Head Chef Jonny Walsh knows what people want to eat, but he also likes to challenge people to try new flavour combinations. On a cold day, he might make a hearty mushroom soup with smoked cheese sourdough on the side. The weekly lunch special might be a red lentil and chickpea dahl mango chutney and charred lettuce.

He uses local suppliers such as Yellow Door, Carnbrooke Meats, Keenan Seafoods, French Village, Dale Farm and Mullins Ice Cream.

Their latest Award is a dinger. Best Café in the Irish News Great Places to Eat Awards 2019.  As they say themselves, this is #notjustacoffeeshop. It is SO much more.