Another week, another weekly-round-up.

There is so much going on around the country, but this is a selection of our favourites that are coming up in the next week or so. 

The Saddle Room at The Shelbourne Hotel Launches New Table d’Hôte Menu

Chef Daniel Taylor at The Shelbourne Hotel in Dublin has launched a new table d’hôte menu for just €99 per person with a bottle of wine selected by award-winning sommelier Nisea Doddy.

The menu looks set to highlight some of Ireland’s best produce, including Fivemiletown goats cheese, Castletownbere salmon, Kilmore Quay cod and Thornhill duck. Aiming for a reinvention of classic dishes, the new seasonal table d’hôte Menu will be available from Sunday to Thursday every week. While The Shelbourne is currently undergoing renovations, the hotel is still open, as are the Oyster Bar and The Saddle Room.

Click here for more information.

The Saddle Room at The Shelbourne Hotel

The Saddle Room at The Shelbourne Hotel

Boozy Supper Club at Cleaver East, Temple Bar

Cleaver East, which is well-known for its great bottomless brunch, has decided to launch a Boozy Supper Club for those who want free-flowing drinks and great food in the evening time.

Offering bottomless cocktails and a two-course dinner for just €40 per person, this dinner option is available every Friday and Saturday evening from 9.30pm. The menu offerings are vast and sure to please everyone, with options like steamed chicken and duck dumplings, duck sliders beef ribeye and more available. To book in or find more information, click here

Avoca Opens New Flagship Store In Ballsbridge, Dublin

Avoca has opened a massive new store in what was once the Veterinary Medicine campus for University College Dublin. Featuring all the usual Avoca favourites, including a bakery and deli counter, the new location also boasts some exciting new concepts, like a seasonal pop-up food counter, currently occupied by Vietnamese restaurant Páng, a Parisian-style patisserie and a new table service restaurant called Fodder. Focusing on seasonal Irish ingredients, Fodder will offer breakfast, lunch and dinner, as well as custom-made cocktails and a wider range of wine and craft beer.

Baked Eggs from Fodder at Avoca Ballsbridge

Baked Eggs from Fodder at Avoca Ballsbridge

Creating Entrepreneurs in Food at Airfield Estate, Dublin

Tuesday, February 26th 

Tomorrow 26th February, Galway Mayo Institute of Technology will host an event to welcome those involved in Ireland’s agri-food industry. The event aims to connect European food producers and farmers with the tools they need to grow their food businesses. The journey of becoming a food entrepreneur will be highlighted, with a panel discussion offering information, support and guidance from industry professionals taking place. This event is free to attend but advance registration is required

Domestic Godless Kitchen Abyss: (An introductory guide to) Abuse-Bouches, Cork

Saturday, March 2nd

The Domestic Godless, an alternative kitchen collective, will hold an off-piste amuse bouche workshop this week in Cork. Using weird and wonderful ingredients, the event is set to show guests how to create delicious amuse bouches with minimal fuss. Participants are encouraged to invite a guest to join them at 6pm to enjoy the fruits of their labour. Tickets cost €60 per person and can be purchased on Eventbrite.

What are you getting up to this week? Let us know in the comments below.