Neven's Coastal Food Trails

Chef Neven Maguire heads to some of Ireland's coastal towns, visiting restaurants, cafes and street food stalls, while meeting artisan food producers along the way. In the coastal town of Greystones, he calls in at La Creperie Pierre Grise to see chef Julien Lefebvre, who cooks authentic French crepes and galettes using both Irish and French ingredients. 

In Tramore, Neven drops in at Mezze, a Middle Eastern cafe and deli where Chef Dvir Nusery cooks two dishes: 'Shakshuka' and 'Eggah'.

Neven's first stop is Hooked Restaurant in Sligo Town where  Chef Becky Sweeney cooks Sligo Bay Lobster Tostadas with Fennel 'Slaw with a Chipotle Lime Mayonnaise. 

Neven's first stop is the famous Clonakilty Black Pudding. He meets owner Colette Twomey who shares her recipe for Black Pudding and Chorizo Potato Cakes.

In Killybegs, Neven calls in at Anderson's Boathouse Restaurant where  Head Chef Garry Anderson cooks a Seafood Croustillant, served with a prawn and old bay bisque.

Neven is Newquay, home to Flaggy Shore Oysters and Linnane's Lobster Bar where Chef Alec Foster serves up a fresh seafood platter of clams, mussels, prawns and lobster.