Adam Nevin reopens Glovers Alley 2.0 in Dublin

Adam Nevin has reopened Glovers Alley at The Fitzwilliam Hotel in Dublin, taking over the single Michelin-starred kitchen on St Stephen's Green after an eight-week renovation.

Nevin, 31, previously led The Morrison Room at Carton House in Maynooth, where he won a Michelin star in 2025 and retained it in 2026 before leaving in April. At Glovers Alley he succeeds Andy McFadden, who held the restaurant's star for four years.

The dining room closed on May 17 for the renovation and reopened for dinner on September 9. The redesigned 70-seat space swaps the previous black leather banquettes and pastel pink armchairs for an autumnal palette of gold fixtures, mirrors, wood panelling and plum accents, a marked departure from the hotel's Georgian style.

A new chef, a redesigned room, and one job to do: keep the star.

A menu built to keep the star

Nevin is offering two tasting menus, Classic at €155 and Discovery at €190, plus a 10 percent service charge. Dishes include a Dublin coddle made with custom sausages from Higgins Family Butcher, Clogherhead lobster with yuzu, coriander and satay, and 60-day dry-aged beef.

General manager Dylan Shannon joins from Lewis Baker's Michelin-starred Terre in Castlemartyr and Raymond Blanc's Le Manoir aux Quat'Saisons in Oxfordshire. Sous chef Jamie Belmont worked alongside Nevin previously at The Morrison Room.

"The main thing is to retain the star and to create a successful, busy restaurant," Nevin said. "Once you do something good, people will follow. It shows we did something special there."

Nevin's approach: change often

"I get bored of things very quick, so we'll be changing the menu a lot and developing new dishes," Nevin said, a habit that also marked his run at The Morrison Room, where the menu shifted through the seasons rather than settling into a fixed repertoire.

The move fits a wider pattern in Irish and British hospitality this year, where storied kitchens are being handed to chefs still early in their careers: a 22-year-old chef recently took over a century-old Dutch brasserie under similar pressure to prove the address still matters.

Dinner service runs Tuesday to Wednesday from 5:30pm to 9pm and Thursday to Saturday from 6pm to 9pm, with lunch service planned later in autumn.

Whether Glovers Alley keeps its star will not be known until Michelin's next Ireland guide. For now, Nevin's brief is unchanged from the one he set for himself at Carton House: win the room over fast, then keep it interested.