Lords & Ladles, the very popular food history show returns this Sunday on RTE 1. The show delves into the fascinating subject of the food culture in Ireland's Great Country Houses. Good Food Ireland member Derry Clarke, Chef Patron of the Michelin Starred L'Ecrivain features in the series and will surely impress viewers with his knowledge and skills.
See below for more information on the show.
Lords & Ladles is back for a second series traversing the country and taking the viewer on a historical journey to celebrate our past through the wonders of food and the glories of cooking. The series features three of Ireland’s finest Chefs: Derry Clarke, Catherine Fulvio and Paul Flynn who are as oddly complimentary as the original Top Gear trio, with egos to match.
Each week the Chefs arrive at a Great Irish Country House to recreate a grand dinner from its history while tantalising the TV audience with sumptuous descriptions of the treats that are on the menu. All of the recipes – some mouth-watering, some downright baffling – are taken from manuscript and printed cookbooks from the past four hundred years. But first they must Draw Lots for the division of labour - one will Gather the ingredients, one will Cook, and one will get to Dine with the Gentry.
The Gatherer must source the ingredients for the feast – hunting, shooting and fishing feature strongly, as do lambs ears, sheep’s feet and of course lots of tongue! Local producers help our chefs get hands-on with some traditional methods of food production and share insights into the evolution of Irish food production over the years. The Cook will familiarise themselves with the workings of the kitchen and grapple with the enormous amount of food that seems to have been the norm for a grand house dinner.
Meanwhile the Diner gets to explore the house with the family, learning about its place in the history of the area and the Island, the trials and tribulations of the family seat and of course help lay the table using the finest silver and china from the house safe.
The Cook’s work all done, the meal will be served with all the pomp and ceremony it deserves, to the audible delight of the diners who can’t help themselves from gasping at the spectacle as the sumptuous banquet is laid before them.