Dooks Fine Foods is fierce dedication to joyfully created, delicious, sustaining food; using the best quality Irish produce; with devoted emphasis on locality, seasonality and sustainability.
“Richard Gleeson came home to Fethard to open Dooks, a brilliant addition to this lovely Tipperary town. Dooks is a shining example of the new type of food space popping up in rural Ireland. It’s a modern cafe where you can eat supremely well during the day, while also being a space for cookery classes and demonstrations. Gleeson learnt how to mix cutting-edge cooking with a community vibe during his time in the UK at Petersham Nurseries, and now Dooks perfectly expresses this winning combination.”
Sunday Times. Sun Jan 27, 2019. Sally & John McKenna.
“There are lots of Yotamwannabes who think a pomegranate seed and a squeeze of lime will cut it. Then there’s a band of Irish chefs who worked for Yotam Ottolenghi’s London restaurants and cafes and get that it’s all about the best ingredients worked until they produce the best flavours. Richard Gleeson came home to Fethard to open Dooks, a brilliant addition to this lovely Tipperary town.”
Irish Times. Fri, May 31, 2019 – Catherine Cleary.
“The whole thing here is the wonderful homespun freshness of Gleeson’s food. We set off back to the M8, well fortified, and thinking, as the Michelin Guide might say ‘table excellente, merite un detour’.”
Wed, May 3, 2017. Lucinda O’Sullivan.
“I can travel the world, but still nothing beats coming here (Dooks) for a family breakfast or dinner.”
Irish Times. Sat, May 4, 2019. Roz Purcell.
“Richard Gleeson is a meticulous chef. It takes an entire page of the Dooks menu just to lay out the list of Co. Tipperary suppliers from whom he sources his fish, meat, fruit and vegetables. For here is a chef who makes his own lunchtime sausage roll with pork, fennel, marmalade and rosemary … It is worth the detour to little Fethard just for this alone.”
Sunday Times. 100 Best Restaurants. Sun, Jan 26, 2020. John & Sally McKenna.
“Fethard, Co Tipperary has a rich food history. Now it’s got a brilliant food future. The last time I ate a leafy vegetable this gorgeous it was spinach cooked by the three-Michelin-star chef Alain Passard.”
Irish Times. Sat, Jun 2, 2018. Catherine Cleary.
“Tourism bosses would do well to visit this restaurant to see how great food can put the heart back in to a quiet, out-of-the-way place.”
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