Next Episode of The Restaurant is
TV3 has today revealed the six celebrities who will be donning aprons for the brand new series of The Restaurant, which airs on Thursday 23rd March at 9pm on TV3.First up in the kitchen will be Grainne Seoige. Joining Grainne over the six-part series will be professional snooker player Ken Doherty, fashion experts Sonya Lennon and Brendan Courtney, Rose of Tralee winner Maria Walsh, entrepreneur and businessman Bobby Kerr and broadcaster Anton Savage.Each celebrity chef will have to impress the palates of critics Marco Pierre White and Tom Doorley along with a guest critic each week.They are all tasked with creating a top-class three course menu using the finest ingredients. The chefs will be hoping to tickle the critics' taste-buds in the hopes of being rewarded with a five star seal of approval.During service, the celebrities will get instant feedback in the kitchen to their menu from remote cameras and microphones covering the dining room.The identity of the celebrities will remain a secret to the diners and the critics until service is over, at which point the celebrity will step out of the kitchen and face the critics in front of the diners to find out their star rating (from 1–5).
Snooker professional Ken Doherty concocts a menu that honours his mother and his wife, including cod on a bed of buttery colcannon and a mid-spiced curry served with toast.
Broadcaster and journalist, Anton Savage becomes head chef for the day. His two starters were, Roasted Marrow Bones - a dish inspired by the famous London eatery; St. Johns. The second starter duck confit took over 4 hours to render in the oven. For mains Anton served one of the most expensive dishes in the history of the show, Dover Sole with Dublin Bay Prawns and samphire. The second main was a slow and low braised beef cheek. For desserts, Anton brought a Key Lime Pie to Donnybrook, a dish famously from the Florida Keys. The second dessert, a passion fruit souffle certainly rose to the occasion. TV Chef, Catherine Fulvio joins Marco Pierre White and Tom Doorley on the critics table.
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