Kempt + Forest Avenue
A REFLECTION ON THE VALUE OF QUALITY AND CRAFTSMANSHIP
When something is done well, it shows that the people behind it truly care. We believe that when you care deeply about what you do and are passionate about achieving the best possible outcome, success naturally follows.
Inspiration comes to us in many forms, but we’ve found that spending time around people and businesses who love what they do — and have fun doing it — fuels our own passion for our work. For this reason, earlier this year, we reached out to the acclaimed Dublin restaurant Forest Avenue on Sussex Terrace, owned and operated by John and Sandy Wyer, to propose a collaboration stemming from a shared admiration for their dedication to excellence.
Forest Avenue, which opened in 2013 and takes its name from the street where Sandy grew up in New York, set out to create a high-level dining experience with a relaxed, neighbourhood ambiance. The restaurant perfectly embodies its mantra: “under promise and over deliver.” It’s not an easy task. Positioning yourself as a fine dining destination comes with high expectations and meeting those expectations while maintaining a relaxed and calm atmosphere is a skill in itself.
It’s clear when speaking with John and Sandy that they are passionate about what they do. At Kempt, we share the same mindset – for us, it’s all about working with the finest fabric mills and the best factories and for them, it’s no different. Their commitment to quality extends from sourcing exceptional produce to employing culinary techniques like on-site dry ageing - and the results are amazing.
The tasting menu plays a big part at Forest Avenue, complemented by an exceptional wine pairing selection. It was here, back in 2018, that I was first introduced to the Burgundy of Róisín Curley – an encounter that sent me trekking around Dublin in search of a bottle (which I eventually found in Greenman's Wines in Terenure). Tasting menus can sometimes feel a bit daunting and occasionally a bit light on portion size. Not here. Once seated you are presented with complimentary bite-sized snacks bursting with flavour, all prepared in full view at the impressive open pass, a key feature of the dining room.
A lot has happened on the Dublin restaurant scene since John and Sandy first opened in 2013. The bar has been raised across the city – it’s all about staying fresh and relevant. For a restaurant like Forest Avenue, food - and the quality of it - will always take centre stage. Coincidently John and Sandy had been discussing small changes they could be making to stay fresh aside from what’s happening in the kitchen and updating their team’s uniforms was one thing they were considering, so when we approached them about a collaboration to create a new shirt, they were immediately on board.
We explored a range of fabric options and tested each one in a kitchen environment. Our darker denim fabric turned out to be best fit for the restaurant’s mood and aesthetic. However, the regular collar felt a bit cumbersome when worn for long periods in a hot kitchen, so we refined the design with a lower grandfather-style collar which works well.
We recently had the pleasure of doing a small shoot in the restaurant, where we got to see the team in action wearing our shirts. David McClelland from @story.bord was behind the camera, and the results were fantastic.
It’s been an exciting time for Kempt this year. Sales have been strong, and our small business continues to grow steadily each week, but it’s the projects like this that feel special and rewarding. As I mentioned at the beginning, our admiration for people who inspire us runs deep. So, when one of those people, or a business we hold in high regard, chooses to associate themselves with what we do, and recognises us as a business or brand that has quality and passion at its core, then to us, that is the true mark of success.