RTÉ Food
Chef: Marty Morrissey
Celeriac Soup with Curry Crème Fraiche
From: The Restaurant
Marty Morrissey serves up this delicious soup!
Pan Seared Brill with Samphire and Cockles
From: The Restaurant
Pan seared brill from Marty Morrissey.
Warm Duck Salad with Orange, Pear & Walnut Vinaigrette
From: The Restaurant
A delicious starter from The Restaurant's Marty Morrissey.
Carpaccio of Marinated Pineapple with a Champagne Sorbet
From: The Restaurant
A light dessert from Marty Morrissey.
Roast Canon of Venison with a Natural Jus and Roast Root Vegetables
From: The Restaurant
A simple roast, what could go wrong?
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