The Woollen Mills
There are certain rooms that explain what Dublin is all about, and The Woollen Mills is one of those rooms. Everything about it – the space, the light, the location, the staff, the cooking, the vibe, the bustle – says “Dublin”. It’s the kind of room that draws people to it: to be perfectly blunt, it’s irresistible.
So, maybe you are here to enjoy a plate of Peter Hannon’s sugar-cured beef ribs, or maybe you are just having a cup of tea and a scone first thing in the morning. But what you will also be getting with your tea and scone, or your sugar-cured beef ribs, is a dram of Dublin, served neat. That dram, for instance, is shown in the way they serve the dishes they label “Gruel”: Ha’penny Bridge coddle with brown bread and butter; pig cheek with black pudding mash; pork belly mac ’n’ cheese with bacon marmalade. Others might give you bacon jam, but the ’Mills give you bacon marmalade. And beetroot custard. And too much Cuinneog country butter, up from County Mayo. And that’s why you love it. That’s why we all love it.
More from the wonderful County Dublin
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