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.





This day one month ago we lost a dear friend.

We saw her fight and brave the swift advance of a very aggressive and determined cancer. One that in the end she so honourably accepted and with such strength let go to. She was up against it those last few months and never once complained or barked or winced. So much so that there are few who really know what she endured. She simply kept on smiling. Continuing to emanate a rare light that we were all drawn to.  We still are.

We feel privileged to have been there in those days. We feel honoured to have gotten to be a part of a life that was at such a beautiful moment of self discovery.

Rashel, you blossomed in the years you spent with us here. Did we ever tell you how special you were to be around? How great it was to be able to watch you really becoming the person you wanted to be. To celebrate everything you worked so hard to achieve.

And now that time is passing, life will still be beautiful and good without you, as you would want it to be. But its not the same. Thats for sure.

We love you.


fresh cheese from waste milk

When a barista makes a milky drink, a flat white, latte etc. nine times out of ten they will have some frothy milk leftover in the end of their jug. The better the barista, the less milk there will be but generally there is always a little something. For most people this goes down the sink, as the jug gets washed before the next coffee is made. And indeed for years this is what we did. Until we realized we could be saving this milk and using it to make cheese.


We call it a ricotta even though purists would say that it is not, as it is not made from whey**. But ricotta literally just means re-cooked {ri-cotta ; re-cooked} and this is exactly what we are doing with the milk. It is ‘cooked’ first in the initial steaming for the coffees, and then we ‘re-cook’ it again in the second heating when we add lemon juice to produce the cheese curds.

We don’t have an exact recipe to give you, I have to admit our methods for this are quite crude. Roughly when we have around eight litres of leftover milk, which takes about 2-3 days,  we heat it until just boiling, add a glass of lemon juice (around 300ml) and then take it off the heat straight away. We give it just two stirs with a wooden spoon and then let it rest for a few minutes. You should see the curds separating almost straight away. Let it cool slightly and then separate the curds from the whey by straining the liquid through a cheesecloth or cheese baskets.


We get about 1kg of cheese from 8 litres of milk which we then season and mix with herbs and spices for our sandwiches and specials, or give it to our baker to use in some of the cakes as a cream cheese substitute.




**How ricotta is traditionally made: 
The whey (the leftover liquid) from an initial cheesemaking process is used to make a second cheese. It is re heated and a coagulant is added, namely lemon juice or another acid, producing the soft cheese that we know as ricotta. Generally it is pretty flavourless as all the flavour from the milk has gone into the initial cheese. But a healthy bit of seasonaing and you have a delicious soft cheese. Made from from a waste product. Bonus.

Finlough Farm Exchange


At the beginning of September we started a farm programme with Finlough – one of our organic suppliers in Co. Roscommon.

Every week we send down one of our chefs who spends a few days learning about the soil, weeding, how to trim plants properly,  how to weed properly, how to harvest correctly, how to get the most flavour out of your food before it even gets to the kitchen and how much back breaking work goes in to weeding. Weeding is really very important you know.

For a lot of us who work in kitchens we think we are connected to the food we are preparing, but really we have no clue until spending a few days working the land. Its the farmers who should be getting most of the credit for whats on your plate.



Finlough is a small family and friends run operation, owned by Finn Murray of the Hopsack in Rathmines – an absolute gem of a man, who instantly understood what we wanted to do when we proposed the exchange. The acreage of the farm is mainly given over to suckling cattle (also organic) with only a small amount dedicated to horticulture, just six tunnels with a huge focus on soil quality and well rotated veg. Christine and Ted look after this side of things. They’re brilliant. They also have a gorgeous little cottage on the land that they rent out to anyone looking for some real Irish countryside seclusion.

This is hopefully a programme that we will continue to roll out with all our staff….not just the chefs. Its a win-win scenario for everyone involved, the farm, the fumbally and the person who gets to spend a week learning the lay of the land.








Japanese Knotweed

Japanese knotweed (Fallopia Japonica) is an invasive alien. A pest. Feared by most gardeners or land owners, its root system is so aggressive that it dominates and eventually kills pretty much all other herbaceous life around it over the course of a few years. The root system is made up of incredibly hardy rhizomes that can extend to 3m deep and 7m apart.

