Popular chef Neven Maguire is back on RTÉ One in January 2025 with a new third series of Neven’s Portuguese Food Trails. This seven-part culinary adventure takes Neven from the verdant North to the sun-drenched South as he discovers more flavours, stories, and culinary traditions that make Portugal a food lover’s paradise.
Each of the seven episodes highlights a unique region.
Neven says:”Portugal is a country of endless culinary wonders. Every region has its own particular cuisine, and it’s been an absolute joy to meet the chefs, producers, and artisans who bring these flavours to life. I can’t wait for viewers to join me on this exploration of one of Europe’s most vibrant food destinations.”
Programme One
Wednesday January 8th 2025
RTÉ One
8pm
Neven begins his journey in Viana do Castelo, a picturesque coastal town in Northern Portugal. Here, he explores the rich bounty of the Atlantic Ocean, sampling freshly caught seafood at the Pousada Viana do Castelo where he is staying. He also travels up a mountain to the stunning Basilica de Santa Luzia, visits Dona Farinha, a traditional bakery to learn how to make a very special cake; and tastes wines from a local winery Quinta de Paços.
Neven also visits Camelo restaurant where he meets chef Andrea Matos and enjoys an authentic tasting menu, followed by a trip to the village of Ponte De Lima which offers breathtaking views in the region.
Neven completes this first episode by cooking two desserts – Chocolate Salami and Portuguese Custard.
Programme Two
Wednesday January 15th 2025
RTÉ One
8pm
Neven travels to Amares, Braga, and Barcelos in the north of Portugal, where he delves into the heart of rural Portuguese cooking. He stays at the Pousada Mosteiro de Amares, originally a 12th century Cistercian monastery and now a luxurious hotel where the chef shows him a traditional, regional recipe made with game meat sausages.
In Braga, Portugal’s oldest city, Neven tries some of the famous local petiscos (tapas) at Dona Petisca, where he also learns how to make an authentic Caldo Verde soup. Still in Braga, Neven visits the contemporary Filho Da Máe restaurant which combines Portuguese and South American cuisine. Here he meets chef Julian Junqueir and tries a raw sea bass ‘Tiradito’ dish. On the outskirts of Braga, Neven visits the spectacular sanctuary of Bom Jesus do Monte, famous for its elaborate ‘Stairway of the Five Senses’.
In the city of Barcelos, Neven visits the Terra do Gallo pottery where he learns how a traditional, colourful pottery rooster is made. Barcelos roosters are famous throughout Portugal, and Neven tries his hand at painting a rooster.
Neven’s own recipe this week is an Azores Beef Casserole.
Programme Three
Wednesday January 22nd 2025
RTÉ One
8pm
Neven begins his journey with a visit to Quinta dos Fumeiros, a renowned smokehouse celebrated for producing the Trás-os-Montes region’s finest chorizo. Guided by João Freita, Neven discovers the secrets behind their exceptional craftsmanship, and tastes the delicious results.
Neven then visits Guimarães, often referred to as the birthplace of Portugal. He explores the Pousada Mosteiro de Guimarães, a former monastery steeped in history and tradition. Guided by Pousada Manager Natália Maia, Neven learns about the heritage of this stunning venue, where the charm of the past blends with modern culinary innovation.
He also visits the historic Guimarães Castle, where he meets local historian Carlos Carvalho, who shares stories about the castle’s significance.
Viseu in central Portugal is Neven’s next stop and is a city celebrated for its sweet treats and historic charm. Over coffee, he chats with local resident Inês Atíde Sacchetti, who introduces him to the story of the Viriato, a legendary cake inspired by a heroic figure from Portuguese history.
While in Viseu Neven enjoys a unique lunch at Senta Aí, sampling regional specialties that showcase the vibrant flavors of the area, and meeting some of its colorful characters. He also meets Pousada Viseu sommelier Fernando Caridade, who introduces him to local wines.
Finally, Neven prepares a Portuguese-inspired surf and turf recipe, blending the flavors of land and sea into a delicious and inventive dish.
Programme Four
Wednesday January 29th 2025
RTÉ One
8pm
Neven travels through Portugal’s central region this week, starting in the Serra da Estrela region which boasts the country’s tallest mountain range.He stays at the beautiful Serra da Estrela Pousada, where the director Teresa Silveira introduces him to the area’s ingredients and dishes. Neven tries traditional recipes with a modern twist, created by talented Chef Nelson Rolo.
Next, Neven heads to Manteigas to visit Ecolã, a local factory famous for its Burel wool -100% sheep’s wool fabric of medieval origin which has always been associated with Serra da Estrela, the mountain, the shepherds and their capes. Antonio Costa of Ecolã shows Neven the process of creating the fabric and explains why it’s so important to the local community.
Neven then visits Guarda Rios, a restaurant tucked away in the mountains, where he enjoys a traditional one-pot dinner, crafted from generations of expertise and made entirely from locally sourced ingredients.
