FADE STREET SOCIAL – Dedicated To Using Irish First


It’s hard to believe that it has been almost a year since the doors to Fade Street Social were opened. Seats were yet to be sat on, cocktail glasses yet to be cheered, and chefs eagerly anticipated tantalising the taste buds of the restaurants first few customers! Yes, those were exciting times, and thanks to our amazing staff and fantastic customers, it’s been an even more exciting and successful year!


At Fade Street Social we pride ourselves on being Irish and therefore we are dedicated to using Irish first. Since our venture begun, our goal has been to use locally produced, seasonal and fresh produce that we source from dedicated Irish suppliers. We firmly believe that supporting our own has never been more important! We don’t just embrace Irish food, we embrace our culture and our renowned sense of humour and we do our best to show this off a little throughout our restaurant and within our menus.


We see our fantastic suppliers as being part of our team at Fade Street Social and we are very lucky to work with some of our country’s best.


Our little island spoils us with what it has to offer when it comes to fish. There is an abundance of delicious dishes you can create from fresh Irish fish and we get ridiculously excited when cooking with it in our kitchen so choosing the right supplier was always going to be vital.


Dublin based suppliers Hanlon are one of Ireland’s longest established food companies and have been supplying fresh fish to the catering industry in Ireland since 1845, and so they scored excellently in our test when it came to experience! Hanlon suppliers are synonymous with high quality and excellence and are famous for their Oak Smoked Irish Salmon. They supply us with fresh from the sea fish that is used to create some of our favourite dishes at Fade Street Social, such as our mouth watering Scallop for starters- muirin studded with smoked salmon baton and bread crumbed with colcannon and egg butter mousse. Moving on to a main course, you can enjoy some mouth-watering Trout from our Charred & Smoked menu, with brown shrimp, tomato and smoked butter sauce.



Those of you who grow your own vegetables at home or who buy from local markets will understand the difference it makes to eat in season, local vegetables. Not only does it benefit our farmers and vegetable growers but it benefits our taste buds too! Vegetables play a huge role in so many of our dishes at Fade Street, adding flavour and flare! We use a very special supplier for our vegetables who offer us quality and exceptionality. The In Season Farm is based is based in Oldtown, North County Dublin, a region that has long been the homeland of Irish vegetable production. Their spacious farm is run by business partners Brendan and Donnacha and has 3 acres of glasshouses and approximately 25 acres of outdoor crops. Brendan and Donnacha began their business just last year and supply us with an array of colourful, scrumptious vegetables from their extensive range, but they specialise in Micro Vegetables which helps us to be extra creative with our dishes!


Micro Vegetable production is an extremely unique concept, with many of the vegetables being no bigger than a 50 cent coin. Vegetables such as carrot, parsnip and fennel would be no thicker than a biro yet they are bursting with flavour! All vegetables from The In Season Farm are harvested on the afternoon before delivery, making them incredibly fresh.



Nothing completes a scrumptious main course like tasty side dishes, and our team of talented chefs have created some special sides that will make it almost impossible to choose which one to go for. The In Season Farm’s luscious vegetables have allowed us to be inventive and artistic when it comes to serving our customers an array of dishes. Sides such as Blackened Cauliflower & Hazelnut – a cauliflower fondant roasted in nut brown butter with hazelnuts, or Seasonal Cabbage which is glazed with a layer of apple purée, celeriac and truffle are scrumptiously enticing and hard to resist! We offer big and small portions of our Vegetables and Salads, so vegetarians are also in for a treat with delights such as Pickled Carrot and Tarragon Salad –strips of pickled carrot, wild leaves, nasturtium, rocket, shallots and chives bound in fresh carrot juice dressing, or you could indulge a little with Pumpkin Flatbread – pumpkin purée, fresh rosemary, parmesan, onion purée, Irish mozzarella, sliced chestnut and fried mushroom.


We are not only dedicated to using Irish first when it comes to our produce but we are also dedicated to using the best quality, and our meat supplier Kettyle Irish Foods are no exception to the rule. Based in the stunning countryside of County Fermanagh, award-winning Kettyle Irish Foods specialise, and pride themselves in superior meats. Passion, knowledge and craftsmanship is the company’s mission statement, assuring the team at Fade Street Social that we are in safe hands when it comes to serving the finest meats to our customers. Getting delivered the best cuts possible to our kitchen, makes it all that bit easier to create mouth-watering, memorable dishes for our customers.


Growing up on a family farm and having 15 years experience in the meat industry with extensive connections to local agricultural circles is what influenced Maurice Kettyle to establish Kettyle Irish Foods in 2003. Maurice and his experienced team hand select all their meat from top producers throughout Ireland. All beef is specifically selected and aged for our restaurant, with beef being dry aged for a minimum of 40 days! What we admire about Kettyle Irish Foods is that they believe in nose to tail butchery and they try to utilise the entire carcass, bringing some old fashioned cuts back in to fashion, such as Picanha Steaks, Flat Irons and Butchers Secrets, lending an interesting and unique edge to any menu. The Beef Butcher’s Secret is available from Fade Street Social’s menu in our Charred and Smoked section, and is served with garlic, parsley and bone marrow butter.

