**THIS EVENT IS NOW SOLD OUT**

EMAIL aoife@theopendoorfood to be added to the mailing list

A lot has happened in the past 12 months...I milked a cow, I made butter and I lived on a tropical island, cooking for models (and learned that they don't in fact live on celery and air but are fiends for Nutella and Irish butter). The biggest highlight, however, has to be the twelve weeks I spent at Ballymaloe Cookery School, where I picked up more than a few hints and tips! But, enough about the past, let's look to the future instead, in particular Saturday 13th August, The Open Door Supper Club is about to do a Pop Up in Dublin 8. As always, I will be sourcing beautiful seasonal produce, whispering to animals as I forage and concocting delicious home made tipples... needless to say, there is much excitement.

....you may have some questions:

How do I book? First come first served and places are limited - to reserve your seat please email: aoife@theopendoorfood.com . As soon as I am able to confirm your space you will receive an email.

Where & When? This Pop Up event will take place in Dublin 8 on Saturday August 13th at 8pm, finishing up at 11pm. Exact location will be revealed closer to the date.

Can I bring my own wine/beer? Yes you can. You will also receive a complimentary welcome drink, endless water on tap and there will be San Pellegrino fizzy pop/water available to buy on the night. There is no corkage fee.

What will it cost? €45 - When you arrive you will have a drink placed in your hand, there will be small savoury tasties, followed by a starter plate, a palette cleanser, the main act, the sweet complete, tea/espresso/cocoa and a "wafer thin mint!"

What should I wear? Whatever the heck you like, fancy dress isn't just for Halloween.

What will I eat? There is a set menu, subject to change depending upon availability of ingredients. Please alert me, when booking, to any special dietary requirements you may have and I will do my best to cater for you. Veggie option available upon request. Menu will be announced a few days in advance along with suggested wine pairings.

We are very much looking forward to cooking for you.