In the award-winning Twelve Hotel, Blackthorn Restaurant is redefining Ireland’s culinary landscape with a bold dining experience. Led by visionary Head Chef Nathan Hindmarsh, Blackthorn pays tribute to land, fire, and sea through the finest Irish ingredients. Read more about this new style of dining here...
Each dish masterfully blends tradition and innovation, perfectly paired with an expertly curated wine selection, including organic gems handpicked by sommelier Fergal Guiney. At Blackthorn, every bite tells a story, every sip is a discovery, and every visit is an invitation to indulge.
Rooted in seasonality, simplicity, and the beauty of open-fire cooking, this new venture embraces a more relaxed yet deeply immersive approach to food. It's a concept with a commitment to sourcing the finest local ingredients—whether from organic vegetable growers, sustainable farms, or the pristine waters surrounding Ireland. Sustainability will be at the core of Blackthorn’s ethos with a commitment to sourcing 100% local seasonal ingredients. As Head Chef Nathan Hindmarsh explains, "Our aim is to create simple, honest plates of food, sourcing locally from organic vegetable growers, sustainable farms, and fisheries, keeping it seasoned and seasonal."
For those familiar with The Twelve Hotel’s previous fine dining destination, West Restaurant, Blackthorn offers a striking contrast. While West featured an elevated tasting menu, Blackthorn is more accessible, dynamic, and spontaneous. Nathan shares, “It has been very exciting to be part of the menu changes, and working closely with the team we have had the freedom to create dishes that we think our diners will love, and it's food we love to eat.” So, what can guests expect when they step into Blackthorn? Its Head Chef sums it up best, “honest food, made with seasonal, local produce, cooked over fire, in a casual space.” This approach strips away pretense, focusing on flavour, technique, and the joy of shared meals.
For Fergal Guiney, the hotel’s distinguished sommelier, curating a wine list that reflects sustainability, quality, and craftsmanship has been a labour of love. “There has never been a better time to be a wine lover in Ireland,” he says. “Talking to wine makers over the years, passion and love for their wine is always to the fore and we take great care reflecting that on our list.” With the opening of Blackthorn, Fergal saw an opportunity to create a more intimate reflection of the hotel’s commitment to wine and the environment by placing an emphasis on organic wines within its wine list. The appeal is simple yet profound. “For many of our guests who enjoy the odd glass of wine the word organic is an emphasis on quality.” says Fergal. “Its important for us that the guest finds trust in our wine selection, so such a cert helps immensely.”
For those seeking the perfect white wine pairing, the Whole Turbot, grilled over fire and served on the bone, is a standout. Fergal suggests the David & Nadia range – Aristargos, a Rhône blend from South Africa which balances the fish’s robust flavours with its full-bodied yet subtle character. For red wine lovers, Fergal recommends a personal favourite, the Connemara Lamb Saddle, a dish that’s slow-cooked over the fire, allowing the natural earthiness of the lamb to shine. To elevate this rich and smoky dish, he suggests a Spätburgunder (Pinot Noir) from Thörle, a winery in Rheinhessen, Germany. The result is a complex, balanced, and utterly memorable pairing.
As spring unfurls in Galway, Blackthorn sets the stage for an unforgettable dining experience, where the essence of the season meets the bold, vibrant flavours of locally sourced ingredients. With every visit an experience to savour, make your reservations today at www.blackthorngalway.com.
All photos by Blackthorn Restaurant.
