press release
Chef Mark Moriarty serves the best Irish produce to European heads of state at the EPC Summit official dinner in the National Gallery of Ireland
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| Mark and colleagues at the National Gallery. |
Last Thursday, November 12th, chef Mark Moriarty delivered a landmark culinary showcase in the Shaw Room of the National Gallery of Ireland, catering for over 50 European heads of state and government. The state dinner took place as part of the 9th European Political Community (EPC) Summit hosted in Dublin.
Chef Mark Moriarty was selected by the Department of An Taoiseach to design and deliver the EPC Summit official dinner, with a culinary brief set by Taoiseach Micheál Martin that focused explicitly on celebrating Irish food heritage, exceptional provenance, artisan suppliers, and sustainable dining.
The multi-course menu showcased world-class Irish produce, including smoked wild Irish salmon from Sally Barnes’ Woodcock Smokery in West Cork, Ridgeway dry-aged beef from County Wicklow, Dublin-grown cabbage from Jenny McNally, Donegal rapeseed oil, local root vegetables, Glenilen Farm butter, and Killahora Rare Apple Ice Wine.
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| Celeriac Baked in Barley |
Chef Mark Moriarty said: “Myself and the team at Mark Moriarty Studio were honoured and delighted to represent Irish hospitality, and to showcase our chefs, producers, and food makers to leaders and prime ministers from all across Europe. We hope we’ve done the industry proud, and put on a show that highlights what 21st-century Irish food and hospitality are all about.
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| Killahora Rare Apple Ice Wine made for a sweet finish. |
Delivering an event of this scale under strict protocol and security has been a massive team effort. Alongside our own kitchen team, we had the finest talent on the dining room floor, led by Virginia Anton and a team of incredible industry heavyweights and sommeliers, ensuring our guests got to experience Irish warmth and excellence at its finest. A huge thanks to everyone who pulled on the green jersey last night. It was quite a pinch-me moment to see our food served in the National Gallery on the state china with its little gold harp!”
The state dinner brought together leaders from across the continent in the historic setting of the National Gallery’s Shaw Room. The venue was chosen to reflect Europe’s shared artistic traditions alongside Ireland’s rich cultural heritage.
Mark Moriarty is an award-winning chef, TV host and author. Based in Mark Moriarty Studio at Wilton Park.The Studio the restaurant only opens on Fridays. The rest of the time it’s a creative space serving up immersive dining experiences through private events, collaborations and takeovers. Mark’s food centres on simplicity, seasonality, saucing, and elevated classic techniques, as well as celebrating Irish food producers.
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| Mark's concentration |
OFFICIAL MENU, EPC STATE DINNER
Baked Potato Sourdough
Glenilen Farm Butter
Celeriac Baked in Barley
Yeast, Hazelnut, Celeriac & Fino Sherry Sauce
Sally Barnes Wild Irish Smoked Salmon from Co Cork
BBQ Butter Sabayon, Green Apple
Striploin of Dry Aged Ridgeway Beef from Co Wicklow
Artichoke, Seaweed, Roasted Bone Marrow Jus Gras
Side service to share:
Jenny McNally’s Roasted Cabbage, Bacon, Herbs
50/50 Mashed Potato
Irish Coffee Gâteau Opéra
Salted Irish Milk Sorbet
The Event Team:
From Mark Moriarty Studio:
Mark Moriarty
Virginia Anton - General Manager
Ed Joliffe - Sommelier
Nina Mourao
Renato Kucic
Odhran Devine - Head Chef
Gavin Cribbin - Sous chef
Louis Joliffe - Chef de partie
Oscar Sharma - Commis Chef
Supporting team for the event from Irish industry:
Julie Dupouy
Darren D’Arcy
Victor Baquero - Sommeliers
Bill O’Cléirigh
Sarah Ormond
Katie Cribbin - Front Of House
Lali Gonzalez
Graeme Brophy
Ciarán Sweeney - Chef team
