Robin Gill has teamed up with Airfield Estate, a 38-acre urban farm in Dundrum, Dublin 14, for a series of collaborations that kick off with a Harvest Dinner on Saturday, September 23rd, followed the next morning by a fermentation masterclass.
The Irish-born chef, who has four restaurants in London, will be working with Airfield's head chef Luke Matthews to devise a series of four dinners and masterclasses at the farm and its extensive gardens between now and next May.
“It’s every chef’s dream to work farm-to-table. Airfield Estate is exactly that and more. Luke Matthews and I share the same manic obsession for ingredients, so we have come together to cook a harvest dinner at Airfield to showcase the incredible ingredients from their 38 acre farm and gardens,” says Gill, who grows vegetables and keeps bees on the roof of The Dairy in Clapham, his first London restaurant.
Luke Matthews, also from Dublin, is a DIT Culinary Arts graduate who spent several years in London, working at Michelin star restaurants L'Autre Pied and The Harwood Arms. He was also one of the original team behind Mews restaurant in Baltimore, west Cork.
The Harvest Dinner will be a seven course tasting menu using produce from the farm and gardens. The menu will explore "Grains, Roots, Sea, Farm, Hedgerow and Dairy", and diners can also order a drinks pairing that will be sourced from independent brewers, vineyards and distillers. Bookings are now being taken at airfield.ie and the cost is €85 per person.
The fermentation masterclass will run from 11am to 1pm on Saturday, September 24th and will cost €50 (€45 for members).
“The Harvest Dinner will be the first of many evenings like this at Airfield, where we bring people together who really care about food,” Gill says.
