Absolutly hopping down here for lunch. It's as hot as a . . . in the kitchen.

A rainy day but a crazy busy lunch. Fair play to natasha. She ran the floor all by herself.

Just picked some wild garlic in Barna woods for tomorrow's cooking class. Will be using it with soup and sea bass.

Free range chicken braised with olives, tomatoes, cumin, orange and sherry. A taste of andalusia.

Full house at the moment and 5 functions tomorrow not including cava. We will be busy.

Szymon's busy today: a cooking class for 3 and then lunch to do for Abu Media in the Black box! That's some start to the day.

Great desserts in ard bia/nimmo.

WSET wine exam tonight (Intermediate Certificate).

Nearly 50 booked in tonight. Were do they come from on a Tuesday? Not complaining though. Was very quiet last night.

Learning how to make chorizo at the moment. How elegantly simple it all is. All you need a lot of pork and time!

Down in ballymaloe for the day learning how to use every part of the pig.

Cava will be launching its range of sauces and condiments tomorrow between 6 and 7, so come down for some free tapas. Live Music to follow!

Cava will be celebrating it's birthday tomorrow. Spanish band Alalé will play between 7 and 9. There's free cava for all who book in!

Cava is three years open today. Thanks to all our customers and staff past and present. Jp

brunch over and a success another 15 coming at 5 and then about 120 tonight. I will be dreaming of that cool glass of albarino.

22 for Brunch at 12.30! Ahh

Heading for a busy weekend with last night only an insight into how its going to be. Book now if you're coming!

We're currently thinking about what to call it and we'd like you're ideas. A bottle of Son Negre and a meal for two in Cava is up for grabs.

Jp and Drigin are opening a new venture soon which will highlight seasonal and local Irish produce, with an emphasis on using wild food.

Just sold my first pig's ears: braised for 3 hours, sliced then breaded and deep fried for 3 minutes. Season with salt, parsley, and garlic oil. Serve with lemon mayo. Melt in the mouth.