In the first episode of his new series, chef Neven Maguire departs on his food trail by boat. Boarding the luxury hotel barge, The Shannon Princess, he sails from Lough Ree to Athlone and on to Clonmacnoise and while on board, Neven shows us his recipe for Pork Rogan Josh with Rice and Cucumber Rahita. Nevens next destination is Clonmel, Co. Tipperary where he meets young butchers learning their craft at the James Whelan Butcher Academy. He also chats to the Academys owner and artisan butcher... [see more] Pat Whelan about the importance of using every part of the animal, and how this sustainable approach led Pat to produce award winning Beef Dripping. Finally, Neven heads to County Limerick and the 1826 Adare restaurant where chef Wade Murphy shares a mouth-watering recipe for Rump of Lamb with Sheep Cheese Polenta Chips, Cavalo Nero and Salsa Verde.
Irish chef Neven Maguire, already known on public television with his Home Chef series, travels around Ireland meeting interesting food producers and chefs and craftspeople such as potters, glass blowers and knife-makers - all crafts related to food and drink. His base for the series is a beautiful barge on the River Shannon and each program ends with Neven cooking on board.