We at Mulligans are fiercely local. We believe that Irish produce is special, and worth celebrating. Our menu is seasonal & we change it every week.
Our beef is grass fed and Irish. Our sausages come from TJ Crowe in Tipperary and Jack McCarthy in Cork. We are working with Ed Hick to develop a bratwurst for our beer matching menu (watch this space!).
Our fish is from Kish Fish. They text us every day to tell us what is fresh! We are committed to serving sustainable species of fish on our menu. Our pork, eggs and chook are free-range & Irish. Our black pudding is made in Fermanagh with Irish blood (a rarity!).
Our sourdough is baked by Rossa in Le Levain bakery. Our brown bread is made to Colin's mum's recipe, often using buttermilk left over from making our Connemara whiskey butter.
We use local suppliers as much as possible & our chefs make our desserts on site. Our ice-cream is from Murphys and our cheese from Irish producers who are passionate about their cows, dairy farming and importantly cheese!
Our coffee is chosen for us with love by Colin from Third Floor Espresso. Hasbean Steve roasts the beans & we grind them here every time you order. After a tasting panel of our customers to decide on the ultimate Irish coffee ours is made with coffee from Bailies Roastery in Belfast and Kilbeggan whiskey from Cooley distillery.
Our teas are sourced from Teapigs. The tea temples (not bags!) are biodegradable and filled with real whole leaf tea.
Our Irish craft beers are brewed in Ireland by Aidan, Owen, Thom, Cormac, Bernard, Russell, Culainn, Grainne, two Liams, Mark & Peter. Our whisk(e)y selection (100+ and growing) is chosen by Michael. Our bottled cider is made by David Lllewelyn and arrived six months after we ordered it, but is worth waiting for.
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