Learn what to look out for when picking your meat - how to check for freshness, making sure it's safe to eat and sustainable. Daniel explains why he picks Atlantic sea salt over table salt for its fresher and less harsh flavour and elderflower vinegar which has been aged in oak to cut through the rich puree and add a floral note.
Elderflower Balsamic - Fionntán Gogarty is the founder of Wildwood Vinegars, based in the village of Rathlackin. The ingredients he uses are grown and harvested along Ireland's longest coastal route, the Wild Atlantic Way. They are then fermented using spring water, organic honey, and natural yeasts and converted to vinegar using their own unique vinegar mothers, before being aged in oak barrels for one year.
Pearl Barley - barley is an ancient grain which thrives in mild climates so can be found across Ireland and was one of the first grains to be cultivated. Many in Ireland have less than favourable childhood memories of mushy pearl barley in stews but recently Irish chefs have been bringing it back to menus across the country but with a more 'al-dente', less overcooked, upgrade.