Scéal Bakery are currently our hatch door inhabitants at The Stables – you can find them every Thursday and Saturday at the roller shutter down fumbally lane from 10.30am – 1.30pm
You can pre-order their breads and pastries or just rock up on the day and hope the queue isn’t too long.
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Indoor dining is now back in full swing and we should hope to join the rest of the industry with indoor seating very soon. We won’t be going back to being a full café though, the shop is definitely here to stay. So we will have some sort of hybrid shop / café hopefully ready for you to have a coffee and some lunch inside by the end of August.
Friday and Saturday nights are also on the cards…..
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20 independent Irish businesses over two floors of The Fumbally Stables throughout the three days …. AND ten more stalls in The Fumbally Café on Sunday 15th
*Please note, the Fumbally Stables is a very old building and not wheelchair accessible unfortunately. Also, if you are planning on coming with children please be aware that the building is not totally suitable to buggies as the main bulk of stalls will be upstairs . We’re very sorry if this puts you out in any way, but the building is old and full of character and not without its quirks. Sunday in The Café is wheelchair accesible.
STALLS IN THE FUMBALLY STABLES FRI.SAT.SUN
FOOD STALLS DOWNSTAIRS // CRAFT & DESIGN UPSTAIRS
Fumbally Ferments – kimchi, preserved lemons, miso bomb, sauerkraut and other gut loving goodness from the Fumbally… along with Harry’s Nut Butter
White Mausu – peanut rayu, cashew crunch and other must-have condiments www.whitemausu.com
Scéal Bakery – puddings, mince pies, preserves, sourdough starter kits, fresh bread and pastries www.scealbakery.com
As a starting point….all our wines in the cafe these days are as minimal intervention as possible.
…what does that mean?
Well, You might hear us calling them ‘Natural‘ wines.
Surely all wines are natural?
Did you know that up to 50 additives can be put into a bottle of wine during the fermentation process and only one needs to be mentioned on the label – sulphites.
So when we talk about natural or minimal intervention wines, really what this means is that as little as possible is done to the grapes both in the vineyard and once they have been picked.
Minimal intervention wines try to leave the grapes alone as much as possible to allow their natural characteristics come through. This is why Naturals can sometimes be a bit ‘funky’ and unpredictable. And thats fine by us.
The farmers that grow these grapes would have an almost exclusive organic and biodynamic approach to their cultivation and their vineyards yet very few will have official certification.
Natural wine is a movement.
Not a new one, but a revivalist one.
This is how wine was made before you ever had the option to make it otherwise. Before chemicals and additives and gleaming stainless steel technology were a possibility. There have always been winemakers who continued to make wine in this way, even with the arrival of all these new distractions. And there have always been restaurants who have championed these vignerons. But in the last decade there has been a phenomenal resurgence and steering back towards these principles. From both the winemakers and the merchants. The revival began with young Parisians but is now making itself felt in every wine producing and importing country in the world.
Theres a lot to be said about all this and a lot of people saying things. If you wanna read up a bit more, this article is a pretty good start.
Our wine list at the cafe is short.
But offers a range of styles and approaches within this minimal intervention bracket.
*we now offer half glasses with our daily lunch menus
Natural wines are more of a philosophy than a classification.
They are environmentally aware, not too rigid, sometimes unpredictable and will always be a true representation of where they come from.
And the people who make them and drink them embody this.
We always have two different coffees in our hoppers – our house roaster and our guest.
3FE have been our house roasters for coming on five years now and our guests rotate every few months between Irish and International roasters. Our guest coffee at the moment is The Coffee Collective from Copenhagen.
You may remember that we collaborated with them on an event in The Autumn Series a couple of years ago – Samuli Marila stayed with us in The Stables for a few days and spoke about TCC’s approach towards roasting, direct trade and determining flavour profiles. We met Samuli during the World Barista Champs in 2016 where it seemed like the entire Coffee Collective staff had been sent over to Dublin. We saw them quite a bit in the cafe , turns out they love what we do…and we love what they do.
