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In Killybegs, Neven calls in at Anderson's Boathouse Restaurant where Head Chef Garry Anderson cooks a Seafood Croustillant, served with a prawn and old bay bisque.
Neven's first stop is the famous Clonakilty Black Pudding. He meets owner Colette Twomey who shares her recipe for Black Pudding and Chorizo Potato Cakes.
Neven is Newquay, home to Flaggy Shore Oysters and Linnane's Lobster Bar where Chef Alec Foster serves up a fresh seafood platter of clams, mussels, prawns and lobster.