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 Two: Dunmore East, Tramore and Waterford City
Photographer John Hinde created some of the best known postcards of Ireland. Neven’s first stop in programme two is at the Bay Café in Dunmore East. Here Neven meets owner David Harris who featured in the John Hinde postcard of the harbour as a boy, and he also learns more about Hinde from author and photographer Paul Kelly.
Neven then heads to Tramore and drops in at Mezze, a Middle Eastern cafe and deli, where Chef Dvir Nusery cooks two dishes for him: ‘Shakshuka’ and ‘Eggah’.
At the Coastguard Cultural Centre in Tramore, Neven heads to The Little Catch Seafood Truck where Chef Denise Darrer makes Lobster Rolls and Smoked Haddock Arancini Balls.
Just outside Waterford City Neven visits Grantstown Tomatoes, where high tech glasshouses cover two and a half acres, and up to eight tonnes of tomatoes are hand picked each week at the height of the season. Neven meets tomato farmer David Currid, takes a tour of the glasshouses, and tastes some of the ten different tomato varieties grown there.
Neven’s last stop this week is at Everett’s Restaurant in Waterford City where Chef Peter Everett makes a delicious Hazelnut Bostock with Damsons, and a Meadowsweet Ice Cream.
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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