The renowned Peploe’s restaurant on St. Stephen’s Green in Dublin is celebrating 16 years in business, with the launch of a new autumn menu from new head chef, Graeme Dodrill.

The new menu features seasonal game options such as seared Wicklow woodpigeon, Glenmalure wild boar and Challans duck, as well as traditional, long standing classics including Peploe’s cottage pie and chicken Milanese.

Peploe’s has also recently undergone a refurbishment, and new features such as outdoor seating under heated lamps mean guests can now enjoy dining al fresco.

As well as the appointment of Graeme Dodrill as head chef, Darren Darcy, formerly of L’Ecrivain, has been appointed as restaurant manager.

Graeme spent almost two years in the UAE as head chef at Dukes Dubai, a five star luxury hotel and sister establishment to Dukes of London. It was during his time in Dubai that Graeme was awarded a BBC Good Food Award in the Best British Restaurant category. In Dublin, he has worked in establishments including Suesey Street, One Pico, the Greenhouse and Mulberry Garden, as well as Pied a Terre in London.

Graeme, who is from Dublin, said: “I love cooking high end bistro food and this is what Peploe’s has always done best. Bistro means different things to different people but for me, it’s about taking simple ingredients and exciting our customers with beautiful and elegant dishes. At Peploe’s the focus is on substance over style and flavour rather than fads.”

“If it’s not in season or if we can’t get what we want fresh from the fishing boats or from the farms, it doesn’t go on the menu,” said Graeme.

Producers supplying into Peploe’s include Rick Higgins Butchers, Bread 41, Shellfish De La Mare, and Gold River Farm.

With a new-look menu comes a new cocktail selection that sees a mix of classics such as the margarita sitting alongside new creations such as the Truth of Drumshambo, a gin-based beverage with flavours of grapefruit, lemon and Angostura Bitters.

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