Fermentation is the name of the game at Fairmental, which has just opened the doors of its long awaited bricks and mortar base in Dublin. Located on Grand Canal Street Upper, the new venture features a Deli, Cafe and Fermentation Lab, alongside a retail shop burgeoning with a nice range of delicious Irish grown produce for sale, all based on fermentation.
The focus of the new food enterprise is all about the gut-brain connection, and the positive effect that eating ferments have on our mental health. Chef Valentin Ivancenco unveiled the first menu earlier this week, which offers something a little different on Dublin’s dining and deli scene.
The Fairmental menu features a host of beautiful lunch offerings, focused on fermented plants, with sit in and take out options available. A mouthwatering choice of Bowls and Wraps includes nourishing Bone Broth with egg noodles, tomogo egg, and seaweed, which can be charged up with an optional extra of chili chicken. A delicious selection of fresh house juices and Kombucha is also available, with coffee available to go from 8am.
The seeds of this exciting new venture were initially planted during the first lockdown back in 2020, after which the enterprising startup began launching their first products, including their “Mind and Body” box containing three gorgeous ferments made using Irish ingredients. Keen interest in their Fermented Slaw, Mix Pickle Salad and Irish Kimchi, saw the subsequent release of a limited edition Irish Chilli Sauce made using chilies from Lusk, Irish Cider Vinegar, salt and flax seeds.
The range swiftly grew to include such delights as Garlic Hot Sauce and Wild Irish Pesto, and in 2021 their ferments began appearing in dishes across the city. Fairmental also collaborated on a special Roast Pork with Fermented Spicy Cabbage and Pickle Salad, and their signature Herb Sauce, over at 147 Deli on Parnell Street.
Subsequent appearances at outdoor festivals such as Body and Soul saw the rapid growth of their fan base, with a food loving following gravitating towards their healthy, nutritious Lunch Bowls during a three week pop up at The Punnet on Mount Street last August, while their food stall’s sojourn at Dublin’s Bram Stoker Fest also proved hugely popular.
We wish Val, Mihaela and their pal Bass all the best as they take the next logical step in their food fermentation journey, and we can’t wait to see the inspiring fruits of the chef’s research visit to iconic restaurant Noma before Christmas…
Let’s just say we’ve got a great gut feeling about it!
Fairmental, 10 Grand Canal Street Upper, Dublin 2
Check out Cúán Greene‘s insights on all things Fermentation in this Digested Digest article from last year.
