Join us for our Supper Club on Wednesday, 5 June, from 5 pm.
It's a perfect opportunity to enjoy some wholesome hot food before attending one of our workshops or talks or to drop in for some food and a chat if you're in the area.
FoodCloud Kitchen will serve a menu of seasonal food, including a drink, a main course, and a dessert, all for €10. All ingredients are fresh and sourced from FoodCloud's suppliers, helping to prevent good food from going to waste. During the Supper Club, the FoodCloud Kitchen team will also be on hand to advise you on how to avoid food waste.
Food will be available from 5 pm, with last orders at 6.30 pm. Due to the limited number of places, we strongly recommend booking in advance. You can book by clicking here.
Smoked paprika, garlic and sage infused rack of pork with roasted stuffed apples with parsley and thyme, grattan potatoes and a garden of rooted vegetables (allergens: wheat, dairy).
Roasted puttanesca aubergines with tomato rice and feta cheese with butternut squash and potato salad (allergens: wheat, cheese, dairy).
Mango and passion fruit curd tart (allergens: dairy, wheat, coconut).
Fresh fruit salad with mascarpone cheese (allergens: dairy).
Vegan option on request
Following the Supper Club, at 6 pm, we'll have our monthly historical series, Talks at the Mess. This month's talk is "The Life and Diaries of Dr. Kathleen Lynn." In this illustrated talk, Harriet Wheelock, Keeper of Collections in RCPI, will discuss the diaries of Dr Kathleen Lynn, 1916-1955, which cover her involvement in the 1916 Rising, the War of Independence, the Civil War, and the formative three and a half decades of the Irish Free State. Her diaries demonstrate the revolutionary, socialist and feminist fervour of a radical revolutionary woman.
Full Price: €5.00
Senior (over 60): €3.00
Student: €3.00
To reserve your place at the June Supper Club, please click here.
To book a spot at Talks at the Mess, please click here.
If you have any questions, please email us at info@richmondbarracks.ie or call us at 01 524 2532.
Posted 14 May 2024
Tagged with: News