Long ago Fidel Murphy’s established itself as one of Cayman’s best restaurants, becoming a second home for many who moved to the Cayman Islands from 
across the pond. Its friendly atmosphere, reassuring Guinness on tap, and familiar comfort food has always made it a popular choice of visitors and residents. As this month’s Passenger Pick of the Month, we wanted to learn more about the story behind Fidel Murphy’s Public House, and more recently it’s extension restaurant The Kitchen, so we caught up with owner John Dunne.
PP: Chef John, this place has a really warm, comfortable vibe. Just recently we had lunch here. As we sipped on a Guinness and ate some amazing fish and c hips, we observed a stream of locals catching up with friends.
JD: Cheers for that! I think that warm vibe you speak of is what makes Irish Pubs so popular world-wide, a sort of “Come as you are” feel to the place. You really seek that out when you are new to a country and that welcoming atmosphere is something we work hard to create here, so its really rewarding to hear you say that.
PP: It really shows! In fact, many locals and returning island guests love your pub! Many years ago we met the original owner and he gave us some history, he shared that many folks on the island still remember your restaurant opening its doors during the aftermath of Hurricane Ivan.
JD: Fidel Murphy’s has been a part of the Cayman landscape for some 20 years now. And of course I wasn’t here during Ivan, so I don’t know all the stories; but no question this place has quite a rich legacy.
PP: Chef John, so how does an Irishman end up in Grand Cayman?
JD: I came over about eight years ago with my head chef at the time Paul Carrol to work at Beach Suites hotel. After Paul left, I took over as head chef. I met my wife Caitlin at the old Treasure Island hotel where we were neighbors, I asked her out one day and we haven’t been apart since. Now we operate the two businesses and have two kids together!
PP: Great story! Is Catlin from Ireland also?
JD: No, she’s from Canada. She has worked in the service industry since she was 16 years old. It’s our balance of experiences that works for us.
PP: How about you? Where did you cut your culinary teeth?
JD: I started my culinary career in kitchens at the age of 20, working in, among other prestigious properties, The Ritz-Carlton in Wicklow, Ireland. I made my way up from washing dishes to cooking, and even though my initial plan was to become an electrician, I quickly found a passion for the culinary arts.
PP: Your passion for excellent food is obvious in your product. Many Passengers through the years have bragged about your Shepherd’s Pie, Irish Stew and your Fish and Chips. Just recently folks have been talking about your famous Monday Burgers and Chicken Pate. Could you give some history behind the famous Monday Burger?
JD: The burgers are just a fun way for us to show some creativity in our specials. It started off about three years ago, as an ode to the tv show Bob’s Burgers, and has picked up a real following. The guys and I have a laugh creating each burger and naming it, which is always a challenge!
PP: Your burgers are epic! But of course, Fidel Murphy’s is a lot more than only phenomenal burgers. Tell us more about your menu.
JD: Sure. Our menu creation for Fidel’s runs off of a trio of core beliefs: The heart of the menu should be Irish; the customer should always feel they are getting their values worth; and everything should be made from scratch and of quality. We make our own breads, braise our beef for our stew, cut our own steaks and fries, make our own dressings sauces and desserts, etc. For the customer, this means that our whole staff is very passionate and 
knowledgeable when it comes to our menu, and we are very willing to work with dietary restrictions or needs. My personal favorites on the menu are: the Breakfast Bap, the Beef Brisket Tacos, the Fidel’s Burger & the KFC Burger. Cait, my wife, loves the Mac Biscuit, the Pate, the Cob Salad, the Stew & the Blackened Fish Tacos. All of our staff have their personal favorites too, so feel free to ask them for suggestions whenever you’re in!
PP: Oh, your tacos! We remember seeing you on the Red Sail Dinner Cruise several years ago. And we had your Mango Fish Tacos. They were out of this world!
JD: Yes, I remember that. Glad you liked them. We still provide and cook the food on the Red Sail Dinner Cruise, but my schedule doesn’t permit me to personally be there anymore. Today, one of my chefs delivers the same entrees, prepared to the same standards.
PP: John, in May of last year, you added a sister to Fidel’s: The Kitchen. Pretty exciting! Tell us about it.
JD: Yep, right across the beer garden from Fidel’s. The Kitchen is a 40 seater, open concept restaurant; you can see your meal unfolding in front of you. We have decorated the walls with pictures of our family from home, staff, and good friends making it a comfortable and friendly atmosphere with a 
happy energy. It is a Steakhouse, offering a full selection of Certified Angus Beef, but it is also a space for us to flex our culinary muscles a bit more, so you will see more European and Caribbean dishes on the menu rather than simply Irish. We change the menu often and work really hard to create great meals at an affordable price.
PP: Wonderful! Sounds great. We understand you’re also curing your own meat.
JD: I am, and it can be ordered alone or as part of a charcuterie platter piled with cheeses and House made terrines, making our boards unlike anything else you’ll see on the island, really.
PP: Tell us more about the menu.
JD: My favorites at the moment are the Veal Osso Bucco, the Dry-Aged Steak, and the Braised Pork Cheek. Cait’s are the Thai-Beef Salad, the Ramen Bowl, the Fettish-ini and the Local Snapper. We also serve Beef Wellington on 
Friday’s and Porchetta on Sunday’s, which are hugely popular, and have a Late Night menu that runs from 10pm-Midnight. It features items like our Homemade Pretzel, Oxtail Burger, and Steak and Fries…so you can still get a decent meal after 10pm!
PP: Wow! Sounds delicious. So how’s it going?
JD: Great! Getting busier every month and lots of positive feedback on the menu, especially on the quality and value of our steaks. We’re taking a break, over at The Kitchen, for the month of September, heading over to New York to stage with a couple really cool restaurants, including The Dead Rabbit and NoMad…we’re really looking forward to coming back September 28th and implementing our experiences. We can’t wait for the next season to begin!
PP: That’s great. But it’s not just the food that brings in so many folks to The Kitchen and to Fidel’s. Tell us about your sports bar.
JD: Fidel’s has been the “Go To” pub to watch a match long before we took over; you can always sort of rely on the Irish Pub to be able to get a match, even when there is a six hour time difference! But we focus on ensuring that we are prepared to find even the toughest of matches/games, having the best pint of Guinness on the island, and a friendly, welcoming staff. My Head Bartender at Fidel’s is Jarlath Sheridan. We grew up together and went to school together, he also now has shares in the business. He 
joined our team two weeks after we took over and has been behind the bar for, almost, every weekend match since. He takes great care in making people feel welcome. He brings a lot of heart to the place and I think our customers really recognize that. In the bar our five big screen TVs show all the football, rugby and Gaelic football games. We are the home of all Premier League, Champions League and Rugby 
matches, as w ell as Cricket, UFC, NHL, MLB and NFL. Fidel’s is open early for all Premier League matches. On top of all the sports, we have Dart boards that are open to all, and have Karaoke every Friday…with a really good happy hour: $4 spirits, $5 Feature Beer, and $6 wines from 4pm to 2am!
Well, there you have it folks. Two outstanding restaurants by an owner with a huge heart. So stop by The Kitchen and Fidel Murphy’s Public House today and treat yourself to an excellent home-cooked meal, lots of fun and refreshing libations.
Fidel Murphy’s Public House and The Kitchen
(345) 949-5189
Queen’s Court Plaza, West Bay Road, Seven Mile Beach