Neven visits Kettyle Irish Foods famous for their dry aged steak which forms his main course in another delicious menu In the third programme of the series, Neven visits Kettyle Irish Foods in Co Fermanagh and talks to MD Maurice Kettyle about the process known as dry ageing. This is a time-honoured maturing process, allowing the meat to mature as nature intended and making it more tender, succulent and tasty. The popular chef then prepares Curried Chicken Spring Roll with Mango Salsa to start this week’s delicious menu, followed by Rib Eye steak with mushroom butter and a very special potato gratin using garlic and bacon.