Snooker professional Ken Doherty concocts a menu that honours his mother and his wife, including cod on a bed of buttery colcannon and a mid-spiced curry served with toast.
Broadcaster and journalist, Anton Savage becomes head chef for the day. His two starters were, Roasted Marrow Bones - a dish inspired by the famous London eatery; St. Johns. The second starter duck confit took over 4 hours to render in the oven. For mains Anton served one of the most expensive dishes in the history of the show, Dover Sole with Dublin Bay Prawns and samphire. The second main was a slow and low braised beef cheek. For desserts, Anton brought a Key Lime Pie to Donnybrook, a dish famously from the Florida Keys. The second dessert, a passion fruit souffle certainly rose to the occasion. TV Chef, Catherine Fulvio joins Marco Pierre White and Tom Doorley on the critics table.
