Much-loved gastropub and Sandymount stalwart The Old Spot is turning 10, and to celebrate, the team is bringing out The Old Spot Cookbook, published 26th September, €35, featuring a collection of signature recipes that have delighted patrons over the years.
From its location in a quiet corner under a train bridge in Dublin 4, The Old Spot has grown a devoted following, spanning loyal locals to famous faces – not to mention their canine companions – who all treat The Old Spot like an extension of their own home as much as their favourite local restaurant. To mark a milestone decade on Bath Avenue, General Manager Denise McBrien and Head Chef Mark Ahessy developed the concept for the celebratory book and enlisted Kristin Jensen from boutique publishing house Nine Bean Rows, along with award-winning food, drinks and wine writer Aoife Carrigy, photographer Ruth Calder-Potts and food stylist Charlotte O’Connell, to help realise their vision.
A gorgeous 232-page hardback book, The Old Spot Cookbook is packed with the dishes that capture the essence of this neighbourhood gem, from delectable Mussels Pil Pil and Short-Rib Lasagne to comforting daily pies and The Old Spot’s legendary Sunday roasts with all the trimmings. You’ll also find recipes for starters like Scallops with Brisket, Celeriac, Pickled Carrot and Quail Egg and Pig’s Head Fritters with Rhubarb, Black Pudding and Pistachio, while desserts include White Chocolate and Raspberry Crème Brûlée and Chocolate and Pistachio Tart.
In addition to sharing coveted recipes, The Old Spot Cookbook delivers the inside scoop on what keeps regulars coming back again and again, from tips and tricks straight from the kitchen to expert advice on drinks pairings and the mixology secrets that make The Old Spot’s cocktails some of the best in town.
Head Chef Mark Ahessy, who has led the kitchen team since July 2022, is delighted to launch The Old Spot Cookbook, saying, “This book includes some of our all-time most cherished recipes – dishes that we love to cook and our loyal regulars at The Old Spot love to eat. As we mark a decade at The Old Spot, we can’t think of a more fitting tribute than to share this love through these recipes so our customers can recreate their favourite dishes at home.”
The Old Spot Cookbook, €35, published by Nine Bean Rows, is available from 26th September from all good bookshops and many independent retailers around the country as well as directly from The Old Spot, Bath Avenue Dublin 4. Purchase it online at www.theoldspot.ie and ninebeanrowsbooks.com.
Keep up to date with the latest news by following The Old Spot on social at @the_old_spot_dublin
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About The Old Spot
The Old Spot, part of The Loyola Group owned by Brian O’Malley and Stephen Cooney, is known for delicious food, including their legendary Sunday roasts; quality wines, select craft beers and bespoke cocktails; and great service in a warm and friendly atmosphere.
About Denise McBrien, General Manager
Denise McBrien joined The Old Spot in February 2018 as General Manager, bringing with her a love of food and uncompromising standards to the front-of-house experience, not to mention long-standing relationships with the best wine and food suppliers, along with the most discerning corporate clientele and a sprinkling of celebrities too.
A powerhouse of the Irish hospitality scene, Denise worked at Cooke’s Cafe when it was Dublin’s hottest booking, in Peacock Alley when Conrad Gallagher got his first Michelin star, and in London with Marco Pierre White when he was changing all the rules. Her career has also included time at Chapter One, L’Ecrivain (where she first worked with The Old Spot’s head chef, Mark Ahessy), and Bentley’s, which she helped Richard Corrigan set up on St Stephen’s Green. She has also run restaurants such as Pichet, which she co-owned, and Old Street in Malahide, which she set up.
A firm believer in fostering a sense of community and family in the workplace, Denise’s assured leadership saw her named Best Restaurant Manager in Ireland at the Irish Restaurant Awards 2023.
About Mark Ahessy, Head Chef
Mark has been head chef at The Old Spot since July 2022, in a happy, bustling kitchen where a busy Sunday roast service can cater for over 400 people.
His varied career has taken him from the gastronomic honeypot of Kenmare and top Michelin kitchens to barrel cooking over live fire on a remote ranch in Nevada.
Mark got his first taste of fine dining with chef Bruce Mulcahy of Kenmare (where he also did a season at Sheen Falls) and was sous chef for the legendary Michael Clifford in Clonmel. In Dublin, he has worked with chef and mentor Stephen Gibson at Pichet, as well as at L’Ecrivain and Chapter One. He has been head chef in Hang Dai, 777 and Taste by Dylan McGrath, adding Chinese, Mexican and Japanese influences to his eclectic culinary repertoire, along with a stint at Tiller & Grain mastering modern plant-led food and sustainable cooking.
It was in his hometown of Clonmel that he first had his culinary curiosity piqued, when the Ballymaloe House-trained chef Tim Phelan became a neighbour and showed a teenage Mark how to flash-cook squid, roll fresh pasta and make his own ice cream. Mark later returned to Clonmel to open The Stonehouse Restaurant, which earned a Michelin Guide listing within six months.
When he’s not in the kitchen, you’ll find Mark in his music studio, producing psychedelic music under his moniker of Meerkat, or DJing at international dance festivals.