A background on raw (unpasteurised) milk. We will taste and talk about, Milk, Butter and cheese. With a demo of butter making from David Tiernan, using raw cream from his own herd of Montbeliardes. Raw milk tasting and a selection of raw milk cheeses including David's Glebe Brethan.
Chef Enda McEvoy has recently returned to Ireland after a Stage in the acclaimed 'Noma' Restaurant in Copenhagen. Enda previously worked with Sheridans in both the Dock's Restaurant and before that; creating recipes for us. Enda is passionate about using the resources we all have available to us growing wild and will talk us through the types of foods and herbs to look out for throughout Ireland, as well as specifically in the area local to Meath, in the hedgerows and forests. Preservation of these is a key topic, and we'll get a chance to taste lots of different wild foods.
Pauric will use lamb from local Meath Butcher Jim Ryan who rears and slaughters his own Lamb. Pauric will then take us through the different cuts of lamb and their uses as well as demonstrating a couple of his favourite lamb dishes, with some tasters for the audience.