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From towering plant-based burgers served with vegan cheese to haddock tempura, Edition Café in Brown Thomas Dundrum is set to become your new favourite eatery.

It used to be the case that when dining out as a vegan (or even a vegetarian for that matter), you were always the afterthought of the menu, with an unimaginative risotto or vegetable curry thrown on the page to fill the gap. But that’s not the case at Edition Café in Brown Thomas Dundrum. In fact, the entire menu was designed to cater for all lifestyles and diets.

The latest eatery from powerhouse sister duo, Peaches and Domini Kemp, Edition Café, serves up plant-based comfort food. Think warming soups of the day served with charred flatbread and rosemary salt, poke bowls featuring black quinoa and roasted sweet potato, towering burgers made with vegan cheddar, and delicious desserts.

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And it’s not just vegans that can enjoy a tasty dish at Edition Café, this all-day garden café serves up innovative dishes for all diets including a Dublin cheese steak, local ale haddock tempura and organic eggs shakshuka. The little ones are well catered for, too, with a ‘mini edition’ menu served for those aged under 12.

With sustainability at the core of this restaurant, Edition Café supports local Irish suppliers and growers. From orchard apples from Keelings farms, Hereford beef from Clonee, local Irish cheeses from Tipperary and Corleggy, free-range Irish chicken from Manor farms, berries from Ballymackenny farm and Scúp hand-crafted Irish gelato, the ingredients used in the kitchen support environmental policies that are sustainable and in keeping with Brown Thomas’ commitments to the environment and planet.

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Did You Know? In 2021 Brown Thomas Arnotts was accredited Investors in Diversity Silver from the Irish Centre for Diversity. This accreditation affirms that the business has been benchmarked against other bodies and has both embedded D&I practices throughout the organisation as well as developed and fostered a sense of fairness and belonging among all colleagues.

Outside of the kitchen, the sustainability ethos continues with the decor coming from talented Irish designers. The beautiful pink plates serving up each dish are from Fermoyle pottery, the furniture has been handmade by local joiners and the stunning greenery and florals were designed by Dublin-based florist, Sharon Beatty who dries and gently preserves moss and Irish flowers.

And just when you thought Edition Café couldn't sound any more tempting, there is now a fantastic new Early Bird offer. Available Monday to Friday from 3.30 pm, guests are invited to enjoy a delicious main dish with a glass of wine or mocktail for just €15.

For more information or to make your reservation now, click the link below…


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Image by Anthony Woods

Vegan Poke Bowl


  • ½ Sweet potato, cut into wedges
  • 100ml olive oil
  • Salt & pepper
  • 100g cooked brown rice
  • 100g cooked quinoa
  • 50ml rice wine vinegar
  • 100g sliced mushrooms
  • 50ml tamari
  • Pinch chilli flakes
  • 1 clove garlic, peeled and crushed
  • Knob fresh ginger, grated
  • 35g frozen edamame beans or peas
  • Handful red cabbage
  • Juice of 2 limes
  • 1 ripe avocado


  • Toasted Sesame seeds
  • Seaweed salad
  • Lime quarters
  • 2 spring onions, chopped


  1. Roast the sweet potato with some olive oil, salt, and pepper in a hot oven (180 C) until tender. You can also season with any dried herbs and spices you prefer.

  2. Mix the quinoa and rice together with some more olive oil and season well. Add a splash of the rice wine vinegar to sharpen the flavour. Use this as your base.

  3. Sauté the mushrooms with some olive oil, tamari and season with some chili, garlic, and ginger. Add this to the bowl.

  4. Rinse the edamame in a sieve under cold water – they will defrost very quickly or else, pour over a little boiling water from the kettle, and then refresh with cold water and drain well. Add these to the bowl.

  5. Toss the cabbage with some lime juice, olive oil, and salt and massage until the cabbage “breaks down” and becomes softer. Add this to the bowl.

  6. Peel and slice the avocado and arrange in the bowl.

  7. Garnish with toasted sesame seeds, seaweed salad and fresh lime. Top with chopped spring onions and serve.


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