For over 30 years, Riad Nasr has made his home running the kitchens of some of New York City’s best restaurants. After helping to open Restaurant Daniel — where he landed after working with Michel Bras in France — the Montreal-born chef and his colleague, Lee Hanson, were tapped by restaurateur Keith McNally to open Balthazar as co-executive chefs. This was followed by Pastis, Schiller’s Liquor Bar, and Minetta Tavern, where they received three stars from The New York Times and a Michelin star. In 2018, Hanson and Nasr realized their long-held dream to open their own place: Frenchette in Tribeca combines their love of well-executed classic French food and expert service with a relaxed yet energetic downtown Manhattan spirit. The restaurant was awarded three stars by The New York Times. In 2019, Frenchette won the James Beard award for Best New Restaurant Restaurant and was named a Best New Restaurant by Food & Wine Magazine.
Lee Hanson has been working in restaurant kitchens since he was 14. He joined Daniel Boulud at Le Cirque in the Mayflower Hotel out of culinary school, before cooking with Charlie Palmer at Aureole and Jean-Georges Vongerichten at Vong. It was as sous chef at Restaurant Daniel that he found his culinary (and hockey) soulmate in Riad Nasr. Together, the duo was tapped as co-executive chefs at Balthazar, Pastis, Schiller’s Liquor Bar, and Minetta Tavern. 2018 marks a new chapter in their partnership with the realization of their first solo project, the brasserie Frenchette, which channels their love of straight-up French classics in a lively downtown setting. The restaurant was awarded three stars by The New York Times. In 2019, Frenchette won the James Beard award for Best New Restaurant Restaurant and was named a Best New Restaurant by Food & Wine Magazine.
Originally from Wales, Cathryn Bell is a freelance sommelier who set up her business Wine Rover in response to the changing landscape of the hospitality industry during the Covid-19 pandemic.
Previous to the pandemic, Cathryn was the Head Sommelier of the 2 Michelin star restaurant Aimisr in Celbridge Co.Kildare, where she won the Food and Wine.ie Sommelier of the Year 2019 award and the Business Post.ie Sommelier of the Year award 2020. Before that she was Head Sommelier in Dublin’s beloved Michelin star restaurant, Chapter One after spending three years learning her trade in County Mayo’s Ashford Castle.
Cathryn says that “Wine Rover allows me to continue to do remotely, what I love to do the most – creating food and wine experiences, matching people to wine and wine to food, and I’m delighted to be able to work with some of Ireland’s most talented chefs and suppliers along the way!”
Temple has over 30 years experience as a chef & restaurateur. He has brought his unique flare & culinary passion to a string of Dublin restaurants over the years. From his latest opening the fine dining French finesse of Bresson in Monkstown to his New York Italian inspired San Lorenzo’s in George’s St now in its tenth year.
Head chef of the truly ground breaking Mermaid cafe winning one of only twelve Michelin bib gourmands that were awarded nationwide that year. Then opening Town bar & Grill on Kildare Street, the first fine dining restaurant in the country to serve modern Italian cooking. ‘I believe in being an honest cook, my mission is to bring people the joy of great cooking'.
Harry Quinn, who’s experience to date has seen him work in some very prestigious restaurants in France, the UK and Ireland.
After completing a culinary arts degree in DIT, Harry spent time in the South of France in the beautiful town of Mougin working in Le Mas Candille, a stunning one star Michelin restaurant. He spent three months there working alongside their fish chef and this is where he got a taste for fine dining.
After a brilliant experience in France, Harry moved to London where he was offered a trial in Jason Atherton’s flagship Michelin restaurant Pollen Street Social. He spent a year working under Jason’s guidance and in different parts of the kitchen where he was blown away by the standards and precision of the cooking. After a year at Pollen Street Social, he was ready for a new challenge and moved to Galvin at Windows, another Michelin star restaurant on the top floor of the Hilton on Park Lane. Here Harry worked his way up to a junior sous chef role in his first year and spent a second year here honing his skills alongside head chef Joo Won whom he says was an inspiration to work with.
After a three year stint in London, Harry moved back to Dublin and spent another three years working in Ross Lewis’ Chapter One where he learned brand new disciplines and techniques. After Chapter One, Harry found himself drawn towards something a little different and joined Visham Sumputh and the team at Luna as sous chef. He then took a role in the hip Dublin 8 neighbourhood eatery Clanbrassil House alongside head chef Grainne O’Keefe.
After an unscheduled break in the kitchen due to Covid-9, Harry knew he was ready to start cooking his own style of food and took up the role as head chef in Pichet.
After studying in the highly respected Killybegs Regional Collage, Stephen spend the last 9 years travelling the world. Cooking in kitchen from France, in the Parison food store “Fauchon” (basserie and Michelin Starred restaurant) to Australia (a spell in Cafe Otto, Sydney). Coming home, he spent a year working with Paul Flynn in La Stampa.
