Cod and Chorizo
 
 

Welcome to Leviathan

We are deeply passionate about food and how it connects us. Here you will find recipes developed to excite and inspire. All posts include recipe cards with steps and ingredients.

 

The Dining Club

Long-table dinners & bespoke pop-up food events hosted at a historic Irish estate, with cooking by Leviathan’s James Gabriel Martin.

A unique experience that encourages community, drawing guests together in an intimate, convivial atmosphere while showcasing our passion for food and hospitality.

With a focus on seasonality, heritage and story-telling. Each one is unique, designed around a theme, with changing menus, entertainment, and table settings. Whitestown House Estate, nestled near

The Naul in North County Dublin, is set on 125 acres of farm and parkland. The historic demesne has remained intact since the 1600s and has a long and storied history of hospitality, marking it as the perfect venue for our events.

Explore the home page below or access the entire recipe feed in quick view. Browse categories in the dropdown menu (scroll down after the page reloads), or find inspiration for your next meal by entering ingredients or recipe keywords in the search bar.

Simple Dishes, Vegetarian & Vegan James Gabriel Martin Simple Dishes, Vegetarian & Vegan James Gabriel Martin

Irish Boxty

February 1 marks the Celtic pagan festival of Imbolc, which was later adopted as the feast of Ireland’s matron St. Brigid. The preparation of boxty is among a number of traditions observed on Imbolc. It is a simple potato pancake using mashed and/or grated potatoes. There are many iterations of this basic recipe, varying from county to county and even between households. Here’s how to make it

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Desserts & Baking, Vegetarian & Vegan James Gabriel Martin Desserts & Baking, Vegetarian & Vegan James Gabriel Martin

Irish Barmbrack

Barmbrack, Irish tea brack or in Gaelic, bairín breac (meaning speckled loaf) is a traditional sweetened bread commonly made around the Halloween season in Ireland. Many of the older traditional recipes use yeast, and are lighter in colour and texture than the bracks most people come across today. For this recipe I referenced many different sources, including my mother’s copy of All In The Cooking, first published in 1946 and famous Irish flour makers Odlums well established directions.

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