Welcome to Leviathan
We are deeply passionate about food and how it connects us. Here you will find recipes developed to excite and inspire. All posts include recipe cards with steps and ingredients.
The Dining Club
Long-table dinners & bespoke pop-up food events hosted at a historic Irish estate, with cooking by Leviathan’s James Gabriel Martin.
A unique experience that encourages community, drawing guests together in an intimate, convivial atmosphere while showcasing our passion for food and hospitality.
With a focus on seasonality, heritage and story-telling. Each one is unique, designed around a theme, with changing menus, entertainment, and table settings. Whitestown House Estate, nestled near
The Naul in North County Dublin, is set on 125 acres of farm and parkland. The historic demesne has remained intact since the 1600s and has a long and storied history of hospitality, marking it as the perfect venue for our events.
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Glazed Baby Turnips & Garden Peas with Basil Cream Sauce
How to make glazed baby turnips and garden peas with basil cream sauce. The transitional period from summer to autumn in Ireland offers an array of exciting and vibrant ingredients. There’s leafy greens and freshness but also some heartier root vegetables hitting shelves. I wanted to create something that was vibrant and celebratory of the season that we’re currently in. This makes a wonderful side dish or a veg-focused main to share.
Buttermilk-Dressed Cabbage with Fried Capers & Black Garlic
This is one of my favourite ways to eat cabbage. The fried capers are salty, crispy and extremely satisfying, and the savoury black garlic brown butter works wonderfully well with the refreshing tang from the buttermilk dressing. The whole thing is lifted and made fresh by the lemon. I have experimented with different types of cabbage and found that napa, hispi and savoy work the best.
Roast Cauliflower with Spiced Chickpeas & Green Herb Tahini
A simple tray-bake style dinner that is vibrant, healthy and delicious. Nutty roast cauliflower, crisp chickpeas and a zesty herb tahini that is full of life. Leftovers taste even better as a cold salad.