Programme 2 has expired. Please note: Each show will only be available for 21 days after transmission.
The Chef: Denis Cotter
Denis Cotter is a vegetarian icon and hero to non meat eaters and indeed to an ever-growing herd of carnivores. He is one of the few chefs who manage to bridge the gap between the two groups, taking vegetarian food to new dimensions. Denis began his career as a banker and spent many hours eating alone in average restaurants up and down the country. He was inspired to quit his steady job and take the plunge into the murky waters of the restaurant business. In 1993 he shot to the surface, opening his award winning restaurant Café Paradiso in Cork, establishing himself as a gentle food giant in the South. In episode two of Guerrilla Gourmet Denis creates a Gary Larson-esque world where he turns reality inside out, setting up a vegetarian restaurant in the cattle pens of Bandon Mart, in a bid to attract the local beef farmers as his paying customers.
The Venue: Bandon Cattle Mart
Bandon Cattle Mart has been at the heart of cattle sales in West Cork for decades. With thousands of cattle sold here each year, this is the centre of the meat universe for the beef farmers of Bandon and beyond. It's been a very familiar setting for generations of farmers. It acts as a meeting place for neighbours and friends, and a place to make or lose a few euro as farmers make bids that are perceptible only to the trained eye of an auctioneer. For Denis Cotter, however, it's a completely alien world and, not helped by a longstanding fear of cattle, this will be his biggest gastronomic challenge ever.
Click on the following dishes to read the full recipe...
Beetroot And Goat's Cheese Tartlet With Watercress Pesto
Carrot, Almond And Feta Terrine, In Vine Leaves, With A Green Pepper-Coriander Salsa
Cabbage Timbale Of Celeriac And Chestnuts With Chanterelles In Brandy Cream
Galette Of Braised Turnip, Portobello Mushroom And Pecans With A Red Wine Sauce