Neven embarks on his Irish Food Trails in Co. Wexford. He meets farmers Patrick and Thomas Redmond who produce Angus Beef and vegetables especially for their own hotel kitchens. Keen to follow this “Farm to fork” journey, Neven’s next stop is the Redmond family’s Amber Springs Hotel where Head Chef Val Murphy demonstrates three delicious ways to prepare beef: Medallion of Fillet, Vignette from Pulled Beef, and Braised Short Rib.
Neven’s trail leads him on to Dublin’s Luna restaurant which specialises is contemporary New York style Italian cuisine. Head Chef Hugh Higgins teaches Neven how to make Eggs and Mushrooms with Potato Bread (a handy way to use up leftover mashed potato).
Back at home in Co. Cavan, Neven guides us through his own mouth-watering recipe for Scallops with Black Pudding and Cauliflower Purée.

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