order here

This Christmas, we're bringing a little bit of tír to your table!

We're preparing a special Christmas dinner package featuring our house made turketta, free-range ham and our homemade gravy, carefully prepared by our team so you can enjoy a proper Christmas meal at home without all the hassle.

Everything will be prepared, cured, packaged and ready for you to finish at home.

Orders will be available exclusively for pre-order, with collection at our Hatch Street location only the 23rd December from 10:30 until 14:30

You enjoy Christmas. We'll Handle Dinner

Here's what you'll get:

Our house-made, boneless turketta: cured free-range Feighcullen Farm turkey breast wrapped around our sausage stuffing made from the turkey leg meat. tied and rolled up all lovely so you have plenty room in the oven.
Tír master stock gravy. we use all the turkey carcass and bones to make you the most stupidly delish gravy we can muster. no granules, powders or other funny business here.
Optional add on: our free-range, brown sugar-cured, cold-smoked ham.
Instructional videos from yours truly on how to cook and get the best out of the meats and gravy on the day (hint: butter, always butter).

we are tír and we are a seasonal irish deli.

tír is Irish for country or land. everything we make is based on 3 core pillars: nature, culture, & flavour.

we visit the farms and producers. we follow the seasons. we use the food that grows around us. we play with wood fire, fermentation, pickling, ageing, roasting and curing.

we study sustainability to make sure we are giving back to the beautiful land that sustains us.

we study irish food history because we don’t really know what it is but we want to be a part of it.

and above all, we study sandwiches. we learn from past masters. those humble heroes who had the divine inspiration to put smoked meat and seasonal vegetables between 2 pillowy slices of toasted heaven.

is muide tír agus is deilí séasúrach muid.

mar a thugann ár n-ainm le fios, bíonn dúlra, cultúr agus blás i gcroílár gach rud a ndéanann muid.

tugann muid cuairt ar na feirmeacha agus na táirgeoirí. Leanann muid na séasúir agus baineann muid úsáid as an mbia atá mórthimpeall orainn. bíonn muid ag plé le tine adhmaid, le coipeadh, agus le bia a phicilt, a aosú, a róstadh agus a leasú.

déanann muid staidéar ar an inbhuanaitheacht le cinntiú go bhfuil muid ag cothú na talún áille a thugann cothú dúinn féin.

déanann muid staidéar ar stair bhia na hÉireann mar níl tuiscint iomlán againn air go fóill ach tá a fhios againn gur mhaith linn a bheith mar chuid de.

agus níos tábhachtaí ná aon rud eile, déanann muid staidéar ar cheapairí. bíonn muid ag foghlaim ó na máistrí a tháinig romhainn, na laochra umhla a fuair inspioráid ó dhia nuair a chuir siad feoil deataithe agus glasraí séasúracha le chéile idir dhá phíosa áille aráin.

new monthly special goin back to roots with our new monthly special in honour of paddy himself. this months special is the bagún agus cabáiste. braised @winetavern_farm ham braised irish savoy cabbage wild garlic & parsley sauce – made with all the above braising liquids @oaksmokebakery ciabatta this was my favourite dinner growing up and I used to pour all the braising liquid on my plate as sauce. no bells and whistles on this one as just wanted to respect the original dish, except the addition of wild garlic. we wanted something foraged just because we’re masochists.

We’re delighted to say we’re open today from 11:30 at our CHQ location. #tirdeli #seasonalirishdeli #chqdublin

we need tasters, on tuesday 10th feb. 🔊 ahead of our opening, we are bringing in a few special guests to help us get up and running. you and a friend get a free sandwich, crisps and drink, and we get to figure our shit out. we are picking 10 pairs from the comments who will be added to the guest list. so if you wanna get involved; tag who you wanna bring follow our page tag as many different people as you like, each comment is a separate entry so will increase your chances. more info will be sent to the winners dms. winners selected by sunday 8th feb. #tirdelichq

new special coming next week. more to follow. @abercornfarm @oaksmokebakery @mcloughlinbutchers

CHQ coming along nicely. we’re doin as much as we can ourselves so that as much budget as possible goes into what really matters to us, the team, the food and the service. can’t wait to have you all in.

we are so buzzing to announce that we will be opening a 2nd tír in @chqdublin in feb this year. with the history there and the @epicmuseumchq it just feels like the perfect fit. more info to follow. #cheers

our nollaig special is now live. roast @feighcullenfarm turkey breast turkey sausage stuffing (using feighcullen turkey leg meat) master stock gravy xmas tree mayo (using pine foraged by us from the dublin mountains) irish cheddar cranberry sauce on @oaksmokebakery ciabatta toasted ho ho ho

such a beautiful weekend @samhainfestivalkells. thank you for having me and for organising an incredible celebration of food and culture.

new monthly special today: the samhain toastie we linked up with the @centreoffoodcultureireland for this one. they are the organisers of the @samhainfestivalkells so who better to learn from. this is what we came up with. it sounds a bit weird on paper but trust us on this one; it’s a smokey, creamy, toasty, samhainy delight. wild irish venison pastrami, cheddar, sloe gin relish, colcannon butter sauce, autumn ferment (like sauerkraut), on toasted sourdough. #thisisirishfood #samhain #seasonalfood #venison #pastrami #toastie #sandwich

very sad to say farewell to the @spot_whiskeys pork sambo. today is the last day before the new special starts on monday. you’ve been a smokey, juicy, whiskey delight.

pumpkin spiced latté. we roast off the seeds and pulp from stunning irish pumpkins and use it to make our spiced syrup. it makes the most custardy, silky, delicious syrup that we ever did try. combined with @cloud_picker beans and @thevillagedairy milk for the win.

the pumpkin spiced halloumi melt. irish squash / pumpkin pâté, toonsbridge halloumi, fermented hot honey, roasted Irish mushrooms, autumn greens on Remus’ ciabatta. it’s an autumn hug in a sandwich.

best irish breakfast sandwiches — **breakfast - bricfeasta**

best sandwiches dublin — **lunch - lón**

cintFIND US

tír deli hatch vault 4, old station building.

opening hours:

mon-fri: 8am - 3pm

email: hatchst@tirfood.ie

phone: 085 199 3623

tír deli chq unit 26, 27 CHQ Building, Custom House Quay

opening hours:

mon-fri: 8am - 3pm

email: chq@tirfood.ie

phone: 085 802 5228

suppliers:

we take our sourcing very seriously. we work directly with 3 farmers for all our meats. we use seasonal irish vegetables and the growers tell us when it’s time to move on.

fruit & veg: abercorn farm, wicklow | ballincarey farm, kildare | condren’s fruit & veg, dublin.

beef: ex-dairy: woodtown jerseys | hereford: mcloughlins, dublin

pork / ham: salters free-range, carlow

chicken: feighcullen farm, kildare

coffee: cloud picker, dublin

bread / pastry: oaksmoke bakery, dublin