The Braised section on our menu allows you to choose from a range of meat dishes to enjoy just for you or you can opt to share them. A delicious Irish dish such as a classic Lamb Stew, with spiced cream drops of potato mousse and crispy balsamic fillet, scented with lovage and celery leaves and served with crusty bread and hazelnut butter, is just one of the delectable braised dishes you can choose.

To avoid continuously teasing you with our tempting menu options, we’ve decided to share with you one of our favourite Irish recipes from the kitchen! This special dish which is created using Irish produce is from the Charred and Smoked section of our menu and is a beautiful recipe to create for friends or family during these summer months.


COD AND CHERVIL SAUCE WITH BRAISED LETTUCE with Micro Vegetables, Pea Puree & Mash Potato. To serve six.


What You Will Need:


Main Dish:

1.2kg of cod scaled and pin boned

1 head of butternut lettuce

100g chervil

200ml chicken stock

100ml cream

50ml olive oil

1 lemon






Micro Vegetables:

30 pieces of micro or baby vegetables

100g butter

300ml chicken stock




Pea puree:

500g peas

10 spring onion

200ml chicken stock


Mash Potato:

10 large roaster potatoes

200g butter

500ml milk


white pepper





Get 2 large sides of cod, 700g in weight each, we suggest you buy them scaled and pin boned.

Place each cod on a chopping board, trim off the tail and along the belly of the cod, leaving you with a rectangular shape of cod

Cut into three pieces per side.

They should be about 200g per piece and this will leave you with 6 portions.

Wash in cold water and dry on some kitchen towel.

Place on a plate wrap in cling film and leave in the fridge until ready to cook.


To prep the butter nut lettuce take off the outer leaves and discard them, then break down the lettuce into leaves and wash in salt water and dry.

To make the sauce pick the chervil off the main stalks, wash, dry and leave to one side.

Add the chicken stock and cream to a wide bottom sauce pan and bring to the boil.

Add the chervil and cook for 1 minute.

Place in a jug blender and blitz for 2-3 minutes, remove from the blender and pass through a sieve and into a bowl which is over ice to cool quickly and to keep freshness and colour.

Add salt to taste.

The sauce should be green in colour and have a smooth consistency.

Place in the fridge until ready to use.


Heat up a non stick frying pan to a smoking heat and add the olive oil.

Season the cod with salt on both sides and place skin side down in the frying pan, leave for a minute or two to make sure it doesn’t stick.

Place in a pre heated oven at 200’ for 5 minutes.

Remove from the oven gently, turn the fish over onto flesh side and add a few drops of lemon juice.

The skin of the fish should be golden brown and crispy.


Next, place the chervil sauce in a sauce pan and bring to the boil.

Remove from heat and add the lettuce.

Serve straight away by putting 3 leaves in the centre of a plate and placing the cod on the top and sauce around it.


To make the pea puree wash and finely chop the spring onion and add to the peas – frozen are fine.

Put finely chopped spring onion and peas in to a small sauce pan with the butter and chicken stock and place a lid on.

Bring to boil and cook for 4 minutes until peas are soft and edible.

Take off the heat and season with salt and blitz in jug blender until a fine purée.

Place in a bowl over ice so it stays fresh and keeps its colour.

Place in the fridge until ready to use.

When ready to serve simply reheat.


To prepare the vegetables wash in salt water and place to one side until you are ready to cook.

You need to make the pea puree before cooking the micro/baby vegetables.

When ready to cook add to heated small pot with knob of butter and chicken stock.

Place lid on and cook for 3-4 minutes.


To make the mash prick all your potatoes so they don’t explode.

Bake potatoes in oven for 45-55 minutes at 160’.

Remove from oven and cut in half, scrape out the potato from skin.

Put the potato with no skin through a sieve to make a smooth mash.

Add butter to the hot mash until it starts to split.

Bring back with warmed milk until it’s a smooth consistency.

Season with fine salt and white pepper.

Keep the mash hot until ready to serve.


Now heat up the pea puree, cook the micro vegetables and your sides are ready be served with the cod and chervil sauce with braised lettuce.


** Chef’s advice: This dish is all about timing, so get all the preparation done first. When your mash potato is ready start to cook the fish and reheat the pea puree. Then heat your   chervil sauce and cook the micro vegetables and then pull the dish together and enjoy! **


All dishes mentioned above are from our restaurant menu, but you can also visit our Gastro Bar, serving delicious and unique tapas! All of our suppliers supply both Fade Street Social and our sister restaurant Rustic Stone, www.rusticstone.ie.


To learn more about our three suppliers mentioned above, please visit them on:


Kettyle Irish Foods –  www.kettyleirishfoods.com/

Hanlon’s Ltdwww.smokedsalmon.ie

The In Season Farmfacebook.com/TheInSeasonFarm


We would love to know what recipes you would like us to share in the future, so please feel free to let us know!

Until next time…


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Fade Street Social, Dublin Restaurant by Dylan McGrath
Fade Street Social, Dublin Restaurant by Dylan McGrath