The Studio at Wilton Park
Mark Moriarty Studio is coming to Wilton Park this autumn, and there couldn’t be a better location for a forward-thinking food space in the heart of Dublin.
“This will be a home for everything I do, and yes, it will be open to the public. Here, I’ll be bringing my work to life in a dedicated space unlike any other in Ireland, in the stunning Wilton Park development between Leeson St. and Baggot St. bridges."
Our Partners
RETAIL PARTNER
Mark has been working with the M&S team in Ireland since 2020 as their food ambassador. He fronts the Farm to Foodhall campaign in store, showcasing the M&S commitment to sourcing the very best from Irish suppliers. As well as this, Mark creates a range of recipes and content online, and hosts key events throughout the year.
CATERING PARTNER
Mark has been working with BaxterStorey for the past four years as their food consultant. He works closely with the food team, developing recipes, training staff and hosting events for a variety of corporate and school locations around Ireland.
BAR PARTNER
Led by Managing Director Jack McGarry and his dynamic team, the bar was listed as #1 in the world by the prestigious Worlds50Best on two separate occasions. In recent years, The Dead Rabbit have expanded the brand, opening further locations in Austin, Texas with more planned. Mark has been working with the team since 2024, hosting the Chef Series in NYC.
CAR PARTNER
Mark has been working with the Swedish luxury car brand since 2025, sharing a focus on quality, safety and sustainability.
Our Clients
‘I’ve eaten Mark's food and now I have read his book. Mouthwatering. Literally’
Stanley Tucci
“I met Mark when he was still a young chef and have always found his food to embody a new, modern Irish identity. For me it is important to express a sense of place and Mark does that beautifully. His food is contemporary, flavoursome yet steeped in tradition”
Elena Arzak, Arzak Restaursnt ***
‘The beauty of Mark's recipes is that they hit that rare sweet spot: his dishes are neither so simple that they’re boring for the home cook, nor so complicated that they require a massive planning session before you tackle them. He gets it just right”
Corinna Hardgrave, Irish Times food critic
“Since his first job in a kitchen when he was just 15 years old, Irish chef Mark Moriarty has been crowned the San Pellegrino UK & Ireland and World Young chef of the year. Cooking pop up dinners all over the world, Moriarty exhibits his adeptness in working in unfamiliar environments and tailoring menus for world renowned guests”
Forbes
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“A stunning book packed with proper food you’ll actually want to cook”
Matt Tebutt, Saturday Kitchen
“Being forced to eat Mark Moriartys terrific food. My life is very hard. Oh how I suffer”
Jay Rayner, Restaurant Critic, Financial Times
Awards
