The Devils Menu

22/09/2025

Due to Demand here's 2 more Open Chefs Tables.
And this one has a little sprinkling of Xmas in it.

21st of November SOLD OUT!!!!

12th of December is already nearly fully booked. 6 places left.

Remember you can only come if you're up for fun!!!

DM or text 0892156176
Payment due when booking via Revolut.

Good Luck.
John 🤘

21/09/2025

The temptation.
Crispy Kerr Pink potato, pomme purée, Elizabeth Bradley’s Carlow cheddar, Jack McCarthy’s Kanturk lardo, and a filthy hit of Cork pecorino with truffle.

Then six-hour oak-smoked pork neck with little dice of fried spuds, saffron, red pepper and smoked pork sauce.

On to the oak-fired ribeye, dry-aged and dripping, with six-hour beef cheek, pomme purée, local veg and a deep port jus.

To finish
smoked apples with yogurt & double cream ice cream, apple fluid gel, honeycomb, burnt and unburnt crumble for that proper granny’s crumble taste, and an apple double cream caramel.

Filth.

21/09/2025

Had the absolute privilege of meeting Tommy Gann with my brother in steel, Patrick Brennan, the other night. Tommy and Patrick have been working their asses off on something magical, and they deserved a night with the Devil for all their hard work.

I even got to present Patrick with his 50th birthday present (apart from the party I threw, because I’m a geezer 😈) – a giant cookbook by Glyn Purnell of Purnell’s Restaurant in Birmingham, a place Patrick used to love going. He was over the moon, and I’ll be teaching him how to cook some of those recipes soon.

I got to cook for the lads and then sit back listening to two of the best bladesmiths in the world shoot the breeze and have the craic. What a night.

Ultra privileged to have friendships like this – they enjoy my food, I get to test their knives. That’s a trade-off I’ll take any day. 🔥🍴🔪

📍 Graiguenamanagh, Kilkenny

16/09/2025

The Devil's of Highbury

Tonight I met one of the most misunderstood men on the Planet. And I am a better man for it.

Johnny Rotten showed more love for life than any other celebrity I've ever met. There's a lot of wisdom hidden between the jokes, sadness and anger.

Be yourself and f**k those that don't like it.
A mantra I believe in.

He loved that I stole his biography from a library and had him sign it.

The King of Punks is a f**king gentleman and a brilliant storyteller. I learned a lot from him, what a brilliant night.

Thank you and

15/09/2025

Mixing the Kitchen with the Fire & Smoke.

02/09/2025

20/07/2025

Goat-Trout Surprise

I had the pleasure of being the surprise chefs table for Mags & Ger from Goatsbridge Trout Farm, celebrating their joint 60th birthday.

So trout was about to be Deviled Up!

The rainbow trout I got from Goatsbridge was a stunning fish, large, firm flesh and a lovely amount of fattyness. A farmed sustainable fish of the highest quality, it's flavour is much lighter than wild trout as farmed pork is to wild boar.

This meant to me it was perfect to hit with bolder flavours.
I brined the pinboned descaled fillets......
The portioned fillets were then cooked skin down in butter on a cartouche. Until 40C

A delicate enhancing of Oak smoke coats the trout when left to rest in Dante' at 80C for 4- 5 mins
Temp 45-48.

Served with a butter milk sauce, dill oil, trout caviar, pickle gel, herbs & shoots.

The guests loved the dish, packed with flavour but light and balanced.

12/07/2025

12/07/2025

12/07/2025

12/07/2025

15/04/2025

Mushroom Drama Carbonara

This is the real version of Carbonara.
Fried Guanciale, eggs yolks whipped up with Pecorino Romano, black pepper and pasta cooking cooking water create a simple but utterly delicious sauce for the pasta.

I used a superb McCarthy's of Kanturk Irish Guanciale. This is the magic ingredient in a carbonara and Jacks version is delicious. Their Panchetta lardons are also fantastic.

Use the best quality freshest eggs you can find.
Use a good quality Pecorino Romano & Parmesan & don't skimp on the cheese.
Freshly cracked Black pepper.

This was a personalised recipe for Hazel as onion & mushroom are not part of Carbonara.
Most Italian's would have a heart attack for such additions, but sometimes a little extra is lovely.

Egg yolks, Pecorino & Parmesan cheese, Guanciale, Panchetta, Spaghetti or Bucatini & Black pepper.