First Look: Inside Chequer Lane, Jamie Oliver’s new Dublin city centre restaurant

, along with prints sourced from Jam Art Factory in the Liberties. A giant 9½kg salmon mounted in a glass case over a fireplace might divide opinion. It was caught in the west of Ireland by Fitzpatrick, a keen fly fisherman who had the fish treated by a taxidermist.

A giant 9½kg salmon mounted in a glass case over a fireplace might divide opinion. Photograph: Dara Mac DónaillSeasonal Irish ingredients were the starting point for the short menu, which has nibbles, seven starters, five main courses, a grill section, and a seafood platter for two with oysters, Dublin Bay prawns, dressed crab and pickled mussels. There is also a specials board, a pie of the day, and a choice of Sunday roasts for meat eaters and vegetarians.

Suppliers are name-checked and identified on a map on the back of the menu. From the sea suppliers are Kish Fish and Achill Island sea salt. From the land includes beef and lamb from Gilligan’s Farm and pork from Andarl Farm. Jane Russell will supply pork products. Cheese is from Gleneely Foods, butter from Glenilen Farm, milk and cream from The Village Dairy, and ice-cream from Coolhull Farm.

“It is the best of the best of what we can get,” Fitzpatrick says. “I know a lot of these people, we’ve used them before. It’s a small enough menu, with the idea of changing it again in the spring. We’re not trying to educate people here, we’re just giving them what we think they’ll love and that they know, and a good night out as well.

The head chef is Stefan Salamon, who is 29 and originally from Poland. He comes to this venture from a restaurant in the Dominican Republic. His previous experience in Ireland includes stints at the Cliff House, in Co Waterford, and Casper & Giumbini, in Dún Laoghaire, in south Co Dublin. The general manager is Simone Volante, who ran the Passione restaurants on the Wild Atlantic Way for 10 years, until 2019.

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