Latest news with #Brunch
Extra.ie
14-07-2025
- Business
- Extra.ie
End of an era as popular Dublin restaurant prepares to close
Another of the nations best known dining destinations, Dublin City's Cleaver East, is shutting its doors, after over a decade serving up some of the finest food on a platter. The Temple bar restaurant first opened its doors in 2013 and over the past twelve years, head chef Oliver Dunne has cooked up the finest Nosh to the great and the good. But in a statement, Mr Dunne lamented that he has called time on Clever East's chapters as one of Ireland 's finest food venues. Pic: Cleaver East 'After 12 happy and memorable years in Temple Bar, Cleaver East will be closing its doors for the final time on Sunday, 3rd August 2025, due to the closure and renovation of The Clarence Hotel,' said a statement issued this afternoon. 'We want to express our massive thanks to each and every one of our customers for your continued custom, loyalty, and support over the years. We've loved every single minute of it. Cleaver East has been a trail-blazing restaurant. It was first to bring and launch many dining trends and concepts to Ireland, such as, the first small plate restaurant, bottomless brunches, night bird menus, not afternoon tea, night brunch, Pornburger series, ladies' nights and so many more. None of this would have been possible without you guys, our amazing team and our Cleaver East community. Pic: Cleaver East We want to thank you all for your hard work, passion and dedication. You've been the heart and soul of Cleaver East, creating countless memories for our guests and shaping the atmosphere that made this place so special. We are extremely happy and very grateful to be able to retain all of you, our amazing staff with not a single person left behind. All our Cleaver family have been relocated within the existing Oliver Dunne Restaurant Group and we are so, so lucky to continue this journey with you.' Cleaver East was famed for it's 'bottomless brunch ' which has entered the annals of foodie lore in the capital. 'Over the past 12 years, Cleaver East has become known for its creative food, positive energetic service style, vibrant atmosphere – with a special note to our now iconic Bottomless Brunch, a Dublin institution in its own right! And it's not over, our beloved Bottomless Brunch will live on at our sister venue, Beef & Lobster Temple Bar, ensuring the spirit of Cleaver East continues to thrive and the cocktails keep flowing.' Pic: Cleaver East But before the restaurant closes Over Dunne and his team are hosting one last hurrah before the ovens are turned off for the final time. 'We invite everyone to join us in celebrating the final few weeks of Cleaver East. Come raise a glass and enjoy this legendary restaurant one last time before we say goodbye. Cleaver East will be open for Dinner, Wednesday to Sunday and weekend Bottomless Brunch, up to and including Sunday, 3rd of August, when we turn off the lights one last time. Thank you, Dublin, it's been a wild ride.' Cleaver East is just the latest in a string of popular city centre restaurants forced to shut down, many citing the prohibitive costs of doing business in the capital.
Irish Daily Mirror
14-07-2025
- Business
- Irish Daily Mirror
Popular Dublin bar known for iconic bottomless brunch to close after 12 years
A beloved Dublin restaurant and bottomless brunch spot is set to close after 12 "wonderful" years. Cleaver East in the Temple Bar area will close their doors for the last time on Sunday, August 3, due to the upcoming renovation of the Clarence Hotel which houses them. All of their staff have been relocated to other spots within the existing Oliver Dunne Restaurant Group, which operates the Asian fusion restaurant, Dublin Live reports. Mr Dunne released a statement today expressing his "massive thanks to each and every one of our customers for your continued custom, loyalty, and support over the years". He said: "We've loved every single minute of it. Cleaver East has been a trail-blazing restaurant. It was first to bring and launch many dining trends and concepts to Ireland, such as, the first small plate restaurant, bottomless brunches, night bird menus, not afternoon tea, night brunch, Pornburger series, ladies' nights and so many more. None of this would have been possible without you guys, our amazing team and our Cleaver East community. "We want to thank you all for your hard work, passion and dedication. You've been the heart and soul of Cleaver East, creating countless memories for our guests and shaping the atmosphere that made this place so special. We are extremely happy and very grateful to be able to retain all of you, our amazing staff with not a single person left behind. All our Cleaver family have been relocated within the existing Oliver Dunne Restaurant Group and we are so, so lucky to continue this journey with you. "Over the past 12 years, Cleaver East has become known for its creative food, positive energetic service style, vibrant atmosphere - with a special note to our now iconic Bottomless Brunch, a Dublin institution in its own right! And it's not over, our beloved Bottomless Brunch will live on at our sister venue, Beef & Lobster Temple Bar, ensuring the spirit of Cleaver East continues to thrive and the cocktails keep flowing. "We invite everyone to join us in celebrating the final few weeks of Cleaver East. Come raise a glass and enjoy this legendary restaurant one last time before we say goodbye. Cleaver East will be open for Dinner, Wednesday to Sunday and weekend Bottomless Brunch, up to and including Sunday, August3 , when we turn off the lights one last time."
