In his brand new series ‘Neven’s Coastal Food Trails’, chef Neven Maguire heads to some of Ireland’s coastal towns visiting restaurants, cafes and street food stalls, and meeting artisan food producers.
His travels in the six part series takes the Cavan chef from Greystones and Newcastle in Co Wicklow, to some of Ireland’s most popular coastal towns in Wexford, Waterford, Sligo, Cork, Donegal and Clare.
Neven says:”I’m delighted to be back on the road, focusing on the towns around Ireland’s coast. It’s been a great opportunity to meet food producers, visit restaurants, and try out some tourism activities. I can’t wait to share these experiences in the series.”
Programme Fiver: Killybegs, Donegal Town and Lough Eske
Wednesday October 9th 2024
RTÉ One
8pm
Killybegs is Ireland’s largest fishing port and is Neven’s first stop this week as he visits Anderson’s Boathouse Restaurant. He meets Head Chef Garry Anderson who cooks a Seafood Croustillant made from crab and red prawn, wrapped in a kataifi pastry, deep fried and served with a prawn and old bay bisque.
Filligans Preserves is one of Donegal’s most renowned food producers, and at the Lough Eske Castle Hotel Neven learns how their award winning Tomato Kasundi Chutney is made as he chats to Filligans General Manager Gerry Friel.
In Donegal Town, Neven visits Chandpur Indian Restaurant where Head Chef Rana Miah cooks an authentic ‘Railway Curry’ made with lamb.
Sliabh Liag Distillery is another Donegal food and drink success story, and at the Lough Eske Castle Hotel’s Whiskey Cellar Neven tries some of their artisan whiskeys with the distillery’s managing director James Doherty.
Still at the Lough Eske Castle Hotel, Chef Ricardo Oliviera prepares Silverhill Duck with Fermented Blackberry, Juniper Berry, Orange Gel, Candied Hazelnut, and Beetroot & Apple Purée.
Programme Four: Clonakilty, Baltimore & Cape Clear Island
Wednesday October 2nd 2024
RTÉ One
8pm
Neven’s first stop this week is at the Clonakilty Food Company, home to one of Ireland’s most famous foods – Clonakilty Black Pudding. Here Neven meets owner Colette Twomey who shares her recipe for Black Pudding and Chorizo Potato Cakes.
An Súgán is a renowned seafood restaurant in Clonakilty, owned by the O’Crowley family. Chef Sinead O’Crowley cooks two seafood dishes for Neven: Crab Crème Brûlée made with local crab, followed by Poached Smoked Haddock on a Bed of Colcannon with a Poached Egg and Mustard Beurre Blanc.
Neven heads to Baltimore where he takes the ferry to the spectacular Cape Clear Island, eight miles off the coast of West Cork, and home to 120 people. Cape Clear Ferries also takes passengers around the world famous Fastnet Rock and lighthouse.
Back in Clonakilty, Neven visits the Baking Emporium, an artisan continental and Irish bakery established by the Haubold family originally from Germany. Baker Bjoern Meyer shows Neven how to make an authentic Bavarian Pretzel which involves some intricate baking techniques.
Finally, Neven visits the Fernhill House Hotel, acclaimed for its food and also the gardens which are part of the West Cork Garden Trail. He joins Head Chef Lukasz Tomaszewicz who prepares a recipe for Rack of Lamb with Puy Lentils, Aubergine, Shallots and a Red Wine Jus.
Programme Three: Sligo Town, Rosses Point, and the Atlantic Coast
Wednesday September 25th 2024
RTÉ One
8pm
Neven’s first stop this week is at the Hooked Restaurant in Sligo Town, where Chef Becky Sweeney cooks Sligo Bay Lobster Tostadas and prepares Fennel ‘Slaw with a Chipotle Lime Mayonnaise.
Still in Sligo Town centre, Neven visits fresh handmade pasta producer Pasta Fresca, and Stella Venturi shows him how to make Italian Ravioli with Leitrim Hill Creamery Goat’s Cheese and Italian Chestnut Honey.
At Carrow Coffee Roasters, a boutique roastery on Carrowgarry Farm, perched on the shores of the Atlantic Coast, Neven tastes a range of different coffee roasts with co-founder Andrew Willis.
Neven then calls into the Driftwood Restaurant in Rosses Point, which is renowned for its smoked meat dishes. Here Head Chef Padraig O’Brien prepares Smoked, Braised Beef Cheeks with Horseradish Mash and Baby Carrots.
Programme Two: Dunmore East, Tramore and Waterford City
Wednesday September 18th 2024
RTÉ One
8pm
Photographer John Hinde created some of the best known postcards of Ireland. Neven’s first stop in programme two is at the Bay Café in Dunmore East. Here Neven meets owner David Harris who featured in the John Hinde postcard of the harbour as a boy, and he also learns more about Hinde from author and photographer Paul Kelly.
Neven then heads to Tramore and drops in at Mezze, a Middle Eastern cafe and deli, where Chef Dvir Nusery cooks two dishes for him: ‘Shakshuka’ and ‘Eggah’.
At the Coastguard Cultural Centre in Tramore, Neven heads to The Little Catch Seafood Truck where Chef Denise Darrer makes Lobster Rolls and Smoked Haddock Arancini Balls.
Just outside Waterford City Neven visits Grantstown Tomatoes, where high tech glasshouses cover two and a half acres, and up to eight tonnes of tomatoes are hand picked each week at the height of the season. Neven meets tomato farmer David Currid, takes a tour of the glasshouses, and tastes some of the ten different tomato varieties grown there.
Neven’s last stop this week is at Everett’s Restaurant in Waterford City where Chef Peter Everett makes a delicious Hazelnut Bostock with Damsons, and a Meadowsweet Ice Cream.
Programme One: Wicklow & Wexford
Wednesday September 11th 2024
RTÉ One
8pm
In the bustling coastal town of Greystones, Neven calls in at La Crêperie Pierre Grise, where he joins Chef Julien Lefebvre who cooks authentic French crêpes and galettes using Irish and French ingredients.
Parked just around the corner is the No. 84 Woodfire Bus, a double decker bus converted into a pizzeria with a traditional wood fired pizza oven. Neven meets pizza maker Ray Murphy and enjoys the house favourite: a ‘No. 84’ Neapolitan style pizza.
Staying in Greystones, Neven visits Chakra Indian Restaurant where the team of chefs come from many parts of India, each bringing their own regional cooking traditions.
Head Chef Jay Singh shows Neven a recipe for Chooza Khaas Herikay. This herb marinated Tandoori Chicken Breast with Lavender Korma, is accompanied by a seasonal Irish Aubergine Fritter, with Bell Peppers and Mango Cumin Dressing.
Further south at Kilmullen Farm in Newcastle, Neven meets Margaret Hoctor and Eamon Bourke at their family lamb farm which is within sight of the sea.
Neven’s final stop this week is in Wexford at The Marlfield House Hotel in Gorey, where he calls into the Conservatory Restaurant. Neven watches Head Chef Patrick Davies prepare Seared Irish King Scallops, Cauliflower Truffle, Chorizo Crumb and Parmesan Crisp.
