{"id":574,"date":"2023-12-15T07:49:05","date_gmt":"2023-12-15T07:49:05","guid":{"rendered":"https:\/\/patiotime.loftocean.com\/demo12\/?page_id=574"},"modified":"2026-06-19T14:45:40","modified_gmt":"2026-06-19T14:45:40","slug":"about","status":"publish","type":"page","link":"https:\/\/marcopierrewhite.ie\/donnybrook\/about\/","title":{"rendered":"About"},"content":{"rendered":"\t\t
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\n\t Behind the Vine Gate\t <\/h1> <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Marco Pierre White Courtyard Bar & Grill \u00b7 Donnybrook, Dublin 4 \u00b7 Open since 2013<\/span><\/div> <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t The Standard Was Set Early\t <\/h3>\t
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Marco Pierre White became the youngest chef in history to be awarded three Michelin stars \u2014 earning his third at Harvey’s in London at the age of thirty-three. Before Gordon Ramsay spent three years in Marco’s kitchen learning the foundations that would later earn him his own stars. Before Heston Blumenthal. Before the era of the celebrity chef. There was Marco \u2014 and the standard he set in those kitchens became the benchmark for an entire generation of British and Irish fine dining.<\/p>

His philosophy was always the same. Proper ingredients, properly handled. Classical technique, executed without compromise. A menu where every dish earns its place \u2014 nothing decorative, nothing superfluous. Simple, in the way that only the best things are simple.<\/p>

That philosophy is what the Courtyard Bar & Grill was built on. And it is what the kitchen runs on every service.<\/p>\t <\/div>

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\n\t About Our History\t <\/h3> <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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1970<\/span><\/div>\n
\n The Beginning <\/h6>\n <\/div>\n
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Peppers, garlic, shallots, olives, couscous, hessian sacks filled \nwith pulses, potatoes, onions, apples \u2014 in Fitzpatrick's Greengrocer \nand Fruiterer on Camden Street, produce sourced fresh from local farms \nrubbed elbows with exotic fruit and vegetables Dubliners had never seen \nor tasted.\n\nFrank Fitzpatrick Senior had an eye for detail and a standard for \neverything \u2014 the produce, the staff, the appearance of his children \nlined up on Sundays to box up orders. Camden Street in the 70s was an \nartistic quarter, and Fitzpatrick's attracted everyone from diplomats \nto Miche\u00e1l Mac Liamm\u00f3ir, who would drop by in full regalia: hat, spats, \nwhite powdered face punctuated by red lips.\n\nFrank died in his beloved shop on a Saturday afternoon in 1975 \u2014 \nthe busiest day of the week. The family carried on.<\/p>\n <\/div> <\/div>\n

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1980s \u2013 2000s<\/span><\/div>\n
\n The First Restaurants <\/h6>\n <\/div>\n
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As the Fitzpatrick children grew up, the shop evolved \u2014 into a deli, \na caf\u00e9, eventually a restaurant. The creative partnership between \nsiblings Padraig, Frank and Geraldine Fitzpatrick and Des Barker \nestablished the groundbreaking first Fitzers eatery on Camden Street, \nwith architect Ken Edmonson painting cable reels in a multitude of \ncolours to serve as tables.\n\nWhat followed was twenty-three years at the National Gallery, catering \nat The Point and Baggot Street, five years at the RDS, and Fitzers on \nDawson Street. Not your ordinary restaurant chain \u2014 food and family \nwith provenance.<\/p>\n <\/div> <\/div>\n

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1980s \u2013 1999<\/span><\/div>\n
\n The Standard Was Set <\/h6>\n <\/div>\n
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While Fitzers were building their reputation in Dublin, Marco Pierre \nWhite was working with the Roux Brothers at La Gavroche and Nico \nLandenis at Chez Nico at 93 Park Lane. He became the youngest chef \nin history to be awarded three Michelin stars \u2014 earning his third at \nHarvey's in London at the age of thirty-three.\n\nBefore Gordon Ramsay spent three years in Marco's kitchen learning \nthe foundations that would later earn him his own stars. Before Heston \nBlumenthal. Before the era of the celebrity chef \u2014 there was Marco, \nand the standard he set became the benchmark for an entire generation \nof British and Irish fine dining.\n\nMarco retired in 1999 to concentrate on his publishing and media \ninterests. The kitchens he left behind continued to produce some of \nthe finest chefs in the world.<\/p>\n <\/div> <\/div>\n

