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Rory Shannon

@rorys100

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‘What I say is that, if a man really likes potatoes, he must be a decent sort of fellow.’ A.A Milne.
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🏋🏼‍♀️ @cleanandsmerk

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𝗦𝗮𝗻𝘁𝗮’𝘀 𝗦𝗰𝗵𝗻𝗶𝘁𝘇𝗲𝗹 🎅 🍕

𝟮𝟰𝗵𝗿 𝗯𝗿𝗶𝗻𝗲𝗱 𝗜𝗿𝗶𝘀𝗵 𝗧𝘂𝗿𝗸𝗲𝘆 𝘀𝗰𝗵𝗻𝗶𝘁𝘇𝗲𝗹, 𝗣𝘂𝗹𝗹𝗲𝗱 𝗛𝗮𝗺 𝗛𝗼𝗰𝗸, 𝘀𝗽𝗿𝗼𝘂𝘁 𝘀𝗹𝗮𝘄, 𝗰𝗿𝗮𝗻𝗯𝗲𝗿𝗿𝘆 𝗿𝗲𝗹𝗶𝘀𝗵, 𝗕𝗮𝗰𝗼𝗻 𝗳𝗮𝘁 & 𝗵𝗲𝗿𝗯 𝗺𝗮𝘆𝗼, 𝗚𝘂𝗮𝗻𝗰𝗶𝗮𝗹𝗲 𝘀𝘁𝘂𝗳𝗳𝗶𝗻𝗴 & 𝗴𝗿𝗮𝘃𝘆

Okay, we know, we’re in December already, but hey we like to take our time here and come up with the goods. Better late than never 👌👌👌👌👌👌

Available in Drury Street from today!

#christmassandwich #fingersbeforeforks #dublinrestaurants #pizzabytheslice #romanpizza #dublinrestaurants #pizzaataglio #schiacciata #panini #druryst

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Morning! Just a quick post to reflect on all the amazing chefs we’ve interviewed so far for Kitchen Culture. We’re learning so much from you all and the fact that everyone in this industry is ALWAYS LEARNING — from their peers, their fuck-ups and their wins — is a key takeaway we’re seeing again and again.

Please follow us on Substack to join the growing Kitchen Culture community — no gatekeepers here just some of the most passionate people in the business sharing how they make things work in this brutal but brilliant industry we all love👩‍🍳🧑‍🍳💘

#chefs #restaurants #cheflife #kitchenculture #wellbeing #ukrestaurants

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Kitchen details 🔥 🤌

What slices should we cook up for Autumn? 🤔

#druryst #dublinfood #fingersbeforeforks

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TEKKERS TUESDAY 🤓 🍕

WATER 💧 PART 1

It’s a goodie 👌👌👌✌️

#dublinrestaurants #fingersbeforeforks #romanpizza #pizzabytheslice #dublinpizza #pizzaataglio #slowfermentation #fermentation #water #hydration #realbread

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TEKKERS TUESDAY 🤓 🍕

FLOUR - PART 2 | Falling Number & Water Absorption

#fingersbeforeforks #romanpizza #pizzabytheslice #dublinpizza #dublinrestaurants #pizzaataglio #manipizza #realbread #dublinfood #druryst #pizzalovers

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TEKKERS TUESDAY 🤓 🤓

First up: FLOUR | PART 1👌👌

Time to show you all what makes @mani.pizza.panini hum.
🍕 🍕 #itsaprocess #pizzabytheslice #manipizza #drurystreet #pizzaaltaglio #pizza #fingersbeforeforks #romanpizza #dublinpizza #dublin

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Next up on Leading Questions is @rorys100 head chef of Dublin’s notorious @mani.pizza.panini 🍕🇮🇪

Hey Rory 👋 How would you describe the culture at Mani Pizza?
I would say the culture is definitely one of camaraderie. Most of the team are a youthful bunch and there is a multicultural vein running through the staff as we have a workforce from all over. This is a great thing and it’s lovely to see it evolve on its own as people come to work and have fun, make friends, learn a serious skill & maybe pick up a new language.

How would you describe yourself as a leader?
Currently in my career I would describe myself as patient. Any chef that has been in the game a while will tell you this is an extremely valuable asset. And maybe I would like to be considered as a passionate mentor. My only concern these days is to pass on the torch to anyone who wants it lit.

Did anyone inspire you as a leader?
Without a doubt Trish Hilferty @cantontrish & Charlie Boulsfield of @cantonarms — Trish’s food is fucking dynamite. I still consider myself lucky to have been a part of its story. I learned everything that’s anything good about food & hospitality there. It’s a rare place.

Thanks Rory. Always such a lovely vibe in Mani and happy faces despite sometimes non-stop queues and customer demands! Swipe for a collage of staff photos on the wall. Still think about that carbonara slice — can’t wait to get back to Dublin for another 😋

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We’re beyond proud to be featured in today’s @sundaytimesireland by the brilliant @mckennasguides as one of the “10 Best Up-and-Coming Restaurants in Ireland for 2025.”

This one means a lot — the review talks about our team, the challenges of staying consistent while getting busier, and how we’ve adapted without ever cutting corners. Right now, we genuinely believe our pizza is the best it’s ever been.

We’ve switched to organic flours from heritage grains grown in Ireland and the UK, and we’re using a powerful carbon water filter with a water revitaliser to remove chemicals and boost hydration — vital for our high-hydration dough.

Huge credit to Head Chef Rory Shannon, who’s been refining the process every day, and to our new GM Lou Mann, who’s been elevating everything front of house.

And shoutout to the dream team in @kildarevillage — Manager Ali Deeley and Chef Davide Chairenza — who’ve worked hard to bring the Mani standard to life in our newest space. Then of course all of the team behind the scenes for making it happen. Too many to mention.

Massive thanks to everyone who’s supported us. We’re just getting started.

#MANIPizza #IrishRestaurants #ProudMoment #romanpizza #McKennasGuides #PizzaTeam

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Catch MANI at the BIG GRILL 🙌

Our hero dish for the festival is our slow cooked Porchetta panino, a classic in central Italy.
Add Pork Fat Dipping Gravy for extra meaty deliciousness 🤤

@biggrillfestival starts in 2 DAYS

#FingersBeforeForks #RomanPizza #PizzaATaglio #DublinRestaurants #DublinPizza #PizzaByTheSlice

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Last bit of wedding prep 💅🏼💒

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A little behind the scenes of what goes into the first section of our Mani pizza - the dough making 🤌

#FingersBeforeForks #RomanPizza #PizzaATaglio #DublinRestaurants #DublinPizza #PizzaByTheSlice

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Some of my favs so far 💗

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