About - The Emerald Table

Interior view of The Emerald Table restaurant with ambient lighting

A Table Rooted in Irish Soil

The Emerald Table began as a simple idea between two friends who shared a passion for Irish food and the stories behind every ingredient. In 2018, after years of working in kitchens across Europe, we returned home with a renewed appreciation for the exceptional produce of our native land.

We opened our doors on a quiet street in Dublin's Grafton Quarter, determined to create a space where tradition and innovation could coexist. Our kitchen became a laboratory for rediscovering forgotten Irish ingredients—sea vegetables from the Atlantic coast, heritage grains from County Kilkenny, and dairy from small farms in the Midlands.

Today, The Emerald Table stands as a celebration of Irish terroir. Every dish on our menu carries the fingerprints of the people who grew, raised, or foraged its ingredients. We believe that eating well means knowing where your food comes from and honouring the hands that brought it to your plate.

Artfully plated seasonal dish featuring local ingredients

Our Approach

We follow the seasons without compromise. Our menu changes with the rhythm of the Irish countryside—spring lambs from Wicklow, summer berries from Wexford, autumn mushrooms from our own foraging expeditions, and winter roots stored in our cellar.

This commitment means some favourite dishes disappear for months at a time. We ask our guests to trust us, to embrace the fleeting nature of seasonal eating. In return, we promise ingredients at their absolute peak and flavours that cannot be replicated any other time of year.

Our Values

The principles that guide everything we do

Provenance First

We visit every farm and meet every producer before their ingredients reach our kitchen. Traceability is non-negotiable.

Minimal Waste

Vegetable trimmings become stocks and ferments. Bread ends transform into desserts. We use every part of every ingredient.

Honest Hospitality

We share our knowledge freely. Ask us about any dish and we will tell you its story—the farm, the farmer, the technique.

Fair Partnerships

Our producers receive prices that reflect the true cost of sustainable farming. We believe in food systems that support everyone involved.

The Team

Our kitchen is led by Head Chef Roisin Brennan, whose career spans Michelin-starred restaurants in Copenhagen, Lyon, and San Sebastián. She returned to Ireland in 2017, bringing with her a refined technique and an unshakeable belief in the quality of Irish ingredients.

Our front-of-house team is guided by Restaurant Manager Declan Murphy, whose warmth and extensive wine knowledge have earned The Emerald Table a reputation for hospitality that feels like coming home to old friends.

Together with our sous chefs, pastry team, and service staff, we work as one unit with a shared purpose: to give every guest an evening they will remember long after the last course has been cleared.

Kitchen team working together in a professional restaurant setting

Our Story