February was a great month at Glovers Alley as we celebrated our first birthday. 

We also have lots of exciting news and events coming up in the next month that we’d like to share with you…

Experience a Contemporary Take on Irish Classics with us this St Patrick’s Weekend

We are celebrating St Patrick’s Day this year with a St Patrick’s Weekend Menu, running Friday 15th and Saturday 16th,  which pays homage to traditional Irish dishes while showcasing Irish produce. 

Andy has designed a special menu which gives a contemporary twist on traditional Irish classics such as Bacon and Cabbage and Irish Stew, incorporating his signature style of refined, modern cooking while retaining the essence of Ireland’s much-loved favourites.

The cost of the five course St Patrick’s Weekend Menu is €80 per person or €130 with wine pairings, and is available from 6:00pm – 9:15pm Friday the 15th and Saturday the 16th of March.

Join us for An Evening with Ridge Wine 

On Wednesday the 27th of March, Eric Baugher of Ridge Vineyards’ Monte Bello Winery in California’s Santa Cruz Mountains is joining us to host a unique evening of wine and food.

Andy has created a special six course tasting menu with the wine pairings carefully selected by Eric Baugher from the Ridge Vineyards.

The cost of the six course tasting menu with wine pairings is €120 per person, and the dinner begins at 8:15pm on the 27th of March.

Recipe: Andy McFadden’s Rhubarb and Apple Chutney

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 Rhubarb and Apple Chutney – perfect paired with a cheeseboard!


250g rhubarb

250g apple

100ml water

100ml balsamic vinegar

100g demerara sugar

3 bay leaves

1 cinnamon stick

4 star anise

10 cloves

Zest of 1 orange



  1. Wrap the species in muslin.
  2. Put all the ingredients except the orange zest in a pan on a medium heat until the sugar has dissolved.
  3. Increase the heat, and cook until the rhubarb and apple have softened and it is thick and syrupy.
  4. Take off the heat and stir in the orange zest.
  5. Allow to cool. 
  6. Enjoy with a selection of cheese.