The Devils Menu

26/05/2026

Hi everybody,

This Saturday I have 6 places left available on my Open Table at The Devil’s Menu.

Due to some personal circumstances, a group had to rearrange, which means these seats have now opened up.

First come, first served.

If you’d like to join us, text 0892156176 and I’ll get back to you as quickly as possible.

€120 per person, payable in advance before the night.

Expect a 5-course meal, loads of stories and chat about our trip to America for the World Championships and the world’s biggest barbecue festival, plus plenty of great food, fire, and crack along the way.

It should be a brilliant night and I’m really looking forward to it.

So if you’re free and fancy it, send us a message and hopefully we’ll get you in.

Cheers, John

16/05/2026

16/05/2026

Memphis is fantastic and this Sunday night will be the cherry on the cake.

Cheers to good friends, good food and good times! 🍻 We'll see you this Sunday for The Atlantic Exchange featuring Smokin Soul!

30/04/2026

This is not to be missed

05/04/2026

Local Dry Aged Oak Smoked Ribeye finished in the pan & oven. Irish steak at its finest!!!

04/04/2026

03/04/2026

Hazel interviewing John — The Devil’s Menu / Memphis in May

This interview may contain big feckin porkies (lies)

Hazel:
So John… what exactly are you up to at the moment?
John:
Today? I’m taking porchetta back.
Not reinventing it. Not “inspired by.” Taking it.
Because let’s be honest — roll it back far enough and you’ll find Irish hands in the bones of half these dishes. Fire, curing, fat, patience… we’ve been doing that long before it had a passport stamped on it.
So yeah — today it’s porchetta. Tomorrow it’s something else.
We’re reclaiming a few things.
Hazel:
Reclaiming… that’s a strong word.
John:
Good. It should be.
This isn’t about playing nice. It’s about reminding people what happens when you take proper produce, real technique, and you stop apologising for it.
We’re packing it all up and bringing it straight into Memphis in May.
Hazel:
That’s a bold move… walking into the heart of American barbecue like that.
John:
We’re not walking in quietly.
This is Smoking Soul x The Devil’s Menu — fire, smoke, and a bit of danger. Irish flavour turned up properly.
We’re not there to blend in. We’re there to leave a mark.
Hazel:
And what can people expect?
John:
Honestly?
You’ve no idea what’s coming.
And that’s exactly how it should be.
Keep an eye on it.
We’re coming for Memphis in May.

21/02/2026

Hi everybody,
This video just explains how I’m an absolute idiot with new phones. I always knew I’d mess something up, but I didn’t realise quite how badly.
As I mention in the video, if you’ve contacted me in any way and haven’t heard back, please send me another message and I’ll get back to you.
I’m busy in service today, but I’m free tomorrow, so I’ll respond then.
I wasn’t ignoring anyone, just being a fool.

09/02/2026

Pop along to Hospitality Expo 2026 at the RDS
I'm doing an absolute filthy, posh as f**k Granby hachè burger with foie gras & fresh truffle.
And we’re taking the granby sausage roll on a trip to Istanbul 🇹🇷
Spice, smoke, and a bit of misbehavior.