Tea tastes better out of a nice cup, so says Rory O'Connell, and at this point we'll take any advice he will give us.
The celebrated chef is renowned for his elegant and artful dishes that champion the best of local produce, as well as for his classes on cooking in Cork's revered Ballymaloe Cookery School.
He's been sharing his tips and tricks with viewers for years in How to Cook Well with Rory O'Connell, and now he's turning his attention to some of the people behind the beautiful plates he dishes up.
In the show's sixth season, Rory highlights the skills of Irish craftspeople whose talents help make food look as good as it tastes. After a year of getting to grips with homecooking and finding a new appreciation for Irish creators and crafts, this new focus is a timely celebration of the many incredible Irish producers across the country.
Anyone who watches the show will know the dishes are always plated beautifully, and we can't have been the only ones to covet Rory's supersized serving plates and handmade pots.
Rory says, "Having gone to the effort of creating good food, I feel it's worth taking the trouble to serve it with equal care. There is an exciting new generation of craftsmen and women in Ireland creating beautiful objects for the table – ceramic plates, linen napkins, brass candlestick holders, handwoven baskets, pottery, carved wooden spoons, handmade chef’s knives and beeswax candles."
And just as with food, Rory is full of tips when it comes to making the most of your table setting. "Candlelight really does make everyone look good, and the light given from a beeswax candle has a glow that's unique. Each of these objects just adds something extra to the dining experience, making the meal more than just the food on the plate.
"I’m delighted to be able to showcase the work of eight of my favourite craftspeople," he adds.
On tonight's episode, Rory prepares Gratin of Goat's Cheese with Sundried Tomato Oil, Baguette Wafers and a Leaf Salad. He follows this with Chicken with Red lentils, Turmeric and Coriander, served with rice and peas.
He also prepares a side dish of Onion Thayir Pachadi (Raita), and Poppadoms. Rory completes his menu with a Pistachio Cake with Mango and Lime.
And we meet Edward Coveney and Esther Gerrard, the minds and hands behind Elements of Action, based in Cloyne. Brass candleholders and napkin rings are among the bespoke furniture and gifts handcrafted by the pair.
Watch How to Cook Well with Rory O'Connell on Monday at 7:30pm on RTÉ One.
