Neven Maguire: Home Chef

Support for Create is provided by snhu.edu
SNHU
Share this page! · Tweet this page! · Pin this page!

Show Schedule
Change Your Station

Neven Maguire

Neven Maguire

At the core of Neven's philosophy is a dedication to using only the finest local seasonal ingredients.

Episode #101 · Neven opens the series by paying a visit to Waterford Castle and head chef Michael Quinn, who prepares leg of lamb steaks. Back in his kitchen, Neven makes air-dried beef carpaccio with roasted beetroot and mustard cream, and the MacNean cheesecake with raspberries and white chocolate.

Episode #102H · Eugene Callaghan, head chef of Kelly's Resort Hotel, Co. Wexford, makes a delicious trio of chicken. Also on the menu: Vera's seafood chowder with MacNean wheaten bread and pork and wild mushroom wontons with Chinese black bean sauce.

Episode #102 · Eugene Callaghan, head chef of Kelly's Resort Hotel, Co. Wexford, makes a delicious trio of chicken. Also on the menu: Vera's seafood chowder with MacNean wheaten bread and pork and wild mushroom wontons with Chinese black bean sauce.

Episode #103H · Neven Maguire prepares delicious MacNean eggs benedict and crispy goat's cheese with beetroot pannacotta in his family restaurant in Blacklion, Co. Cavan. Later, guest chef Ross Lewis, owner of Dublin's Michelin-starred Chapter One restaurant, demonstrates how to make the perfect assiette of pork.

Episode #103 · Neven Maguire prepares delicious MacNean eggs benedict and crispy goat's cheese with beetroot pannacotta in his family restaurant in Blacklion, Co. Cavan. Later, guest chef Ross Lewis, owner of Dublin's Michelin-starred Chapter One restaurant, demonstrates how to make the perfect assiette of pork.

Episode #104H · Neven travels to London for a masterclass in baking the perfect tarte tatin from Clare Smyth, head chef at the three Michelin-starred Gordon Ramsey Restaurant. Back in his MacNean House restaurant, Neven demonstrates a delicious deconstructed prawn cocktail and pizza bread, and also prepares beef satay with pickled cucumber.

Episode #104 · Neven travels to London for a masterclass in baking the perfect tarte tatin from Clare Smyth, head chef at the three Michelin-starred Gordon Ramsey Restaurant. Back in his MacNean House restaurant, Neven demonstrates a delicious deconstructed prawn cocktail and pizza bread, and also prepares beef satay with pickled cucumber.

Episode #105H · Graham Neville, head chef in Residence on St. Stephen's Green in Dublin prepares lamb tartare and a turbot main course. Later, Neven makes smoked belly of pork and a coconut pudding.

Episode #105 · Graham Neville, head chef in Residence on St. Stephen's Green in Dublin prepares lamb tartare and a turbot main course. Later, Neven makes smoked belly of pork and a coconut pudding.

Episode #106H · In London, Neven visits Agnar Sverrisson, head chef and co-proprietor of the 1 Michelin star restaurant Texture for a masterclass in cooking beef cheek and beef steak. Neven also creates the perfect breakfast: porridge with honey and cream, and scrambled eggs topped with smoked salmon. For dessert, Neven makes vanilla creme brulee with poached Irish apple compote.

Episode #106 · In London, Neven visits Agnar Sverrisson, head chef and co-proprietor of the 1 Michelin star restaurant Texture for a masterclass in cooking beef cheek and beef steak. Neven also creates the perfect breakfast: porridge with honey and cream, and scrambled eggs topped with smoked salmon. For dessert, Neven makes vanilla creme brulee with poached Irish apple compote.

Episode #107H · Aidan McManus, owner and head chef at the famous King Sitric Restaurant in Howth, Co. Dublin, demonstrates his own delicious take on hake with tomato vinaigrette. Later, Neven prepares duck breast with sweet potato fondants and his very popular MacNean celebration cake.

