Chef Neven Maguire heads to some of Ireland's coastal towns, visiting restaurants, cafes and street food stalls, while meeting artisan food producers along the way. In the coastal town of Greystones, he calls in at La Creperie Pierre Grise to see chef Julien Lefebvre, who cooks authentic French crepes and galettes using both Irish and French ingredients. 

Neven's first stop is Hooked Restaurant in Sligo Town where  Chef Becky Sweeney cooks Sligo Bay Lobster Tostadas with Fennel 'Slaw with a Chipotle Lime Mayonnaise.