Award winning chef Neven Maguire presents a brand new six-part series on RTÉ One this Autumn, as he travels through Ulster, celebrating the great food and culture of the province.
Neven’s Ulster Food Tour sees Neven meeting food producers, chefs and bakers, as he visits cafes, restaurants and castles enjoying some of the delicious flavours Ulster has to offer, and meeting some of the people who are putting Ulster’s food culture on the map.
Neven also tries out several activities during the six-part series, including crossing a very shaky rope bridge, undertaking a hovercraft obstacle course, and visiting George Best’s childhood home in Belfast.
This combination of food, great activities and the people, is what makes Ulster one of Ireland’s most exciting destinations.
And as Neven’s MacNean House & Restaurant in Cavan was awarded Best Restaurant in Ulster 2025, the popular chef, who also received the Outstanding Achievement Award recognising his contribution to Irish food and hospitality, is delighted to present the first RTÉ food series filmed solely in Ulster:
“I was so excited to get back on the road for another food adventure, and this time I explored closer to home. Just around the corner is the border so I know Ulster a little but I’ve never really explored it. I’m so pleased to dedicate a food series to Ulster for the first time.
“I learned so much and met some amazing people and enjoyed some great activities. What excites me is the prospect for food in the future, and here in Ulster we have some of the best produce in the world.
“The people were so friendly and kind, and they’re proud of what they do and where they come from. That’s what makes it so special and unique.
It’s an exciting time for food and travel in Ireland, especially in Ulster, and I think the best is yet to come”.
At the end of each episode Neven cooks something special back home in Blacklion, inspired by the produce he enjoys on his journey.
Programme One - Fermanagh & Monaghan
Wednesday September 3rd 2025
RTÉ One
8:30pm
Neven packs his bags in Blacklion in Cavan and heads across the border into Northern Ireland to visit the famous Marble Arch Caves in Enniskillen, County Fermanagh. Lead Guide Jordan Kemton takes Neven on a boat ride through the underground landscape of caverns, rivers, and ancient rock formations.
Above ground again Neven catches up with his former Head Chef Glen Wheeler at Glen’s 28 At The Hollow restaurant in the heart of Enniskillen town.
Glen makes two of his signature dishes for Neven as they chat about Enniskillen’s vibrant food scene, and what Northern Ireland has to offer as a ‘foodie destination’.
Neven then takes a trip on Lough Erne to O’Doherty’s on Inishcorkish Island, home to a rare breed of free-roaming pigs, where world class black bacon is created by family butchers Pat and Fintan O’Doherty.
In County Monaghan Neven tours family run Carleton Cakes where Dylan Carleton shows Neven how they bake thousands of cakes every day without sacrificing handmade quality.
Neven heads to Castle Leslie where Sammie Leslie welcomes him with a carriage ride through the estate, and chef Aaron Duffy plates up refined dishes using ingredients from the Castle Leslie gardens.
Neven’s own recipe in this first episode is Honey Glazed Pork with Eggs Benedict.
Programme Two - Armagh, Antrim and Down
Wednesday September 10th 2025
RTÉ One
8:30pm
Neven starts his day at the Armagh Observatory and Planetarium with Tours and Outreach Officer Rok Nežič who takes Neven on a tour of the Observatory. They then visit the Planetarium, where Neven learns about telescopes and stars, and eats some real space food – an ice cream sandwich.
Neven then enjoys his first ever cider tasting with Philip Troughton, owner of the award-winning Armagh Cider Company. Philip shares some of the secrets behind crafting cider from Armagh’s famous Bramley apples.
In Downpatrick Neven visits Scopers Restaurant and chats about the food scene in the North with Chef Paul Cunningham. Paul’s entire menu is sourced from within 15 miles of his restaurant, and he is passionate about flavour, provenance and sustainability.
In East Belfast Neven gets a chance to help make some handmade, award winning fudge with sisters Catherine Johnston, Jennifer Lowry and Dot Bittles of Melting Pot Fudge. Despite trying his hand at beating and shaping warm fudge, Neven leaves the Melting Pot having enjoyed the taste, but without the secret family recipe.
Neven’s final stop is at The Old Inn, Bangor, one of Northern Ireland’s unique hotels, boasting ties to authors C.S Lewis and Roald Dahl. The hotel serves themed afternoon teas, and Neven chats to Executive Chef Gavin Murphy about the stunning afternoon tea displays, enjoying the Roald Dahl version, blending imagination with indulgence.
Neven’s own recipe this week is Grilled Pork Chops with Rosti, Caramelised Apples, and Balsamic Lentils.
Programme Three: Belfast and Antrim
Wednesday September 17th 2025
RTÉ One
8:30pm
Neven’s first stop is at the Titanic Museum where Visitor Experience crew member Johanna Deaney takes Neven back in time as she describes the food on the Titanic – the lavish menus and the opulent dining rooms. Neven also gets to see one of the original menus from the last luncheon.
Neven then heads to Ora Tapas which mixes international style dishes with local ingredients. He chats with senior sous chef John Hollywood about the unlikely fusion, and they discuss how the North has come into its own in the culinary world.
