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Private Notes
Hosted by Eamonn Holmes and introducing Michelin star chef Danni Barry and food critic Joris Minne as judges, Farm To Feast: Best Menu Wins is a cookery competition celebrating award-winning produce from farms and fisheries across Northern Ireland.
Seven amateur cooks move into a castle in Fermanagh, where they live with and compete against each other, until one is crowned the winner.
Episodes one to four begin with a reveal of two key ingredients, from which each contestant creates a menu comprising one small and one large dish. Danni and Joris pick their favourite three, determining the identity of the three cooks who will battle it out in the kitchen. Those not picked observe from the sidelines and get a chance to try again next time.
All three cooks prepare their small dish. The judges pick their top two, inviting the cooks who made them to prepare their large dish. The cook behind the judges’ favourite secures a place in the semi-final. The others rejoin the group to try again.
Which cook will come up with the most mouthwatering menu and delicious dishes worthy of being declared the 2021 overall winner?
Hosted by Eamonn Holmes and introducing Michelin star chef Danni Barry and food critic Joris Minne as judges, Farm To Feast: Best Menu Wins is a cookery competition celebrating award-winning produce from farms and fisheries across Northern Ireland.
Across the series, seven amateur cooks move into a castle in Fermanagh, where they live with and compete against each other, until one is crowned the winner. Episodes one to four begin with a reveal of two key ingredients, from which the contestants create a menu for one small and one large dish. Danni and Joris pick their favourite three - determining the identity of the three cooks who will battle it out in the kitchen. Those not picked, observe from the side-lines and get a chance to try again next time.
With one semi-finalist through, Danni and Joris enjoy a chance to see what’s on the menu when the six remaining contestants are faced with award-winning oysters from Carlingford Lough and historic lumper potatoes from the Glens of Antrim. Which of them can take ingredients from field and shore and turn them into a memorable menu for a mouth-watering meal… and a place in the semi-final?
With two semi-finalists confirmed, judges Danni Barry and Joris Minne enjoy a chance to see what's on the menu when the five remaining contestants are faced with world-famous Portavogie Prawns and sweet and tender goat meat from an award-winning farm in Ballycastle. The most successful meal will earn its chef a place in the semi-final.
With three semi-finalists now confirmed, Danni and Joris enjoy a chance to see what’s on the menu when the four remaining contestants go head to head using langoustine from Portavogie and goat from Ballycastle. Which of them can take ingredients from field and shore and turn them into memorable menus for mouth-watering meals, and the chance to secure the last place in the semi-final?
After four heats, the judges have whittled the contestants down to four semi-finalists - Hannah, Kirby, Jamie and Paul. Now the pressure ramps up as they have their culinary creativity put to the test once more. Their first challenge is designing a menu for a small dish featuring some distinctive dulse from the waters around the coastal village of Groomsport in County Down, and a large dish featuring award-winning bacon from County Fermanagh.
All four semi-finalists will get to cook their small dish – the judges' favourite three will go forward to cook their large dish. For the contestant not chosen, this will be the end of the road. The last three standing go on to prepare their large dish, but which two cooks can turn their bacon into a mouth-watering meal worthy of a place in the grand final?
With just two cooks left, the challenge is to prepare a two-course meal for six, to serve in the castle's state dining room. Which one will triumph to become the worthy winner?
