The founders of grilled cheese truck Griolladh, Jacob Long and Jack Brennan, will celebrate the success of their lockdown start-up with a charity walk in aid of The Capuchin Day Centre for Homeless People. This Saturday 19th June, Jacob and Jack will start from Griolladh in Bray at 8am and walk 45k to Malahide, where they opened their first Griolladh food truck exactly one year ago. Donations are welcome here. A percentage of Griolladh sales this week will be donated, and Griolladh will also match the amounts donated in the collection boxes at each of their five locations!
“The Capuchin Day Centre goes the distance so that no one goes hungry. We were looking for a way to mark a great first year for our fledgling food business, and what better way to show our gratitude for the support we’ve received than to support their work with homeless people and those in need?” said Jacob. “It’ll be a long day and a long walk, but we plan to liven it up by logging our progress on social media, and a few friends will join us along the way!” You can follow the charity walk throughout Saturday 19th June on Griolladh’s Instagram.
From a quickly converted trailer in a garden in Malahide, the lockdown inspired ‘Griolladh’ grilled cheese food truck now operates in five permanent locations across Dublin, with a staff of 40 and further openings planned.
With a passion for simple good food, using the best ingredients, Jacob Long and Jack Brennan turned furlough from their hospitality jobs into an exciting new food business. Quickly realising that office workers now based at home would have an appetite for something different, Griolladh was created to offer superb grilled cheese sandwiches, top class coffee and great pastries.
Griolladh is now available in Malahide at Moyvil Coast Road, Bray at Beachpark, The Strand, Carrickmines Retail Park, Eatyard at Crossguns, Phibsboro and is due to open in Dundrum in July. With a production kitchen for prep, Griolladh is now on the lookout for more permanent premises.
“Griolladh started as a food truck concept, but along the way we’ve popped up in more permanent locations such as The Globe, Hop House in Open Gate Brewery and Zanzibar Locke,” said Jacob. “With being on the road, constantly expanding, popping up and then locking down again, it has been a challenging but exciting year. Pretty unprecedented times, but we definitely want to settle down in a bricks-and-mortar set up soon!”
Using the best ingredients available, such as Tartine sourdough bread, the team cook and prep all the sandwich elements from scratch, including the meats, sauces and fillings. Even the pastries are baked in-house. Food lovers Jack and Jacob knew to pay extra attention to every aspect, going so far as to create their own mix of smoked hocks, gammon and bacon collar to deliver the very best ham sandwich. Under the guidance of kitchen team leader Alison Tierney, Griolladh now also offers breakfast, baked goods, sausage rolls and other indulgent treats.