First, he started Mourne Larder, a company that offers secret dining, pop- ups, events, private dining, foraging tours and more. As he would need to have his own premise to prepare for events, it became logical to use the space both as a prep kitchen and a hot food bar. He rented a great space in Dundrum at the right time. So,in one fell swoop, Scopers, the sustainable hot food bar that he had been dreaming of, also became a reality. One might imagine that the transition from fine dining to an elevated hot food bar would be rather difficult - with the different expectations and clientele, would it not be overwhelming? The answer, unexpectedly, was no. “The transition from fine dining was surprisingly easy, I’m still doing what I love while also making a difference and hopefully changing the way we think of fast food… (or as I like to call it) ‘slow food,’” he says. At the same time, Mourne Larder, the other half of the business, still allows him to refine his “fine dining and high-end cooking skills (for) private dining events, secret dining and supper clubs.”
Speaking of Mourne Larder, Chef Cunningham is having a great time running it. It is especially apparent during his secret dinners. For these experiences, the destinations are unbeknownst to the guests. They are only told of the meeting point, and then whisked away to the secret dining location after they arrive. He thinks that traditional restaurants may have hit a certain peak as people nowadays want more of an experience for their money. More importantly, the region has a certain beauty and mystery. And these thrilling dinners serve to celebrate both the exquisite surroundings as well as the wonderful local culinary ingredients. These events do take a lot of pre-planning, he admits, but the team has gotten them down to a science. Whatever venue was chosen - it could be a teepee in a forest or a castle dungeon - they would communicate with the hosts to find out what type of (or if any) kitchen facilities are available. He also brings along a large custom-built barbecue with him, as a good portion of the menu is cooked over open fire. Most importantly, he adapts each menu to the site and the equipment at his disposal. “I’m never beat by any location!” he proudly proclaims.
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