The seed for Sprout & Co was planted years ago, when Jack tried a tomato that made him realise not all tomatoes are created equal. This tomato - organic, freshly picked and grown at Ballymaloe Cookery School, where Jack was studying - was the burst of flavour that sprouted the idea for Sprout. Because Jack knew if he could get more people to eat this way - locally and seasonally, prioritising freshness and taste - a food revolution was imminent. Fast forward a few years to 2015 and Jack’s brother Theo, equally excited by the challenge, joined him to set up shop on Dublin’s Dawson Street. Since then, they've opened seven restaurants, the most recent in Kildare Village, 20km from the Sprout Farm.

The food at Sprout revolves around three key principles: healthy, seasonal and local. While healthy means something different to everyone, we believe that healthy is about flavour, balance and freshness. Not a state of deprivation but an abundance of fresh ingredients bursting with flavour. For us, seasonal means we see each season as an opportunity to do something new, letting the time of year dictate what we eat so everything is consumed at its peak. Finally, we think going the extra mile means, in fact, not going any extra miles at all. We source locally wherever we can, because food that’s local is also fresher and tastes so much better. We work with small producers who, like us, obsess over every ingredient. In 2018, we took it one step further and started our own organic farm, meaning that our leaves are picked and served on the same day.

We are so excited to share what we see as the future of fast food - dishes that balance international flavours with local, sustainably sourced ingredients, that taste as good as they make you feel.