Home Grown

Owner of The Salt Project, chef Caomhán de Bri is spreading his lifelong appreciation and respect for food throughout Ireland.

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Having worked in professional kitchens for over a decade, including a year in London in Gordon Ramsay’s Michelin stared restaurant, Maze, Kildare-based chef Caomhán de Bri, is serving up plant-focused street food from his nomadic food trailer, The Salt Project.

The flexibility that operating from a mobile food trailer gives Caomhán means that not only can he cook with the seasons, but he can also create Irish-inspired street food dishes that have a real sense of place to the locations that he’ll be pitching up in.

One of these locations is the beach at Rosses Point, Co. Sligo, where you can expect to enjoy some fun takes on Irish food favourites such as Cheesy Beans in a Potato Waffle Cup and Garden Broad Bean Romanesco with Local Cheese melted into a homemade Potato Waffle Cup.

Caomhán uses his own organically grown vegetables supplemented by other ingredients from local suppliers as well as ingredients he is able to forage such as wild herbs, nuts and hedgerow berries.

As Caomhán comments, ‘The Salt Project is as much about the small producers scattered throughout our wonderful island, naturally sourced ingredients and beautiful locations as it is about the cooking methods and techniques I utilise. The dishes I serve are a celebration of the many great Irish chefs and producers that have guided, influenced, and inspired me throughout my career to date. People like Jp McMahon, Kwanghi Chan, and Conor Spacey. Sourcing fantastic local produce and cooking with ingredients that have been harvested from the ground as late as the morning of service means less interference and big bold flavours.’