Dermot O'Leary begins an Irish food tour in the county of Wexford - the bread basket of Ireland - by trying strawberry picking and playing hurling.
Dermot heads to Dublin to discover an ever-evolving and diverse food scene as he cooks with legendary chef Richard Corrigan and tries his hand at making injera.
Dermot travels south to the coastal enclave of Kinsale, which is known as the gourmet capital of Ireland, to learn about seaweed and go foraging for wild garlic.
Dermot heads to cosmopolitan Cork, a port city renowned for its food and produce, to visit its English Market and try the truly Corkonian dish of tripe and drisheen.
Dermot travels to Belfast - a city blessed with a bounty of food and drink - to find out about one of its iconic snacks and the history of Ireland's whiskey.
Dermot begins his Irish food tour in the Glens of Antrim, getting hands-on at a traditional farm and dining like a king at Glenarm Castle with chef Paula McIntyre.
Dermot heads to Ballycastle, gateway of the Glens, where he discovers the magic of baking with Irish blueberries and a family farm changing perceptions of rose veal.
In Game of Thrones country, Dermot fishes wild mackerel, discovers a local twist on the classic dessert rhubarb and custard, and tastes whiskey magic at the Giant's Causeway.
Ankle deep in the ocean, Dermot harvests sea salt. He feasts like ancient clans over open fire, tries lobster fishing, and meets pioneering chefs championing zero waste cookery.
In Derry, a city redefining itself, Dermot discovers craft brews with a secret ingredient, and a double-decker bus dishing out some of the freshest tacos in Ireland.
Dermot forages for golden mushrooms in an ancient rainforest, makes tortellini with a top Donegal chef, and meets an inspiring refugee-turned-honey farmer.
Dermot explores Donegal's Gaeltacht, tasting seaweed pudding, speaking Irish in the pub and discovering incredible seafood fresh from Killybegs harbour.
From flecked Donegal tweed to fiery railway curry and buttery apple pie, Dermot discovers the magic hidden in the streets of Donegal Town.
Dermot spends a day oyster farming on the Atlantic , and wanders Sligo's family-run eateries to savour a gloriously Irish Surf 'N' Turf.
Dermot meets a well-travelled couple bringing Basque fire to the Irish coast, hits the waves and cooks a final feast for familiar faces using flavours gathered on his journey.
