Donal heads to Tipperary this week and meets the producers of O’Donnell Crisps which are made using Tipperary grown potatoes.
In Thurles he visits Irish Piedmontese Beef, producers of a lean, low fat beef, made from unique Piedmontese cattle, a breed that is originally from Italy.
And in Clonmel Donal enjoys Barmbrack from Hickey’s Bakery, where they make this traditional Irish fruit loaf with a unique recipe developed by the Hickey family who are fourth generation bakers in Clonmel.
Dishes served at Donal’s delicious FEAST in Inch House include Rosemary Rib-Eye Steak with Horseradish Sauce and Fennel Salad, and Barmbrack Parfait with Whiskey Prunes.
