Noel Dennehy: Fillet of Portmagee Pier Hake

Noel Dennehy, the head chef at The Moorings in Portmagee in Kerry uses fresh fish caught daily along with Daly’s Smoked Salmon, Cromane Mussels and Skellig Crab Claws.

Philip Brazil: Roast Fillet of Cod with Kush Mussels

Philip Brazil, Head Chef at Sheen Falls Lodge in Kenmare loves working with local Irish produce. He’s lucky: on his doorstep in Kerry he has an abundance of fish, meat and vegetables that are the envy of his fellow chefs working in other parts of Ireland. In this recipe, he uses organic rope mussels from Kush Shellfish in Kenmare but you can use any good quality, very fresh farmed or wild mussels.

Patricia Teahan: Skelligs Chocolate Pavé

A recipe from Patricia Teahan, Carrig Country house, Killorglin.

Philip Brazil: Apricot Bread and Butter Pudding

Head chef Philip Brazil of Sheen Falls Lodge, Kenmare, County Kerry serves this dessert with warm chocolate and fudge sauce.

Simon Regan: Apple Parfait with Buttermilk Foam

A sophisticated dessert from Simon Regan, chef at the Europe Hotel and Resort in Killarney, County Kerry. It’s easier than it looks to make but it is definitely a recipe for the more experienced home patisserie chef.

Chef Patricia Teahan: Ballinskelligs Duck

Patricia Teahan must be one of the youngest Head Chefs in the country. She works at Carrig Country House in County Kerry, an oasis of calm on The Ring of Kerry and a mere skip and a hop to the Wild Atlantic Way. Here she showcases local Ballinskelligs duck.

Simon Regan: Ring of Kerry Roast Loin of Lamb

Chef Simon Regan works in one of the finest hotels and resorts, not just in Kerry, but in Europe. His food takes its inspiration from the colours of the landscape as well as from local ingredients. This recipe first appeared in the Kerry Food Story, a book about the best food producers in the region.