{"id":613874,"date":"2026-09-04T04:54:23","date_gmt":"2026-09-04T04:54:23","guid":{"rendered":"https:\/\/www.newsbeep.com\/ie\/613874\/"},"modified":"2026-09-04T04:54:23","modified_gmt":"2026-09-04T04:54:23","slug":"restaurant-first-look-glovers-alley-by-adam-nevin-once-you-do-something-good-people-will-follow-the-irish-times","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/ie\/613874\/","title":{"rendered":"Restaurant first look: Glovers Alley by Adam Nevin \u2013 \u2018Once you do something good, people will follow\u2019 \u2013 The Irish Times"},"content":{"rendered":"

Acclaimed chef Adam Nevin surprised the Irish fine-dining scene in April this year when he said he was leaving The Morrison Room<\/a> at Carton House in Maynooth a little more than a year after the restaurant was awarded a Michelin star. Just a few months on, he\u2019s ready to launch his next Michelin project: leading Glovers Alley<\/a> in Dublin\u2019s Fitzwilliam Hotel on St Stephen\u2019s Green. <\/p>\n

At 31, Nevin is already a Michelin veteran, having won his Morrison Room star in 2025 and retained it in 2026. Glovers Alley also holds a star, awarded under previous head chef, Andy McFadden. Having hopped from one starred kitchen to another, Nevin still has his eye firmly on the Michelin prize.<\/p>\n

\u201cThe main thing is to retain the star and to create a successful, busy restaurant,\u201d he says. <\/p>\n

Despite the clear ambition, he says he had decided to leave Carton House, a Fairmont hotel, before the Glovers Alley opportunity arose a few months ago. \u201cI just thought I had done the best I could there, and I was really proud of what we done. It was time to move on and challenge myself with something new.\u201d<\/p>\n

He saw himself becoming an elite private chef in Britain, where he had worked as a younger chef. <\/p>\n

\u201cOriginally the plan was, I was going to go back to the UK and work with my friend for a bit. He\u2019s a private chef over there,\u201d says Nevin.<\/p>\n

\u201cSo I was probably a week away from going, and then this job [came] up. Fergal [O\u2019Connell], the CEO [of The Fitzwilliam Hotel], got in touch with me, and then we started meeting on a weekly basis. <\/p>\n

\u201cI really liked the vision for the restaurant, and I liked the way he wanted to do things, so I thought it was the right move for me.\u201d<\/p>\n

Located upstairs in The Fitzwilliam Hotel, the reimagined Glovers Alley under Nevin is similar in design to its previous iteration, although instead of a black leather banquette and pastel pink armchairs, Glovers Alley 2026 has a more autumnal palette. It will open on September 9th.<\/p>\n

The 70-seater restaurant is the kind of environment where you could imagine Mad Men\u2019s Don Draper swigging whiskey, with gold fixtures, plenty of mirrors, wood panelling and plum accents. It\u2019s a big change from the Georgian style of The Morrison Room.<\/p>\n

\"TheThe reimagined Glovers Alley. Photograph: Dara Mac D\u00f3naill <\/p>\n

\u201cIt\u2019s a more modern room, which suits the style of food we\u2019re doing. The team are really young and ambitious as well, so it\u2019s going to be a very energetic restaurant,\u201d says Nevin.<\/p>\n

He will offer two tasting menus for dinner service; the classic menu and the discovery menu, priced at \u20ac155 and \u20ac190 respectively, plus a 10 per cent service charge. Lunch will commence later in the autumn. <\/p>\n

Dinner service will be available on Tuesdays and Wednesdays from 5.30pm to 9pm, and from Thursday to Saturday from 6pm to 9pm.<\/p>\n

In what he describes as \u201ca little nod to our location on the Green\u201d, Nevin will be serving some Dublin classics. The Green reference holds particular resonance for him because he worked in nearby Shelbourne, also on St Stephen\u2019s Green, for a time more than a decade ago.<\/p>\n

\u201cWe\u2019re going to be cooking a Dublin coddle. Don\u2019t picture the boiled sausage or the boiled bacon in your head, but it\u2019s very sharp looking, and it\u2019s really tasty.\u201d<\/p>\n

The new coddle will feature sausages made by Rick Higgins from Higgins Family Butcher to a specific Glovers Alley recipe. <\/p>\n

