Classic Portobello Victorian imbued with modern style and efficiency for €1.595m
Address
:
32 Heytesbury Street, Portobello, Dublin 8
Price
:
€1,595,000
Agent
:
DNG
View this property on MyHome.ie
Achieving an A energy rating on a
Victorian home
is no mean feat, so it's not surprising that the owners of 32 Heytesbury Street in
Portobello
were tempted to pop a bottle of Champagne when they received the news. The
renovation
of the
Dublin 8
villa-style property took place over a two-year period, from 2017 to 2019, with a huge focus on making it as efficient as possible.
The work was extensive and laborious, and involved wheelbarrow loads of spoil coming through the house as floors were dug out to make room for insulation and a new concrete screed to be poured. Walls were stripped right back and insulated with IQ Therm, a type of specialist insulation board used in older houses to allow them to 'breathe'. Extra care was taken to protect the original features such as the coving, with a thicker board installed up to the picture rails and a tapered board to the coving.
There were no original windows remaining in the house, so the owners upgraded what was there with air-tight sash windows, and the practically nonexistent heating system was replaced with a state-of-the art Nibe air-to-water heat pump.
The architect on the project, Mark Monaghan, who specialises in protected structures, managed to beautifully marry the original Victorian charm of the property with the newer contemporary extension to the rear.
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Donegal five-bed with beach access on shore of Lough Swilly for €1.75m
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Hall
Entrance hall
Reception room
Diningroom/home office
Open-plan extension
Living area in extension
Kitchen
The fully renovated three-bed house, now with a floor area of 170sq m (1,830sqft), is on the market through DNG with an asking price of €1.595 million. It is difficult to imagine a property that is more turnkey than number 32, which has been restored and refurbished from front to back.
The granite steps take you up to the front door of the one-storey-over-basement house. In the hallway, the original floorboards have been restored and varnished, and the plasterwork and stained-glass window on the back wall pay homage to the house's origin in the 1840s.
There were two bedrooms to the left of the hall when the owners bought it, but they have transformed these rooms into one large reception room, with the more formal living space at the front of the house, and a casual diningroom-cum-home office at the back.
There is an en-suite bedroom on the return with high ceilings and a 12-pane sash window looking down over the courtyard below.
The contemporary design is more evident at garden level. The layout was completely reworked to fit two bedrooms and a bathroom in the original footprint of the house. An extension was added at the back with a 3.3m (10.8ft) ceiling. In contrast to the Victorian design on the first floor, this space is framed with black in the form of windows and dramatic floor-to-ceiling doors that had to be custom-made to a commercial spec by Irish company Vindr VS.
Inner courtyard
Main bedroom
Garden
A cedar-clad internal courtyard links the main bedroom to the new part of the house. In keeping with the frames around the build, the kitchen is fitted with black units and has a large waterfall quartz island at the centre. Nice added extras come in the form of a bespoke wine rack, a Quooker tap and a pantry for extra storage.
Beyond the kitchen is a living area that is large enough for two sofas. There is also a utility room at the other end of the house under the front steps in what would have been the coal room in the house originally.
The owners continued to dig deep when it came to the rear garden. Six truckloads of soil were taken out to lower the level, so it is no longer overlooked at the back. The west-facing garden also has a new patio with porcelain tiles and steps up to a well-kept lawn with border planting. There is a gate out to a communal laneway, which was handy when it came to the delivery of the oversized glazed back doors.
The owners describe it as the 'ultimate 15-minute city address': a 15-minute walk from Dublin city centre, Ranelagh and Rathmines. They love that it feels like it's part of the city, but also is the beginning of the inner suburbs. The convenience of number 32 is definitely something they will miss as they plan a move out of the city to be closer to family.
