The launch of a bold new summer menu and a weekly Rotisserie Pig on a Spit event turns up the heat in this local favourite
The Old Orchard Inn in Rathfarnham is turning up the heat this summer with the appointment of their new chef Philip Hughes as its new Head Chef alongside the launch of a bold new summer menu and the introduction of a weekly Rotisserie Pig on a Spit event.
With an impressive culinary background including roles at the much-lauded Opium Restaurant and Asian-fusion pop-up Indochine in Dublin, Hughes brings a globally inspired, modern flair to the kitchen while staying true to The Old Orchard Inn’s beloved gastro-pub roots.
“I’ve always believed great food should evoke both comfort and curiosity,” says Hughes. “Here at The Old Orchard, I’ve designed dishes that surprise the palate yet feel like a homecoming with ingredients we all know and love.”
A New Menu to Savour
Chef Hughes’ new Summer 2025 menu features an exciting mix of Asian fusion, European twists and elevated Irish classics. Customers can expect bold, flavourful combinations with fresh ingredients and careful technique throughout.
Among the standout new starters are the Arancini with honey-roast butternut squash, sage and mozzarella in a crispy panko crust served with lemon aioli; the melt-in-your-mouth Boneless Ribs, slow-cooked for 18 hours and served in smoky BBQ sauce with red cabbage slaw and the Yellow Curry Samosa, a Thai-inspired dish served with cardamom yoghurt and lime.
Seafood lovers will appreciate the luxurious Dublin Smokies – a rich chowder of smoked Cod, Cooley & Haddock and Tiger Prawns, gratinated and served with rustic ciabatta.
On the mains, highlights include the aromatic Chicken Cashew Nut Stir-Fry, the indulgent Braised Pork Belly with cider, orange & ginger and the showstopping Corn-Fed Chicken Supreme, stuffed with goat’s cheese, chorizo, and semi-sundried tomatoes, all finished with a cep and tarragon cream.
“These dishes are about elevating what Irish customers already love,” explains Hughes.
“They’re not just new for the sake of it – each one adds something exciting and balances richness with bright, seasonal flavours.”
Rotisserie Pig Nights
Adding to the culinary excitement is a brand new Rotisserie Pig on a Spit event hosted every Friday from 5pm to 7pm in The Garden & Terrace at Ali’s Bar. For just €20 per person, guests will enjoy a generous portion of slow-roasted pig served with all the trimmings in a lively outdoor setting.
Proprietor Ali Chawke of The Chawke Group, sees the Friday night rotisserie as more than just a meal – it’s a local social event.
“We’re all about community, great food and good craic here at The Old Orchard,” Chawke says. “The Rotisserie Pig nights are a fantastic way for friends and families to gather, enjoy top-quality food outdoors and kick off the weekend in style.”
With live cooking in the garden and the smell of roasting pork filling the air, it’s a dining experience designed to tempt all the senses.
A Reimagined Local Favourite
Located in the heart of Rathfarnham, The Old Orchard Inn has long been a local institution for hearty food and warm welcomes. The addition of Chef Phillip Hughes and the expanded summer menu signals a new chapter for the venue, one that blends tradition with innovation.
“Bringing Philip on board is a milestone,” says Chawke.
“His blend of refined technique and relaxed style fits perfectly with our ethos. He’s already reinvigorated the kitchen and we can’t wait for everyone to try what he’s cooking up.”
From Asian-infused starters to classic Irish mains, plant-based options to decadent meat dishes and now a weekly rotisserie roast in the garden, there’s something new and exciting at The Old Orchard Inn for everyone this summer.
