As seen on....
EAR TO THE GROUND
Thursday 21st December, 8.30pm
One of the most anticipated parts of the festive season is, without doubt, the Christmas dinner. Traditionally, we all sit down and tuck into a feast of turkey, ham, brussel sprouts and spuds; with plenty of leftovers for those turkey sandwiches. But, do we know where our Christmas dinner ingredients come from and the work that goes into getting them ready for our tables? We’ve decided to take four urban living students to teach them just that.
Billy Gray and his family run Feighcullen Farm in Rathangan where they practice sustainable farming, putting back into the environment what they take out. Here, they rear free-range chickens, turkeys and geese supplying some of the top restaurants in the country. Just down the road Niamh Swail, a graduate of Darina Allen’s Ballymaloe Cookery School, runs The Ivy Cookery School which she set up in 2007.
Darragh McCullough is travelling to Kildare with the four students from Glenart College, Arklow to experience the full journey from farm to fork.