Catering for Company Events in Dublin
From Irish stew and seafood chowder to private chefs — Dublin has it all.
Last updated: March 2026
Whether your team wants a traditional Irish feast at a Georgian townhouse or a seafood banquet overlooking Dublin Bay, the city’s catering scene delivers. We curate the best matches for your event.
| Catering Type | Price (EUR) | Best For |
|---|---|---|
| Irish Traditional Catering | €25–€65 per person | Seated dinners, cultural immersion, international teams wanting authentic Irish food |
| BBQ & Grill | €25–€55 per person | Summer parties, outdoor events, casual team celebrations |
| Fine Dining & Private Chef | €60–€150 per person | Client entertainment, executive dinners, milestone celebrations |
| Brunch & Breakfast | €9–€35 per person | Morning events, kickoff meetings, multi-day offsite breakfast |
| Fingerfood & Cocktail Reception | €10–€40 per person | Networking receptions, awards ceremonies, launch events |
| Vegan & Plant-Based | €18–€50 per person | Inclusive events, tech companies, health-conscious teams |
| Seafood & Dublin Bay | €30–€85 per person | Waterfront venues, receptions, premium events, client entertainment |
Prices are indicative for 2026 and vary by group size, venue, and specific menu choices. GalaCube delivers 3–5 curated catering quotes within 24 hours — free.
Frequently Asked Questions
How much does event catering cost in Dublin?
Event catering in Dublin ranges from EUR 22 per person for brunch and breakfast to EUR 85 per person for fine dining with a private chef. Irish traditional catering costs EUR 30-55 per person, seafood catering EUR 40-80 per person.
What types of catering are available in Dublin?
Dublin offers Irish traditional catering (boxty, stew, chowder), Atlantic seafood, fine dining with private chefs, BBQ and grill, brunch and breakfast, vegan and plant-based, and cocktail fingerfood with whiskey cocktails.
How far in advance should we book catering in Dublin?
1-2 weeks for most catering types. During Web Summit (November), St Patrick's Day (March), or December holidays, book 3-4 weeks ahead. Private chefs need 2-3 weeks for menu planning.
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