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. Neven's 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 Academy's owner and artisan butcher 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.
