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outdoor seating vegetarian kid-friendly full bar
wi-fi booking recommended red luas line green luas line CAMDEN KITCHEN Padraic Hayden - owner/chef Seasonality has always been a cornerstone of the menu in Camden Kitchen, what are you working with on the menu this spring? It’s great to start seeing the Spring produce come in after a long winter. Asparagus and Wild Garlic feature heavily along with Rhubarb and Blood oranges. Can you tell us about some of the suppliers you work with? We’re really lucky to have some of the best produce in the world. We’re really enjoying using Lissadell Cockles, Roaring Water Bay Mussels, Iona Farm Vegetables, Gold River Farm, and Young Buck Cheese to name a few. How has Camden Kitchen been evolving post pandemic? It was a rough couple of years for everyone. We really didn’t know what to expect after so many false starts. We no longer open for lunch and just do evening services Wednesday-Sunday. This gives us more time to focus on the food as well as offering a better work life balance to the team. What dining trends have you been observing of late? We don’t really pay attention to trends. We’ve always done what we do based on our customer feedback. Trying to chase what’s trendy isn’t our focus. Instead, we’re trying to deliver a genuine reflection of Irish hospitality and produce. What are your main hopes and concerns for the restaurant industry at the moment? We’re conscious of the pressure our industry is under. Energy price hikes, food costs, and staff costs have been escalating continuously. Hotel room shortages will also play a large part in this year’s tourist numbers. We’ve come through everything so far and hope to see things improve in the future. Is there any memorable dish you have had elsewhere which blew your mind? I love simple, well cooked food. A plate of grilled sardines with garlic and lemon overlooking the sea is enough for me. It’s about who you’re sitting with and where you are in those moments. Eating together and restaurants are as much about sharing time as they are about food.