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March 2009<\/span><\/div>\n
\n When Marco Met Fitzers <\/h6>\n <\/div>\n
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Marco Pierre White and the Fitzpatrick family had been business \nassociates and friends for some time before they opened together. \nThe alliance was a natural one \u2014 neither takes anything for granted, \nand for both, business is personal. Every meal properly prepared \nand served is an opportunity, a risk and an honour.\n\nIn March 2009, MPW and the Fitzpatricks collaborated to open the \nMarco Pierre White Steakhouse & Grill at 51 Dawson Street \u2014 the first \nMPW restaurant in Ireland, and the beginning of a relationship between \nthe brand and Dublin that has held ever since.<\/p>\n <\/div> <\/div>\n

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September 2013<\/span><\/div>\n
\n Coming Home To Donnybrook <\/h6>\n <\/div>\n
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The opening of a second restaurant in Donnybrook brought the Fitzpatrick \nfamily back to a neighbourhood they call home.\n\nTucked behind a vine-covered gate on Belmont Avenue, the Marco Pierre \nWhite Courtyard Bar & Grill gave Dublin 4 something it didn't know it \nneeded \u2014 a restaurant with genuine culinary pedigree, a beautiful \ncourtyard setting, and the warmth of a family-run operation at its heart.\n\nThe Garden Room. The Library Room. The heated terrace. The vine gate. \nA dining room where business lunches become long afternoons and wedding \nreceptions become the evenings guests still talk about years later.<\/p>\n <\/div> <\/div>\n

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2024 \u2013 Present<\/span><\/div>\n
\n Today <\/h6>\n <\/div>\n
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Ireland's Best Restaurant Wedding Venue 2024\/2025. Over a decade of Sunday \nlunches, Thursday nights, milestone birthdays, corporate dinners and \nwedding receptions that guests still talk about.\n\nThe chefs who cook your meal trained under Marco in London. The \nwaitstaff are professional, warm and genuinely love their vocation. \nThe standards Frank Fitzpatrick Senior held on Camden Street in the \n1970s \u2014 attention to detail, pride in the product, care for every \nperson who walks through the door \u2014 are the same standards the \nCourtyard Bar & Grill holds on Belmont Avenue today.\n\nSome things don't change. They just find a better address.<\/p>\n <\/div> <\/div>\n

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\n\t The Legend Continues...
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\n\t The Kitchen\t <\/h3>\t
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The chefs who cook your meal at the Courtyard trained under Marco in London. That is not a marketing line \u2014 it is the actual standard by which the kitchen operates. Classical French technique. The same approach to sourcing, preparation and execution that earned Marco his reputation.<\/p>

Prime Irish beef. Wild Atlantic seafood. Seasonal Irish produce that earns its place on the plate. The menu is deliberately concise. Every dish on it is there because it belongs \u2014 not because it fills space.<\/p>

The sauces are made from scratch. The stocks are proper. The simplicity on the plate represents a significant amount of work behind it \u2014 which is exactly what Marco always meant when he said simple.<\/p>\t <\/div> <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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\n\t The Team\t <\/h3>\t
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When you walk through the lush gardens and heated terrace of the Courtyard Bar & Grill into the dining room, you are met with a warm welcome.<\/p>

From the professional front of house to the kitchen brigade, the team here is united in one intention \u2014 to make your meal an occasion. The waitstaff are friendly and professional, instinctively anticipating your needs under the watchful eye of experienced managers. The details are noticed: the music, the lighting, the pace of service.<\/p>

Each member of the team is carefully chosen and genuinely loves their vocation. That is what Marco has always required. It is what makes the difference between a meal and a memory.<\/p>\t <\/div> <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\n\t Find Us\t <\/h3>\t
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Marco Pierre White Courtyard Bar & Grill<\/strong>
1 Belmont Avenue, Donnybrook, Dublin 4<\/p>

Look for the vine gate.<\/p>

Close to Aviva Stadium \u00b7 RDS \u00b7 Intercontinental Hotel \u00b7 Herbert Park Hotel \u00b7 Clayton Hotel<\/p>

Opening Hours<\/strong>
Thursday \u2013 Saturday: from 5pm
Sunday: from 1pm<\/p>

BYOB Thursdays \u2014 \u20ac10 corkage per bottle (Does not apply during December)<\/p>

Reservations<\/strong>
Phone: 01 551 0555
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