Chef Grainne O’Keefe Experience – September 26th, 2021

Eurotoques Young Chef of the Year 2013 finalist, Gráinne O’Keefe , was head chef of Clanbrassil House in Dublin until April 2021. In 2013, between her head chef role at Clanbrassil House and Culinary Director of BuJo in Sandymount, the only burger-centric restaurant in all of Ireland and the U.K. to achieve a 3 Star rating from the Sustainable Restaurant Association. Grainne is currently working on a very exciting new venture called ‘Mae’.

five course tasting menu

€120 for 2 people

Everything you need to bring the restaurant into your own home. The chef will take you step by step through this 5 course tasting experience in our live broadcast.

upgrade and add a wine pairing

just €60 adds two specially selected bottles of wine

Our amazing sommelier Cathryn Bell has selected two exquisite wines to complement this menu. This upgrade will really complete your ‘bring the restaurant home’ experience.

upgrade to the chefs table

€90 adds wine pairing and interaction with the chef

There are only 20 places at the chefs table, first come first served. This upgrade includes the exclusive wine pairing and the opportunity to interact directly with the chef.

choose to collect it yourself or we can deliver to your door

Delivery is currently only available in Dublin in the postal regions Dublin 1 to Dublin 24. If you order delivery but are not in these zones we will be unable to deliver to you. Pick-up is from our Headquarters which is located in Blackrock, County Dublin. Do not place an order if you do not meet the delivery criteria and you are unable to pick up from this location.


what’s on the menu?

buttermilk brown bread | homemade butter

My grandmother churned her own butter after milking the cows. The residual buttermilk would be used to make her incredible brown bread.


smoked wild brown trout | bread and butter pickles | dill aoili | boxty

My grandfather would fish in the lake for dinner every Friday (no meat was eaten on a Friday)


leitrim hill goats cheese agnolotti | caramelised onion broth | guanciale | tarragon oil | cheese crisp


Inspired by my grandmothers first encounter with a vegetarian (my cousins friend) who was offered a plate of potatoes and pork chops alongside her pasta (a first in Leitrim) ‘in case she changed her mind’


 meat and two veg


Dinner (apart from fridays) was always meat and 2 veg. A pile of potatoes with meat hiding somewhere in the middle of them. Veg was grown on the farm and wild animals were shot including rabbit/ pheasant/ duck. All produce was either grown or sourced locally.

Premium aged rib eye (sous vide with thyme/ brown butter and garlic) to be pan fried by the guest and rested before carving.

Colcannon mashed potatoes

Smoked carrots/ anchovy crumb

Pickled walnut jus gras


brioche | vanilla | blackberry

Brioche soaked in sweet egg & then pan fried, served with creme fraiche & macerated berries

Disclaimer: The Chef Supper Club reserves the right to alter and change this menu at our discretion due to availability of ingredients at the time of the experience. The Chef Supper Club can cater for vegetarians, pescatarians and gluten intolerants diets. Please contact us directly if have a made a booking and have a specific dietary requirement and we will try to accommodate your request.

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