cheese delights, and guess what? It’s all Irish too. We’ve had a bit of a cheese revolution in this country – the cheese wheel has turned so to speak – and now Irish cheese is some of the best available anywhere. Craft producers have popped up all over Ireland and we’ve taken notice. As has the rest of the world who now look to Ireland’s producers to see how it’s done. Order our cheeseboard and enjoy some incredible world-class Irish cheddars, soft cheeses, blue cheeses, goats’ cheese, smoked, aged and others.