People spend thousands on control measures and often resort to powerful chemicals in order to free themselves of it. It is incedibly difficult to eradicate.

It is also edible.


Japanese Knotweed is a member of the rhubarb family,  (polygonaceae family). Other members of this family are buckwheat and sorrel. It tastes pretty much exactly like rhubarb and should be used pretty much exactly like rhubarb. – compote, crumble, tart, pickle etc.

We have substituted the rhubarb sauce on our porchetta sandwich for Japanese Knotweed compote for the next month…..or however long we can get our hands on it.  We also made some pickles and are thinking of other practical uses for it.






Now, the end of April/ beginning of May, is the time to forage for knotweed as you want to try and pick the young shoots (the first two foot of growth). Once they grow tall the stems becomes a lot tougher and more fibrous and inedible. Bare in mind that it is extremely fast growing, extending up to three feet per month. You would think that it is of the same family as bamboo for the speed at which it grows, and also the stem structure is somewhat similar, with internodes and hollow stem sections. However, it is nowhere near as strong. A four year old could easily push it over and snap the base joint while it is still in its first few months of growth. The decayed growth from last year is also very weak and can be broken easily, an antithesis to the power of the root system.

last years decayed growth next to young shoots



Get the young shoots now though,  and they are crunchy and fragrant, slightly tart when raw and quickly tender when cooked. Picking them young will discourage any further growth of the shoot. The stuff that we managed to harvest was a little bit taller than you would ideally want, but the top 12 inches or so are still good to cook with. If when you are snapping off the top you hear a distinctly melodic popping sound you’ve got a good tender shoot. If you have to tug it a bit, the fibres have already started to develop and you will get stringy tough segments of stem.


japanese knotweed from aisling rogerson on Vimeo.



Simply picking the tips will not kill off the root system unfortunately though. Consistent picking over a number of years may lead to a die off of rhizomes but you could be at it for a good while. Which may not be a bad thing if you like to eat a lot of knotweed crumble! It is the aggressiveness of the spread that is worrying, however.

If you do decide to cook with it do not throw away or compost any loose ends. Use the whole stem that you have picked! You could even use the leaves as a spinach alternative (they need a good bit of salt though). Burn or blitz anything you don’t want to use though. This all sounds very extreme I know but the plant has an incredible capability to reproduce from even the tiniest stem cutting, so throwing leftovers into your compost and then spreading it over your lovely veg patch could be disasterous.


SignA is the culmination of a few years of creative input from Stefano Schiavocampo & Massi Galli, with Rossa Cassidy and Brian O’Shea pulled in for live shows.

Stefano has been working with us for over 7 years, since we were selling Pizzella and steak sandwiches at festivals to when we opened The Fumbally three years ago. He is one of the many artists and musicians that have worked with us over the years.

The opportunity arose last year for us to help them out with the production of their album which we very gladly did. We financed the pressing of the vinyl and the first 90 copies sold will go back to paying off this cost. The second 90 sold goes to the band and the remaining 70 will go into a pot for future similar commissions. (perhaps a second press if demand is there….)






The launch of this EP took place in The Stables last week.

You can buy the vinyl direct from us at the café or a digital download from their website








We are looking for someone to join the kitchen team in January.

As our kitchen doesn’t follow the traditional head chef – sous chef structure you should be capable of ALL aspects of the kitchen. From creation of dishes and flavour pairing to prep systems, fridge management, stock & ordering and connecting with customers (its an open kitchen!!). Knowledge of fermentation processes and  specialised preservation techniques would also work in your favour.

Please get in touch if you think you are up for it.



We have been renovating a beautiful 19th century building next to us on Fumbally Lane – The Fumbally Stables … a project that will soon be coming to fruition and will be the birth of many interesting and worthwhile projects in food and coffee. But the space has loads to offer and so will be used for other non-food related activities also. Which is why we are starting some yoga classes in one of the rooms upstairs (and now Pilates, as of February 2016).



We will be offering two days of classes per week: Monday and Tuesday evenings.

MONDAYS YOGA – with Eithne Kennedy
Evening: 6.00 – 7.15pm

TUESDAYS PILATES – with Katie Holmes
Morning: 7.30 – 8.45am
Evening: 6.00 – 7.15pm

All classes are Drop In and €12




The Fumbally 2021