Guests tuck into finest fare country has to offer

CURED salmon with Burren smoked salmon cream, rib of Slaney Valley Beef, ox cheek and tongue and Carrageen set West Cork cream with Meath strawberries.

These were just some of the mouthwatering dishes the Queen and the Duke of Edinburgh feasted on last night at the state banquet held in their honour at Dublin castle.

Selecting the very finest of Irish fare from every corner of the country, renowned chef Ross Lewis of Chapter One fame was assisted by With Taste caterers, which specialises in fine dining.