“I’ll Have What Rick’s Having” - The Purty Kitchen partners with Higgins Butchers for A One-Week Butcher’s Menu
- Danny Joyce | Editor
- 13 hours ago
- 2 min read
The Purty Kitchen has partnered with Higgins Butchers for a week-long collaboration with fourth-generation Master Butcher Rick Higgins. Having worked closely together for years, this menu marks a natural next step — a chance to go beyond the everyday and showcase a broader range of cuts, techniques, and shared passion through a series of dishes created exclusively for the week of May 13th to 17th.
Rick Higgins, fourth-generation Master Butcher and Charcutiere at Higgins Butchers, says, “Having worked with The Purty Kitchen to deliver premium dry-aged beef for their menu, this collaboration gave us the opportunity to showcase a wider range of cuts and styles of cooking. Bringing that together with Adam’s creativity in the kitchen creates a true meeting of two crafts — something personal, honest, and genuinely exciting for guests, while also highlighting how producers and chefs can come together to create something truly special.”
Mark Heather, co-owner of The Purty Kitchen, is passionate about working with local and Irish producers to create a truly authentic experience for guests. He says: “I’ve always believed nothing brings people together better than food, and that’s exactly what this is about — great food. Rick has spent a lifetime working with exceptional ingredients, and this menu reflects what he genuinely loves to eat.”
The Rick Higgins menu will run from Wednesday to Sunday, with a changing selection of dishes across the week.
From Wednesday to Thursday, guests can begin with braised Iberico pork ribs, served with house pickles, ponzu hoisin and chives, followed by a Wagyu beef burger with black garlic mayo, confit heirloom tomato, butterhead lettuce and twice-cooked fries.
From Friday to Saturday, the focus shifts to eye fillet tartare with pickles, capers, Dijon, smoked sea salt and Ratte potato crisps, alongside a côte de boeuf for two with pepper sauce, watercress, truffle and skinny fries.
On Sunday, The Courtyard takes centre stage with a pig on the spit, creating a more immersive dining experience. Guests can enjoy Wintavern Farm pork served with organic slaw, Abercorn Farm salad, smoked potatoes, apple butter and confit garlic.
The “I’ll Have What Rick’s Having” menu will be available at The Purty Kitchen from Wednesday, May 13th to Sunday, May 17th.
The Purty Kitchen is located at 4 Old Dunleary Road, Dún Laoghaire, Co. Dublin. Bookings can be made at www.purtykitchen.com/rickhiggins.
Keep up to date with the latest news by following The Purty Kitchen on Facebook and Instagram at @thepurtykitchen
Slán go fóill.
