Bealtaine is the first in a series of curated dinners translating ancient rituals into contemporary cooking, shaped by the past but firmly of now.
Seasonal food is everywhere, yet we rarely eat in step with ancestral rhythms. In Ireland, we once marked the turning of the year through a pagan calendar attuned to the land with Imbolc, Bealtaine, Lúnasa, and Samhain.
Chef Diarmuid Goodwin will draw upon early summer ingredients with dishes like sorrel-stuffed lamb, hay-smoked spuds, gorse and burnt honey parfait. Our friends at 107 will be on wine with a mix of low-intervention favourites.
Diarmuid Goodwin grew up outside Belfast, but it was time on his grandparents' dairy farm in County Tyrone that first sparked his interest in food and produce. He entered hospitality at 15 at Nick's Warehouse, before moving to London to work under Angela Hartnett for seven years, followed by stints with Bruno Loubet and at Trullo in Islington. After running Sager + Wilde in Bethnal Green, he has built a varied freelance career across the UK and Ireland.
The Art House by Acrylicize provides project, studio, and event space, all to nurture and amplify contemporary arts and culture, with a dynamic public programme spanning visual arts, performance, film, literature, music, and artist residencies.
Your ticket includes a welcome cocktail upon arrival and a delicious four-course meal cooked by Diarmuid.