About Us

about tribe

TRIBE IS A PLACE FOR QUALITY FOOD & SERIOUS FUN.

food:

We pride ourselves on a seasonal menu made up of the very best produce from surrounding farms and artisan producers in Meath and Louth. When we’re planning our menu, we start with what’s available – not with what’s traditional.

We’re especially proud of our signature sourdough pizza (read more about that here). It’s light, perfectly charred and topped with gourmet ingredients. 

tribe duleek

family:

TRIBE was founded by the four Ryan siblings; Glenn, Donna, Emily and Aidan, who combined their love of food and local produce with a passion for hospitality. With the help of an amazing team, TRIBE won ‘Best Newcomer in Meath’ and ‘Best Wine Experience in Meath’ at the 2020 Irish Restaurant Awards, as well as ‘Best Causal Dining Experience’ in the Drogheda Chamber Awards 2019.

friends:

Whether you want a cocktail at the bar or a catch-up dinner with friends, TRIBE’s setting in beautifully restored 19th-century church is perfect. We have craft cocktails, wines and beer to complement our seasonal dishes.

Our food is made to share and the good vibes flow freely. Come visit us and join our tribe.

what's on your plate?

Screenshot 2020-07-21 at 23.52.58
Home-Grown GOODNESS
We have planted our own herbs, vegetables and fruit which we use in the restaurant. Our family also farms beef cattle, which we plan to use in the restaurant eventually.
We also have dairy cattle and would like to produce cheese, get some hens for eggs and possibly bees for honey further down the road.
Screenshot 2020-07-21 at 23.53.07
local suppliers
We are lucky to be surrounded by incredible suppliers in the area, and we try our best to support them as best we can. Some of the delicious ingredients in our dishes come from the likes of Boyne Valley Goats cheese, Ballymakenny Farm, Newgrange Gold, Hugh Maguire Butchers, Carney Meats and Clarke’s Fresh Fruit.
sustainability

Before opening TRIBE, we spent some time at Ballymaloe Cookery School in West Cork. We learnt so much about operating a successful restaurant and all of the risks involved, but the biggest lesson was Ballymaloe itself and the family behind it. Their ethos of sustainability really inspired how we think of food and sparked ideas for how we too could become more self-sufficient. 

Visit Us

re-opening!

Please see our new Covid-19 safety & booking policies