Food for everyone
Consultant chef - Dave Rice
Over 400 seats in a bright and airy setting with a modern décor boasting amazing views of St. Stephens Green and Grafton Street. Enjoy delicious breakfasts, decadent brunches and delightful dinners or just grab a coffee and a snack - whatever you're looking for, you'll find it at the St. Stephen's Green Food Village.
The Green & Baker ethos
At Green & Baker, we strive to be innovative and insist on supporting our local food industry whenever possible. We value and nurture the relationships with our retail partners and suppliers while also contributing to the economic growth of our local communities.
We are a simple and honest restaurant that sets out to bring you delicious food made from the freshest and best ingredients possible.
Working closely with our suppliers, we source quality ingredients that can be traced back to their origin. We spend time seeking out and discovering great ingredients and suppliers that meet our tough quality standards.
Before joining the team at Green & Baker as a consultant chef, Dave spent 2 years working as head tutor at Dublin’s premier cookery school, Cooks Academy. Prior to joining Cooks Academy, Dave worked as a senior chef at Dublin’s Michelin star restaurant Chapter One. Before that he was head chef at the Mustard Seed restaurant in Adare, Co. Limerick for three years.
Whilst at the Mustard Seed he won Best Chef in Limerick at the Restaurant Association of Ireland awards 2010. In addition, the Mustard Seed won Country House of the year in 2008 and Best Use of Local Ingredients in 2009 at the Georgina Campbell awards.
Dave was also fortunate to spend a year in the famous kitchens of Roly’s Bistro in Ballsbridge and to have completed work experience at Gordon Ramsay’s Claridges, River Café and Jamie Oliver’s Fifteen in Cornwall.
Dave works closely with all our chefs to earmark the best produce for Green & Baker. Our menus reflect the seasons, so we keep food miles down and select ingredients accordingly.
