Neven Maguire starts the new year with a new seven-part series: Neven’s English Food Tour, on RTÉ One, which concentrates on the North East of England, including Newcastle, Northumberland and County Durham.
‘Filming in the North East of England was a memorable experience”, says Neven.
“We got such a warm welcome everywhere, and the food, the people, and the places we visited were exceptional. I was delighted to discover the artisan local food culture, and try food I’ve never tasted before. I hope our viewers will be interested to see a beautiful part of England which deserves more recognition here, especially as it is only a short plane journey from Dublin. This is the first food and travel programme based entirely in the UK made for Irish television, but I am sure it won’t be the last”.
Programme One - Newcastle
Wednesday, January 7th 2026,
RTÉ One,
8:30pm
Neven’s first stop is Newcastle Castle in the city centre.. He climbs the 137 steps of the main tower which is 847 years old, and offers an unmatched view across the River Tyne and its famous seven bridges. Newcastle’s most recognisable bridge is the Tyne Bridge, one of the first bridges in the world to be designed by a woman, Dorothy Buchanan who also designed the Sydney Harbour Bridge.
Neven then meets one of his food heroes, Terry Laybourne, the first chef in Newcastle to be awarded a Michelin Star. Terry operates several restaurants throughout Newcastle and was recently awarded the Freedom of the city.
Neven calls in at Terry’s pub The Broad Chare and enjoys bar snacks including Crispy Pigs’ Ears, Scotch Eggs made with haggis, and a main course of Calf’s Liver, Kale, Streaky Bacon and Veal Jus, all paired with the local ‘Writer’s Block’ Ale which is specially brewed for the pub.
Perhaps the most famous person from the North East of England with links to Ireland was legendary footballer, Republic of Ireland manager and Honorary Irish Citizen, Jack Charlton. Neven meets his biographer Colin Young who got to know Jack very well, and recounts his unique managerial style which resulted in Ireland’s momentous qualification for Euro 1988 and the 1990 World Cup. They also chat about Jack’s other passion – fishing on the River Moy in Ballina, Co. Mayo.
Neven ends this week’s episode with a visit to the Big River Bakery and meets its founder Andy Haddon. The Big River Bakery is a social enterprise established to support the local community by providing jobs for local people, offering baking workshops, training, and serving healthy, affordable food. The bakery is most famous for its traditional, handmade ‘Stottie’ bread. Neven learns how to make a Stottie, a dense bread which is typically served with ham and a split-pea Pease Pudding (also known as Geordie Houmous).
Programme Two - Northumberland
Wednesday, January 14th 2026,
RTÉ One,
8:30pm
Programme two of Neven’s English Food Tour takes Neven to Northumberland, the northernmost county in England, renowned for its wild expanse of countryside, and spectacular coastline. Northumberland was also a centre of Celtic Christianity, led by the Irish St. Aidan in the 7th century.
Neven’s first stop is Bamburgh Castle, one of Northumberland’s most famous landmarks. Once the site of a 5th century Celtic fort, the present castle dates back to the 12th century and overlooks sweeping beaches and sand dunes. Neven takes a tour of the castle, including the Victorian King’s Hall, regarded as an architectural masterpiece for its intricate wooden ceiling made with teak from Thailand.
Neven then calls in to the Potted Lobster restaurant in Bamburgh to meet chef Richard Sim whose passion for using Northumberland ingredients inspires his menu. Northumberland’s unspoiled coast makes for abundant, fresh seafood, particularly lobster and crab. The vast areas of countryside mean it’s also a region rich in game produce. The Potted Lobster serves up to 250 lobsters per week at peak times, and Neven tries Poached Lobster followed by Teal (a small duck) with Scallops.
Neven’s next stop is the seaside village of Craster, home of the Craster Kipper. Historically, Craster was a major hub of kipper production, but as herring stocks dwindled, the local smokehouses went into decline. However, the last remaining kipper smokehouse in Craster is still thriving and operated by the Robson family. Neven meets owner Neil Robson whose smoke house dates back to 1856. Neil has preserved the traditional craft of smoking herrings by lighting fires made with oak shavings directly under the racks of fish to produce the famous kippers.
