Some products come from even closer to home. Like the brown Irish soda bread that Chef Hughes learned from his grandmother. “I never saw a weighing scale,” he says. “It was a fist of this, a pour of that, and the bread was always fantastic.”
The rhubarb tart is also from his grandmother, the layered sherry trifle from his mom. The sweets trolley – loaded with macaroons, marshmallows, jellies and chocolate lollipops – comes courtesy of the chef’s fondest memories.
“The whole concept is to bring you back to when you were a five-year-old kid going to the sweet shop,” he says. “You’d reach your hand into the jar, and it’s what you’d get for 50p on a Sunday with your grab.”
The Shelbourne Dublin, A Renaissance Hotel
27 St Stephen's Green
Dublin, 2 Ireland