The Devils Menu

Home
Ireland
Graiguenamanagh
The Devils Menu

The Cult of Food and Fun http://thedevilsmenu.ie http://www.youtube.com/user/TheDevilsMenu

The Cult of Food and Fun http://thedevilsmenu.com http://www.youtube.com/user/TheDevilsMenu

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.

26/11/2025

What an honour to win Square’s Best Restaurant in Ireland 2025.
A public vote — Ireland choosing their favourite restaurant — and that means everything. Because you’re who I cook for.
Not critics. Not the industry. Not the rule-makers.

I cook for the people who walk through my door, have a laugh, share a drink, and trust me to give them a night worth remembering.

Huge thank you to Sarah from I Come Undone for her brilliant review — absolutely blown away by her experience and her words.

I don’t follow the “proper” rules (most of them are nonsense anyway).
I just honour great ingredients, cook with respect, and make sure everyone leaves happier than they arrived.

At The Devil’s Menu, it all comes down to one idea:
Have a party in your kitchen. Feed people amazing food. Have the craic. Bring back the joy of a night out.

We’re decadence.
We’re temptation.
We’re The Devil’s Menu. 🔥👹

22/11/2025

Open Chef's Table
A little temptation from the devil himself… with a Christmas twist. 🎄😈
No dry fu***ng turkey. No Scrooge portions.
Just The Devil’s Menu – Christmas edition.

22/09/2025

Due to Demand here's 2 more Open Chefs Tables.
And this one has a little sprinkling of Xmas in it.

21st of November SOLD OUT!!!!

12th of December is already nearly fully booked. 6 places left.

Remember you can only come if you're up for fun!!!

DM or text 0892156176
Payment due when booking via Revolut.

Good Luck.
John 🤘

21/09/2025

The temptation.
Crispy Kerr Pink potato, pomme purée, Elizabeth Bradley’s Carlow cheddar, Jack McCarthy’s Kanturk lardo, and a filthy hit of Cork pecorino with truffle.

Then six-hour oak-smoked pork neck with little dice of fried spuds, saffron, red pepper and smoked pork sauce.

On to the oak-fired ribeye, dry-aged and dripping, with six-hour beef cheek, pomme purée, local veg and a deep port jus.

To finish
smoked apples with yogurt & double cream ice cream, apple fluid gel, honeycomb, burnt and unburnt crumble for that proper granny’s crumble taste, and an apple double cream caramel.

Filth.

21/09/2025

Had the absolute privilege of meeting Tommy Gann with my brother in steel, Patrick Brennan, the other night. Tommy and Patrick have been working their asses off on something magical, and they deserved a night with the Devil for all their hard work.

I even got to present Patrick with his 50th birthday present (apart from the party I threw, because I’m a geezer 😈) – a giant cookbook by Glyn Purnell of Purnell’s Restaurant in Birmingham, a place Patrick used to love going. He was over the moon, and I’ll be teaching him how to cook some of those recipes soon.

I got to cook for the lads and then sit back listening to two of the best bladesmiths in the world shoot the breeze and have the craic. What a night.

Ultra privileged to have friendships like this – they enjoy my food, I get to test their knives. That’s a trade-off I’ll take any day. 🔥🍴🔪

📍 Graiguenamanagh, Kilkenny

02/09/2025

https://www.instagram.com/reel/DOESNF9DfYb/?igsh=MWJuYXIwajdwcmhzNA==

Here's the link to vote. 🤘🤘🤘

Address

No. 1 St Mullins Road
Graiguenamanagh
CO.KILKENNY

Telephone

+353851148170

Website

http://thedevilsmenu.ie/

Alerts

Be the first to know and let us send you an email when The Devils Menu posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.