Words: Emily Mullen
The grilled cheese sambo makers have had an unbelievable first year of trading
Griolladh have announced that they will be moving two of their trucks from The Bernard shaw’s Eatyard and Carrickmines Park. They announced that their two trucks would hitting the road and will be popping up in new locations “very soon”.
The team announced the news over Instagram on July 19, writing “We want to say a MASSIVE THANK YOU to the customers, neighbouring businesses, staff and everyone that helped us set up at these two fantastic locations.”
Started a little over a year ago by Jacob Long and Jack Brennan who were furloughed from their hospitality jobs. Griolladh started from a hastily converted trailer in a garden in Malahide. Since then the company has grown exponentially, now in six locations across Dublin, the company hire over 40 staff members and further openings planned.
“Griolladh started as a food truck concept, but along the way we’ve popped up in more permanent locations such as The Globe, Hop House in Open Gate Brewery and Zanzibar Locke,” said Long. “With being on the road, constantly expanding, popping up and then locking down again, it has been a challenging but exciting year. Pretty unprecedented times, but we definitely want to set down in a bricks and mortar set up soon!”
Long and Brennan have both worked in the hospitality industry for the past 14 years. They have managed some of the best venues in Dublin including Xico, NoLita, Opium, Brookwood & The Well. Jack started his career working in the Wright Venue and then moved on to work in city centre bars such as 37 and Xico. His focus has always been on the nightlife scene and getting the people of Dublin partying until the early hour. Jack is a man about town. Jacob’s first passion is food and began his career in the service industry managing a Mexican restaurant in Malahide, and then moved into Dublin city centre and managed the steakhouse Brookwood. He moved on to manage The Oak, NoLita, Opium and The Well. Developing his skills in every aspect of hospitality and business.
Alongside Griolladh, Jack and Jacob have launched a fried chicken brand – Chicc – to make the best use of their spare time and kitchen capacity. Developed in partnership with Daniel Hannigan, formerly of Mister S, Chicc is now on the hunt for a permanent sit down restaurant location.
Elsewhere on District: Gerry’s on Montague Street is closing down