Subscribe Login
Restaurant

Stoneybatter Restaurant Relocates To Howth, While 80-Year-Old Mayo Restaurant Closes

By Publications Checkout

Alchemy Juice Co, founded by Domini and Peaches Kemp, is to close its store in BT2 on Grafton Street "due to changed circumstances" as it moves to a new location on Leeson Street. There are also plans to open a full-on Alchemy cafe/restaurant in a new location in 2017 as well as an Alchemy pop-up in Kildare Village.

Meanwhile, Boqueria, a tapas-style restaurant from Matt Fuller, has closed its doors in Stoneybatter to relocate to Howth after only being opened since June 2015.

"We have come to realise that the small size of our premises is an issue for the type of food we serve, and even operating at full capacity it would not be viable for us to continue long-term," says Fuller. The premises will instead to be used for Fuller's latest concept 'BQR MarketFood' which will offer a modern take on street food.

Get a FREE Digital Subscription!

Enjoy full access to Hospitality Ireland, our weekly email news digest, all website and app content, and every digital issue.

Processing your request...

Thanks! please check your email to confirm your subscription.

By signing up you are agreeing to our Terms & Conditions and Privacy Policy

McCarthy's Restaurant in Castlebar, a favourite haunt for Mayo GAA players, has closed its doors after nearly 80-years in business. The restaurant first opened in 1937 and was a popular choice for post-meal matches for many GAA teams, reports The Connaught Telegraph. However, the restaurant will reopen under a new name and ownership after being leased to a Westport-based business family.

A new pizzeria called Tiger Wood Fire Pizza & Bake has opened in Rathmines. The restaurant allows its sourdough starter to grow over 7-days, with the pizza bases allowed to prove for another 48-hours. It uses Italian meats, 60% milk mozzarella cheese and local ingredients for the pizzas which get cooked in its wood-fire oven at over 450-degrees. Pizza's on offer include the 'Vesuvio' which uses mozzarella, parmesan, ricotta, oven-dried tomatoes and thyme cream, as well as meatier options with its 'Quattro Carne' which uses pancetta, pepperoni, salami and parma ham.

Enjoy a FREE Digital Subscription
Enjoy full access to Hospitality Ireland, our weekly email news digest, all website and app content, and every digital issue.
Enjoy a FREE Digital Subscription
Enjoy a FREE Digital Subscription
Enjoy full access to Hospitality Ireland, our weekly email news digest, all website and app content, and every digital issue.
Enjoy a FREE Digital Subscription