OUR STORY
A Decade of Flavour in the Heart of Wexford
Since 2014, The Holy Grail has been part of Wexford Town’s daily life — the smell of fresh spices drifting onto South Main Street, tables of families and friends, and a kitchen that treats every plate like it matters. This is who we are and how we got here.
It Started With a Simple Idea
When we opened our doors on South Main Street in 2014, Wexford had plenty of places to eat — but nowhere quite like this. The idea was simple: one kitchen, many worlds. Authentic Indian curries built on decades of craft, alongside Chinese favourites, Irish comfort food and Italian classics, so that every person at the table finds something they love.
Ten years on, the idea hasn’t changed. The regulars have multiplied, the curries have won a following from well beyond County Wexford, and the welcome is the same as day one.
OUR CULINARY MASTERMIND
Manoj Varavumkal — Head Chef & Founder
Manoj’s story begins in Kerala, on India’s south-west coast — a region famous for coconut, curry leaves, seafood and some of the most distinctive cooking in the country. His craft was forged in one of the most demanding kitchens in the world: the Taj group of hotels, India’s most celebrated hospitality name, where precision and authenticity are non-negotiable.
In 2001, Manoj brought that training to Ireland. He became Head Chef at the Pines Hotel, then led a successful Indian restaurant, learning what Irish diners love and how to serve authentic flavour without compromise. In 2014 he opened The Holy Grail — his own kitchen, his own menu, his own standards.
You taste that journey in the details: Madras finished with fresh curry leaves and mustard seed the Kerala way, Goan fish curry mellowed with coconut milk, tandoori chicken marinated overnight and fired in the tandoor. These aren’t recipes from a book. They’re a life’s work.
🏆 [CONFIRM: award name + year — current site says award-winning dishes]
Fresh, Local, Honest
Local & Seasonal
We source the freshest in-season ingredients from local suppliers, so the menu reflects the best of what each season offers.
Authentic, Not Approximate
Spices ground and blended in-house, marinades given time, sauces built from scratch. Shortcuts change flavour, so we don’t take them.
Everyone at the Table
Four cuisines, a kids’ menu, vegetarian and gluten-free options, allergen codes on every dish. Nobody gets left out.
Indian, Chinese, Irish, Italian — Under One Roof
Indian
Kerala curries, tandoori, biryani and fresh naan — our signature.
Chinese-style
Stir fries in sweet chilli & black bean soya, tempura and spring rolls.
Irish
Hearty comfort done properly, with Irish beef and homemade goujons.
Italian
Lasagne al forno and penne dishes in scratch-made sauces.
Come Say Hello
Ten years in, we still love a first-time visitor. Find us at 78 South Main Street — or let us bring dinner to you.