The Devils Menu

05/04/2026

Local Dry Aged Oak Smoked Ribeye finished in the pan & oven. Irish steak at its finest!!!

04/04/2026

03/04/2026

Hazel interviewing John — The Devil’s Menu / Memphis in May

This interview may contain big feckin porkies (lies)

Hazel:
So John… what exactly are you up to at the moment?
John:
Today? I’m taking porchetta back.
Not reinventing it. Not “inspired by.” Taking it.
Because let’s be honest — roll it back far enough and you’ll find Irish hands in the bones of half these dishes. Fire, curing, fat, patience… we’ve been doing that long before it had a passport stamped on it.
So yeah — today it’s porchetta. Tomorrow it’s something else.
We’re reclaiming a few things.
Hazel:
Reclaiming… that’s a strong word.
John:
Good. It should be.
This isn’t about playing nice. It’s about reminding people what happens when you take proper produce, real technique, and you stop apologising for it.
We’re packing it all up and bringing it straight into Memphis in May.
Hazel:
That’s a bold move… walking into the heart of American barbecue like that.
John:
We’re not walking in quietly.
This is Smoking Soul x The Devil’s Menu — fire, smoke, and a bit of danger. Irish flavour turned up properly.
We’re not there to blend in. We’re there to leave a mark.
Hazel:
And what can people expect?
John:
Honestly?
You’ve no idea what’s coming.
And that’s exactly how it should be.
Keep an eye on it.
We’re coming for Memphis in May.

21/02/2026

Hi everybody,
This video just explains how I’m an absolute idiot with new phones. I always knew I’d mess something up, but I didn’t realise quite how badly.
As I mention in the video, if you’ve contacted me in any way and haven’t heard back, please send me another message and I’ll get back to you.
I’m busy in service today, but I’m free tomorrow, so I’ll respond then.
I wasn’t ignoring anyone, just being a fool.

09/02/2026

Pop along to Hospitality Expo 2026 at the RDS
I'm doing an absolute filthy, posh as f**k Granby hachè burger with foie gras & fresh truffle.
And we’re taking the granby sausage roll on a trip to Istanbul 🇹🇷
Spice, smoke, and a bit of misbehavior.

16/01/2026

Out for the day visiting a wonderful gentleman at 🔪
Steel, stories and a passion for Turkey's historical cooking knives.
On the way back I realised I’d completely forgotten to eat. Came up from Taksim Square station, followed my nose, and popped into the famous Taksim Döner.
Grabbed a dürüm doner. Little wrap. Absolute lifesaver.
Super tasty, super handy, perfect to take the edge off the hunger.
I thought it was about €3–4, but it worked out closer to €6.20. Still worth every cent.
Quick, satisfying, and properly delicious.
If you’ve just got a small munch on, this is the move.
Plenty of spots around too, probably cheaper nearby, but this one hits the spot.
Istanbul feeding you when you forget to feed yourself

05/12/2025

🎥 “You Never Know You Have a Problem… Until You Find Out You’ve Got a Fu***ng Problem.”

Just grabbed these brilliant new bulbs — total game changer for the kitchen.

When I was filming the other day, I finally clocked how bad the flicker from the cheap LED bulbs was. They don’t sync with the camera’s frames-per-second, so you get that horrible strobing effect… and you don’t notice it until you start shooting proper videos.

So I looked into it and upgraded to Philips MasterColour bulbs. These should sort the flicker completely, give me cleaner, sharper video, and a much nicer light in the kitchen overall.

Can’t wait to show you once they’re all installed…
once I find the bloody step ladder.

04/12/2025

Hey guys, absolutely brilliant news — we’ve just hit 6,000 followers.
We’ve gone up nearly 3,000 in about a week and a half, which is insane.
Thank you so much for following — there’s a lot more coming.

We’ve got collaborations on the way, loads of Meta Glasses POV content, cooking classes, behind-the-scenes, and plenty of madness and excitement lined up. It’s going to be well worth keeping an eye on us.

For everyone messaging me — we’ve had an avalanche. Literally hundreds and hundreds of enquiries. I’m getting through them as fast as I can. Please don’t get the hump if I haven’t replied yet — I’m a one-man band and doing my best, and I will get to you.

But trust me… it’s well worth the wait.
This is going to be the best evening you’ll ever have.

So to all the new followers — hello, welcome, and let’s see what the future brings.
It’s going to be cracking.

Nice one. Cheers, John.

30/11/2025

🌲🌲🌲CHRISTMAS WITH THE DEVIL🌲🌲🌲

Here’s a little sneak around the kitchen before the guests arrive. We’ve added a touch of Christmas, and you’ll spot a few of the ingredients that’ll be hitting the plates tonight.

This kitchen is eight years old now and it still looks brand new — the build quality from in Waterford is absolutely incredible. The Dekton counters, the Siemens StudioLine appliances, the Quooker taps, the Tolix chairs… every element in here was bought for quality, and it’s all held up unbelievably well.

I haven’t even shown you how we do the BBQ yet from .ie .

What a hidden gem this place is — like stepping into a completely different world. You cross the threshold and suddenly you’re in a gourmet fantasy universe, a million miles away from where you started.

29/11/2025

Got my new Meta Ray-Bans, so here's a quick tour of the kitchen. 🤘🤘🤘

28/11/2025

🔥 Open Chef’s Table — April Dates Now Live 🔥
Ireland’s Best Restaurant 2025 — public vote, real people, real food.

Two nights only:
📅 Saturday 4th April
📅 Friday 24th April
🕢 7.30pm – 10.30pm
💶 €120pp — DM or text 0892156176 to book
💥 Full payment required when booking
👥 Limited to 12 guests
🍷 Bring Your Own Booze
📌 This is a set menu — no changes can be made. Bespoke menus are only available for private group bookings.

Here’s what you’re in for 👇

Amuse Bouche
Asparagus & Jamon Tart

Starter
Pork belly, pickled onion, smoked apple & potato mash

Interlude
Rhubarb & raspberry sorbet

Main Course
Oak-smoked dry-aged local ribeye
Slow-cooked beef cheek
Bone marrow potatoes
Red wine onions, pickled carrots
Port jus

Dessert
Tart au Citroën
Double cream vanilla ice cream
Dark chocolate ganache

No rules. No bu****it. Just a deadly night of unbelievable food and good craic in Ireland’s best tiny restaurant.
First come, first served.