In the first of this two part Christmas special, Neven Maguire prepares a Salmon and Trout Wreath, a traditional Baked Ham, and a Ham Terrine. Neven visits the Cashel Palace Hotel, and the hotel’s Bishop’s Buttery restaurant which was awarded a Michelin Star 2024. Neven joins Head Chef Stefan McEnteer, who worked for Neven at MacNean House in 2014, to cook a duck dish from the Bishop’s Buttery together and enjoy a catch up.
Later in the programme Neven enjoys Afternoon Tea and a chat with Cashel Palace General Manager Adriaan Bartels. Neven also prepares a Tipperary Cheeseboard with cheeses from two of Tipperary’s cheesemakers, Cooleeney Farm and Cashel Irish Farmhouse Cheeses. Finally, Neven is treated to a performance by The Sunday Singers Cashel, singing in the Hall of the Vicar’s Choir, one of the medieval buildings located on top of the Rock of Cashel.
“I’m delighted to film my Christmas programmes in Cashel this year, somewhere that I haven’t been to before in my series’,” says Neven. “Tipperary, and in particular the Golden Vale, is renowned for excellent food producers and we were able to use some of these great ingredients in the programmes. Staying at the Cashel Palace Hotel was a real treat, and I was able to cook with Stefan McEnteer, head chef at the Bishop’s Buttery, once again – he cooked for me in Blacklion 10 years ago and I’m thrilled that the Bishop’s Buttery was awarded a Michelin star this year. Filming at the 15th century Hall of the Vicar’s Choir on the Rock of Cashel, and meeting Aidan O’Brien at Ballydoyle Racing Stables were two very special moments for me.”
Neven’s Christmas at Cashel is produced by David Hare of InProductionTV and sponsored by Bord Bia.
Always choose food with the Bord Bia Quality Mark this Christmas so you know that it has been produced to the highest Bord Bia quality standards, independently verified at every stage.
