• Foreword - Tourism Ireland
• Introduction
• Meet the Chefs
• Leinster
Essay by Peter Harbison
L'Ecrivain, Dublin - Derry Clarke
• Crispy Duck Breast with Glazed Butternut Squash and Star Anise Jus
• Lemon Curd with Meringue and Raspberries
• Vodka-Cured Irish Salmon with Avocado Cream, Pickled Vegetables, and Horseradish Mayonnaise
• Beef Fillet and Brisket with Morels and Mushroom Puree
• Pear Mille Feuille
• Cod, Octopus, Purple Broccoli, Broccoli Puree, and Horseradish Mayonnaise
• Venison with Pureed Celeriac and Spinach
• Chocolate Mousse with Walnut Ganache
Ballyknocken Cookery School, Wicklow - Catherine Fulvio
• Orange, Spinach, and Salmon Salad
• Ballyknocken Tea Scones
• Guinness Chocolate Cupcakes
• Carrot, Potato, and Cumin Soup
• Beef and Wicklow Wolf Stout Casserole with Dumplings
• Apple and Mango Crumble
• Seared Lamb and Beetroot Salad
• Salmon and Leek Pie
• Irish Mint Truffle Torte with Irish Mist Cream
Dunbrody House, Wexford - Kevin Dundon
• Potato, Prawn, and Lime Soup
• Paupiette of Sole and Crabmeat
• Victoria Sponge with Strawberries
• Lobster Buttered Soup
• Chicken Ballotines with Potato Farls
• Wexford Berries with Mini Meringues
• Scallops and Caviar with Nasturtium Coulis
• Slow-Cooked Shoulder of Pork with Stuffing, Sauteed Potatoes, and Apple Compote
• Buttermilk and Heather-Infused Panna Cotta
• Munster
Essay by Peter Harbison
Ballymaloe Cookery School Cork - Darina Allen
• Warm Salad of Gubbeen Bacon with Poached Egg and Coolea Cheese
• Smoked Salmon with Cucumber Pickle
• Florence Bowe's Crumpets
• Ballycotton Shrimp with Homemade Wild Garlic Mayonnaise
• Ballymaloe Brown Yeast Bread
• Roast Lamb with Mint Sauce and Glazed Carrots
• Carrageen Moss Pudding
• Carpaccio of Scallops with Chili, Lemon, and Wood Sorrel
• Poached Salmon with Irish Butter Sauce
• Spring Rhubarb Tart with Crystallized Ginger Cream
Global Village, Kerry - Martin Bealin
• Dingle Bay Scallops, Poached Eggs, Potato Cakes, and Burnt Butter Hollandaise with Pickled Cucumber
• Goat Cheese Mousse, Beet Chutney, Caramelized Hazelnuts, and Apple Crisps
• Trio of Local Brown Crab: Crab Parfait, Crabmeat and Apple Salad, and Bisque Shot
• West Kerry Lamb: Braised Lamb with Pearl Barley Risotto
• Buttermilk Posset with Almond Biscuits
• Smoked Duck Breast with Duck Liver Pate and Sultana and Apple Chutney
• Seared Dingle Bay Scallops, Pea Puree, Pork Breast, and Apple Crisps
• Rhubarb Crumble with Salted Caramel Ice Cream
• Connacht
Essay by Peter Harbison
Ballynahinch Castle, Galway - Ultan Cooke
• Whipped Goat Cheese with Beet Slaw and Apple Syrup
• Sea Scallops with Pureed and Pickled Cauliflower
• Lamb, Samphire, and Burnt Onion Puree
• Rosewater Creme Brulee
• Wood Pigeon, Gooseberry, and Spinach
• Sweaty Betty with Barley and Seaweed
• Sheep Yogurt Mousse with Marinated Strawberries and Mint
Renvyle House, Galway - Tim O'Sullivan
• Scallops on a Pea Puree with Vegetable Butter Sauce and Crispy Pancetta
• Homemade Pork and Apple Sausage with Shallot and Sage Mashed Potatoes and Port Jus
• Chocolate Steamed Pudding
• Mussel Pie with Chive Mashed Potatoes
• Atlantic Way Duet: Rack of Lamb and Atlantic Lobster with Spinach and Tomato Fondue
• Renvyle House Berry Trifle
• West Coast Seafood Chowder
• Crispy Breast of Duckling with Root Vegetables
• Rhubarb and Ginger Creme Brulee
• Ulster
Essay by Peter Harbison
Browns, Derry - Ian Orr
• Goat Cheese, Endive, and Walnut Salad
• Pork Fillet with Roasted Butternut Squash, Mushrooms, Lemon, and Parsley
• Seared Scallops with Black Pudding Crumb and Homemade Potato Bread
• Beef Fillet with Buttered Spinach, Dulse Seaweed Hollandaise
• Chocolate Fondant
• Gin-Cured Salmon and Pickled Cucumber with Dill
• Lamb with Spinach, Goat Curd Cheese, and Toasted Pine Nuts
• Vanilla Panna Cotta with Honeycomb
Lough Erne Resort, Fermanagh - Noel McMeel
• Traditional Fish and Chips
• Smoked Irish Salmon, Cream Cheese, and Traditional Boxty
• Roast Artichoke Soup with Caramelized Armagh Apple and Hazelnut Brittle
• Lough Erne Pork Dish
• Raspberry Cheesecake and Strawberry Lemonade
• Crab and Scallops with Seaweed-Avocado Puree and Fresh Lemon Curd
• Fillet of Beef Bourguignon with Mushroom Duxcelle, Pearl Onions, and Roast Beef Sauce
MacNean House, Cavan - Neven Maguire
• Cashew Nut Chicken and Asparagus Salad with Mango Salsa
• Peach Tarte Tatin with Citrus Mascarpone
• Crispy Goat Cheese with Apple and Hazelnut Salad
• Chicken and Chickpea Tagine with Honey and Ginger
• Cappucino Cream Chocolate Cake
• Steak and Caramelized Onion Open Sandwich
• Spiced Poached Pears with Creme Fraiche and Toasted Almonds
