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Event Details

  • Event name: Seven-course pop-up dining experience at Gurtinard House
  • Chef: Caomhán de Brí - The Salt Project
  • Date: Saturday, June 3rd 2023
  • Time: 7.30pm to 10.30pm
  • Location: Gurtinard House, 2 Woodlawn, Listowel, Co Kerry, V31 WK35
  • Tel: 0872342005
  • Price: €80 per person

Quest and Thrive has teamed up with chef, Caomhán de Brí, to bring his Salt Project’s signature Exclusive Supper Club to Listowel. The Salt Project’s Exclusive Supper Clubs are set in unique and unusual locations around Ireland and accommodate guests of up to thirty people.

Our venue for this unique occasion is the lovely Gurtinard House, situated in the town of Listowel, Co Kerry. Dating from 1815, the large, two-storey house is now owned by Kathy Walsh, who is lovingly restoring the house, room by room. Our Exclusive Supper Club will take place in the atmospheric and spacious dining room. Caomhán sources ingredients from the best of the small food producers in whatever part of the country the Exclusive Supper Club is on to offer a hyper-local and truly sustainable seven-course
tasting menu.

With its dedication to sustainability and zero-waste, the Salt Project’s vision and mission reflects that of Quest and Thrive, and we look forward to bringing this fabulous event to Listowel for the first time ever.

The Salt Project uses hyper-local ingredients from small, sustainable producers in Ireland
The Salt Project food is local, sustainable and delicious
Food by the Salt Project
Caomhán de Brí of the Salt Project focuses on using seasonal foods when preparing his Exclusive Supper Club meals
Camohán de Brí of the Salt Project likes to use food that is totally natural and nutritious
The original door moulding reflects the origins of the house
Gurtinard House retains many of its earlier features
Natural light floods the very lovely dining room
The old front door has an ancient weight to it
The old staircase sweeps up from the ground floor
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Blaisíní Chiarraí (tastes of Kerry) menu

  • Snack - tempura carrot tops
  • Ón bhfál (from the hedge) – gorse, nettle, wild garlic, Harty’s apple and sage jelly, Dingle goat’s cheese (soy, milk)
  • Ón bhfarraige (from the sea) – Iveragh Peninsula crab claws, hand-churned dillisk butter, Bácús Bakery sourdough bread (cereal (wheat), milk)
  • Ón talamh (from the soil) – Poppa Dom’s sweet and salty miso beetroot, koji croutons, Leigh Organic Farm spinach (milk)
  • Ó na hainmhithe (from the animals) – John Griffin’s BBQ’d beef brisket, crushed Ballybunion seawater potatoes, Poppa Dom’s farm turnip (cereal (wheat), milk, egg, mustard)
  • Ó na crainn (from the trees) – elderflower posset, tempura elderflower Sliabh Luachra strawberry sorbet, pickled ash keys (nuts (almond), sesame)
  • Oigheann beag (from the small oven) – Gurtinard tea brack, tea and coffee

What to bring - Move, Breathe, Swim, Eat

What we provide

– Trained instructor
– Healthy, nutritious lunch and drinks

What to bring

– Comfortable, stretchy pants/shorts
– Swimsuit
– Tee-shirt (long or short sleeves)
– Warm light top or fleece and socks
– Comfortable footwear
– Water bottle
– Towel
– Light blanket

Suitable for age 8+

Available all year round