Modern Irish Food: Kevin Dundon

Kevin prepares lobster with a mustard cream sauce, seared fillet of beef and blue cheese salad, potato with a pie crust, Waldorf salad, and traditional apple pie.

Kevin prepares smoked chicken terrine, potato gratin, trout wrapped in cured bacon with an almond butter sauce, wild garlic pesto, and frozen yoghurt gelato with a berry compote.

Kevin serves wild mussels with bacon in white wine, chicken thighs with Asian stuffing, cherry tomato and roasted garlic soup, and Eton mess with basil oil.

Kevin prepares smoked mackerel with a black currant jus, duck breast with black cherries, pickled wild mushrooms, garlic potatoes, and spiced apple with Killowen yoghurt.

Kevin prepares woodpigeon salad, whole roasted sea bass in a sea salt crust, crushed baby potatoes, sea vegetable salad, and elderflower and gooseberry fool.

Arthurstown fish chowder; slow-roasted lemon cured pork belly; pancetta and cheese mash; braised sweet and sour cabbage; Irish cream bread and butter pudding.