Artisanal Irish with Chef Max Sussman and Bog & Thunder
At Frame, each and every experience comes from collaboration.
So when we met Kate McCabe, who spent the last 20 years immersed in food, the environment, and Irish politics (both sides of Kate’s family hail from Ireland: Tullamore & Belfast)…it was love at first sight.
The guiding force behind regenerative travel and tourism company, Bog & Thunder, Kate creates bespoke food tours and curated culinary experiences, highlighting the best of Irish food and culture through her vetted partners. By celebrating the artisans, chefs, farmers, and makers whose craft is making the island the next big destination for food lovers from around the world, Bog & Thunder redefines the Ireland travel experience.
For just one very special Frame night, we are the lucky ones who get a glimpse into Kate’s world with a five-course artisanal Irish dinner by Bog & Thunder’s culinary director, Chef Max Sussman, in collaboration with a different Irish chef for each course.
‘Smoked Fish Chowder’ by Sally Barnes, Woodcock Smokery, West Cork
‘Roasted Winter Squash with Wild Onion Romesco and Nettle Chimichurri’ by Clare McQuillan, Forager, Belfast
‘Grilled Lamb with Pickled Wild Garlic Shoots and Barley’ by Jeni Glasgow and Reuven Diaz, Boyne Valley
Join this genius creative, committed to making a net positive impact on climate change by investing in the communities we serve and making concrete contributions to environmental initiatives.
Meet new friends. Dine with an incredible chef. And enrich your spirit with the most gracious hosts.
It’s evenings like this at Frame, where creativity and collaboration with people who share our values quite simply make us fall in love with what we do.
Fried Oyster on Soda Bread
with Seaweed Aioli and Pepper Dulse
by John and Kerryann Fitzgerald, Atlantic Irish Seaweed, County Kerry
Smoked Fish Chowder
by Sally Barnes, Woodcock Smokery, West Cork
Roasted Winter Squash
with Wild Onion Romesco and Nettle Chimichurri
by Clare McQuillan, Forager, Belfast
with Pickled Wild Garlic Shoots and Barley
by Jeni Glasgow and Reuven Diaz, Boyne Valley
Fermented Potato Doughnut
with Apple Purée and Cream
by Jess Murphy, Kai Restaurant, Galway
++ Chef Max Sussman is requesting no dietary changes to his menu ++