Irish hospitality takes centre stage after Dublin summit
European leaders gathered at the National Gallery for an evening of food, poetry and music hosted by the Taoiseach. The menu celebrated produce from across the country, while performers brought Irish and English traditions to life.
The Taoiseach welcomed European leaders to the National Gallery for dinner on 12 November, following the European Political Community summit in Dublin earlier that day.
Chef Mark Moriarty designed and delivered a menu showcasing Irish produce, including smoked wild salmon from Sally Barnes’ Woodcock Smokery in West Cork, dry-aged Ridgeway beef from Wicklow and cabbage grown by Jenny McNally in Dublin. Donegal rapeseed oil, local root vegetables and Glenilen Farm butter also featured.
Guests heard poetry and music in Irish and English from Maynooth University Chamber Choir, Olwen Fouéré and Tolü Makay. The programme included Yeats’ The Song of Wandering Aengus, Michael McGlynn’s Tormán and a performance of Danny Boy.
The Taoiseach described the summit meetings as “very productive” and said it was fitting that guests experienced Irish literature, music and art in the gallery.
Moriarty said he and his team were “honoured and delighted to represent Irish hospitality” and hoped the evening highlighted “what 21st-century Irish food and hospitality are all about”.