Home to a wine cellar, a food hall, and an elegant first floor brasserie, Dublin’s Fallon & Byrne is a must-visit for foodies. Head chef Joe Rumberger and his team use seasonal ingredients in modern Irish dishes like hake with lemon caper relish, free-range Irish coq au vin, and crispy rabbit croquette. We caught up with Joe to find out what inspired him to start cooking and where he likes to dine out in Dublin.
I was inspired to cook early on. My neighbours growing up owned pizzerias, my dad had a window and door manufacturing company. So after school and during the summer it was either build windows or toss pizzas… What kid says no to free pizza? I was in love with the buzz of the kitchen from my first day in that place at 14. I have been cooking ever since.
Do you have a signature dish? Or a dish you just really love to cook?
I wouldn’t say I have a signature dish. I love to watch food evolve throughout the seasons, and through my travels. It’s always changing and here at Fallon & Byrne we are always adapting to what’s fresh and what’s available.Continue Reading