New York Times
10-07-2025
- Lifestyle
- New York Times
Items to Elevate Your Summer Gatherings
Free Refill Cold Brew Accessories for a Lively Brunch By Luke Fortney Cold brew is one of summer's great home projects: smooth, low-acid and significantly cheaper than a store-bought $7 cup (the going rate at my local cafe). Best of all, you can style your drink with accessories and add-ins that make each pour feel personal. Start with Oxo's Good Grips Cold Brew Coffee Maker, favored by coffee drinkers (and Wirecutter) for its simple setup and metal mesh strainer that yields rich, consistent concentrate. Then, dress it up: The MoMA Design Store carries playful glassware, such as these sturdy two-tone straws inspired by the museum's colors. For serving a group, consider Erik Magnussen's EM77 vacuum jug, with a stopper that opens automatically when tilted, or this sculptural terra-cotta-colored thermos, based on a silhouette by the Swedish designer Sigvard Bernadotte. And for 'milk': The California-based company Koatji tested more than 8,000 recipes before settling on its blend of oat and fermented rice, called koji. The goal was to create a dairy alternative that would behave like whole milk in hot beverages. But Maj Henriques, a founder, prefers it iced. 'It brings out the flavors so well,' she says. Under Cover Sun Hats to Keep the Lawn Games Going By Jameson Montgomery For garden parties and rooftops alike, a hat can make the difference between an enjoyable afternoon and a sunburn. The Italian fashion house Prada offers a stripy version in cotton and viscose yarns knit to look like woven raffia. The California-based brand Beklina makes a plaid one in a Japanese woven fabric with a wide brim and a scarf attached for additional protection. Arc'teryx, the Canadian maker of outdoor apparel and gear, sells a lightweight shade hat with a finish that repels water. The Spanish fashion house Loewe has a woven cotton fisherman's hat in dark olive that's attached to herringbone jacquard straps printed with the label's logo. For those seeking adaptability, the French brand Lemaire makes a cotton bucket hat with a detachable neck protector. And for a bit of fun, look to the outdoor recreation outfitter the North Face. The brand offers a largely recycled nylon hat with a yellow brim that pops against its dark blue body, which features a toile print of the pines and rock faces of California's Yosemite National Park. Easy Does It Durable and Disposable Dishes for Outdoor Dinners By Jinnie Lee With barbecue season in full swing, having a stack of lightweight, durable plates on hand is a smart move. The British enamelware brand Falcon offers a set of four deep plates, each coated with a layer of porcelain, ideal for containing chopped salads or glazed meats. Antonis Cardew, a Paris-based tableware designer specializing in hand-turned wood pieces, carves dinner plates from pear wood, a type of hardwood native to Europe. Sometimes, when you don't want certain foods (and their respective juices or sauces) to mix, a divided plate is in order. Crow Canyon, a North California enamelware business founded in 1977, collaborated with Camp Wandawega, a resort in Wisconsin, on cafeteria-style plates with three compartments. For another colorful outdoor dining experience, consider the six-piece rainbow set of Hellerware plates, made from a food-safe plastic called melamine and designed by the Italian husband-and-wife team Lella and Massimo Vignelli in 1964. If all you're looking for is a breezy cleanup, the sustainable serve ware company VerTerra makes dishes out of palm leaves, sold in sets of 25, that can be tossed in the compost at the end of the party. Want all of The Times? Subscribe.
