We live in hope that Robin Gill has plans for an Irish opening some day soon, but in the meantime we will make do with his trips across the pond to feed and mesmerise us. After the success of December's "Wild" dinners at Airfield Estate (which sold out in minutes), Robin is coming back on Saturday the 3rd of March for "Coast", which will see him and Airfield chef Luke Matthews serve up a six-course menu of seasonable, sustainable and locally sourced seafood. Tickets are €85 are there are three sittings.
Gill and Matthews have been collaborating at Airfield Estate since last year, the 38 acre working farm on the south side of Dublin. The farm rears pig, sheep, cattle, goats, chickens and ducks, as well as growing fruits and vegetables. Robin and Luke were brought in to create more of a relationship between the farm and the kitchen, and Robin's ultimate goal is to turn Airfield into something resembling Dan Barber's Blue Hill at Stone Barns, where everything served is from the farm or local area (if you've never heard of this we recommend watching this episode of Chef's Table).
If you can't make dinner, Gill and Matthews will also be hosting a Fire and Grill demo on Sunday 4th March from 12pm - 2pm, focusing on outdoor cooking. Tickets are €60 and include lunch and a welcome drink. Expect tickets for both to go fast.
Saturday 3rd March. 3 sittings: 7pm, 7:30pm, 8:15pm
Fire and Grill
Sunday 4th March