John enjoys an off-road tour on Inis Mor, meets a goat farmer who makes award-winning cheeses and forages for seaweed on the Aran shore.

John visits the Burren, where he learns the art of making pork confit. Plus, he makes chocolate at a remote factory and cooks lobster by the Flaggy Shore.

In Cork's Kinsale, John and Martin Shanahan make the ultimate soup from freshly caught fish, then John tastes the oldest alcoholic drink in the world.

In Cork, John visits the legendary Ballymaloe Cookery School where he makes soda bread with the matriarch of modern Irish food, Darina Allen.

In Greystones, John learns how to make a vegan 'cheese steak' sandwich, tastes Indian food with an Irish twist, and learns about the Irish craze for craft beer.

From a classic pub inside the walls of a cemetery to a famous Michelin-starred restaurant, John explores the food of Dublin with a food writer.