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 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.