Neven Maguire is back on the road in his latest TV series Neven’s Coastal Food Trails. This time, he takes viewers on a culinary journey across Ireland’s coastal towns, showcasing some of the country’s finest food producers, chefs, and restaurants.
One of the standout episodes, airing soon, sees Neven visiting some of Donegal’s best-loved food spots, highlighting the county’s rich food culture.
“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,” Neven said, speaking about his excitement for the new season.
In episode five of the six-part series, Neven turns his attention to Donegal, a county already famed for its breath-taking scenery but now increasingly recognised for its vibrant food scene. The episode features stops at Killybegs, Donegal Town, and Lough Eske, where Neven dives deep into the culinary treasures of the region.
Killybegs, Ireland’s largest fishing port, is where Neven begins his exploration.
He visits Anderson’s Boathouse Restaurant, a family-run gem that takes full advantage of the town’s fresh seafood. Head Chef Garry Anderson treats Neven to a unique Seafood Croustillant, made from freshly caught crab and red prawn, wrapped in kataifi pastry and served with a prawn and old bay bisque. The dish is a perfect reflection of Donegal’s coastal bounty and Anderson’s creative flair.
Another highlight is Neven’s visit to Filligans Preserves, one of Donegal’s most renowned food producers.
At the Lough Eske Castle Hotel, Neven meets with Filligans General Manager Gerry Friel, where he learns about the craftsmanship behind their award-winning Tomato Kasundi Chutney.
In Donegal Town, Neven embraces a taste of the exotic at Chandpur Indian Restaurant, where Head Chef Rana Miah introduces him to the Railway Curry, a lamb dish that’s rich in flavour and history.
The curry’s roots go back to the British Raj era, where it was traditionally served on Indian railway journeys. The dish’s authentic flavors have made it a beloved part of Donegal’s culinary scene.
Neven’s visit to Donegal wouldn’t be complete without exploring the region’s booming craft distillery scene. At the Sliabh Liag Distillery, located near the Lough Eske Castle Hotel, Neven savours some of Donegal’s finest artisan whiskeys. Managing Director James Doherty introduces Neven to the craftsmanship and dedication that go into each bottle, a testament to Donegal’s thriving drinks industry.
Still at the Lough Eske Castle Hotel, Neven experiences yet another gastronomic delight.
Chef Ricardo Oliviera prepares a decadent dish of Silverhill Duck, served with Fermented Blackberry, Juniper Berry, Orange Gel, Candied Hazelnut, and Beetroot & Apple Purée.
This dish showcases Donegal’s fusion of traditional and contemporary flavours, presenting the region as a must-visit destination for food lovers.
Neven’s Coastal Food Trails starts on Wednesday October 9th on RTE One at 8pm
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