Episode #107 · Aidan McManus, owner and head chef at the famous King Sitric Restaurant in Howth, Co. Dublin, demonstrates his own delicious take on hake with tomato vinaigrette. Later, Neven prepares duck breast with sweet potato fondants and his very popular MacNean celebration cake.

Episode #108H · Neven travels to Luxembourg to reconnect with Lea Linster, the only woman ever to win the Bocuse D'Or, the most prestigious award a professional chef can receive. Linster prepares the rack of lamb dish that won her the award. Later, Neven makes a family favorite - curried chicken spring rolls with pineapple salsa - and tops off the episode by making his signature trio of chocolate dessert.

Episode #108 · Neven travels to Luxembourg to reconnect with Lea Linster, the only woman ever to win the Bocuse D'Or, the most prestigious award a professional chef can receive. Linster prepares the rack of lamb dish that won her the award. Later, Neven makes a family favorite - curried chicken spring rolls with pineapple salsa - and tops off the episode by making his signature trio of chocolate dessert.

Episode #109H · Neven meets Derry Clarke, owner of Michelin-starred L'Ecrivain, for a masterclass in assiette of Irish beef. Afterwards, Neven cooks duck confit with crispy fried vegetables and prepares his famous raspberry plate.

Episode #109 · Neven meets Derry Clarke, owner of Michelin-starred L'Ecrivain, for a masterclass in assiette of Irish beef. Afterwards, Neven cooks duck confit with crispy fried vegetables and prepares his famous raspberry plate.

Episode #110H · Neven returns to London, where Andy McFadden, head chef of the 1 Michelin star L'Autre Restaurant, prepares a delicious scallops ceviche. Later, Neven cooks local lamb with pea puree and rosemary jus, and a dessert called 'The Orchard,' which includes apple pannacotta with apple jelly, glazed apple tart, apple crumble and apple parfait.

Episode #110 · Neven returns to London, where Andy McFadden, head chef of the 1 Michelin star L'Autre Restaurant, prepares a delicious scallops ceviche. Later, Neven cooks local lamb with pea puree and rosemary jus, and a dessert called 'The Orchard,' which includes apple pannacotta with apple jelly, glazed apple tart, apple crumble and apple parfait.

Episode #111H · In Dublin, Neven watches Guillaume Lebrun, head chef at the 2 Michelin-starred Restaurant Patrick Guilbaud, prepare lobster ravioli. Back in his own restaurant, Neven makes braised shoulder of lamb with Mediterranean couscous and a delicious dessert of passion fruit and orange jelly with vanilla yogurt and granita.

Episode #111 · In Dublin, Neven watches Guillaume Lebrun, head chef at the 2 Michelin-starred Restaurant Patrick Guilbaud, prepare lobster ravioli. Back in his own restaurant, Neven makes braised shoulder of lamb with Mediterranean couscous and a delicious dessert of passion fruit and orange jelly with vanilla yogurt and granita.

Episode #112H · Mickael Viljanen, the head chef of The Greenhouse in Dublin, gives Neven a masterclass in preparing partridge with pumpkin. Neven's own dishes include fillet of dry-aged beef with braised blade and celeriac puree, and a delicious baked Alaska to finish.

Episode #112 · Mickael Viljanen, the head chef of The Greenhouse in Dublin, gives Neven a masterclass in preparing partridge with pumpkin. Neven's own dishes include fillet of dry-aged beef with braised blade and celeriac puree, and a delicious baked Alaska to finish.

Episode #113H · Neven returns to Luxembourg, where chef Lea Linster cooks her signature dish - a creme brulee. Neven prepares seared scallops with confit of pork cheek and cauliflower, and a celeriac and baby carrot risotto with sherry vinegar caramel and crispy potato rosti.

Episode #113 · Neven returns to Luxembourg, where chef Lea Linster cooks her signature dish - a creme brulee. Neven prepares seared scallops with confit of pork cheek and cauliflower, and a celeriac and baby carrot risotto with sherry vinegar caramel and crispy potato rosti.