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Keith Grant Master Butchers has been presented with a 'Best in Ireland' award from the McKennas' Guide. The prestigious McKennas' Guide, formerly known as the Bridgestone Guide, are independent guides to Irish food and hospitality written and edited by John McKenna and his wife Sally. Keith Grant Master Butchers are based on Roundwood's Main Street and have been open for three years now. Keith says: 'They carry out blind inspections which you don't even know about. The guide features artisan and small food producers and this is our first time to be included. We only found out before Christmas...

Method: Start by toasting the slices of bread in the toaster. If you like, cut off the crust of the bread. Cut each slice diagonally across into four triangles, or into four squares. Cut the Brie into thin slices and place them on top of the pieces of toast. Separate the slices of smoked salmon with a fork, and roll them up loosely. Cut them to size and place on top of the brie. With a small spoon, distribute small dollops of the berry jam on top. Optional:  garnish with fresh herbs like mint, basil or dill.