I believe Irish food is worth celebrating, and in Ireland that means being with family and friends in the kitchen, which was, and often still is, the heart of every Irish home.
For me, it is Irish food all the way. However, the world is a great melting pot of culinary traditions, tastes and experiences, and throughout my career I have been lucky enough to travel extensively and enjoy foods from many parts of the world.
While I have used mostly traditional ingredients in my new book, 'Modern Irish Food', I could not resist adding a twist here and there, pulling in ingredients and cooking techniques from other cultures in a way that simply combines great foods.
Irish food remains predominately traditional because recipes have been handed down through the generations. In my case, recipes were passed to me by my grandmother and mother, both of whom have inspired my passion for cooking.
Our country's food is often thought to consist of nothing but stews and potatoes. While these are important elements of our heritage, our cuisine is made up of far more than these dishes.
There is something unique in every county in Ireland that gives our food a strong personality – both in the place and its producers. In our kitchen at Dunbrody Country House Hotel, we are lucky enough to have these wonderful products at our disposal. We like to think that we take good products and combine them into something even better.
I hope that these recipes allow you to turn good ingredients from your local producers into restaurant-quality dishes to share with your family and friends.
'Kevin Dundon's Modern Irish Food' is published by Mitchell Beazley, and his cookery show begins on RTE One at 8.30pm on Friday, September 13