Brother Hubbard South
In his very fine The Brother Hubbard Cookbook, Garret Fitzgerald writes that the Brother has become “a community of the most enthusiastic people dedicated to doing the best they can day after day, with a spring in their step, for our wonderful customers...”. The interesting thing about this remark is that Mr Fitzgerald’s community is the crew he has assembled to run the city’s two Brother Hubbards, and not just the people they serve. As such, it offers the secret of why BH has been such a dynamo: these dudes are well into it, so nothing here is ever done casually. From the slices of toast at breakfast service, to their Best-in-Dublin sandwich of pulled pork, and right down to the shared platter of stuffed aubergines with spinach and dukkah at the evening dinner, Garret’s team are going the extra mile.
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