Local escargot aren't something you see very often on Irish menus. But the tiny snails, reared by Eva Milka of Gaelic Escargot in Carlow, were the star-turn on a recent tasting menu cooked by head chef Alan Foley at the charming Step House Hotel in Borris, Co Carlow.

Foley transformed them into tender, tasty mouthfuls with parsley puree, black garlic and bacon crumbs. The menu also featured Kilmore Quay skate terrine, free-range pork en croute, and poached and roast Irish wild venison. Blood orange jelly with goat’s cheese cream, and chocolate and mango tart brought an accomplished menu to a close.

There will be another opportunity to see what Foley can do with the wonderful larder on his doorstep when the hotel offers another tasting menu this Friday, May 16th – €50 for six courses, with B&B an additional €50 per person if required. See stephousehotel.ie