This week on Neven's Irish Food Trails, our favourite Chef is heading to Wexford where he meets farmers Patrick and Thomas Redmond in Craanford who produce Angus Beef.
Keen to follow this 'Farm to fork' journey, our host drops into the Redmond's Ashdown Park Hotel to meet with Head Chef Val Murphy who demonstrates ways to prepare beef: Medallion of Fillet, Vignette from Pulled Beef, and Braised Short Rib.
Next, Neven drops by the trendy Luna restaurant in Dublin's City Centre which specialises in contemporary New York-style Italian cuisine.
Head Chef Hugh Higgins teaches Neven how to make Eggs and Mushrooms with Potato Bread (a handy way to use up leftover mashed potato).
Finally, back home in Co. Cavan, Neven guides us through his own mouth-watering recipe for Scallops with Black Pudding and Cauliflower Purée - get the recipe here.
Watch Neven's Irish Food Trails Wednesday evenings on RTÉ One at 8.30pm or catch up on RTÉ Player.