Neven meets one of the restaurant industry’s young guns Graham Neville, head chef in Restaurant 41 in Residence on St. Stephen’s Green, Dublin . Graham prepares Lamb Tartare as a starter and also a delicious main course using turbot.
Neven prepares Smoked Belly of Pork with creamed white beans and date jam as his main course this week. Then for pudding, he makes Coconut Floating Islands with Coole Swan crème anglaise, raspberries and a spun sugar basket.
