Wild Irish salmon, Wicklow beef and a beautifully refined Irish coffee dessert took centre stage at a prestigious state dinner in Dublin. The menu, created by chef Mark Moriarty, offered visiting European leaders a taste of modern food Ireland at its most polished, while keeping Irish producers and sustainable ingredients firmly in the spotlight.
The dinner formed part of the ninth European Political Community Summit, held in Dublin, with guests gathering in the Shaw Room at the National Gallery of Ireland. More than a formal meal, the occasion was designed to celebrate Irish hospitality, artisan suppliers and the exceptional produce found across the island.
A showcase of modern food Ireland
Chef Mark Moriarty and his team built the menu around strong provenance and familiar Irish flavours. The result was an elegant progression of dishes that connected traditional Irish food with contemporary technique.
The opening course paired baked potato sourdough with Glenilen Farm butter, followed by celeriac baked in barley and served with yeast, hazelnut, celeriac and fino sherry sauce. It was a thoughtful start that highlighted earthy Irish produce without overwhelming the plate.
One of the evening’s standout ingredients was wild Irish smoked salmon from the Woodcock Smokery in West Cork. The salmon was served with a barbecue butter sabayon and green apple, bringing together rich smokiness, creamy texture and fresh acidity.
The menu at a glance
- Baked potato sourdough with Glenilen Farm butter
- Celeriac baked in barley with yeast, hazelnut and fino sherry sauce
- Wild Irish smoked salmon from West Cork with barbecue butter sabayon and green apple
- Dry-aged Ridgeway beef striploin from Wicklow with artichoke, seaweed and roasted bone marrow jus
- Roasted cabbage, bacon, herbs and 50/50 mashed potato served to share
- Irish coffee gâteau opéra with salted Irish milk sorbet
The main course celebrated Ridgeway dry-aged beef from County Wicklow. Striploin was accompanied by artichoke, seaweed and a roasted bone marrow jus, creating a luxurious plate rooted in Irish land and coastal flavours. Sharing sides included roasted cabbage supplied by Jenny McNally, bacon, herbs and a half-and-half mashed potato preparation.
Irish producers at the heart of the dinner
The menu’s appeal lay not only in its presentation but also in the story behind each ingredient. West Cork salmon, Wicklow beef, Dublin-grown cabbage, Irish butter and locally made drinks demonstrated the depth of the country’s food scene.
Drinks included Killahora Rare Apple Ice Wine, adding a distinctive Irish finish to the meal. Dessert continued the theme with an Irish coffee gâteau opéra and salted Irish milk sorbet, offering a sophisticated interpretation of familiar flavours.
Speaking about the event, Moriarty said his team was honoured to represent Irish hospitality and showcase the country’s chefs, producers and food makers. He also acknowledged the scale of preparing a dinner under strict security and protocol, thanking the kitchen, service and sommelier teams involved.
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The dinner was particularly memorable for Moriarty because his food was served in the National Gallery on official state china decorated with Ireland’s distinctive golden harp. It was a fitting setting for a menu that placed Irish ingredients, hospitality and culinary skill before an international audience.
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The event also came during a busy period for Moriarty, following the arrival of New York’s The Dead Rabbit in Dublin and the opening of Mark Moriarty Studio at Wilton Park. His state dinner menu showed how confidently Irish cooking can combine heritage, sustainability and modern presentation.
Article/Image Courtesy: EVOKE
The takeaway for food Ireland lovers
This menu proved that the best of food Ireland does not need to choose between tradition and innovation. By combining trusted local suppliers with precise cooking and thoughtful presentation, Mark Moriarty created a dinner that reflected the character of Irish cuisine—and gave international leaders an impressive taste of Ireland.
