* 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.