This week's chef at the restaurant is a Clare man and former news editor, but is better known as a one of RTE's most popular sports presenters... See he has the hurly there, just in case he was mistaken for something else and swiftly deposited in a garden somewhere. Marty Morrissey is always on the move with his job and he doesn't get to cook as often as he likes, so taking on The Restaurant challenge was daunting. For one of his starters Marty will serve a Warm Duck Salad with Orange, Pear and Walnut Vinaigrette. This is a favourite dish and one which Marty regularly rustles up after work. For his first main course Marty will serve Roast Canon of Venison with Roast Roots and Natural Jus. He's hoping to impress the critics and diners with this dish. He also chucks in pan-seared fillet of brill and carpaccio of marinated pineapple with a champagne sorbet for good measure.