Part two of two. Neven Maguire prepares a smoked trout and crab starter with porridge bread, Connemara lamb meatballs, buttermilk brined turkey and cranberry sauce with port, and a festive sticky gingerbread with butterscotch sauce. Neven also chats to abbey manager Eithne O'Halloran about food at Kylemore, before enjoying the Cantairi Chonamara Choir's performance in the Gothic church.

S1 Ep2