Braised Wiclow lamb in a Dillisk Broth, McNallys heirloom carrots, Russian red kale and a sorrel, celery salsa verde


Camomile infused beets in a dillisk and black garlic broth, McNallys heirloom carrots, Russian red kale and a sorrel, celery Salsa verde

with a selection of fresh bread and butters


Country Sourdough with cultured butter.

Sesame Sourdough with barley miso butter

Seeded Spelt Sourdough with burnt butter

Oct 12th – CODDLE + BOXTY

Dublin’s traditional sausage, bacon and potato coddle
in a herb broth with cavolo nero
McNally’s organic potato and scallion boxty
with mushroom walnut pate
Both served with house soda bread and smoked beets with raw Wicklow goat’s cheese

Oct 26th – N. THAILAND

Laap Khua

Wok fried beef and pork mince in a galangal, lime and chilli paste served with raw vegetables, Asian herbs, crispy shallots and steamed sticky rice served with Thai condiments


Coconut and aubergine curry served with raw vegetables, Asian herbs, crispy shallots and steamed sticky rice with Thai condiments


A spinach freekah pilaf with slow roast tomatoes, caramelised onions, green beans and labneh, served with grilled flatbread.

Choose between

spiced lamb OR aubergine koresh



The Autumn Series is the perfect representation of why we set up The Fumbally Stables.

To engage people in different aspects of food, community and health. But also to have a bit of craic while doing it.




We haven’t set this up with sack loads of cash as an end goal.
We don’t have any big name sponsors feeding into it.
We are doing it because we feel that it is important.
And because we are still learning from all the speakers and teachers around us, at the same time as passing on the knowledge to you guys.


Here are some of the things that will be happening over the coming months:


  • Natural fermentation wine tasting with Shane Murphy, upstairs in the loft. A small group, 10 bottles to taste, some wine and cheese and some jazz on the record player.
  • Discussing the links between our diet during cancer treatment with Domini Kemp and Patricia Daly. A free event that will no doubt be both informative and passionate.
  • The honey bee – our greatest ally in nature. This introductory talk with Sinead Finn is for the budding beekeeper, a taster of what to expect when taking the leap into the hive, and also a greater understanding of the wild bee, how important they are and how we can help them along.
  • Angus Denoon will be back to show you how to cook an Indian (Bengali) Feast. After the morning’s workshop you invite 2 of your friends to the dinner party, which is cooked by the group. Angus embodies every colour and flavour of India in his very being.



  • Spend a day with The Coffee Collective from Denmark – Talks, Cupping, tasting and lunch included in the day.
  • Learn about nature’s medicine cabinet with a Herbs and Health talk with April Dannan
  • The biggest treat in the bunch though, is a dinner collaboration from Katie Sanderson and Takashi Miyazaki. A unique night of food pairings….. two of Ireland’s most genuinely passionate and creative chefs. They will be coming up with dishes together over the next couple of months which will be paired with a number of teas, sake and wine.
    Ichie-go Ichi-e  is a beautiful Japanese proverb that means a moment specific to the people and the place, a meeting that time cannot recreate.



You can see the rest of the programme for the Series and ticket information here:







Its a bumper crop for apples in Ireland this year. They are early, abundant and so, so delicious. A few of us took the chance to go down to Westmeath last weekend for the first of the season harvest and some home-brew cider making.




Apples are one of the few fruit that grow incredibly well in our climate, but yet represent such a small percentage of the agricultural market (about 2%). We have the potential to be totally self sufficient and could even make a name for ourselves in the international market for our apples. We just need more farmers to turn away from the cows and towards the orchard.



Sep 28th – AREPAS

Venezuelan Street Food

spiced black beans, avocado, garlic clotted cream, chill jam, tajadas (sweet plantains) + a watercress salad

served with a choice of either

Shredded beef OR pan fried haloumi

and corn arepas

Sep 21st – CARIBBEAN


With influences from West Africa to Portugal, this meal brings you the hot, sweet and sour flavours of the Caribbean. Choose between jerk goat and vegetable pepperpot stew, both served with coconut rice n peas, papaya salad and sunshine slaw.

Sep 14th – INJERA

The National dish of Ethiopia

Teff pancake with a selection of colourful dips and sauces.
smoked beet puree
roasted honey peanuts
kik alichi – turmeric lentil hummus
abesha gomen – chili chard
ayib – like a fresh feta cheese

and choose between either
DORO WAT (spiced lamb + beef) or MESIR WAT (spiced beans)


Blue corn tortillas topped with three summery aguachiles:
grapefruit + avocado + mint
tomatillo + grilled scallion + coriander
ginger, radish + chamomile

Choose seasonal greens or lime marinated blossom.

Served with grilled corn and pickled jalapeno slaw.