At Land to Sea in Dingle, County Kerry, you will experience Chef Julian’s interpretation of modern Irish cuisine and see that it has one foot in our agrarian past, and the other in the realm of possibility.

Using produce which might have been found in our grandmothers’ kitchens, Land to Sea uses a nuanced hand to coax rich and exciting flavours appropriate to modern tastes. In house curing and smoking, as well as pickling and fermenting are just some of the techniques from Ireland’s past and updated with contemporary sensibility.

Influenced by the finesse of European cookery but rooted in Irish traditions, Land to Sea’s take on food is based in the belief that everyone should be afforded the opportunity to experience foods grown, raised, caught and foraged by their neighbours, and transformed by adept hands into a cuisine of international repute.