Tallaght’s Andy McFadden to cook up a storm with new restaurant Glovers Alley
By William O'Connor
Former IT Tallaght student, Andy McFadden, will open his much-anticipated brand-new restaurant Glovers Alley near St Stephen’s Green, at the beginning of February.
The new restaurant will be located where the former Thornton’s restaurant was run by infamous chef Kevin Thornton before it closed its doors in October 2016 after 25 years.
A lengthy spell abroad saw McFadden, the 32-year-old Aylesbury native and Michelin-starred chef, spend the last seven years both as Head Chef in L’Autre Pied and most recently at sister restaurant Pied á Terre, London.
He retained a Michelin Star during his time in both L’Autre Pied and Pied á Terre.
Passionate about great food, Andy has worked alongside some of the most renowned chefs in the world, such as Shane Osborn, Sergio Herman, and Ireland’s own Neven Maguire, gaining a wealth of knowledge and honing his creative skills along the way.
“You won’t have seen anything like this in Dublin before – we’ve brought everything we’ve learned in the best restaurants around the world and put it all together. You’re going to absolutely love it,” said Andy.
“Yes I’m bloody passionate about Glovers Alley. We all are. This is our very, very best work. If that doesn’t excite you, you might want to check your pulse.”
Glovers Alley, will focus on delivering outstanding food, and first-class service in a beautifully designed space. The design of the restaurant is by award-winning London based Project Orange, led by Christopher Ash.
The design concept for the new restaurant reimagines Pullman Class dining through a contemporary lens. Fluid lines and luxurious materials unite a sequence of intimate spaces in an elegant whole.
Evocative of the Streamline Moderne style of the 1930s whilst confidently of their time, the glamorous yet informal interiors are defined by linings of rich fumed oak and brass, coved plasterwork and Deco-Pastel leathers.
The style of food will reflect Andy’s signature style of French-influenced elegance whilst developing what he describes as a natural, lighter element to the menu. Andy said “Using Ireland’s most dedicated farmers and food producers, we want to create unique and exciting dishes. Each dish is designed to use techniques that bring out the best of each ingredient. We will be following my core philosophy of making everything in-house.”