\u201cI think it\u2019s absolutely amazing. It\u2019s an elevated coddle,\u201d says Nevin. <\/p>\n

\"AdamAdam Nevin at work in the Glovers Alley kitchen. Photograph: Dara Mac D\u00f3naill \"TheThe new Glovers Alley interior follows an autumnal palette. Photograph: Dara Mac D\u00f3naill \"AdamAdam Nevin has developed two menus at Glovers Alley. Photograph: Dara Mac D\u00f3naill <\/p>\n

Other featured dishes will include Clogherhead lobster with yuzu, coriander and satay, as well as a 60-day dry-aged beef. Although, Nevin warns: \u201cI get bored of things very quick, so we\u2019ll be changing the menu a lot and developing new dishes.\u201d <\/p>\n

While he can\u2019t carry his Michelin star over from his previous workplace to this one, as stars are awarded to kitchens not chefs, Nevin does plan to bring his diners with him to Glovers Alley. <\/p>\n

\u201cI\u2019ve had a lot of guests from The Morrison Room text me on social media saying they\u2019re coming in and they can\u2019t wait to try. So it just goes to show once you do something good, people will follow. It shows that we did something special there.\u201d<\/p>\n

Nevin has a short working window in which to retain the Glovers Alley star tin advance of the 2027 Michelin ceremony in February. According to a Michelin Guide spokesman, who said he was unable to comment on specific restaurants, \u201cconsistency is one of the most important elements of the assessment process\u201d.<\/p>\n

\u201cFor that reason, when there are significant changes within a restaurant, such as the appointment of a new head chef, Michelin Guide inspectors will naturally seek to ensure that the restaurant continues to deliver the same standard of cooking and dining experience for which it has been recognised.\u201d<\/p>\n

\"GloversGlovers Alley general manager Dylan Shannon with Adam Nevin. Photograph: Dara Mac D\u00f3naill <\/p>\n

And while Nevin wants to retain the star, others on his team see it as only the beginning of the restaurant\u2019s Michelin recognition. <\/p>\n

Glovers Alley general manager Dylan Shannon, formerly of Lewis Baker\u2019s Michelin-starred Terre in Castlemartyr<\/a> in Co Cork and Raymond Blanc\u2019s Le Manoir aux Quat\u2019Saisons in Oxfordshire, is much less coy about the kitchen\u2019s potential. <\/p>\n

Shannon says his role is \u201cto manage the orchestra and just to showcase in the best way possible by providing the best service possible\u201d. <\/p>\n

He says not only is Glovers Alley \u201c100 per cent\u201d looking to keep its one star, it wants more. <\/p>\n

\u201cTwo, three \u2013 we\u2019ll go for everything, I suppose.\u201d<\/p>\n

\"InsideInside Glovers Alley. Photograph: Dara Mac D\u00f3naill \"ReadyReady for service at Glovers Alley. Photograph: Dara Mac D\u00f3naill \"GloversGlovers Alley is preparing to open on September 9th. Photograph: Dara Mac D\u00f3naill \"MadMad Men vibes at Glovers Alley. Photograph: Dara Mac D\u00f3naill <\/p>\n","protected":false},"excerpt":{"rendered":"Acclaimed chef Adam Nevin surprised the Irish fine-dining scene in April this year when he said he was…\n","protected":false},"author":2,"featured_media":613875,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[615,93,61,60,46885],"class_list":["post-613874","post","type-post","status-publish","format-standard","has-post-thumbnail","category-entertainment","tag-dublin","tag-entertainment","tag-ie","tag-ireland","tag-michelin"],"_links":{"self":[{"href":"https:\/\/www.newsbeep.com\/ie\/wp-json\/wp\/v2\/posts\/613874","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.newsbeep.com\/ie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.newsbeep.com\/ie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/ie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/ie\/wp-json\/wp\/v2\/comments?post=613874"}],"version-history":[{"count":0,"href":"https:\/\/www.newsbeep.com\/ie\/wp-json\/wp\/v2\/posts\/613874\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/ie\/wp-json\/wp\/v2\/media\/613875"}],"wp:attachment":[{"href":"https:\/\/www.newsbeep.com\/ie\/wp-json\/wp\/v2\/media?parent=613874"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.newsbeep.com\/ie\/wp-json\/wp\/v2\/categories?post=613874"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.newsbeep.com\/ie\/wp-json\/wp\/v2\/tags?post=613874"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}