Ex-Pied á Terre head chef to open his first restaurant amid €1.3m hotel revamp
Glovers Alley by Andy McFadden is part of a €1.3m revamp in the Fitzwilliam Hotel on St. Stephen’s Green, and will be the chef’s first own restaurant.
McFadden, who left David Moore’s Michelin starred Pied á Terre in September 2017, became its executive head chef in 2015 as well as being appointed a company director. He previously worked as head chef at its sister restaurant L’Autre Pied.
The food is described as being elegant and French, with modern influences, with McFadden using Irish produce. The menu will offer a two- or three-course set lunch (€35/€45), a more extensive four- or five-course option (€65/€80), a tasting menu (€105), and a chef’s choice menu surprise (€145).
“We want to create unique and exciting dishes,” says McFadden.
“Each dish is designed to use techniques that bring out the best of each ingredient. We will be following my core philosophy of making everything in-house.”
Wines will be available by the bottle, or as part of a pairing menu.
Interiors, by Christopher Ash’s London based Project Orange, will use green leather, pink velvet, oak, brass and covered plasterwork to evoke a 1930s design style.
McFadden was at one point credited as being the youngest chef in London to have a Michelin star. He retained the star for the duration of his time as head chef at Pied á Terre.
