Homeboy bar in Islington launches Dúchas chef series, spotlighting Irish cuisine and cocktail pairings throughout July

Irish cocktail bar Homeboy, in Islington, will host a four-week chef series titled Dúchas throughout July, running every Thursday to Sunday. The series will feature four Irish chefs, each presenting a menu of small plates paired with cocktails developed alongside the bar’s team.

The name Dúchas (pronounced DOO-khus) is an Irish word meaning heritage, native place and a sense of belonging to land. The series accompanies Homeboy’s current cocktail menu, Honest Cocktails, which is focused on simplicity, balance and Irish storytelling. The menu draws on a concepts such as Modern Irish Hospitality, developed by founder and Dublin native Aaron Wall. The idea references Ireland’s ancient Brehon Laws, under which anyone arriving at a home seeking hospitality, at any time of day, was to receive four things: a warm meal, a drink, entertainment and a bed. Homeboy, which opened in 2018, brings food partnerships into focus alongside its existing offering through the newly launched series.

Each chef will provide an à la carte menu of small plates, with the option of a set menu of three or four dishes priced at £50 per person, or £65 per person including the cocktail pairing.

Chef Lawrence Barrow opens the series from 2^nd to 5^th July with a concept titled Hearth and Tine, using open flame, smoke and char with seasonal Northern Irish ingredients. Born and raised in Ballymena, Barrow trained in Australia, Italy and New Zealand before returning to London. He featured on The Great British Menu 2026, winning the Northern Ireland heat and reaching the final. His dishes include Carlingford oyster with elderflower granita and a Bushmills baba with strawberry and Chantilly cream.

Robin Gill follows from 9^th to 12^th July. Irish-born, Gill trained at Don Alfonso 1890, Le Manoir and Noma before opening the Dairy in Clapham. His approach centres on direct relationships with farmers and techniques including fermentation, curing and pickling. Dishes include Carlingford Lough Alanna Oysters and Durrus Cheese Fries with chip shop curry sauce.

Belfast-born Diarmuid Goodwin cooks from 16^th to 19^th July, applying European techniques to Irish ingredients. He has worked for over 15 years in London kitchens, including seven years with Angela Hartnett at Café Murano and Murano, and as head chef at Sager + Wilde. His dishes include Donegal Oysters with buttermilk and trout roe.

Paddy Maher closes the series from 23^rd to 26^th July, with a focus on seasonality and Irish coastal cuisine, particularly seafood. Maher began his career in Dublin before becoming head chef at Pearly Queen in Shoreditch and Island in King’s Cross. His dishes include Trout Pastrami and Crispy Spicebag Squid with curry sauce.

The Dúchas chef series will run from 5pm to 10pm, Thursday to Sunday. Homeboy’s Irish Sunday roast will be served separately from 12:30pm to 4pm on Sundays. 

Food Desk

For further information and reservations, visit Homeboy’s website here.