LIGИUM

Lignum is Latin for 'wood' and, as such, it’s the ancient method of cooking over an open flame which takes centre stage at this immensely likeable restaurant. It's housed in a modern barn conversion which has a distinctly Scandic vibe, from the large windows and minimalist furnishings to the roaring fire and throws on the chairs. The wood-fired cooking lends a delicious smoky dimension to the creative dishes, which – informed by the chef's heritage – blend ingredients from Ireland (such as sweet lobster tail) and Italy (Amalfi lemon). It all comes in the form of a surprise tasting menu.

Elemental Cooking Philosophy

• LIGИUM emphasizes a raw and radical approach to cooking, focusing on fire-led techniques and seasonal produce, which creates a unique dining experience that connects deeply with the land.

Stripped-Back Dining Experience

• The restaurant features a minimalist design and offers a tasting menu without an à la carte option, encouraging guests to fully immerse themselves in the moment and the flavors presented.

Fusion of Ancient and Modern Techniques

• Chef Danny Africano blends ancient cooking methods with contemporary culinary practices, showcasing a fearless and personal approach to flavor that reflects both Irish and global influences.

Signature Ingredients

• Raw Dexter beef: Sourced from local farms, this ingredient is celebrated for its rich flavor and tenderness. It is prepared with koji and pickled spruce tips, balancing deep umami with bright acidity, showcasing the restaurant's commitment to local produce and innovative techniques.
• Carrot aged in beeswax: This unique preparation method highlights the restaurant's focus on preservation and dairy craft. The carrots are paired with smoked buttermilk and lovage, allowing the natural sweetness of the vegetable to shine through.
• Turbot grilled over native wood: This dish features turbot, a prized fish known for its delicate flavor, grilled using native wood to impart a smoky essence. It is complemented by fermented gooseberries and dashi butter, blending Irish and Japanese culinary influences.
• Hay custard: An earthy dessert that distills the essence of the Irish countryside, made with preserved cherry and birch sap. This dish reflects the restaurant's ethos of using local and seasonal ingredients to create memorable dining experiences.