Sprout & Co

Sprout & Co Produce and flavour led restaurants growing organically on our own farm. Irish Seasonal Kitchen. Healthy, Seasonal & Local

We believe food with a story always tastes better

Check us out: https://linktr.ee/Sproutandco Eateries: 5 Lower Mount Street • 3 Dawson Street • Sir John Rogersons Quay • 9 Ballsbridge Terrace • 33 Baggot Street Upper.

13/10/2026

White bean hummus with pickly, crispy, herby things on top!

For the hummus:
Jarred white beans
Garlic
Tahini
Salt
EVOO

For the salad:
Parsley
Mint
Kalamata olives
Pickled onions
Crispy spiced pumpkin seeds

Heat the jarred beans to soften them slightly, then blend with the garlic, tahini, salt and EVOO.

Add a few ice cubes or a splash of cold water to get everything lovely and smooth. Very easy!

Make a little salad with all the pickly, crispy, herby things and pile it on top of the creamy hummus.

Serve with crisps, crackers or warm bread.

Yum!

08/10/2026

BEYOND THE KALE 2026

The Sprout team know how to party. From Dublin, Kildare, Galway and Cork, every summer we close our restaurants and celebrate our amazing people with a serious boogie!

If you’d like to join our team, we’d love to hear from you!

08/10/2026

BEYOND THE KALE 2026

The Sprout team know how to party. From Dublin, Kildare, Galway and Cork, every summer we close our restaurants and celebrate our amazing people with a serious boogie!

Shoutout to the party committee! 🕺

We’re growing, and our parties are probably going to get bigger too.

If you’d like to join our team, we’d love to hear from you!

30/09/2026

Wedges & Dip 🥬

Today in the greenhouse test kitchen we’re making a crispy chicken salad with a chopped ranch dressing using our new Bread & Butter House Pickles, only available at Cornelscourt. Enjoy!

Chopped Ranch
2tbs Greek yoghurt
1tbs Sour cream
2tbs Olive oil
1tbs Mustard
1tsp Honey
1-2tbs White w**e vinegar
Big bunch Parsley
Big bunch Dill
Big bunch Scallion greens
2 cloves grated garlic
Big pinch Salt
Pepper

Skin-on chicken thighs
Cherry tomatoes
B&B house pickles
Little gems
Lemon

Remove the bone from the chicken thighs and pat the skin dry. Season all over with salt.

Starting with a cold pan, place the thighs skin-side down and bring the pan to a medium heat. Cook for 8–10 minutes, until the skin is golden and crispy.

Flip the chicken and turn off the heat. There should be enough residual heat to finish cooking the chicken while keeping it juicy. Allow to rest.

For the dressing, chop all the greens and combine with the remaining ingredients. Season to taste with salt, pepper and extra virgin olive oil.

Toss the Bread & Butter Pickled Onions with some cherry tomatoes and a little chopped dill.

Cut the gem lettuce into quarters and dip into the Chopped Ranch. This is a great way to coat the salad without breaking the leaves up.

If you have them, toast off some flatbreads in the remaining chicken juices for extra chickeny flavour.

To plate, assemble your salad and garnish with the pickled salad. Slice the chicken thighs, give everything a good squeeze of lemon and enjoy with your warm flatbreads and extra chopped ranch dressing on the side.

24/09/2026

Miso Pork & Cherry Salad

I love a spicy cherry salad. Stone fruit and pork are an amazing combination, and this is a great way to enjoy them before they go out of season.

Pork chop
Cherry tomatoes
Cherries
Plum
Green chilli
Crispy basil
Crispy Spicy Sesame Peanuts
Everything Sweet Miso Drizzle

Start by salting the tomatoes, cherries, peaches and green chilli to allow their juices to bleed. Add a few drizzles of the Everything Sweet Miso Drizzle, if you have it.

Bring a pan to a medium heat with a glug of olive oil. Drop in the basil and fry for about 1 minute, until crisp on both sides. Remove and leave to drain on paper towels.

Preheat the oven to 160°C.

Pat the pork chop dry and season generously with salt on all sides. Using the same pan, bring the heat up to medium-high.

Start by rendering the fat cap. This makes it lovely and soft and, if you're like me, an essential part of the eating experience - yes, I eat the fat!

Sear both sides of the pork chop, then add a few drizzles of the Everything Sweet Miso Drizzle. Place in the oven and finish the cooking for about 10 minutes, basting 2–3 times as it cooks.

Remove the pork from the pan and leave to rest for 5-10 minutes.

Slice the pork and place on a large sharing platter. Scatter the salad around the pork, along with all the resting and salad juices.

Garnish with the crispy spicy sesame peanuts and crispy basil.

Serve with steamed rice for a lovely dinner.

Enjoy!

17/09/2026

🏠+🏠

08/09/2026

We built a Greenhouse in a grocery store!

On opening day at Dunnes Stores Cornelscourt, we served €7,312.55 worth of salads - which we’re delighted to donate to to help support their amazing work.

Thanks for the warm welcome!

05/09/2026

Drizzles, Pickles & Crispy Things make everything better!

Available only at The Greenhouse at Cornelscourt

Address

Cork

Opening Hours

Monday 9am - 5pm
Tuesday 9am - 5pm
Wednesday 9am - 5pm
Thursday 9am - 5pm
Friday 9am - 5pm
Saturday 9am - 5pm
Sunday 9am - 7:30pm

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