Warm Chocolate Mousse & whiskey caramel sauce

by Mickael Viljanen

(Head Chef, The Greenhouse Restaurant)

Pear & Blue Cheese Canapé/Starter

by Rachel Allen

(Guest Chef)

Mincemeat                                          Crumble Cake

by Rachel Allen

(Guest Chef)

Peanut & Chocolate Log

by Anastasija Gaj

(Pastry Chef, Kilkea Castle)

Trout Parfait & CHORIZO AILOI

by Alex Adams

(Head Chef, The Dew Drop Inn & Brewhouse)

Festive Vegetables

by Joanna Fennel

(The Green Barn, Burtown House & Gardens)

Pan Roast scallops, cauliflower purée, Orange & Rocket Salad, caper, parsley, almond beurre noisette

by Philip Gleeson

(Executive Head Chef, Killashee Hotel)