The Sidecar Guys offer motorcycle and sidecar tours of the Northumberland coastline, and Neven enjoys a scenic sidecar trip from Cresswell Beach to Warkworth, famous for its 13th century castle. The Sidecar Guys are Matt Bishop and Reece Gilkes who hold the Official Guinness World Record for the longest journey by scooter and sidecar, traveling 34,000 miles, through 35 countries and 5 continents.
After a bracing sidecar journey, it’s time for some hot food and Neven ends this week’s episode at Bertram’s restaurant in Warkworth where he enjoys three seafood dishes: Grilled Sardines with Tomato Chutney and Sourdough, Lemon Sole with Crayfish, and delicious Craster Kippers from his visit to the smoke house earlier.
Programme Three - Northumberland
Wednesday, January 21st 2026, RTÉ One, 8:30pm
Neven’s first stop is spectacular Lindisfarne, also known as Holy Island. Lindisfarne can be reached by a causeway which is completely covered by the sea twice a day, cutting it off from the mainland. Lindisfarne is steeped in history with an ancient Irish connection as St. Aidan founded a monastery on the island in the 7th century, creating a seat of Celtic Christianity.
Since then, Lindisfarne has been attracting pilgrims who still walk barefoot across the sands from the mainland to the island.
Neven meets local guide Dave Harris-Jones for a walking tour. St. Aidan’s original monastery was destroyed by Viking raids, but the 1,000 year old St. Mary’s Church, 12th century Lindisfarne Priory, and 16th century Lindisfarne Castle are still spectacular highlights.
Neven calls in at The Tempus Hotel, part of the historic Charlton Hall Estate. In The Orangery Restaurant, Neven meets Head Chef Cheryl Radwell who shows him a recipe for Pan Fried Fillet of Beef with Cod Cheeks, a combination of ingredients he’s never tried before. Cheryl also introduces Neven to a traditional Northumberland dish, Pan Haggerty which is made with potatoes, onions and cheese.
Heading further north towards the border with Scotland, Neven visits Ad Gefrin a state of the art distillery, bistro and museum dedicated to ancient Anglo Saxon history. While nearby Scotland is world famous for whisky-making, it was also once a traditional Northumbrian craft which vanished from the region around 200 years ago and is being revived at Ad Gefrin.
Neven takes a tour of the impressive new distillery with distiller Fran Jones to see how Tácnbora whisky is made. He also meets Olivier Borja, Head Chef of the Bēodern Bistro who shows him recipes for Salmon Gravlax made with Ad Gefrin’s Thirlings Gin, and a Crème Brûlée made with Tácnbora.
A short distance from Ad Gefrin is the picturesque College Valley on the edge of the Cheviot Hills. Here Neven meets Chris Reay, a chef and qualified mountaineering leader. Chris combines his love of hillwalking and food to offer hiking tours with outdoor cooking. He carries all of his catering equipment and ingredients in a rucksack, even down to the garnish. Using a portable wood burning stove Chris prepares restaurant quality food. After their hike, Neven and Chris stop beside a waterfall where Chris cooks delicious Scallops with Black Pudding, Celeriac Purée and Apple Reduction.
Programme Four - Newcastle
Wednesday, January 28th 2026, RTÉ One, 8:30pm
This week, Neven’s English Food Tour takes him back to Newcastle, a city renowned for both traditional and contemporary cuisine, and its vibrant tourism and cultural attractions.
Neven’s first stop is ‘SIX Rooftop at Baltic’, a restaurant on top of one of Europe’s largest art spaces and former flour mill, and listed in the Michelin Guide in 2024 and 2025. Chef Carlson Landles gives Neven a snack masterclass with recipes which feature on the restaurant’s Land & Sea Menu including a Cheddar Apple, Crab Tartlets with Lindisfarne Oyster Mayonnaise, and Northumbrian Venison Tartare and Cobnuts.
A short walk from the city centre is the Sandyford district where Neven visits The Small Canteen, a tiny restaurant which serves just 14 people per sitting. Chef Sam Betts prepares all the dishes himself, and The Small Canteen was recently voted one of the Top 100 Local Restaurants by the Good Food Guide UK.
Sam shows Neven his recipe for Shin Beef and Oyster Pie, a traditional dish which dates back at least 200 years.
