I’ve mentioned new Dublin venture Eatyard already, and we’ve seen some of those food producers who will be rotated across the experience over the next few months.
Now, organisers have released the complete list, and this is what you can expect as Eatyard swung its doors open at lunchtime today.
Gates are open folks 🙂
— EATYARD (@eatyard) November 24, 2016
A staple on Bray seafront in Co. Wicklow serving great gourmet burgers with an urban flare. Think filthy burgers and sides loaded with finger licking toppings. They cater to gluten intolerance too so no one misses out.
Voted best snack category in the London street food awards, this forward thinking family farm specialising in kid goat, free range rose veal and seasonal wild game.
They’re all about sustainable food sourcing and are trying to promote a more permacultural solution to Ireland’s farming needs. All of their products are ‘bi-products’ of other industries, yet in their own right, are a solution to one of the biggest problems our generation faces… sustainably feeding the world. Not only do they farm, but they also have their own on-site butchery and farmshop.
The menu includes their bestselling Billy Burger, Free Range Rose Veal Steak Burger, Pulled Cabrito Wraps, Cabrito Curry, Rose Escalope Sandwich,, Slow Cooked, pulled veal wraps or burgers, Goat Kebabs and Wild Vension Burgers when in season through the Winter.
The first “Low & Slow” authentic American BBQ eatery in Dublin. Pitt Brothers offers long, slow smoked pork, ribs, brisket, chicken and sausage all served with delicious sides. Their process uses smoke to flavour and tenderize meat, cooking it at a low temperature for up to 14 hours. The art of this laid back cooking is an American tradition, with Pitt Bros chefs smoking brisket and pork for over 12-14 hours to achieve mouth-wateringly tender results.
A healthy twist on well loved comfort food, offering the likes of Bone Broth Pot Noodles, Healthy Spice Bags and Raw Pad Thai. Piply was created when the team discovered a gap in the market to make eating well easier in our hectic lives. Piply are fully transparent in their menu ensuring you’ll be well on your way to your five a day after one serving.
This plant based food truck serves the best of world inspired street food. Run by the Australian chef Mark Senn, who has been vegetarian for over 20 years and worked in the famous Mildred’s of Soho (London) as well as Head Chef at Soul Mama (Melbourne). He also ran the renowned vegan video cooking website Veginity.com and self-published his first cook book Losing my Veginity.
If you missed it earlier in the week, they also scooped Best Street Food at the Food Awards Ireland 2016.
The Ploughman’s Daughter
Traditional Raclette is a thing of beauty. Boiled baby potatoes smothered in molten Raclette cheese which is melted to order and scraped straight off the wheel onto your plate. The Ploughman’s Daughter serve their Raclette with home-pickled onions and a variety of optional toppings, from homemade plum relish to crispy bacon bits.
Their menu will also feature some amazing cheese plates, showcasing Ireland’s best cheeses, breads, seasonal fruit and homemade chutneys. And given that cheese is a fermented food, why not continue the theme with some house kombucha or kefir water? The team here are committed to using products that are Irish, seasonal and organic with everything served made in-house.
What streetfood market would be worth its salt without a hearty serving of savoury pie? Cue Pieman, purveyors of the most delicious pie and mash in the city. Team that with the famous sausage rolls, warming soups and morish stews all handmade using only the highest quality ingredients and you’ve got a guaranteed Eatyard favourite.
Dublin Doughnut Company
The Dublin Doughnut Co bring handcrafted doughnuts made right here in the city using only the best; anything else would be a compromise.
— Dublin Doughnut Co (@DubDoughnutCo) November 24, 2016
Especially for Eatyard, the team has conceptualised a build-your-own ice-cream doughnut with your choice of doughnut base adorned with homemade whipped ice cream and your preferred topping.
Cornude Artisan Popcorn
I came across Cornude at this year’s Savour Kilkenny Food Festival. Great product, great taste, great attitude. This will go down well.
Big Blue Bus
This 1979 double decker bus now converted into a pizza restaurant has been a mainstay in the Bernard Shaw pub for years. Baking delicious gourmet stone pizza, garlic bread and bruschetta the Big Blue Bus will be taking pride of place at Eatyard.
Established in Ashbourne, Co Meath since 2003, Ariosa supply to cafes and restaurants all over Ireland. Their ethically sourced beans are roasted on a weekly basis to ensure the freshest coffee possible – the perfect winter warmer.
From Brewtonic’s own beers to cocktails, cordials and bitters, they like to play with everything that goes in the glass or the cup.
At Eatyard they will be serving up some of their finest brews, alcoholic and non-alcoholic including 011 Black Rye Ale, Four20 Hemp Ale, their new Low-Rider Low ABV Session Ale and a collaboration with White Hag Brewery – In Cahoots Elderflower Kettle Sour.
They will also be curating a selection of the best small batch Irish beers, in draught and cans, along with some favourites from further ashore.
The Brewtonic Lemonade Soda Stand & Shop
The Brewtonic Lemonade Soda stand makes fresh, to-order sodas and soft drinks. That will be accompanied by Brewtonic’s own shop shop with gadgets and books for beer and cocktail lovers.
From ‘Hot Toddies’ with your choice of Jameson whiskey or Havana rum infused with lemon, honey and spices to Festive Mulled Wine flavoured with fresh orange, lemon and cloves as well as their speciality Quentao with Brazilian spiced Rum with ginger and lime, this should give you something with a kick to get your cold hands around on a winter’s eve.
Exclusively for Christmas, Jameson Caskmates and Brewtonic Craft Beer will be partnering as Boilermates creating festive and delicious pairings in the bespoke Jameson container bar.
And what’s the craic with getting in?
With a nightclub-esque approach, entry is free before 5pm each day and €2 thereafter. Under 18s are free but must be accompanied by an adult. Given the nature of the space, if you’re planning on eating, you’d be wise to carry cash as well.
Find out more at the-eatyard.com. Opening times on Richmond Street, beside The Bernard Shaw, are Thursday & Friday 12-8 and Saturday & Sunday 10-8.