Neven then stays overnight in the childhood home of his football hero George Best, learning about the humility and history of the great footballer with tour guide and local historian Gerry O’Neill.
Neven visits a great neighbourhood restaurant in the suburbs. At Noble he meets head chef Pearson Morris and co-owner Saul McConnell who have a simple but renowned approach to food. Neven enjoys a few of their signature dishes inspired by Northern Irish produce.
Neven’s final trip in this episode takes him up the Antrim coast to enjoy some traditional snacks at Glen of Antrim Crisps. Here he meets New Product Development Manager Maria McConaghy who explains the history of the company and the care that is taken to source local ingredients to make these famous crisps. He even tastes some straight out of the fryers.
Neven’s own recipe this week is Chicken Sauce Lyonnaise with Crushed Baby Potatoes.
Programme Four: Antrim Coast & Derry
Wednesday September 24th 2025
RTÉ One
8:30pm
Neven visits Glenarm Castle in Ballymena where he wanders around the gardens with estate manager Adrian Morrow, and also sees their famous Shorthorn Beef Cows. Neven checks into one of the estate’s Ocean View Pods for a night of glamping, and he enjoys some of that famous shorthorn beef, cooked on an open fire.
Neven also visits Dunluce Castle with tour coordinator Mark Rodgers and braves the famous and quite shaky Carrick-a-Rede rope bridge, and learns about the history of both.
Neven then visits Morelli’s ice cream shop in Portrush, where he chats to Arnaldo and Danielle Morelli about their fifth generation family business as he samples some of their award winning flavours.
Limitless Adventure Centre in Derry presents Neven with a challenge as he completes a hovercraft time trial obstacle course, before winding down his day of food and activities at Artis in Derry City. Here, Head Chef Phelim O’Hagan prepares a tasting menu featuring seasonal and locally sourced ingredients as Neven enjoys a fine dining experience.
Neven’s own recipe this week is Vanilla and Hazelnut No-Churn Ice Cream with Poached Pears and Chocolate Sauce
Programme Five: Antrim Coast & Derry
Wednesday October 1st 2025
RTÉ One
8:30pm
Neven visits Baronscourt Estate in Omagh, County Tyrone, a leading supplier of high-quality venison, and explores the estate’s approach to deer management and sustainable game meat production with Sales Marketing Manager Ellie Stuart.
He heads out with local deer stalker Jonathan Magee in search of Sika Deer, before enjoying a very special BBQ where venison is on the menu.
Neven meets award winning Broighter Gold Rapeseed Oil producers Leona and Richard Kane in Limavady, and learns about the farming methods used to create their cold-pressed rapeseed oil. He also samples freshly pressed Porcini Mushroom flavoured rapeseed oil, and Leona explains about the hoard of gold that was discovered in the nearby fields.
In Derry, Neven checks into the historic Bishop’s Gate Hotel where he learns about its rich history, and some of the notable people who have stayed there. He then chats to Executive Chef Paul Sharkey who prepares a delicious meal for Neven.
Then it’s back to Tyrone to visit the Abingdon Collection in Omagh, a private collection of classic cars and war memorabilia.
Neven meets owner Philip Faithful and enjoys a drive in a WW11 jeep, as Philip explains how his collection raises money for cancer research.
Finally, Neven visits Tyrone’s OM Dark Sky Park and Observatory, one of the best places in Northern Ireland for stargazing, and where astronomer Hannah McShane teaches Neven about the constellations. He then heads to Sperrin Glamping Site where he waits for the night sky to be lit up by the stars which he observes using a special App on his phone.
Back home in Blacklion, Neven prepares Crusted Venison with Creamed Cabbage, Blackberry Jus, and Baby Carrots.
Programme Six: Donegal & Fermanagh
Wednesday October 8th 2025
RTÉ One
8:30pm
Neven visits Ireland’s surfer’s paradise in this final episode, as he heads to Bundoran in Donegal to meet Ireland’s first professional surfer, Richie Fitzgerald. They talk about the town’s love of surfing and the strong influence it has had on Bundoran’s cafe culture.
He then travels to O’Donnell’s award-winning bakery on the edge of Laghey village in Donegal. Here owner Andrew McElhinney puts Neven to work as they chat about how this family run business makes their classic bread and pastries.
Neven then heads to Donegal town along the Wild Atlantic Way, stopping off to enjoy fresh seafood at the Olde Castle Seafood Bar where he meets owner Fiach O’Toole and Head Chef Marco Letterese.
The Boatyard Distillery in Enniskillen is Neven’s next stop as he chats to Brand Development Manager Ciarán Shannon, learning about sustainable distilling and sampling a hand crafted gin with Distillery Host Stanley Vaughan.
Neven’s final visit is to Belleek Pottery on Enniskillen’s main street, where Visitor Centre Manager Patricia McCawley explains the history and skill involved in producing their handmade ceramics, before Neven creates and paints his own piece of pottery.
Neven’s final recipe in this series is Monkfish Wrapped in Parma Ham with Pea & Mint Risotto.