The Ouseburn neighbourhood of the city is a thriving cultural hub, home to artists, musicians, designers, bakers and brewers. It’s also the location of a more hidden tourist attraction, the historic Victoria Tunnel. Built in 1842, the subterranean tunnel was first used as a wagon way to transport coal from the Leazes Main Colliery down to the River Tyne ready to be loaded on to ships. The tunnel was abandoned after the closure of the colliery in 1860, and converted into an air-raid shelter during the Second World War. It could hold an impressive 9,000 people during the ‘Newcastle Blitz’. Neven takes a guided tour of the tunnel, which is almost 4 km long, and reaches 26m in depth.
Finally, Neven calls in at the Blackfriars Restaurant and Cookery School which is believed to have the oldest dining room in the UK. Housed in a former 13th century Dominican Friary, the restaurant hosts authentic medieval banquets and the annual ‘Eat Medieval’ summer school where guests explore and taste medieval style food and cooking. Neven tries a medieval cookery class with Irish chef Emma Pierce who shares a recipe for a medieval quiche using cheese, onions, currants and saffron.
‘Filming in the North East of England was a memorable experience”, says Neven.
“We got such a warm welcome everywhere, and the food, the people, and the places we visited were exceptional. I was delighted to discover the artisan local food culture, and try food I’ve never tasted before. I hope our viewers will be interested to see a beautiful part of England which deserves more recognition here, especially as it is only a short plane journey from Dublin. This is the first food and travel programme based entirely in the UK made for Irish television, but I am sure it won’t be the last”.
Programme Five - County Durham and Durham City
Wednesday, February 4th 2026,
RTÉ One,
8:30pm
This week, Neven’s English Food Tour takes him to County Durham, a picturesque region in the north east of England with spectacular visitor attractions, and delicious local food.
Neven’s first stop is Blanchland, a scenic village in the upper Derwent Valley. Blanchland is the perfect starting place for a walk in the North Pennines National Landscape, a protected area of natural beauty and rare wildlife. Neven takes a guided walking tour through the woodlands of Pow Hill Country Park to the tranquil Derwent Reservoir. The Derwent Reservoir is one of the highlights of the ‘Roof Of England’ trail, a 14 day, 188 mile walking route crossing three counties: Durham, Northumberland and Cumbria.
A short drive east from Blanchland is the Knitsley Farm Shop run by a 6th generation farming family whose story is inspiring. Neven meets owner Rachael Jewson and learns how her family diversified their livestock farm to develop a farm shop, butcher’s counter and cafe. The farm shop includes a specialised pie-making unit producing over 75,000 handmade pies per year. Neven meets baker Jayne O’Brien who shows him how to make one of Knitsley Farm Shop’s famous traditional pork pies using hot water crust pastry.
Neven then travels to the historic city of Durham which sits on a peninsula on the River Wear. He calls into the Cellar Door restaurant, tucked away in a 13th century riverside building on the hill leading up to Durham Cathedral. Chef Taahir Patel shares his recipe for Honey Panna Cotta made with Northumberland Honey and white chocolate and pistachio praline, accompanied by Yoghurt with Madagascan Vanilla, Blueberry Sorbet, and topped with miniature bee-shaped crackers.
Durham’s skyline is dominated by the Cathedral, which is over 900 years old and part of a UNESCO World Heritage Site. The Cathedral houses the relics of St. Cuthbert whose shrine was a place of medieval pilgrimage and continues to attract pilgrims from around the world. St. Cuthbert was a monk, bishop and hermit on the island of Lindisfarne where the Irish St. Aidan founded the first monastery in AD 635. Neven meets Reverend James Shelton, Director of the Cuthbert Centre for Pilgrimage and Prayer to learn more about St. Cuthbert, the history of the Cathedral and modern day pilgrimages.
Durham Cathedral was founded by the Benedictines, a holy order known for its hospitality. Neven is keen to find out what the monks and pilgrims ate over the centuries, and calls in to meet Alison Cullingford, Head of Library & Collections. Alison explains how archaeological excavations of the medieval kitchen revealed great detail about the food prepared onsite, including porpoise, frog, and 21 species of fish.