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You can build from that. Maybe even an empire.' Priory Market takes its name from the nearby St Mary's Priory, one of the most significant early monastic settlements in Ireland. Though the market isn't on the original site, it sits just around the corner from the St Mary's ruins – a Church of Ireland site that includes remnants of the original monastery, The Pale wall, and the site of a Fenian uprising. Plans are in place to introduce a walking tour linking the market to these historic landmarks. The vendors at Priory Market have been carefully selected – most are family-run – and together span a wide range of cuisines. These include Delhi2Dublin's handmade Indian dishes, Afro-Caribbean flavours from Bless Up, and Venezuelan street food from Flavouritos. Seoul Kitchen brings Korean classics, while El Milagro serves Mexican dishes from a mother-and-son team. 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They're serving modern takes on traditional west African and Caribbean dishes – jollof rice with boneless chicken, jerk chicken and rice, shawarma-style wraps with African spices, and their signature Blessed Burger made with marinated, 100 per cent chicken thigh. Spice levels are customisable, and everything is made in-house. 'It's a low-cost way of doing food,' says Femi. 'We're using proper equipment, keeping everything in-house, locking in flavour – but without the stress and cost of a full restaurant.' Beyond the food, they value the collaborative atmosphere Priory Market is creating. 'There's this family feel,' says Margaret. 'Everyone's sharing ideas, helping each other out. We're all here for the same reason – to get our food out there and let people experience what we grew up with.' Another new tenant is Delhi2Dublin – a family business that's making the leap from weekend markets to a permanent home. Mum, Chandra Shukla, is in the kitchen, her daughter, Aanchal, runs the business, and her son, Ardash, a software engineer, chips in between writing code. They've been doing the rounds: Temple Bar, Moore Street, Merrion Square – hauling gear and prepping from scratch each time, but Priory Market will be their first long-term base. 'Markets are intense,' says Anchal. 'You're setting up gazebos, prepping food, lugging equipment – sometimes for just a two-hour lunch rush. It's a lot. And it's always just been the three of us.' Staff at the Priory Market The logistics were punishing – everything had to be cooked offsite and carted in. Rain could wipe out footfall. Generators failed. Storage was limited. Each day was a gamble. Now, for the first time, they have a kitchen of their own – a fixed unit, open seven days a week. 'This is the first time we're hiring staff. Finally, we have space to breathe,' she says. 'We can focus on what we actually want to do: the food.' And the food is serious. Their menu draws on Chandra's Punjabi-Delhi heritage but stretches across India – from Mumbai street snacks to Himalayan-style momos. There are samosas served with home-made coriander and tamarind chutneys; vada pav, a spiced potato burger from Maharashtra; panipuri, the crisp, liquid-filled snack beloved on TikTok; and momo dumplings that are hand-folded and steamed or fried to order. Their mains include rich curry bowls with meat and vegan options, and on some days, Chandra's signature parathas. 'The parathas were our first big hit,' says Ardash. 'Those are Mum's special. When she's in the kitchen, they're on. She rolls them by hand, fills them, fries them fresh – and it brings people straight back to childhood. We've had Indian students video-calling their mothers from the stall, saying 'Look! Real food!'' They've refined their offering down to 13 items – a challenge in itself for a cuisine known for range. They're careful to strike a balance: traditional enough to hit home with Indian customers (who they say are the toughest critics), but accessible for Irish diners who might be wary of spice. 'Irish customers are asking us for extra fried chillies now,' laughs Ardash. 'Two years ago, they'd ask, 'Is this very spicy?' Now they're like, 'Make it hotter.'' Marian Garcia of Flavouritos with pastelitos (crispy pockets filled with Irish potatoes and cheese); and tequeños (cheese fingers with a sweet twist) Across the way from them is Flavouritos – bringing something totally different to the mix, and something that's just as rooted in family. Marian Garcia Vivolo, the chef behind Flavouritos, is originally from Venezuela and has lived in Ireland for six years. She started out doing catering and food development with her sister, but now, her focus is on bringing bold, flavour-rich Latin American street food to Dublin. Garcia Vivolo has traded before, but Priory Market is her first kitchen with four walls and a steady crowd. Her food is rooted in Venezuelan tradition, but it's been carefully reworked to suit Irish palates. This is intentional – what Garcia Vivolo calls a kind of 'Lat-Irish' cuisine. 'I'm not copying the exact dishes from home – I'm adapting them. It's really difficult to imitate my flavours because we use tiny peppers that only grow in that part of Venezuela, and condiments that you can only get there. I want to elevate Latin flavours with what's available here. Everything I serve is made with locally sourced Irish ingredients.' The menu at Flavouritos is compact but punchy. Snacks like tequeños and pasteles – crisp, hand-held, and deeply savoury – are perfect as finger food, loaded with flavour, not heat. 'We're not spicy. We're just full of flavour – garlic, herbs, onions, tomatoes, peppers. Nothing overwhelming, just really tasty,' says Garcia Vivolo. The main event, though, is the arepa – a traditional Venezuelan and Colombian dish made with corn dough. Naturally gluten-free, arepas are like a hand-held, stuffed flatbread, and Garcia Vivolo is using them to showcase a wide range of fillings. There are five options: one vegan, one vegetarian, and three meat-based (chicken, pork, and beef), all seasoned with her signature Venezuelan-Latin style. She also makes her own sauces: garlic mayo, chipotle mayo, and salsas to match. 'It's food that feels different – familiar but new. I want people to try it and say, 'I've never had this before, but I like it.' That's the goal.' What makes Priory Market different, she says, is the space and the support. For the first time, she can cook and serve hot food straight to the public – and stay open every day. 'This is exposure – finally. It's a chance to show what Latin American food can be here, on our terms, with real flavour and real heart. I'm putting it on the map. This is just the beginning.' Priory Market in Tallaght will be open to the public seven days a week from Friday, June 20th, 11am-11pm, with a coffee shop from 8am.
