Chef Andy McFadden is to launch his first solo restaurant, Glovers Alley in the Fitzwilliam hotel, Dublin, next month.
McFadden announced his departure from David Moore’s Michelin-starred Pied à Terre restaurant in London in September 2017 to launch his own venture.
The new 70-seater restaurant will take over what was formerly the one Michelin-star Thornton’s restaurant, run by chef Kevin Thornton and wife Muriel until October 2016.
Philip Roe, who has worked with both Thornton and McFadden in the past, will take on the role of head chef while Ed Joliffe, formerly head sommelier at the Chapter One Restaurant, Orpington, Kent, and manager of Ely Winebar, Dublin, will be restaurant manager.
Using produce from Ireland, the French-inspired a la carte and tasting menus will feature dishes such as: violet artichoke with bitter leaves, hazelnut and foie gras; sika deer with smoked bone marrow, beetroot and grapes; veal sweetbread with carrot, miso and beurre noisette; squid with buckwheat, parsley and sea purslane; itakuja chocolate with passionfruit and blood orange; and coconut rice with cream cheese, sake and yoghurt.
In a €1.3m (£1.1m) restaurant refurbishment, London-based design studio Project Orange has decked out the space with pastel colours, gold metals, soft lighting and dark wooden wall panelling giving it an elegant feel.
On the website, McFadden writes: “I’m bloody passionate about Glovers Alley. We all are. This is our very, very best work and it brings together everything we’ve learned around the world, right here, right now. You’re going to absolutely love it”.
Glovers Alley will be open for lunch from 12:30 – 2:30 between Thursday and Saturday, and dinner from 6 – 9:30pm Tuesday to Saturday.
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