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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Preserved Magnolia Flowers
The pink and white flowers of the Magnolia Soulangeana are a forager’s dream. They can be pickled or turned into syrup, and have a distinct floral, gingery cardamom taste. Beautiful with cakes or with noodles, they are a versatile treat. They are best found fresh, and the flowers can be scooped up off the ground at Spring. The buds can also be used. Here’s two ways to make them last.
Home-cured Olives
There are many ways to cure fresh olives. Last summer, I was lucky enough to travel to Andalucía in the south of Spain, where the Montes family took the time to show me their own tried and tested techniques, made with home-grown olives fresh from their very own trees. This method is free from any artificial preservatives.