We hope you thoroughly enjoy this very special meal, a collaboration between as many as was possible to include of the incredible producers and restaurants that West, and greater, Waterford boasts.

The thought, passion, creativity and work that has gone into each element by the experts involved cannot be overstated.

We invite you to take a moment to enjoy our short presentation video, link above, which demonstrates how some of the chefs and mixologist recommend serving their particular dishes and the cocktail.

You’ll also find here a Playlist curated by our resident director of music – Paul Flynn - featuring an eclectic line up of tunes, all with detailed links (some stronger than others) to our beautiful County Waterford!

Michael of The Wine Buff Dungarvan, generously recommended some fabulous wines to pair with this meal; posted on our social media during the week these can now be seen under the Meal Kit video above.

Please also read down for some easy to follow instructions.

• Please keep all items, apart from the bread and petit fours, refrigerated until you are ready to serve.

This meal has been prepared to be eaten on Friday the 23^rd April, it can still absolutely be enjoyed on Saturday the 24^th April but no later than that

• The beautiful Lavender hand tie was created by Brigid Ballot Flowers, Dungarvan, as a table

garnish to enhance your dining experience

• Judit’s Dessert and Eamonn’s mature cheddars are best served at room temperature so take them

out of the fridge before you begin your meal

• Ian’s Main course elements should be taken out of the fridge about 20 minutes before cooking and

will take approx. 20 minutes to cook, you can decide if you would like to put it in to cook before you sit down to start your meal. Your oven will need to be preheated to 180 degrees Celsius (fan oven). Full Main course preparation notes further down

• To enjoy your Festival Spirit cocktail simply shake over ice and pour – John has included notes on the

card included in your Blackwater Box

• For the Amuse Bouche Róisín recommends the mini brioche be served at room temperature, or

lightly warmed, with a generous spread of the salmon pate (leave the pate in the fridge until about 5 mins before using)

• Leave the Paul’s potted crab in the fridge until about 5-10mins before you plan to eat it then simply

pop the lid off the jar, generously spread on some of Eunice’s bread and top with the cucumber pickle-enjoy!

• Once you have finished your main the cheese and dessert courses will be at the perfect temperature

to enjoy in whatever order you prefer – full dessert assembly notes are included within its individual pack

• And don’t forget to finish off your meal with the incredible petit fours dreamed up by The 2 Sisters

 

Main course preparation notes

 

Elements

Box 1. Bouquet Garni & Fillet of beef

Box 2. Ardmore carrots & Wild garlic potato

Container 3. Beef jus & Sea truffle butter

Container 4. Smoked bayleaf salt*

Container 5. Pickled onions & wild garlic flowers in hogweed vinegar

Container 6. Carrot chips

*just a pinch of this salt is needed for this dish, you should have some leftover for future use

Method

Pre-heat oven to 180 degrees

Take everything out of fridge 20 mins before you start cooking

Line one large tray with greaseproof paper, your meat, carrots and potato will all be heated on this

Place the Bouquet Garni onto the tray on one side of the tray

Place the meat on top of the bouquet garni

Open potatoes onto the tray beside the beef

Open carrots onto the tray beside the potatoes

Place all in the pre heated oven for 16 minutes for medium rare, 20 minutes for medium well

If you prefer your meat very well done, then put meat in on its own for 15 mins and then the carrots and potatoes for a further 15 or so minutes.

Every oven is a little different so do keep an eye during heating.

When heated, remove the tray from the oven and leave to rest. Pop your plates into the oven to heat.

When the tray is finished heating, empty the sauce into a small pot and let it briefly reach a boil.

To Plate

Remove plates from oven when warmed

Place the potatoes on the plate

Then place carrots on beside the potatoes

Scatter the pickled onions and wild garlic flowers over these elements

Once the sauce is boiling, toss in the sea truffle butter and whisk until butter is melted

Carve the beef into two portions and sprinkle with bayleaf salt to taste. Just a pinch or two, the rest of the salt is a gift for you to use later

Top with meat portion

Heavily drizzle over the sauce from the pan

Sprinkle the carrot chips on top

Serve and enjoy!