Lords and Ladles feature three of Ireland's top chefs - Derry Clarke, Catherine Fulvio and Paul Flynn - who are challenged to recreate elaborate menus from different centuries in some of Ireland's grandest Country Homes.
Catherine and Paul serve up an elaborate 19th century dinner at Drishane House in Cork, featuring a macaroni tower, Irish moss blamanche and a Florence Nightingale rice dish.
Fermanagh, Catherine Fulvio and Derry Clarke prepare an 18th century menu including eels in white sauce, chickens boiled in bladders and duck-shaped cabbage.
Paul Flynn and Derry Clarke serve up a 17th-century banquet at the 97-room Temple House, featuring crayfish in jelly, boiled snipe and pickled turkey.
Chefs Derry Clarke, Catherine Fulvio and Paul Flynn visit Killruddery House in Co Wicklow, and prepare a Tudor banquet with pigeon and marrow pie, wild boar and a jelly chessboard.
Chefs Derry Clarke and Paul Flynn serve up a lavish 15th century Anglo-Norman banquet plus pastry castle at Borris House, Co. Carlow, ancesteral home of the Kings of Leinster.
Derry Clarke, Catherine Fulvio and Paul Flynn visit Clonalis House in Co Roscommon, ancestral home of Ireland's last high king, and prepare a 14th-century feast.
Lords and Ladles feature three of Ireland's top chefs - Derry Clarke, Catherine Fulvio and Paul Flynn - who are challenged to recreate elaborate menus from different centuries in some of Ireland's grandest Country Homes.
