24min - Lobster with a mustard cream sauce; seared fillet of beef and blue cheese salad; potato.
24min - Smoked chicken terrine; potato gratin; trout wrapped in cured bacon with an almond butter sauce.
24min - Kilmore Quay mussels with bacon in white wine; chicken thighs with Asian stuffing.
24min - Smoked mackerel with a black currant jus; duck breast with black cherries, pickled wild mushrooms.
24min - Woodpigeon salad; whole roasted sea bass in a sea salt crust; crushed baby potatoes; sea vegetables.
24min - Arthurstown fish chowder; slow-roasted lemon cured pork belly; pancetta and cheese mash.
24min - Caramelized scallop tart served with rocket salad; warm roasted garlic cottage pie.
24min - Courgette and almond soup; rack of Wexford lamb served with potato rosti.
24min - t's a collision of cultures in this episode as Kevin serves up a classic American menu at a local football match.
24min - The chef goes to Co. Wexford’s Tintern Abbey to see its restored walled garden, which provides some fresh produce for a pea and mint soup.
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