untitledIrish-born, London based, award-winning chef Robin Gill returns to Dublin for a second collaboration with Airfield Estate’s, Luke Matthews. This time the dynamic duo will be leading their guests into the wild with an invitation to take part in a unique dining event, taking place on Friday December 1st and Saturday December 2nd at Airfield Estate.

Wild aims to highlight some of the more obscure and specialist ingredients that are found on Irish shores and across the island’s wild and fertile land. Many of Ireland’s rare and sought-after resources are exported to Paris, London and Tokyo and never make it onto Irish menus. Robin and Luke are on a mission to bring the best of homegrown to Airfield. In advance, the pair will take to the lands together to hunt and gather. What they find will determine the 6-course menu for both Wild events.

This is the second of Gill and Matthews joint dining ventures, the first, a Harvest Dinner in September sold out within a few hours. Of the first event, Robin Gill said: ” The Harvest Dinner wasn’t without its share of challenges, devising a menu entirely from the Estate kept me on my toes. But that was the beauty of it, we had to chop and change things and work with what we had, forcing us to be extremely creative and intuitive. It’s an amazing space in which to cook from and I really felt that it was the beginnings of something very special” 

The of aim of Wild is to host an enjoyable evening of dining, while at the same time encouraging conversation and thought-provoking debate. There will be communal seating with three available time slots – 7.30pm, 8pm and 8.15pm. Along with 6 food courses, guests will also enjoy a short and considered drinks list reflecting the menu and showcasing more homegrown talent in the craft beer and distillery industry.

Wild Dinner


  • 1st December
  • 2nd December

Time: Seating at 7:30pm, 8pm and 8:15pm.

Cost: €85 per person

Please note there is limited capacity for this event.