Cult-favourite Griolladh have set their sights on Cork


October 6, 2023 at 12:54pm


To borrow a phrase the team behind Griolladh can only be described as "dangerous when focused"

Cult-favourite Griolladh have just announced that they will be branching out of the Dublin environs into the Rebel County. Taking to Instagram to announce the news the team wrote, "Some major moves happening, Watch this space đź‘€". Though they kept the location vague, the Griolladh-ers did tag Douglas Village Shopping Centre, Oak Fire Pizza (who have six locations in Clonakilty, Bandon, Douglas, city centre) and Marina Market Cork in the post, so if we were to take a punt at this one, a Griolladh in Douglas or Cork city centre might not be out of the bounds of possibility?

It's safe to say Griolladh (meaning “grilled”) has changed the toastie game in Dublin since it first launched in 2020. Beginning when both co-owners were furloughed from their hospitality jobs Jack Brennan from General Manager of Xico and Jacob Long tending Dublin-based bars.

From a quickly converted trailer in a suburban front garden, the gang have rapidly expanded into a lovely yellow sandwich-slinging empire, they opened their first brick-and-mortar on Thomas Street in 2022, that same year they took over from Joe's Coffee in Arnotts and recently launched their Central Plaza store in August.

Toasties aren't the only thing the team are cooking up, back in January the team transformed Dublin's Becky Morgans pub into The Storyteller, which has proved to be a roaring success.


If you've never been to Griolladh (we're not judging, but how??) then you might not be aware of their god-tier toasties, with their POTATO-O placing 14th on our list of the top sandwiches to sink your teeth into around Dublin. Carbs on carbs is always a winner, and we have serious love for this specific sambo, but honestly, all of Griolladh's offerings are worth a try.

Using the best ingredients available, such as Tartine sourdough bread, the team cook and prep all the sandwich elements from scratch, including the meats, sauces and fillings, with even the pastries being baked in-house. The food ethos for Jack and Jacob , working with Head Chef Alison Tierney, is to move further towards seasonality and closed-circle cooking, with Griolladh’s signature preserves, slaws and pickles all being changed up regularly. They have always paid extra attention to every aspect of their menu – going so far as to create their own mix of smoked hocks, gammon and bacon collar to deliver the very best ham sandwich. Customers can also personalise their Griolladh sandwich in a myriad of ways, creating new favourites every day.

Keep those ears peeled for more info on the location, as Corkonians are in for a treat!

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