In the village of Videmonte, Neven visits the Videmonte Sheep Farm and gets hands-on with the tradition of shepherding. He also visits Cheese Factory Alcina Martins Correia in Videmonte and meets Alcina Correia who is well known for her traditional sheep milk cheeses, made using methods passed down through generations. Neven gains a whole new appreciation for these two practices that are so central to the region.
He then meets Lucia, a wonderfully eccentric local baker who is a master of her craft. With over 70 years experience, Lucia’s unique methods and lively personality add a lot of charm and fun to Neven’s visit.
Neven enjoys a picnic of sausage, bread, and cheese in Serra da Estrela Natural Park before creating his own dish this week -Chocolate Crémeux with Poached Pears.
Programme Five
Wednesday February 5th 2025
RTÉ One
8pm
Neven heads south to the Alentejo region, celebrated for its rustic cuisine and rich agricultural heritage, where he explores Borba and Estremoz.
In Borba, Neven meets food guide João Bravinho, who takes him on a food tour, dining alongside locals and soaking up the hospitality. Neven enjoys the flavours of Alentejo, sampling regional delicacies, including black pork, artisanal cheeses, and olive oil.
Neven explores the historic marble quarries, a hallmark of Borba’s heritage, before moving on to Estremoz.
His accommodation for the night is in Castelo Estremoz Pousada, located within a castle. There, he meets Maria Jesus Bordalo, the Pousada Director who shares insights into the region’s iconic dishes.
Neven also enjoys a culinary highlight at Pousada Da Rainha Santa Isabel, a castle steeped in history and grandeur.
Neven also visits the acclaimed Mercearia Gadanha restaurant and its sister spot, Casa Do Gadanha, for some modern cuisine. Run by owner/chef husband and wife team Michelle Marques and Ruben Trindade, both restaurants showcase the best of Alentejo’s ingredients with dishes that honor local traditions while embracing innovation.
Heading towards the coast, Neven stops to learn about and sample Talha wines. He meets Teresa Caeiro who, along with her husband João, carries on her family’s winemaking legacy. Known as The Professor of Talhas, Teresa brings a modern touch to this ancient craft. Using traditional clay amphoras for fermentation, their Talha wines offer a truly unique flavor profile steeped in history.
This week Neven prepares Piri Piri Chicken Skewers with Avocado Dip
Programme Six
Wednesday February 12th 2025
RTÉ One
8pm
Neven explores the coastal treasures of Alcácer do Sal and Comporta, two destinations in Alentejo offering a perfect blend of tradition and sophistication.
Neven visits the Pousada Convento Arraiolos, where Jorge Quaresma introduces him to the dishes of the region.
Heading west, Neven stops at Marina de Tróia for his first trip out on the water in search of dolphins, guided by his captain, Joaquim Ferreira.
Neven visits the charming fishing village on stilts, Cais Palafítico da Carrasqueira, before enjoying freshly caught seafood prepared in traditional style at the Barco do Sado restaurant.
His journey continues to Comporta, known for its understated elegance and natural beauty. Here, Neven uncovers more of the area’s history with long term resident and fashion consultant Isabel Costa. Neven dines at the elegant Comporta Café, where he samples seafood starters that perfectly reflect the relaxed yet refined vibe of this coastal paradise.
Neven concludes the episode at Pousada Castelo Alcácer do Sal, a medieval castle steeped in history. Manager Joana Diniz Neves shares tales of the kings who once lived there. The castle’s chef prepares a feast fit for royalty, showcasing fresh seafood and the Portuguese love for coriander.
Finally, Neven prepares Seafood Cataplana as his dish this week.
Programme Seven
Wednesday February 19th 2025
RTÉ One
8:30pm
Neven heads to the Algarve, Portugal’s southernmost region in this final episode as he visits Sagres, Vila do Bispo, and Estoi.
In Sagres, Pousada de Sagres Manager Ana Carolina Nascimento shares the rich history of the Pousada and its ties to the region’s navigational past.
Vila do Bispo is Neven’s next stop and he is on a mission to find a sweet treat unique to this region, which he finds at Doçaria do Sul. Here, confectioner Fátima Soares shows Neven how to make Dom Rodrigo, a traditional Algarve dessert made with egg yolks, sugar, and almonds.
Then it’s on to Salema, where Neven meets the talented head chef João Loureiro at Em Lume Brando Restaurant. Lunch here is delicious with chef João putting a creative spin on traditional recipes.
In Estoi, Neven explores the Milreu Ruins, where stunning ancient mosaics and murals transport him back to the region’s Roman past. It’s a beautiful and serene moment that showcases another side of the Algarve.
Neven’s final visit of the series is to the Palácio de Estoi. Here, he meets Bruno Raimundo, the Pousada manager, who shares the story of this incredible building—the history and architecture, and how it has been lovingly preserved as a Pousada.
Neven has one final dish to cook. In the kitchen of the Palácio de Estoi, he prepares Cod Croquettes with a Roasted Red Pepper Sauce, a dish that perfectly captures the flavours of Portugal.
