The Box Tree Restaurant & The Wild Boar Pub
Opened in 2010, The Box Tree is committed to providing a relaxed and informal dining experience of high standards, where everyone is welcomed as a friend.“We wanted to create a local restaurant in the suburbs of Dublin that's good enough to compete with the bigger names in the city centre, but also competitively priced so that people can pop in often, without having to worry about the cost,” explains General Manager, Daniel Carroll.
Using the best of seasonal ingredients, the kitchen is supplied by top Irish producers such as Kettyle Meats (Fermanagh), Hannan Meats (Moira), Mourne Seafood (Belfast) and Hanlon's (Dublin). When it comes to fruit, vegetables and herbs, where possible, ingredients are supplied directly by green fingered gardeners from the many allotments to be found in Stepaside. “We often operate on a sort of barter system, offering restaurant vouchers in return,” says Daniel. “The produce is of a very high standard and it's a great way to showcase local fare.”
Chef Kemi Osuagwu was mentored by Thomas Haughton at Harvey Nicholls restaurant in Dundrum and, now at The Box Tree, offers a modern take on Irish food, with dishes inspired by the local surroundings - Ardsallagh goats' cheese and pickled beetroot salad; wild Wicklow venison with herb gnocchi, red cabbage, celeriac purée and poivrade jus; cod in O'Hara's Irish pale ale batter and chips.“I like to add a little twist to my dishes,” says Kemi. “For example, instead of serving cabbage with traditional roast chicken dinner, I might use pak choi instead.”One of the most popular dishes on Kemi's menu is beef cured at Hannan Meats using an innovative salt chamber, made from Himalayan rock salt bricks, designed for ageing beef with an exceptional flavour.
Add to the mix a buzzing atmosphere and stylish interior (contemporary country in theme) and it's easy to see why the Box Tree has already earned Michelin Bib Gourmand Awards for two years running (2011 and 2012).