On Sunday, 29 diners at Chapel Steps restaurant in Cork will be treated to Angus beef cooked under soil as part of the West Cork Angus Beef Festival.

This is an ancient form of cooking where a large hole will be dug and lined with timber and coals, which will be lit and burned off before placing the animal, wrapped in burlap cloth, into the pit to be cooked. Speaking about the festival, Kevin O’Regan, head chef at Chapel Steps restaurant, said: “We are really looking forward to the week.

“There is something for everyone from Wednesday night’s menu of traditional cuts, including tongue, cheek and tripe, to our red carpet gala night on Saturday which will have everything from champagne to dry ice and smoking hay.”

“On Saturday we will dig a large hole in the ground and bury the finest west Cork Angus bull to cook under the soil of Bandon for 12 hours, before serving it to diners for our Sunday event. This is something that I am excited and nervous about in equal measure. Everything has to be timed perfectly.”

Also speaking of the festival, Siobhan O’Reilly, owner of Chapel Steps, said: “We are looking forward to the week and also to raising money for the Deirdre O’Reilly Trust Fund. Every time someone chooses the beef festival menu, we will make a donation of €2 to the fund.”

West Cork Angus Beef Festival is running from 25-29 June. Funds will be raised throughout the week for the Deirdre O’Reilly Trust Fund. There will also be a special draw for prizes, including tickets to Garth Brooks in Croke Park.

See www.chapelsteps.ie or call 023-885-2581 for more information.