When people think of skips they think of construction, building and dirt. We didn't. We thought less rubble and more rhubarb. That's why we started using skips to farm food that, like us, is locally grown. Lead by our Head Chef's Sadhbh and Mickey’s food philosophies, we're a dedicated bunch of urban gardening foodies, who believe in sustainable and seasonal eating.
Being a garden we like things that grow. We add a measure of creativity and a pinch of unusual combinations to local organic vegetables that are prepared with care and allowed to speak for themselves. Our suppers are designed to show off the best our garden has to offer in terms of the food we produce, often in the very place you will be eating it. From seed to your plate, join us under the city stars or in one of our quirky cosy spaces for a very special vegetarian feast.