Up and down the 32 counties, there are vast amounts of bar, restaurant and hotel owners whose great work in celebrating the entire Irish culinary landscape needs to be showcased. They are Irish Hospitality Heroes and for our sixth episode, we wanted to shine a light on what the newly reopened Coppinger team are doing. So we sat down with co-owner and founder Marc Bereen and executive chef of the group, Daniel Hannigan.Coppinger Row, as it was first called, opened in 2009 and its perfect mix of refined Mediterranean cuisine, relaxed atmosphere and the carefully curated & created drinks menu was an instant success. Over the years, the two brothers and founders Marc & Conor Bereen had developed a large and loyal fanbase. It was as common to see touring A-List celebrities dining there as it was a local. From an Irish hospitality perspective, Coppinger Row was the first restaurant in Dublin's city center to place their cocktails front and centre of their menu and they have always strongly featured Irish spirits. And even with a Mediterranean flavour focused food menu, Irish provenance was always of great importance to their team and very much continues to this day.In 2021, Coppinger Row sadly had to close but through sheer grit and determination, they reopened in July of this year. More floor space has been added, the kitchen and bar areas have been enlarged and a beautiful refit of all the interiors has been meticulously carried out.Now called Coppinger - the Bereen brothers have hit the ground running with it since. For the two Irish food & drink pairings they did with us, we featured Redbreast 12 year old, single pot still Irish whiskey.The first dish is now actually the most popular main course on the new Coppinger menu - Andarl pork chop from Andarl farm in Mayo, nduja hispi cabbage, burnt apple & hazelnut. The pork is brined then barbecued and dressed in a Granny Smith apple & hazelnut dressing alongside charred hispi cabbage, which is topped with nduja honey and finished with a burnt apple puree. All the incredible layers of flavour, smoke and textures found on this plate were perfectly matched by the Rooibos cocktail, made with Redbreast 12, rooibos tea, vanilla syrup and bitters.That was then followed by a whiskey and apple cruller with vanilla ice cream. It's comprised of a beautiful choux pastry deep fried and coated in a spiced sugar that sits on salted caramel and filled with a Redbreast 12 year old whiskey & apple compote, topped with vanilla ice cream and a lovely tuile. As a special add on in the restaurant, they offer a serving of Redbreast 12 for just €10 to savour alongside the dessert. This pairing is an absolute joy as the rich spice of the whiskey harmonizes so well with the sweetness and sharpness of the food. It also is a fantastic example of how a restaurant can so easily bring a beautiful Irish whiskey into their food offering.

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