The Jaegersborggade cafe and roasters
On a trip to Copenhagen in 2014 we visited their shop on Jaegersborggade for the first time. A tiny counter-less room where you literally walked into the coffee machine off the street. Their attention to detail was impeccable even in that tiny, tiny space. It made us look at our own set-up and how we were blessed with space, but still didn’t always manage to deliver the consistency that we wanted with our coffee. Nowadays with a volumetric machine, puq tamper and our choice of grinders, we have a bit more time to focus on the finer details. Which is why for the first time Ali, our barista, has put on a Kalita pour-over for one of their exceptional coffees – the Bolivian ‘Finca Alasitas Caturra’. Bolivian coffees have seen an interesting trajectory in the past number of decades but unfortunately all trends are pointing to a serious decline and possible end to their production in coming years.
You can find out more about this particular coffee here and about Bolivian coffees in general here
The Coffee Collective are one of the most well respected roasters and cafes on the international coffee scene with a dedication to sustainability and direct trade that is second to none. They’ve essentially written the manual on it.
Constantly innovating and expanding their company they have many more strings to their bow than just their bags of coffee, which you can read about in the short magazine that they produce KAFFE – we still have a few copies in the cafe that you should grab before they go.
We will have The Coffee Collective as our guest roaster for the next few months so have a taste of whats on filter and on espresso at the moment, and ask us any questions that you may have. We are currently one of the only people in Ireland serving their coffee, so its a special one.
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The Autumn Series at The Fumbally Stables is no more…..
EAT:ITH is a series of workshops, events and talks surrounding food culture in Ireland with collaborations from some of the country’s most passionate producers, chefs, farmers, sommeliers, baristas, food writers and activists.
We’ve never felt nervous about cooking meat before. But I have a jitter in my belly about our dinner next week on Wednesday May 31st because we will be cooking some really special meat.
All meat should be special though, right?
Meat was once a living, breathing thing, a lot of the time with a personality and intelligence. But unfortunately we don’t see or care about this MOST of the time. And this simply comes down to the fact that we have no connection to the animal or where it has come from. We don’t see it in its living state and only associate with it moving from a plastic wrapping to an oven or grill.
The pork that we will be cooking on Wednesday comes from pigs that we have had a very close relationship with for the last six months, and the nervousness comes from a worry about not doing it justice. We are welcoming these new feelings very enthusiastically as they may lead us to eat less meat in general. These rare bread tamworth pigs have spent the last eight months on ten acres of oak forest in Westmeath and we can wholeheartedly say that they are incredibly happy pigs. As we have been there feeding them, finding them in the woods and giving them ear rubs in the sun.
Tamworths are very sociable pigs with a healthy dose of curiosity, which means they are constantly finding holes in the fence and inventive ways to escape and explore the neighbours fields. A lot of hassle but very likeable. They don’t gain weight as quick as commercially bred pigs and generally have a far leaner meat which is renowned for being exceptionally flavourful.
We have from time to time brought them down leftover bread and cakes from the cafe and have gotten to know them, their habits and their quirks.
Having this connection changes everything. It changes how you want to treat the meat, who you want to share it with and how to essentially do the right thing with it. What is the right thing? Probably not eating meat in the first place, some might say. And I wouldn’t be totally in disagreement with them. But if we are going to eat meat, it should be in this way. Being connected to the full lifespan of the animal and using every last piece of the meat sparingly once it has been killed. Having the direct connection to the farmer we have the opportunity to buy full carcass and to do our own butchering.
Aside from the porchetta dinner we will be doing some of our own curing and sausage making and including the remaining cuts into our daily specials in the cafe. Everything will be used. Head, trotters, offal….nothing will go to waste. You can see the menu for the Porchetta dinner here, and we will also be selling slices of the meat on the night for take home, as they would traditionally do in Tuscany.
Nose to tail is a term that everyone is familiar with these days, and if anyone wants to avail of the opportunity to be a part of this cycle then please get in touch with Manchán directly here. He still has some allocation of meat available for this years pigs. And may also be interested in taking bookings for the next brood coming up after the summer. The pigs are fully registered and Bord Bia approved.
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