Pot Duggans in Ennistymon, County Clare will be opening its doors to some of Ireland’s best chefs in 2019 as part of Eatyard’s Sunday Sessions at Pot Duggans.
Pot Duggans, which was opened in 2017 by Trev O’Shea of Bodytonic, isn’t your regular country boozer: offering quality food, board games, weekly quizzes, ping pong tournaments, live gigs and more, it’s a fantastic spot to while away an evening.
The series of one-off dinners that are taking place in the pub this year will surely delight foodies around the country. Kicking off in February, the last Sunday of each month will see some of the best names in Irish food take over the Pot Duggans barns to create a three-course menu that utilises produce from the locality.
On February 24th, Paul Flynn of The Tannery in Dungarvan will be the first chef to take part in the Sunday Sessions, utilising local ingredients such as Moy Hill Community Farm and St. Tola cheeses as part of his modern Irish menu. March will see Michelin-starred chef Enda McEvoy from Loam in Galway take the helm at Pot Duggans. Cavan native Enda is sure to create something special at the Sunday Sessions!
Next up will be Gráinne O’Keefe, head chef at Clanbrassil House and culinary director for BuJo in Sandymount, who will be creating a meal cooked over charcoal, as is her signature. May will see Jess Murphy from Kai and JR Ryall from Ballymaloe House team up to cook together for the first time. Rounding out the event is Ross Lewis, who will be bringing a taste of Dublin’s Michelin-starred Chapter One to Ennistymon in June.
As is the way with Bodytonic venues, a range of fantastic drinks will be available on the night, including homemade kombuchas, infused whiskeys, locally foraged elderflower tonics and more. Tickets for the events cost €50 per person, plus fees and VAT, and include a welcome drink, three-course meal and post-dinner entertainment.