Donal Skehan heads to Kerry this week and uses delicious local produce to prepare his Feast in Ballintaggart House on the Dingle Peninsula. Using beef from Ashes Butchers, mussels from Glenbeigh Shellfish and Murphy’s Ice-Cream, Donal prepares a menu which includes: baked mussel risotto with potatoes, braised beef, short ribs with red wine and treacle, mini sticky toffee pudding and baked alaska.