Northern Ireland’s first ever zero waste and sustainable hot food bar has opened its doors in the seaside village of Dundrum by chef Paul Cunningham.

Join celebrity chef Paul Cunningham on this Coastal Forage and Dine event.

Paul is a newcomer to the competition and hails from Newcastle in Northern Ireland. He was inspired from a very early age by his grandfather who always took him foraging and it’s this passion for local, seasonal, fresh produce which informs his ingredients-led cuisine today.

Ireland has had a cracking (or should that be craic-ing?) year in the fine dining world, earning five new Michelin stars for the 2020 guide.
If the chefs partaking in the Northern Ireland round of the BBC’s Great British Menu have anything to do with it, that looks set to continue.

Paul Cunningham is at the forefront of a series of initiatives designed to promote artisan food and drink as part of imaginative focus on the rich coastal flavours and culinary feasts of Newry, Mourne and Down

He’s been acclaimed the best chef in Ireland and featured on BBC’s popular Great British Menu series.

Now Paul Cunningham, head chef and joint owner of the award winning Brunel’s Restaurant in Newcastle, is combining his role at the successful eatery with Mourne Larder, a small food enterprise he’s set up recently to specialise in dried sea vegetables and wild herbs as healthy ingredients for home cooks and other professional chefs.