As a key theme at this year’s Food on the Edge Symposium, mental health issues in the chef profession have come to the fore as a topic of serious concern and a spotlight has been shone on this critically important subject. Talented young chef Dan Hannigan, Sous Chef at Richmond restaurant, has established Food for Thought, a series of pop-up supper club events with the aim of raising funds for Pieta House.
Originally from Wicklow, Dan has long been involved with suicide prevention initiatives such as Darkness Into Light, which he has taken part in annually since the age of 16. The first Food for Thought supper club will take place on November 20th at Richmond and will see Dan create a five course tasting menu for €50 per person.
Dan is actively involved in menu creation at Richmond, working closely with Head Chef David O’Byrne on dishes for their weekly Tuesday Tasting Menu. The dishes served will reflect the ethos of Richmond, flavour-packed, ingredient-driven dishes, beautifully presented with creative flair.
The evening will begin with Carrot Cooked in Duck Fat, Kohlrabi and Chamomile Crumble and the menu will be dotted with the enticing style of dishes Richmond is known for.
Next, a Wild Boar Ravioli with Apple, Chorizo and Hazelnut is sure to impress, followed by Torched Mackerel, Tartare, Cucumber, Dill and Horseradish.
Roast Guinea Fowl, Boudin Noir, Pearl Barley and Caramelized Turnip will be a further nod to Game season and the evening will finish on a sweet note with a sophisticated Dark Chocolate Mousse with Salt Caramel and Dillisk.
It is hoped that this evening will be the first of a series of four pop-ups across Dublin and possibly Wicklow in the next 12 months, which will ideally expand to support other charities working towards the same goal. While this event is sold out, keep an eye on Food for Thought on Twitter for details of the next pop-up as they are revealed.
We wish Dan every success with this fantastic initiative for an extremely important cause.