In London, a spell with Nico Ladenis at 90 Park Lane, was followed by a two year stop in Gothenburg Sweden at Fiskekorgen. One further year cooking in New Zeland, Stephen returned and settled in Ireland. He then spent the following 5 years as head Chef in Dublin’s L’Ecrivain Restaurant, until 2009 where he opened Pichet on Trinity Street, Dublin. Pichet is a modern take on the classic bistro, with French influences and modern Irish cuisine.
Within its first two years on the Irish dining scene, Pichet has been shortlisted for many awards, and proudly awarded a Bib Gourmand by the esteemed Michelin Guide within its first 6 months.
Peter Bryne trained for seven years under Michelin stared chefs Ross Lewis and Garrett Byrne before being chosen by Gordon Ramsay to run the RitzCarlton at Powerscourt.
He went on to helm the kitchens of Sika at Powerscourt, Restaurant FortyOne and the Residence. Peter has now become Head Chef at Bresson, Monkstown. An exciting challenge to grow and develop their classic French repertoire with more local ingredients and modern Irish technique blending the best of both worlds.
From Dublin, Ireland, Anna Haugh has been cooking for almost 20 years, working in Michelin-starred kitchens; The Square with Phil Howard, Pied a Terre with Shane Osbourne, Paris’ Hotel Lotti, Gordon Ramsay and Derry Clarke. Anna opened Myrtle restaurant in Chelsea in 2019, with cousin Daniel Haugh as front of house. At Myrtle Anna serves food that celebrates her Irish heritage, classic french training and modern European influences.
In 2019, Anna was crowned Best International Chef of the Year at the Food and Wine awards and followed this with the Newcomer Award at the London Restaurant Festival Awards.
Anna frequently appears on BBC’s Saturday Kitchen, Sunday Brunch, Royal Recipes and the reboot of Ready Steady Cook. Her current regular feature is on the newly launched BBC One show, Morning Live where she acts as one of the leading experts.
During lockdown, Anna introduced Anna’s Bistro, a Parisian inspired premium takeaway and delivery service complete with checked tablecloths and French food prepared by the chefs at Myrtle.
Working with Irish based small-scale farmers, Anna creates dishes that revere the land’s produce and explore reflections of nostalgic memories from her childhood spent in Dublin and her training in leading kitchens.
JP McMahon is a chef, restaurateur and author. He is culinary director of the EatGalway Restaurant Group, which comprises of Michelin-starred Aniar Restaurant, award-winning Spanish restaurant Cava Bodega, and Tartare Café &Wine Bar (Bib Gourmand). He also runs the Aniar Boutique Cookery School. JP is committed to the educational and ethical aspects of food, to buying and supporting the best of local and free-range produce, and engaging directly with farmers and producers.JP is the founder and plays host to one of the biggest and most talked about international food events in Europe, Food on the Edge. The highly successful inaugural event took place in Galway in October 2015 followed by equally acclaimed 2016, 2017, 2018 and 2019. The event features the best international chefs from across the globe. Director, founding and current chair of the Galway Food Festival, JP is an ambassador for Irish food.
He is also an ambassador for Spanish food in Ireland in particular promoting the wines of Rías Baixas (Galicia) and Jerez. JP is currently a commissioner for Euro-Toques Ireland. MEDIA: Published author and writer of 'Tapas, A Taste of Spain in Ireland' and ‘Irish Food Cookbook’ (Phaidon 2020). He is a food writer and has a weekly column in the Irish Times on Saturday. He is a regular contributor to Radio One and Newstalk radio and has a monthly slot on RTE TV; he was twice the winning mentor for the RTE Series Taste of Success.
Yann is a third generation French chef who studied culinary arts at the prestigious Saint Andree. He apprenticed under Anthony Pean (Joel Robuchon’s sous chef for many years) at the Michelin starred La Pomme Canelle in Luxembourg. Moving to London, he became the head pastry chef at Corrigans at the age of 23. Yann then worked with various consultancy teams (Restaurant Associates and Compass) cooking at Twickenham and Wimbledon.
Yann is CEO of the high-end catering company Far Out Food Ltd and restaurant Kreidel in Hoxton, and was recently a finalist on Masterchef: The Professionals 2019 on BBC 2.
Please note we have limited supply so order asap to avoid disappointment, don’t leave it til the last minute 🙂
Location for Click and Collect
San Lorenzo’s on South Great Georges Street.
Please email email@example.com for delivery details before ordering your box.
Our new menu is online from Monday 24th May – click the MENU tab. We will be accepting orders for the following dates from Tuesday 25th May:
Friday May 28th – SOLD OUT Saturday May 29th – SOLD OUT
Friday June 4th – Friday 4th June – SOLD OUT Saturday June 5th – SOLD OUT
Friday June 11th (LIMITED CAPACITY), Saturday June 12th (LIMITED CAPACITY).
Friday June 18th, Saturday June 19th.
Friday June 25th, Saturday June 26th.