Neven visits Aniar, a terroir based, Michelin-starred restaurant located in Galway’s Dominick Street. The word ‘terroir’ is usually associated with wine-making: the combination of factors, including soil, climate, and environment, that gives a wine its distinctive character. In the case of Aniar, the word is used to describe the way in which its produce comes from Galway and other parts of the West of Ireland. Chef Ultan Cooke prepares Loin of Lamb with Hay-Smoked Oysters in this week’s programme, using the best of Irish lamb from Castlemine farm in Roscommon, while Neven makes Chicken Tikka Masala and a very tempting Rhubarb and Strawberry Pudding. ‘Here in Castlemine Farm we take a lot of pride in the grass-fed beef and lamb we produce” say Brendan and Derek Allen. Lamb is what our great, great grandfather produced generations ago and it has become a strength of ours. We believe in the philosophy of good breeds, good feed and good welfare. Being members of the Bord Bia Quality Assurance Scheme means that our customers know that the lamb and beef they are buying from us has been produced to the highest Bord Bia Standards.’