The Shelbourne, an iconic hotel in Dublin, steps up its culinary game in hopes to shape Dublin’s culinary movement. To shake up The Shelbourne’s culinary scene, the hotel’s Executive Chef Garry Hughes is adding his thoughtful approach, blending playful luxury with classic refinement. Hughes also locally sources ingredients to create a more experience-driven dining event for travelers and locals alike.

Here’s a look at the new and exciting culinary offerings that highlight the best of Irish cuisine:

The Saddle Room © Aoife O’Riordan

The Rise of High-Low Dining

At No.27 Bar & Lounge, guests can enjoy the new house-made Tommy Doherty Sausage Roll, which pairs perfectly with a glass of Champagne. This combination is a nod to the growing high-low dining trend where comfort food is elevated with luxurious ingredients. Since being on the menu, the pair has quickly become a guest favorite.

Back to Basics

The hotel’s bars are heading back to the basics of classic dishes and drinks, but this time with a small twist. Batched martinis take on a unique approach to classic cocktails for a consistently chilled and smooth drink from start to finish. In The Lord Mayor’s Lounge, Hughes elevates the classic dessert, the éclair, with a new caramel diplomat cream and crunchy praline. Over at The Saddle Room, the Irish wagyu beef, a rare premium cut from a farm just 30 miles outside Dublin, delivers a luxurious spin on the classic steak.

© Aoife O’Riordan

Sustainable Sips

The Shelbourne achieved its goal of cutting waste by 50 percent this year. Continuing its commitment to sustainability, the hotel is implementing new sustainable food and beverage practices. No. 27 Bar & Lounge features closed-loop cocktails that repurpose extra ingredients to leave no waste behind. The newly opened seasonal The Terrace offers wine on tap, which creates a fresh and sustainable approach that helps minimize bottle waste. In terms of food, sustainable approaches include The Saddle Room’s orange-chocolate confection, described on the menu as a “zero-waste dessert.”