A small kitchen, a short menu, and the seasons in charge.

Forage opened on a quiet stretch of Sandford Road with a single idea: cook the food we want to eat, with the people growing it close by. Chef and founder Niamh O'Sullivan came home to Dublin after a decade in kitchens in Copenhagen and the Burren, and built the room she'd always wanted to walk into.

The menu is short on purpose. It changes when the produce changes — sometimes weekly, sometimes overnight. We work directly with a small group of growers, fishers and foragers across Leinster and the west coast: Dunany Flour, Hook Head day boats, Toonsbridge Dairy, Burren Smokehouse, and a handful of market gardens in Wicklow.

We're not chasing stars. We're chasing a Tuesday night that feels like a Saturday — an honest plate, a glass of something interesting, and the kind of room you don't want to leave.