| 22.8°C Dublin

blue cheese dressing

A classic dressing for wedges of chilled cos or iceberg lettuce. I've used a creamy St Agur, which is milder than gorgonzola orRoquefort, but really it's up to you.


l 75ml sour cream

l 50g creamy blue cheese

l 1 tablespoon white

wine vinegar

l 2 teaspoons just- boiled water

l 2 tablespoons extra virgin olive oil

l 1 tablespoon chopped fresh chives

l salt and pepper

Makes 200ml


l 1 head garlic

l 125ml extra virgin olive oil

l 2 tbsp white wine vinegar

l salt and pepper

Makes 200ml

Lenny Fearon, Executive Chef with FitzersCatering

"Fitzers are seasoned pros when it comes to catering backstage at festivals, looking after the crews, roadies and performers. We'll have eight chefs and eight porters in back-to-back shifts to feed numbers varying from 400 to 1,100.

"We'll prepare 500kg of fresh chicken, 800kg of beef, 900kg of fresh potatoes and 500kg of rice. All the food is freshly-cooked on site, being delivered at 5am. We start each day with a hot traditional breakfast, fruit stations, freshly-baked breads and scones. Lunch and dinner buffets will consist of platters of Irish cheese and artisan cooked meats. Freshly-cooked meat will include slow-roast brisket, roast pork and crackling and a fresh fish choice includes hake, salmon, prawns and sea bass.

"We've catered for all the major stars, from The Killers,Beyonce (right), Arctic Monkeys and Robbie Williams to Coldplay - all down-to-earth people who enjoy the food."