In her American television debut, accomplished chef, food journalist and award-winning cookbook author Clodagh McKenna travels the length and breadth of Ireland — from County Kerry to Donegal — in search of the best food, farmers' markets and more.
Dingle, Co Kerry - Part 1
In the colorful town of Dingle in Co Kerry, Clodagh visits a vibrant market. Then, she meets the Murphy brothers, ice-cream makers from New York; Thomas Ashe, who specializes in making black pudding; and Maya Binder, a local cheesemaker. She concludes the episode with a visit to the famous Doyle's Seafood Bar.
Carlingford and the North East
Clodagh McKenna steps aboard a yacht on Carlingford Lough, renowned for its mussels and oysters, and meets skipper Michael Caine. Clodagh watches a multi-million Euro mussel dredger lift, sort and spread the mollusks. She then fulfills her long-standing ambition to drive a powerboat. Back on shore, Clodagh visits the Carlingford Oyster Company's oyster beds and learns about different types of oysters. Finally, Clodagh watches chef Denis Crompton prepare local mussels and oysters.
Dublin and Dun Laoghaire
In Dublin, Clodagh visits two thriving markets: Temple Bar in the city center and Dun Laoghaire. She meets a Belgian chocolatier, a farmer making wine from his own grapes, and Terry McCoy, the owner of the Red Bank Inn in Skerries who cooks Dublin Bay prawns.
Clodagh begins the episode at the iconic Rock of Cashel before visiting farmers' markets in Cahir and Carrick-on-Suir. Amid Tipperary's rich farmland and orchards, Clodagh meets apple and potato growers, organic beef farmers and cheesemakers responsible for the world-famous Cashel Blue cheese.
Valentia, Co. Kerry
Clodagh starts her journey around Ireland's coast on Valentia Island in Co Kerry. She joins Donal Welsh, a local shrimp fisherman based in Knightstown. Clodagh demonstrates a simple way to cook shrimp and a prepares a home-made mayonnaise in the picturesque seaside village of Portmagee. Clodagh goes fishing in the clear waters around Valentia with father and son team Padda and Alan Houlihan as they dredge the seabed for scallops. Clodagh brings some of the day's catch to a local restaurant where proprietor Kate Cooke creates a Spanish-influenced dish with the scallops.
Into The West - Galway, Mayo and Sligo
Clodagh heads west to Connemara. After visiting the farmers' market in the picturesque town of Westport in Co Mayo, Clodagh meets a man who harvests seaweed from the shores of Clew Bay, a butcher who air-dries Connemara lamb, a salmon smoker on the shores of Galway Bay and a family who gave up growing mushrooms to farm Arctic Char.
Clodagh visits the farmers' markets in Ennis and Kilrush. In Inagh, Clodagh visits a 6th-century monastery and the farm that produces a famous local cheese named after Saint Tola. At Ireland's only micro-brewery/pub, Clodagh samples three locally made beers, the Black, Red and Blonde Biddies.
Dingle, Co Kerry - Part 2
Clodagh heads for Kerry and joins Timmy Hennessy to catch spider crab in the Maharees. Then, she visits a crab-processing factory in Dingle, takes a trip on a trawler to catch flatfish, and tries out sea kayaking with Funghi the dolphin on her way to visit local sea caves. Clodagh's adventurous trip to Dingle concludes at Lord Baker's in Dingle, where chef Rob Williams prepares crabmeat gratin and garlic crab claws.
The Midlands - Athlone and Mullingar
The waterways and lakes of the midlands provide the backdrop for this episode, which sees Clodagh arrive in Athlone by boat. After visiting two local markets, Clodagh meets one of Ireland's very few full-time bee-keepers and organic dairy farmers on the shores of Lough Ennell.
Aran Islands and Galway
Clodagh flies to Inish Mor aboard an eight-seater Aer Arann plane piloted by an ex-U.S. Navy helicopter pilot. On the Aran Island, she meets seaweed harvester Mairtin Concannon and later cooks seaweed-infused dishes with author, doctor and seaweed expert Prannie Rhatigan. Clodagh receives a lift back to the mainland, where she meets award-winning fishmongers close to the docks in Galway's city center. Then, Clodagh visits Ireland's only turbot farm on Achill Island before returning to Barna, just outside Galway, to cook the flatfish in a popular seafood restaurant.
Clodagh begins at Ardkeen Farmers' Market, a popular market held every Sunday morning in the middle of the city, and later makes vegetable soup in the market. In the seaside town of Dungarvan, Clodagh meets a local baker, a cheesemaker and a cattle rancher. At the famous Arlington House Hotel, chef Jean-Baptiste Dubois makes eggs benedict using a local white bread roll called a Waterford Bla.
The Skelligs, Co Kerry
In The Ring of Kerry, Clodagh visits Ireland's newest organic salmon farm, goes fishing for pollack and travels 12 kilometers offshore to the remote Skellig Rocks, home to an ancient monastery and a UNESCO World Heritage Site. Later, she cooks the day's catch at Carrig Country House and Restaurant.