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We’ve always wanted to create dining experiences that generate a bit of buzz but still feel relaxed and welcoming. We’re so lucky that our space on Francis Street really helps bring that vision to life.

With Notions, the food is serious, but the atmosphere isn’t - we want people to come in, enjoy delicious wine, eat memorable food, and leave already planning to return.

Behind the scenes, we have a killer team doing a lot of the heavy lifting. The shift from Two Pups by day to Notions by night is a big undertaking for us with bakery, kitchen and front-of-house teams all working closely to reset the space each afternoon for dinner service. That shared energy and teamwork is a key part of what gives both Two Pups and Notions its warmth and character, which is what we want people to feel when they visit us.”

Head Chef James Walsh,

His love of food began at 12, when he took his first kitchen job doing prep at The Acorn in his hometown of Tullamore. From there, he built a career across kitchens in Dublin, The Cotswolds and Lisbon, including a formative stage at The Greenhouse, time in multiple Michelin star restaurants in the UK and a role at Glovers Alley, all before moving to Portugal to work in the widely revered two-Michelin-starred restaurant, Belcanto.

That breadth of experience now heavily shapes his menu ideation at Notions - simple, flavour-forward food executed with precision. Thoughtful without ever feeling overly serious, and reflective of the warm, welcoming atmosphere that defines both the cafe in it’s daytime incarnation and the evening when the building changes over to Notions for evening service.