Welcome to Leviathan
We are deeply passionate about food and how it connects us. Here you will find recipes developed to excite and inspire. All posts include recipe cards with steps and ingredients.
The Dining Club
Long-table dinners & bespoke pop-up food events hosted at a historic Irish estate, with cooking by Leviathan’s James Gabriel Martin.
A unique experience that encourages community, drawing guests together in an intimate, convivial atmosphere while showcasing our passion for food and hospitality.
With a focus on seasonality, heritage and story-telling. Each one is unique, designed around a theme, with changing menus, entertainment, and table settings. Whitestown House Estate, nestled near
The Naul in North County Dublin, is set on 125 acres of farm and parkland. The historic demesne has remained intact since the 1600s and has a long and storied history of hospitality, marking it as the perfect venue for our events.
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Spiced Coconut Red Curry with Fresh Peas & Courgette Ribbons
This red curry packs a punch, and strikes a wonderful balance with a coconut broth that is rich, spicy, salty and sweet while the fresh vegetables are light and vibrant. There is also plenty of textural difference going on. Charring the vegetables first adds good depth of flavour. Serve with some fresh white rice.
Miso-glazed Aubergines with Tempura Pepper
This miso-glazed aubergine dish is vegan, simple and delicious. The crispy tempura that tops it is light and crispy and very satisfying. I spent quite some time trying different methods while developing the recipe, trying to create a tempura that is crisp and tasty and easy to make. The flavours come together nicely. Be sure to check out my tempura guide in the recipe cards.
Berenjenas con Miel (Fried Aubergines with Honey)
A Spanish staple, I am always delighted when a plate of sweet and savoury fried aubergines arrive, whether it’s as a tapa or a ración. Dark treacle or molasses add an extra layer of flavour, while honey also works as a sweeter alternative.