Wild Garlic Table

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Wild Garlic Table

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Welcome to Wild Garlic Table! Fresh and exciting catering delivered to the highest standard. Locally sourced food is used in all our food experiences.

I'm Pauline Sugrue - a food enthusiast, full-time chef and part-time blogger. I ran the successful Cafe Blend for many years in Donegal and I am a recent graduate of Ballymaloe Cookery School. I am now opening up my catering company and hope you can enjoy me on this journey! I hope to share my joy for cooking delicious, fresh, all-natural meals for all events! I hope to share these amazing recipes with other food lovers, just like me!

19/10/2026

A little more from Penang 🌺🌺
My Pensng food journey continues and what a joy it is to be learning and discovering new flavors , ingredients and meeting such passionate and generous teachers .
I’ve been spending more time in the kitchen with Rathika from Cook with Rathika exploring the wonderful world of Penang cooking and loving every minute of it .
Together we visited the wet market, surrounded by wonderful produce , colorful spices ,fragrant herbs. All sitting nicely together as the local prepare their stalls for the day .
Visiting a wet market is totally inspiring. 🌺
I came across dried squid 🦑
Seeing it and learning how to use it has given me a whole new appreciation for its deep savory flavor , saltiness and wonderful texture .
Dishes here are bursting with flavor and character, .. a mouthfuls of deliciousness everywhere 🌺
I’m working on bringing these flavors into my Wild Garlic Table in ways that feel natural for me .
Looking forward to sharing more of this deliciousness very soon 🌺🌺

# donegaldispora

10/10/2026

A little taste from Penang .❤️
I’ve been having total deliciousness here in Penang .Yesterday I did a cooking class with Nazlini of Spice Station . We cooked in her garden .We grounded , chopped , pounded , laughed and I learned so much 🐓I came away with lots of ideas and notions and inspiration for my own cooking and to my Wildgarlic followers back in Ireland I’ll be sharing some of these recipes very soon .I still have a bit more learning to do and a few more classes to learn from and I’ll share some easy everyday deliciousness .Yes and there will be a little Malaysian influence creeping in .
More to come from the Pearl of the Orient 🦋🦋
garlic table Pensng
Malaysian cooking

in Penang
cooking
cooking

17/09/2026

Finding belonging in celebrating Love Donegal day .❤️
Moving from the windswept edges of the North West Atlantic to the warm humid embrace of Penang has not been just a change of address but rather an awaking of my soul to the tropics while my roots lie deep in Donegal .
The invisible charm that has always being so welcoming to us when we arrived 18 years ago .
The earthiness of its people ❤️
The smell of the ocean ❤️
The way the wind and rain can wrap around you and it still feels ok.
The softness of the heather
Oceans that demand respect and grey
Skies that hang low ..and a sunrise and sunset on Errigal .
At first it felt impossible that hearts shaped by Donegal could find rhythm here but life has a lovely way of stretching us . We are learning to find belonging here in this multicultural haven of Georgetown .It’s colorful and chaotic warmth ..a pearl of the orient .
Penang is defined by pulse and rhythm The heat you can’t shelter from but live with .The air is thick here , spicy , complex and the street heat has a strange kinda magic .
Wild GarlicTable will blossom in this tropical warmth of the east learning a whole new language of flavour .We are enjoying this rhythm and warmth while holding Donegal close to our hearts today ❤️
Distance making the appreciation deeper on this Love Donegal day .

01/03/2026

A little update from Wild garlic Table 🍎🍎
As I move from my regular weekly cooking classes to explore more pop up sessions ,I’m very excited
To immerse myself in the deliciousness of Asian cuisine .
These pop up events will offer a unique opportunity to embrace and share this exciting cuisine
Many thanks for all your magnificent support over the last 9 years .It’s been beyond measure wonderful.
I wiil advertise here and also can be contacted through my email
[email protected]
Many thanks for the journey of total deliciousness 🍏🍏🍎🩷

06/11/2025

Another evening of deliciousness at Wild Garlic Table .🩷❤️🍎🌿☘️🍀

30/10/2025

Working my way into Winter Deliciousness ❤️❤️
Bookings are pretty tight over the next few weeks but as much would have it ,
A few places have just come up for tomorrow night (due to a cancellation)
Friday 31st Oct ..
Text 0851054811
Email [email protected]
Regards Pauline

27/10/2025

Every bite delightful and delicious
Ottlenghi London 🩷
Presently at home Winter deliciousness for November .
Bookings text
0851054811
Email…[email protected]

18/10/2025

Darina came to visit ! ❤️She popped in with the valor and enthusiasm and passion that is her trade make .
It bought me back to 8 years ago when I had the honor of being a student at Ballymaloe .Jan 2016.
A remarkable and inspirational time in my life where I mastered some cooking skills and developed a love and a passion for cooking seasonally and locally .Without Ballymaloe ,Wild Garlic Table would never have been .❤️Over the years it has brought me much joy , great friendships and the great love of bringing people together with simple delicious local food .Hopefully I’m carrying that inspiration forward in my culinary journey here in Donegal .It also lovely to see how much Darina enjoyed her time in Donegal and speaking so enthusiastically about our food story .

26/04/2025

Thank you all so much for the tremendous response to the Long Table @ Wild Garlic Table on Sat 12 th July . .Its the highlight of my year , full of joy and passion and lots of trepidation 🩷❤️
It’s a terrific event in conjunction with Food Coast Donegal .For those of you that may be disappointed ..never fear .Ballyholey Farm are running two Long Table events on July
14 th and 18th .❤️🩷Contact John or Tracey for bookings 0876955121

13/04/2025

Wild Garlic Season is flourishing here at Wild Garlic Table .
For about 5 weeks of the year we are surrounded by a carpet of wild garlic .
The season is generally from March to late April in dry wooded areas 🌿🌿🌿
A very quick and easy Recipe 🩷
🌿150 g Wild Garlic Leaves thoroughly washed .
🌿100 mls Olive oil .
🌿25 g toasted Pine nuts .
🌿50 g grated Parmesan cheese.
🌿a little salt
Blend all of the above ingredients in a blender until smooth .
Delicious as a dip with crusty bread or through pasta 🌿
Enjoy this Deliciousness🌿

Address

The Bank House

Telephone

+353851054811

Website

http://www.wildgarlictable.com/

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