The broadcaster travels to Northern Ireland to explore the culinary scene in Belfast, a city blessed with a bounty of food and drink. Dermot also meets chef and restaurateur Gemma Austin and finds out about Fifteens, an iconic snack in the city.

The presenter heads to cosmopolitan Cork, a port city renowned for its food and produce. Dermot's begins his culinary adventure at the curiously named English Market, where he samples cheese and spiced beef, a kind of pastrami unique to the city.

Dermot travels to the gourmet capital of Ireland, Kinsale, where he learns about the quintessential ingredient seaweed before taking a chocolate making masterclass. He's then goes foraging for wild garlic before putting together a dish inspired by his travels with a Michelin starred chef.

Dermot heads to Dublin to tour Irish chef Donal Skehan's favourite food spots in the city before meeting with Richard Corrigan to cook an al fresco feast of homegrown produce. He tries his hand at making Injera, a pancake type bread, in an Ethiopian restaurant.

The TV and radio presenter goes back to his family roots on a gastronomic tour to discover the island of Ireland's best kept culinary secrets, beginning in Co Wexford. He tries his hand at picking strawberries, Wexford's most famous produce, before learning how to make crab linguine in his parents' favourite restaurant. Dermot then heads to a dairy farm to make butter, before playing hurling with his father and the stars of the local team.