Last month we had the honour of hosting some of the biggest names in the food industry and some of Ireland’s finest food producers at the Irish Food Writers Guild Awards 2019 on the 6th of March.

Andy devised a special lunch to serve the guests with each dish incorporating the wonderful produce of each of the winners. It was a fantastic afternoon, and all the team here at Glovers Alley were delighted to be part of it. 

Step Into Spring With A Seasonal Easter Menu This Easter Weekend

With Easter just around the corner, Andy has created a special Easter Menu which will run over the Easter Weekend, on Friday the 19th and Saturday the 20th of April. The menu celebrates the influx of the freshest, local Spring produce into the Glovers Alley kitchen, and features seasonal-inspired dishes such as Comeragh Mountain Lamb, ‘Ratatouille’ and Wye Valley Asparagus, Hazelnut, Wild Garlic Egg Yolk.

The cost of the four course Easter Menu is €80 per person or €130 with wine pairings, and is available for lunch from 12:30pm – 2:15pm and for dinner from 6:00pm – 9:15pm on Good Friday and Easter Saturday, the 19th and  20th of April.

Enjoy A Stylish And Relaxed Start To Your Evening With Our Pre-Theatre Menu

If you’re heading to the theatre and looking for somewhere stylish and comfortable to dine before the big show, or just looking to experience Andy’s signature style of refined, modern cooking at a fantastic price, then check out our Pre-Theatre Menu which is available on Tuesday to Saturday evenings from 6pm – 6:45pm.

The Pre-Theatre Menu consists of a choice of three starters, three main courses and two dessert options and costs €35 for two courses or €45 for three courses. And for a little added treat we’re offering a complimentary glass of Prosecco and free parking in The Fitzwilliam Hotel to all Pre-Theatre diners during March and April.

Recipe: Dunany Organic Spelt Risotto

To bring a taste of Glovers Alley into your own home, Andy has decided to share one of his much-loved Glovers Alley recipes with you in each month’s newsletter. This month you can recreate Andy’s Dunany Organic Spelt Risotto which was created exclusively for the Irish Food Writers’ Guild Awards 2019 and enjoyed by some of the biggest names in Irish food.

Serves 4


200g Dunany Organic Spelt Berries

25g dried porcini mushrooms

1½ tsp olive oil

2 shallots, finely chopped

2 garlic cloves, finely chopped

100ml white wine

1 litre hot vegetable stock

1 tbsp crème fraîche

Handful of grated Parmesan cheese

Fresh chives, finely snipped 

Sea salt and freshly ground black pepper

Parsley oil or fresh flat-leaf parsley, finely chopped, to serve



  1. Cover the spelt with cold water.
  2. Put the dried mushrooms in a separate heatproof bowl and soak in 100ml of just-boiled water.
  3. Allow the spelt and mushrooms to soak for 20 minutes.
  4. Heat the olive oil in a large frying pan over a medium heat.
  5. Add the shallots and garlic and cook for 2 minutes.
  6. Drain the spelt and add to the pan along with the wine, and simmer until almost all the wine has evaporated, stirring often.
  7. Drain the porcini mushrooms over a bowl so that you can reserve the soaking liquid, then discard the mushrooms.
  8. Add the soaking liquid to the vegetable stock.
  9. Stir the stock into the spelt berries a ladleful at a time and simmer, stirring often, until all the liquid has been absorbed and the spelt is tender – this will take about 20 minutes in total.
  10. Stir in the crème fraîche, Parmesan and chives, then season to taste with salt and pepper.
  11. Divide the risotto among warmed bowls and drizzle over the parsley oil or scatter over the chopped fresh parsley.
  12. Serve straight away.