Lár: Your New Third Place
Reclaim your evenings in a collaborative space designed for genuine connection, sustainable practices, and restaurant-quality, hyper-local food.
The Ethos: A Soil-to-Plate Third Place
Historically, a "Third Place" is that vital community anchor outside of your home (the first place) and your workplace (the second place)—a welcoming space where people gather, connect, and share ideas.Lár is designed to be exactly that: a vibrant communal kitchen and dining space. We believe you shouldn't have to compromise on community, health, or sustainability when life gets busy. By combining zero-waste batch-cooking with a 100% organic, seasonal Kerry supply chain, we are creating a unique hub where local food systems and human connection thrive together.Environment & Climate Action: Tackling climate change through zero food waste, eliminating single-use packaging, cutting food miles, and connecting participants directly to local growing spaces like the Moyderwell Allotment in Tralee.
The October Pilot (2026)
This October, in collaboration with Transition Kerry and Tralee Community Allotments, we are launching the pilot for Lár. We are opening up 10 cooking stations for a hands-on experience designed to help you reclaim your evenings and stock your freezer with nutrient-dense, restaurant-quality meals.Over three events, you will learn high-efficiency prep, professional knife skills, and safe batch-cooling techniques. You will leave the pilot equipped with reusable borosilicate glass containers holding roughly 16 to 32 portions of food, fully prepped for your mid-week dinners. Plus, we handle the clean-up—so you get all the food with zero washing up.1. The Launch Weekend (Moyderwell Allotment)Friday, Oct 2: Evening meet-and-greet making fresh local apple juice and artisanal pizzas in our outdoor oven.Saturday, Oct 3: Morning allotment session.2. The Kitchen Masterclasses (MTU Kitchens)Tuesday, Oct 6 (6:00 PM – 8:30 PM): Focus on Knife Skills & Time Management.Thursday, Oct 8 (6:00 PM – 8:30 PM): Focus on Food Safety & Cooling.The Sample Menu (4-Recipe Batch Cook)
Because we operate on a strict "soil-to-plate" ethos, our recipes are dictated by what is thriving in the Kerry soil that week. Here is a sample menu of what we will be batch-cooking across the two MTU masterclasses:Organic Leek, Celeriac & Potato SoupRoasted Beetroot, Crown Prince Squash & Red Onion TraybakeThe Lár Signature Stew (Wild Kerry Venison & Stout, or Mushroom & Stout)Autumn Mushroom & Pearl Barley "Barleyotto"Both MTU evening sessions culminate in a shared, communal meal at 8:00 PM—the ultimate Third Place experience.
The Team & Partners
Lár brings together Kerry's food, health, and sustainability experts:Chef John McCall: Leading the kitchen sprints and professional prep.Paula Duggan: Clinical Nutritionist providing macro calculations and health insights.Transition Kerry: Our fiscal partner, supporting sustainable community food networks.Tralee Community Allotments: Hosting our launch weekend and supporting our vision for accessible, community-grown food spaces.Manna Organic: Supplying 100% of our organic, seasonal Kerry vegetables.
Pricing & Booking
Capacity is strictly limited to 10 bookable stations. You can manage a station independently or split the cost to cook with a partner.Individual Station: €250Shared Station (Pair): €400 (€200 per person)Booking closes on Friday, September 25th. Stations are filled on a first-come, first-served basis.
If you have questions before booking, reach out to Project Lead Peadar Ó Sealbhaigh at [email protected]
