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Halaigh Whelan McManus Experience
Originally from Ireland, now resident in Oslo, Halaigh Whelan-McManus is passionate about seasonal food. Having cut his teeth in the legendary Noma, Whelan-McManus has taken what he learned there and forged his own culinary identity with skill and prowess. In this experience, he will share a variety of skills and techniques – from fermentation to shellfish preparation. Using the very best of ingredients, Whelan-McManus has created a menu that promises both to educate and delight.
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 €50 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
€80 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.
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
My grandfather would fish in the lake for dinner every Friday (no meat was eaten on a Friday)
Cais na tire 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 2 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
My grandfather loved making eggy bread. It was a step up from ‘goody’ which was stale bread cooked in milk and sugar. Goody is probably one of my favourite memories of when I was younger although don’t think it will do too well in a kit!
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.