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In Derry, a city redefining itself, Dermot discovers craft brews with a secret ingredient, and a double-decker bus dishing out some of the freshest tacos in Ireland.
Ankle deep in the ocean, Dermot harvests sea salt. He feasts like ancient clans over open fire, tries lobster fishing, and meets pioneering chefs championing zero waste cookery.
Dermot forages for golden mushrooms in an ancient rainforest, makes tortellini with a top Donegal chef, and meets an inspiring refugee-turned-honey farmer.