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 One: Wicklow and Wexford
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.
Neven’s Coastal Food Trails is produced by David Hare of InProductionTV and sponsored by Bord Bia.
Always choose food with the Bord Bia Quality Mark so you know that it has been produced to the highest Bord Bia quality standards, independently verified at every stage.
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