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Patrick + Russell

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These aren’t ‘trends’ pulled from a report or ins and outs we’re pining to see. They’re patterns and predictions based on what we’re already seeing across the industry - the restaurants, bars, cafes and bakeries we actually spend time in, not only as critics but as customers!

THIS is how we think food & drink in Ireland is going to shape up in 2026. Agree or Disagree?

Save this and come back to it later in the year 😉

Share and repost it with the person you’re always dishing with!

#foodtrends #irishfood #foodopinions by @gastrogays

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9 months ago

Some might call posting a miradouro engagement photo almost 18 months later engagement farming. And they’d probably be right ☑️

The night we actually got engaged here we never took a proper photo together - the sun had gone down and the rain had started to fall.

So we came back to capture the moment properly.

Just over six months to go 🥰 taken in Miradouro S.Pedro de Alcântara by @gastrogays

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7 months ago

Yes, we love a pint of Guinness. Obviously ☘️
But Ireland’s drinks scene has so much going for it.

Across the country, distillers, brewers, cider makers and wine producers are quietly creating bottles with real character and sense of place.

Here are 10 exceptional Irish drinks we think are well worth trying - whether you’re celebrating St Patrick’s Day or just looking for something new to sip. And yes, this is simply a snapshot: there are SO many more we love to shout about 😉

Save for later. Share with your drinking buddy. Sláinte #paddynotpatty #stpatricksday #paddysday by @gastrogays

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7 months ago

After 15 years together and two years of planning, the wedding spam is only beginning!

Our venue: @jando at The Chocolate Factory, Dublin 1 run by the dreamboat that is Julie McLoughlin. Customisable, unique, industrial, raw, historic, and right in the heart of Dublin with a food production heritage. But above all else the ability to create a wedding that is like no one else’s.

Our venue stylist Paula Erraught, also based in the Chocolate Factory, made the vision in our heads not only a reality but a fever dream beyond comprehension, we’re still trying to process every little detail

📸 @dashacaffreyphotographer taken in Dublin, Ireland by @gastrogays

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17 hours ago

The day we both dreamed of, first as a fantasy, then as a possibility, finally as a reality ❤️

09.10.2026

📸 @dashacaffreyphotographer by @gastrogays

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2 days ago

Let’s get us married ✔️ taken in Dublin, Ireland by @gastrogays

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3 days ago

AD 🍎 Do you ever crave a lasagne… but you absolutely cannot be bothered with all the faff of making one?

This is our sheet-pan lasagne: all the comfort, creamy bits and crispy edges, with none of the construction. This has become a regular meal in our house and is so easy to make.
We build a really rich base with beef, soffritto and @muttipomodorouk Polpa. Made with 100% Italian tomatoes, it’s our first choice when we’re making tomatoey pasta dishes just like this.

SHEET-PAN LASAGNE Serves 2–3
* 500g beef mince
* 150–200g soffritto (carrot, celery and onion)
* 1 tin Mutti Polpa
* 4–6 fresh lasagne sheets
* 1 tsp Mutti tomato purée
* 250–300g white lasagne sauce
* 60–70g Parmesan, finely grated
* Parsley
* Olive oil
* Salt + plenty of black pepper
* Small splash of beef stock or water to deglaze

Method
* Heat oven to 210°C fan.
* Brown the mince well in a little oil, seasoning with black pepper as it cooks. Add the soffritto, a pinch of salt and cook until softened. Stir in the tomato purée and cook for a minute, then add a small splash of stock to lift all those lovely browned bits from the pan. Stir in the tin of Mutti Polpa.
* Simmer for 5–10 mins, tasting and adjusting the seasoning as you go. Tear in the fresh lasagne sheets and let them soften for 2–3 mins.
* Fold through most of the white sauce and half the Parmesan. Tip onto a lightly oiled sheet pan, rough it up so plenty of pasta edges are sticking up, then dollop over the remaining white sauce and finish with the rest of the Parmesan.
* Bake for 15–20 mins until bubbling, bronzed and crispy. Finish with parsley and another good crack of black pepper.
We’ve made this with both shop-bought white lasagne sauce and homemade, and both work beautifully. If you make it, be sure to tag us!

#DeceptivelySimple #MuttiPolpa #MuttiTomatoes #CookWithMutti by @gastrogays

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13 days ago

The most captivating aspect of our first taste of @___omos was neither the setting nor what was served: It was a table within earshot conversing entirely as Gaeilge.

It couldn’t be more fitting — chef/owner @cuangreene, a Gaeilgeoir himself, is passionate about the Irish language and heritage, and has named his restaurant in Irish, meaning homage or dutiful respect

It’s a surprise to him, too, he tells us later: this is the first Irish speaking table he has served since opening a few weeks previous, and surprisingly they are not from Muscraí, Gaoth Dobhair or Conamara, but Laois locals, two generations together, enjoying a sublime lunch, celebrating local, foraged and wild Irish flavours, in their native tongue. The most unexpected and special moment to experience, and feels rightfully reflective of the unqiue, visionary space Ómós has become

This week’s Sunday Times Ireland restaurant review is Ireland’s most anticipated opening of 2026, and while the flavours are phenomenal, the space exceptionally considered and we enjoyed the years-long build-up and tease, we find a surprising lack of storytelling at the table and a menu that challenges rather than crowd pleases

Read the full review in print today or on thetimes.com website or app 🗞️ taken in Abbeyleix Co Laois by @gastrogays

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22 days ago

GULP, last rodeo before the big day! 🤠 #gettingmarried #2026groom #weddingloading #2026wedding by @gastrogays

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24 days ago

AD | Q: How much of Spain’s diverse gastronomy can Ireland cover in two weeks? A: a tonne 🇪🇸

#EatSpainDrinkSpain is back for 2026, taking place 11-27 September with events across Ireland @spainfoodwine

Here’s our pick of the unmissable events in this year’s schedule, head to the link in our bio for the full programme 💃🏻 #SpainFoodNation taken in Ireland (country) by @gastrogays

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a month ago

“Cafes like these, especially found within a modern art gallery, feel as if they are the preserve of cities cooler than ours — Amsterdam, Berlin and Copenhagen.

Ireland has often felt reserved and pedestrian in comparison, but @fruitiondublin is a seriously refreshing addition to the city.”

Though an Irish take on okonomiyaki is unexpectedly deconstructed and provenance lacks in the ingredients compared to the drinks suppliers, Frution is near faultlessly fantastic, served up in one of the most stunning cafe settings

Read the full restaurant review in this week’s Sunday Times Ireland, available at the link in bio ✨ taken in IMMA - Irish Museum of Modern Art by @gastrogays

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a month ago

📍 @two_pups_coffee by day, @notions.dublin by night 🍷 🍽️

Perched outside a cafe on the corner of Francis Street in the Liberties, Saturday evening bathed in August sun, a table of shared plates and a bottle of Piedmontese white in a cooler at arm’s length; Notions could be as cool and continental as Dublin gets in 2026.

The evening flip of perma-queued cafe Two Pups, where the food is flavour bomb plates to share and the wine list is accessible, sectioned by headings like “elegant & playful” and “lil’ funky”. The focus here is organic, biodynamic, minimal intervention bottles from smaller European vineyards. Sorry Boomers, natty wine it is.

Read our latest restaurant review in The Sunday Times Ireland app and website (link in bio!) or scroll through for some of what we ate ➡️

⭐️ 7/10 taken in Two Pups Coffee by @gastrogays

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a month ago