We have all been there, walking around a city, bags in hand, hunger pangs growing by the minute, all whilst trying to land on a place to eat. Despite a plethora of videos now available on social media, all claiming they can point you in the direction of ‘the top dining spots’ you still find yourself at a loss.

I’ve been there, you either give into the hunger, calling into the first café you see, filling up on whatever pre-packed pastries they have – or you listen to the TikTok powers that be and find yourself paying a small fortune for a brunch that is all ‘style’ and no substance.

Neither sound particularly appealing.

Recently, I was with my parents, on the hunt for a weekend brunch spot in Dublin’s city centre. I was scrolling on my phone, hoping that the right spot would somehow jump out of the screen and point us in the direction of the perfect pick. However, a quick search soon turned into a social media whole, which I was falling further and further into, without finding the all-important destination to end our search. Then, just when I was about to give up hope, as if by magic, perched stylishly along City Quay I saw our Sunday pit-stop.

People often say not to judge a book by its cover, however, when it comes to finding somewhere to eat, the aesthetic makes all the difference. Amidst the hustle and bustle of Dublin City centre, along the waterfront of City Quay, lies an oasis in the form of ‘As One’ café. The sleek exterior and earthy tones call you in, almost beckoning you into the space – a space, which adopts a mindful approach to every aspect of the business: from the aesthetic, to the service and, of course, the food.

Speaking with Mark, the mastermind behind ‘As One’, he highlighted the importance of creating a minimalist space. In fact, the goal for ‘As One’ has always been to bring “real food” and “nourishment” to its customers in an “innovative” manner. Therefore, creating a minimalist space was done so intentionally in order to direct your attention solely towards the food.

A look inside …

Light pours in from the main entrance of the building and floods each nuke, spilling around the seating area, filling the airy space with natural light. A sky light extends across the ceiling allowing the sky to peek into the space, which aids in creating a sense of earthiness. Despite sitting in the heart of Dublin, you feel like you are removed from the daily chaos that usually engulfs a capital city.

There is certainly an industrial feel to the space, with grey wash walls and darkened steel, forming the skeleton for the establishment. This creates an overriding sense of space, stillness and peace. The small bursts of colour, often shades of green, are injected through the cafe’s aesthetic in the form of plants. Everywhere you look seems to return you to nature and one’s connection with nature. In fact, there is a clear sense of purity that runs through ‘As One,’ not only in how the space looks but also in how it makes you feel.

Food to make you feel good

As mentioned, at the core of ‘As One’ lies food – high-quality, ethically sourced food; in their own words, “food to get you moving, thinking, creating, living.”

Food has a huge impact on our health and can influence anything from mood to skin, from energy levels to gut health and sleep quality.

There is nothing worse than eating something but then immediately feeling sluggish, drained, and even uncomfortable afterwards, especially when you are socialising with family or friends over a meal, only to find yourself regretting your choice of food.

Mark was no different, in fact, he found himself spurred on by a desire to produce good food for everyone whilst being able to “make a difference.” He was sick of not having options in town where the ‘promise’ matched the reality of what was actually delivered when the food arrived at the table.

We spoke of the seemingly endless sea of food establishments floating around Dublin and posed the question, “if there are so many to choose from then why do we find ourselves stuck to locate many, genuinely, good ones?”

This is a difficult question to answer with a multitude of possibilities.

However, as someone who has worked in hospitality for years I believe it takes genuine passion, consistency and a strong presence to make a successful business flourish in the hospitality industry, particularly now in a saturated market.

As someone who has dined in ‘As One’ I can confirm that the dedication and personal investment that Mark has for the business is clear, having a lasting impact.

A rapport is established between customer and staff, who go out of their way to answer any questions whilst delivering a high standard of service. Even when under pressure, during peak times, I felt that we were looked after with great attention to detail both on the floor and within the kitchen. Mark adopts a hands-on approach, ensuring every aspect of your experience at ‘As One’ is of the highest standard. This not only is the case on the café floor but encompasses every step from farm to table.

Who are the growers?

Often when you hear someone promote something as organic, a few things go through your head, one of which is probably, ‘will this be super expensive?”

However, this is one concern that you can leave at the door when entering ‘As One’. Here, great quality food has been made available for all. So, whether or not you have gone in because of the organic pull of the place, you are sure to leave with a lot more appreciation for organic produce and its benefits.

Mark explained that all of their growers, whom he now has a cemented relationship with established through regular visits with one another, provide produce, which is truly organic. By this, we mean nothing bad has been added to it but rather it comes directly from the soil, meaning that whatever food is on the plate can be traced right back to the grower. Working directly with your own local growers is extremely important to the food system, as it creates a reusable vessel, whereby the produce brought in really makes a difference.

This was evident when I visited. I will admit that I have a sweet tooth and so as soon as I saw ‘cinnamon French toast’ on the menu, I was sold. Usually after a meal like this, I would almost be ready to nap there and then on the table. However, following this delicious dish, I felt great, both energised and happily satisfied with my meal.

How?

Well, the answer is simple, great ingredients prepared in a great kitchen, will inevitably give great results.

Alongside the organic aspect to the business lies ‘seasonality,’ which plays a huge role in the workings of ‘As One.’ The kitchen strives to produce delicious dishes using the best produce from right here, in Ireland. This means that as the seasons change, so too does the menu, each ingredient on your plate is from a local grower, which is extremely impressive. This is perfectly depicted through their salads, which ‘As One’ have become renowned for.

Fostering a community

Every decision made, every dish prepared, every step taken, have all been done so by adopting a mindful approach. The consideration for our health and well-being, alongside that of our planets is evident.

‘As One’ is more than just a café, but rather it gives rise to an entire shift in lifestyle, where body, mind and earth come together under one umbrella to promote a healthier, happier lifestyle.

By adopting this mind set, ‘As One’ has been able to successfully to create a community of like-minded people, brought together by a common goal – to live better and ultimately have an impact.

In addition to the café, this versatile and stunning space has been able to lend itself to a number of events, moulding from a vintage pop-up to a yoga studio and even housing ‘zero waste’ cooking classes– further re-iterating the idea that ‘As One’ has created a space for people to live better – a community to be a apart of.

Let’s talk sustainability

As mentioned, everything about ‘As One’ is mindful, including its push towards sustainability. Right from its inception, and within the space, eco-conscious measures have been adopted – from the lighting used to internal steel, this is a structure which has been erected with intention.

Sustainability extends, importantly,  to the treatment of staff both in terms of good health and good wages. Mark told me of how he aims to train his staff on new ways to make a difference, whilst creating a culture like no other; a culture which is always aiming to break down barriers in order to create a really unique place to ‘work’. 

As you enter the doorway, immediately to your right you will see a re-filling station above which, hangs a poster detailing all the sustainable initiatives adopted by the team.

Mark states “every detail matters, from glasses made from wine bottles, napkins made from waste material, all of the plates & mugs from local ceramics designers, coffee cups made from coffee waste material, lighting shades made from mushrooms, and seaweed.” This once again, reiterates the intention behind this business. 

Mark explained to me that he wanted to create a space, which would entice people in whether you were an eco-conscious person or not. If you already find yourself trying to live better by our planet, great this is the place for you. If not, then hopefully your mind will be changed after paying a visit, encouraging you to put your best foot forward. If nothing else, this place will certainly get thoughts churning and conversations flowing, even the water glasses can turn into a topic of conversation, believe me, I am speaking from experience.

From breakfast to brunch, business meetings to family days out, whether catching up with friends or brunching with the dog, ‘As One’ is the place to be. Immerse yourself in the experience and be inspired to make your own impact, on your own body, mind and of course, our planet.