Daily Mirror
06-07-2025
- Entertainment
- Daily Mirror
Sunday Brunch interrupted as show forced to ad break after guests' dramatic exit
Sunday Brunch was thrown into chaos as the Channel 4 show was forced to cut to an ad break after two guests left the studio Chaos erupted on Sunday Brunch as the programme was abruptly interrupted by an ad break when two guests made a hasty exit from the set. On the episode aired today (Sunday, 6th July), Channel 4's beloved morning show saw hosts Tim Lovejoy and Simon Rimmer returning to our screens alongside several celebrity guests, including siblings Scarlette and Stuart Douglas. As Scarlette and Stuart were being introduced by Tim, he dropped a tantalising hint, revealing: "Now interesting, you two are on the run." Tim then spilled the beans about their secret endeavour: "The viewers won't know this because it hasn't been announced yet but you're currently on Celebrity Hunted." Scarlette and Stuart acknowledged their participation in the chase, promptly steering the conversation towards their upcoming project Can't Sell, Must Sell, where they assist homeowners desperately trying to sell their properties, reports the Liverpool Echo. However, the atmosphere quickly shifted as Scarlette nervously interjected: "Sorry but I am hearing helicopters. Can you hear helicopters?" When Tim acknowledged his own rising anxiety: "I'm getting nervous for you. Do you want to go?" Stuart suggested: "I think we should leave soon." The situation escalated rapidly as Tim declared that the hunters had arrived in studio, prompting an immediate dash from the set by Scarlette and Stuart with Tim and Simon providing a hurried escort. Amidst the commotion, the presenters guided the pair out through a less glamorous part of the studio, where Tim quipped: "Well this is really ruining the magic of TV." Scarlette and Stuart swiftly removed their microphones and hopped into a shadowy black motor as Tim observed: "They're actually getting nervous now." Simon called out with encouragement: "Good luck, see you soon." Tim joked: "Should we let the hunters in now?" to which Simon firmly replied: "Lets wait till they're gone." Their banter was met with laughter as Tim joked further: "There is a man with a big net standing there." With all the chaos going on the presenting duo forced the show into an ad break. Sunday Brunch airs from 10am on Channel 4 every Sunday
Telegraph
05-07-2025
- Business
- Telegraph
Angela Hartnett: ‘A full English? It's a lot. I don't know how some people manage it every day'
'The Italians don't really do breakfast,' laughs Angela Hartnett. 'You maybe have a tiny little biscotti or a cappuccino and that's it. It's certainly not cooked. But we're in London, we're in Marylebone, so we're going to do a little twist on an Italian cooked breakfast.' Marylebone is home to the fourth of Hartnett's Cafe Muranos, the more relaxed cousins of her Michelin-starred restaurant Murano in Mayfair. In Marylebone, as at the branch in Bermondsey, south-east London, residents crave brunch, especially at the weekend. A restaurateur as accomplished as Hartnett, who draws upon her Italian heritage for her menus, is not going to miss the chance to give it to them. 'It's the kind of place where people might come in at 10am, and I didn't want to just do a croissant and a Danish,' she says. 'We've become Americanised: people want to eat brunch on a Saturday morning.' Among the breakfast dishes she has chosen to serve there are a frittata with courgette and feta, and a ciabatta bulging with mozzarella and mortadella. There is even, borrowing somewhat contentiously from the Austrian borderlands, a strudel. What there is not, is anything like a full English. 'I can't remember the last time I had one. It's a lot. I don't know how some people manage it every day. I probably do one every six months, if I've been out the night before!' Hartnett is hardly the first chef to dream of a busy breakfast service, but it is easier said than done. For every restaurant – such as The Wolseley or Hide in the capital – that manages to establish itself as a morning destination, there are countless others that fail. 'The mistake everyone makes is they start it, it's quiet, and they give up,' she says. 'They let things slide. They don't staff it properly, they reduce the menu, so people don't come back. You've got to stick at it for at least a year and build up the trade.' It is encouraging that Hartnett continues to expand at a time when most of the music from British restaurants is rather gloomy. 'It's not easy, but our business has never been easy,' she says. 'You've always had to work at it. You have to keep thinking about how to improve it and never stand still. But it is hard. After what the Labour government just did to us [with national insurance increases], we had to find another half a million a year just to make it work, which is nuts. There are places that will close. We're not out of the woods. 'The governments see it as survival of the fittest; I don't think they're fussed. Which is a shame. Because hospitality [businesses] – pubs more than anything – give people a lifeline in the community.' Still, Hartnett, 56, has never shied from a bit of graft. She fought her way to the top, working with Marcus Wareing and Gordon Ramsay, rather than being whooshed there at 25. As well as running the restaurants, she has hosted seven series of a podcast for Waitrose, Dish, with radio presenter Nick Grimshaw, on which they have interviewed everyone from Florence Pugh to Richard E Grant. She concedes her profile 'does make a difference' to business – the podcast has drawn a younger crowd to Murano – but says it does not 'make or break' a restaurant. After all the telly (she's frequently on Great British Menu and Saturday Kitchen), three cookbooks, the OBE (for services to the hospitality industry, and to the NHS during the pandemic) and countless awards for her cooking, she has an agreeably robust perspective. 'I can't be bothered to sit and moan about how tough [the industry] is. And you can't blame the Government for everything,' she says. 'There are places that are packed. We just need to make sure we are those places.' And it starts with an Italian-ish kind of brunch.
