Street food for the masses
One of the culinary highlights of Cork each year is a feast on a street!
The VQ Shared Table truly brings street food to the street by feeding 450 guests on MacCurtain Street this August.
The spectacular event takes place on the opening night event of Cork on a Fork Fest (13 August) and is now sold out. Organised by Cork City Council, it runs from 13-17 August. The Victorian Quarter (VQ) will be donating €5 from each ticket sale to Cork Penny Dinners.
Now in its second year, the large-scale chef collaboration dinner is sponsored by Birra Moretti and showcases the best of Cork’s culinary talent and local produce. The event brings together 20 chefs and over 40 front-of-house staff from the VQ area’s top restaurants. Guests will dine at a shared table stretching from the Metropole Hotel to Gallaghers, celebrating the food, flavours, and producers that make Cork a top-tier food destination.
The participating venues include The Glass Curtain, The Metropole Hotel, Greenes, Isaacs Restaurant, Da Mirco, Gallaghers, Paladar, The Dean, Cask, The Address, Thompson's, Moxy Cork, The Shelbourne Bar, Gabriel House, and Son of a Bun.
Curated sharing plates bursting with seasonal, local flavour will be served, alongside drinks from Birra Moretti, Maharani Gin (Rebel City Distillery), West Cork Whiskey, and wine from MacCurtain Wine Cellar.
With a focus on food sustainability, guests will be encouraged to take home leftovers in provided boxes, while surplus food from the kitchen will be redistributed by FoodCloud.
Meet some of the chefs involved:
Chef Brian Murray, The Glass Curtain
A Cork native, Brian is known for his seasonal, sustainability-driven menus at The Glass Curtain — located in the historic Thompson Bakery building.
After honing his skills in acclaimed kitchens across the globe, he returned home in 2019 to open his own celebrated restaurant, fusing international influences with Irish ingredients.
Chef Nascimento Nunes, Greenes, Paladar & Cask
Nascimento is Executive Chef across three favourite venues — Greenes, Paladar, and Cask. Originally from São Paulo, he worked at top restaurants including Barbacoa Steakhouse before relocating to Ireland, where he continues to blend fine dining techniques with global flavours.
Chef Robert Birins, Cask
Head Chef Robert has worked in some of the top kitchens in South Tyrol and Bergamo, with a deep-rooted philosophy around farm-to-table cooking.
His menus reflect a deep respect for small producers and the stories behind their ingredients.
Chef Guilherme De Fino, Gallaghers
Born in Brazil to Italian parents, Guilherme brings a multicultural flair to Gallaghers, where he merges Irish traditions with global techniques.
He moved to Ireland in 2018 and has become known for creating bold, flavour-forward dishes that reflect his diverse culinary background.
Cork on a Fork Fest is organised and supported by Cork City Council in partnership with local hospitality businesses.
It is supported by key stakeholders including Fáilte Ireland, Pure Cork, Cork Business Association, IHF Cork Branch, MTU, Cork Airport, and festival sponsors.