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Man Street Kitchen
What is Man Street Kitchen?
Man Street Kitchen was born primarily out of our love of food. Our transportable Al fresco kitchen is an extended part of our home. We’d love you to become part of the Man Street Family.
We get a lot of our cooking influences from Asian, Middle Eastern & American flavours. Mix slow, southern BBQ & big smokey flavours with fresh sauces and crisp fruit & veg, plus a splash of the paleo-hunter-gatherer vibe and you’ve got us.
We like to experiment as much as we like to perfect a recipe, and between us we have more than two decades of food industry experience.
Our Food: Forage,
Grow, Cook, Eat,
Repeat.
We work hard to source our meat and produce locally. It’s important to us that we support the communities that support us.
We get our meat from Higgins Butchers in Sutton, our fish is sourced from the best fishmongers in Howth Harbour, and we get as much produce as we can from local spots. Sometimes the spot is a neighbourhood greengrocer.
Sometimes it’s from our garden at home. And sometimes it’s foraged in the wild during one of our hiking expeditions.
We’ll make our own bread at home as often as we can, but bread-making is a fickle business. If our starter hasn’t ehhh.. started, then we’ll get fresh-baked loaves from Bread Naturally in Raheny Village.
Catherine +
Dan
Cheeky Irish lass meets long-haired English hippie
Dan & Catherine met back in 2007 while living in Queenstown New Zealand. Moving in together onto Man Street they each took a greater and more serious interest in the food industry: Dan as back-of-house cheffing maestro and Catherine as front-of-house guru.
They continued their hospitality careers, full-throttle as they expanded their knowledge of cooking and food.
Living in Queenstown and traveling around New Zealand, their affinity for all things outdoorsy grew. Living something of an in-the-wild lifestyle also set them happily down a path of discovering more about how to grow their own food, and obviously, how to cook it.
They spent nearly a decade away from home, working & learning in NZ, the U.K., and France, before making it back to Dublin in late 2017. They shipped their beloved horsebox over with them to start its life on the frontlines of the Irish food scene.
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