The best of Kerry produce has been put on a plate by the county’s top chefs in The Kerry Food Story, a new book and directory launched at the Institute of Technology Tralee, last week.

North Kerry beef fillet with Fenit parsnips and Killarney honey, apricot bread and butter pudding with Dingle fudge sauce and Skelligs chocolate pavé are just some of the recipes created especially for the book by leading chefs from The Europe in Killarney, Sheen Falls Lodge in Kenmare, The Moorings in Portmagee and more – all of whom have previously studied at IT Tralee.