Neven Maguire is celebrating Christmas at Kylemore Abbey. He prepares Wild Mushroom and Chestnut Soup, and Grilled Salmon salad with Avocado and Tomato Salsa, grilled on a griddle pan. He discusses different ham glazes with Head Chef John O'Toole, and enjoys some Benedictine
Neven Maguire prepares a smoked trout and crab starter with porridge bread, Connemara lamb meatballs, and a festive sticky gingerbread with butterscotch sauce.