Peas and black pudding at Restaurant Patrick Guilbaud

Source: silemv

Red pepper mousse at Campagne

Source: markdunne

Asparagus at Aniar

With a hen’s egg and cheese rind.

Source: drazowsky

Veal terrine at Chapter One

Source: cello_tu

‘Strawberries’ at the Cliff House Hotel

Source: csteenson

Seatrout at Bon Appetite

Source: jotarainert

Rabbit loin at Chapter One

With barley risotto, balsamic carrots, parsley root and onion crumble. Phew.

Source: nomnomadic

‘Jaffa Cake’ at Restaurant Patrick Guilbaud

With spice bread ice cream.

Source: danelmore

Duck at The Lady Helen

Source: instamcgann

Veal at the Cliff House Hotel

Source: csteenson

Rabbit loin at Thorntons

Source: harvey3111

Smoked fudge and olive oil jelly at L’Ecrivain

Source: claire_doherty

Squid at Aniar

With burned squash and freeze dried kale

Source: anetq

Pineapple tatin at Thorntons

With candied ginger and banana and a sorbet.

Source: nessa_farrell

Butter at Chapter One

Okay, it’s not really a meal, but check this out:

The butter served at Chapter One comes from Seamus Mulligan, who uses a 2,000-year-old churning technique to produce tangy, almost fermented-tasting golden spreadable fatty cream.

Source: juliabainbridge

Wild garlic gnocchi at L’Ecrivain

With Parmesan foam and cap cream.

Source: veggiedublin

Banoffi tart with hazelnut ice cream at Campagne

Source: lovemesaysfood

Are You A Foodie, Really?

Birds Eye introduced chicken dipper canapes and everyone cried notions