mmm…

here are some shots of foodsies I did for Irish Tatler this months. If you want the receipies by Ed Cooney of the 5 Star Merrion Hotel, check out the magazine!

Lobster Salad with aubergine, rosemary, caper and parsley pesto
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Roast quail with duck liver, pancetta, mushroom and sourdough, with a risotto of pearl barley, lentils and pea polenta.
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