Sunday December 21st and Monday December 22nd 2025
RTÉ One
Sunday 8.30pm and Monday 8.30pm
Rory O’Connell is back with another two part Christmas special, and this year his theme is creating edible gifts.The popular chef travels to London and visits Fortnum and Mason’s famous food halls, and also chefs who inspire him to make delicious gifts to prepare back at home in Cork.
Rory says: ” Nothing tells someone you care for them quite like an edible gift. I love spending Christmas in Ireland, but I also love London which does Christmas so well. Every time I go there I come back inspired, and who wouldn’t be inspired by Yotam Ottolenghi, Max Rocha and Beth O’Brien from the Fat Badger? Not to mention of course the fabulous and over-the-top food halls at Fortnum and Mason, established more than 300 years ago, and celebrating Christmas ever since.”
Programme one: Sunday December 21st, 8.30pm
In this first episode Rory visits Fortnum and Mason which is famous for its chocolates, inspiring Rory to create his own Burnt Caramel and Chocolate Truffles.
He then visits Café Cecilia, Dublin chef Max Rocha’s restaurant in East London. Max’s much loved Guinness bread and smoked mackerel with cucumber pickle prompt Rory to make a Pickled Cauliflower and Red Onion.
Finally, Rory goes shopping in one of his favourite London shops – Sally Clarke’s Bakery and Delicatessen in Notting Hill Gate. Back at home in East Cork Rory also makes Spiced Apple Chutney and bakes Eccles Cakes.
Programme two: Monday December 22nd, 8.30pm
Yotam Ottolenghi has changed the way that many people eat and Rory visits the renowned chef and author in the original Ottolenghi shop which opened in Notting Hill Gate over 25 years ago.
Rory then calls into The Fat Badger on Portobello Road, a restaurant which has received rave reviews, and where the Head Chef is Cork woman Beth O’Brien.Finally Rory heads back to Fortnum and Mason and its impressive cheese counter where he gets some more ideas for edible treats.
Inspired by his visits, Rory makes Miniature Meringue Christmas Trees, Cranberry Sauce and Lemon Curd, Pickled Beetroot with Christmas Spices, and Wholemeal Cheese Biscuits and Labneh Cheese.
How to Cook Well at Christmas is produced and directed by David Hare of InProductionTV and sponsored by Flogas
Press enquiries:
TVPR
Pauline Cronin 00 353 872629967
