Table Forty One

The story

Table Forty One: Michelin Recommended Classic Cuisine in Gorey, Ireland

Table Forty One: A Debut Rooted in Experience

Andrew Duncan began his career at sixteen, cooking across Ireland, New Zealand, Canada, and the UAE in celebrated Relais & Châteaux hotels and Michelin Bib Gourmand restaurants. His return to his hometown of Gorey marks his highly anticipated debut: Table Forty One, a Michelin Recommended restaurant in the heart of the town.

The Philosophy: Local, Seasonal, Personal

Andrew is the only chef on duty in his small kitchen, and his weekly changing menu reflects a commitment to sourcing the best local ingredients of the season. The result is a classic cuisine that feels both refined and grounded. The menu is concise – three starters, three main courses, two desserts, and a cheese board – a format that allows Andrew to give each dish his full attention.

Among the staples, his signature fillet steak served with a mushroom and smoked bacon jam stands out. The experience is accompanied by an exceptional wine list, chosen to complement the seasonal offerings.

The Atmosphere: Fine Dining Without Pretension

With seating for about thirty, Table Forty One offers an intimate setting where the focus is squarely on the food and the guest. Andrew prides himself on personalising each visit, creating a relaxed and approachable atmosphere. It's fine dining stripped of stiffness. This balance between quality and warmth has earned its place in the Michelin Guide, where it is now listed as a Recommended restaurant.

Pricing and Booking

The dinner menu is offered Wednesday through Saturday. Two courses are €39, three courses €48, with a €12 supplement for the steak and €4 for a cheese board. Due to limited seating, booking ahead is strongly advised.