SPONSORED CONTENT
Menu
Chef teams were required to create a menu which included canapés of Hot smoked salmon and lovage arancini, Clonakilty black pudding and quail egg tarts; a starter of Chicken and kombu set consommé, crab mayonnaise, crisp chicken skin, brown crab crackers; main of Fillet of grass fed Irish beef, colcannon croquettes, shallot purée, roasted heritage carrots, grilled sprouting broccoli, onion ash and a dessert of Chilled salted caramel and bitter chocolate fondant, Baileys Ice Cream, coco nib tuile.