Chefs Derry Clarke and Paul Flynn serve up a lavish 15th century Anglo-Norman banquet plus pastry castle at Borris House, Co. Carlow, ancesteral home of the Kings of Leinster.

Chefs Derry Clarke, Catherine Fulvio and Paul Flynn visit Killruddery House in Co Wicklow, and prepare a Tudor banquet with pigeon and marrow pie, wild boar and a jelly chessboard.

Paul Flynn and Derry Clarke serve up a 17th-century banquet at the 97-room Temple House, featuring crayfish in jelly, boiled snipe and pickled turkey.

Fermanagh, Catherine Fulvio and Derry Clarke prepare an 18th century menu including eels in white sauce, chickens boiled in bladders and duck-shaped cabbage.

Catherine and Paul serve up an elaborate 19th century dinner at Drishane House in Cork, featuring a macaroni tower, Irish moss blamanche and a Florence Nightingale rice dish.