Late summer.
Mourne table.
Up to eleven courses drawn entirely from what the Mourne Larder gives in August — gathered, foraged and cooked by Paul Cunningham at a location announced to guests the week before the night.
The philosophy
The Mourne Larder, course by course.
Paul Cunningham cooked on Great British Menu in 2021. When he came home to Dundrum, he brought the same discipline — nothing invented, nothing wasted, everything sourced from the immediate landscape around the Mournes.
The supper club takes that further. A secret location chosen for the night, a menu finalised only once the week's foraging is in, a table of no more than a handful of guests. Eleven courses, or however many the season allows.
What August brings
- Mourne honey & wild thyme amuse
- Cured Kilkeel mackerel · sea vegetables
- Roast heritage tomato · goats' curd
- Wild mushroom broth · barley
- Buttermilk cured salmon · fennel oil
- Foraged leaf salad · hazelnut vinaigrette
- Slow-cooked Mourne lamb · sorrel
- Blackberry & elderflower palate cleanser
- Cheese · Drumlin Farm · Coolattin cheddar
- Hedgerow fruit tart · clotted cream
- Petit fours · bee pollen & dark chocolate
Menu varies with each event — this season's harvest decides.
Reserve your place
Places are limited. The list fills quickly.
Message us on Instagram or Facebook to join the list for the next night. We'll reply within a day with availability, pricing and everything you need to know.