The Cali Kitchen

January 22, 2020

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Our idea for the cafe came from wanting to own our own business and sharing our love of good food and great service. We wanted to open a cafe where anyone would be welcome to eat good wholesome food, all made in house. Both of our backgrounds are within the finance industry and management of projects.

Steve completed the three month Ballymaloe Cookery Course in July 2016 and set about gaining as much experience as possible within the hospitality industry. We ran a small market stall at Killrudderry Market before moving to San Diego, California for a year to soak up the local food culture and learn more about California food trends. Steve worked in an organic beachside cafe where he learned more about the operational side of the business.

When we returned to Dublin, we found a location that we felt offered that bright, airy feel of a beachside Californian cafe. Caitríona managed the build out of the cafe and we also used this time to identify a number of organic/ local suppliers and farmers we wanted to work with.  We felt the quality of the produce was important to fulfil our vision of great food, in a comfortable setting. Some of our suppliers include Village Dairy Organic Milk, 3FE coffee, Tartine Organic Bread, The Whole Hogg Pork, Regan Organic Chicken, Katie’s Kombucha, Beechlawn Organic Vegetable Farm. We use all compostable takeaway containers, regularly run promotions to encourage customers to switch to reusable coffee cups. We are constantly looking at ways to reduce our impact on the environment and have found a lot of our customers are keen to play their part in reducing waste.

The cafe opened on the grounds of the Royal Marine Hotel in July 2019.  We have an amazing head chef in Eimear Ni Cheilleachair, she keeps pushing standards of creativity and organization in the kitchen. We have a great team at the cafe, who love to share ideas on how we can improve and keep offering our wonderful customers a great experience.

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