Let me take you on a journey.
From the bustling streets of Old Delhi to the royal palaces and forts of Rajasthan, up to the hills of Tamil Nadu and down to the coconut tree covered waters of Kerala.
This spice infused evening of warmth and home is inspired by green, white and gold. A celebration of an Irish heritage and cooking exotic cuisines with seasonal and plant based winter ingredients, I want to serve up some of the most delicious and interesting dishes I discovered in India this winter.
I want to re-enthuse you with the bursting potential of pulses and vegetables, for eating sustainably and with seasonal ingredients (mostly) all year round.
Come and experience this unique St Patrick's day supper in our urban oasis, a garden made of scaffold boards and othe reclaimed materials. A place where chard, lettuces and orchards grown in skips, and where diners digest their supper around the open fires, cup of complimentary rum chai in hand.
Chef Sadhbh has been a part of the Skip Garden Kitchen team for over 2 years. She was brought up surrounded by growing and cooking wholesome, organically home-grown veggies and herbs. She is a passionate campaigner for more sustainable and delicious ways of eating and brilliant creative chef.
Menu TBC but expect a delicious vegetarian feast
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