Institute of Northern Ireland Beekeepers

Wild Irish Rabbit Terrine,
accompanied with hedgegrown brambles,
Mead Chutney, garnished with Armagh Apple Crisps,
accompanied with Guinness wheaten bread. Link to this Recipe


Honeyed Roast Pork, Frogs’ Legs,
Beehive Skep Potato Filled With Creamed Parsnip
Accompanied With a Minted, Pea and Basil Puree
Served with a Port, Honey and a Rosemary Juslie Dessert
Earl Grey and Honey Sorbet Link to this Recipe

More recipes to follow…..