From a classic pub inside the walls of a cemetery to a famous Michelin-starred restaurant, John explores the food of Dublin with a food writer.
In Greystones, John learns how to make a vegan 'cheese steak' sandwich, tastes Indian food with an Irish twist, and learns about the Irish craze for craft beer.
In Cork, John visits the legendary Ballymaloe Cookery School where he makes soda bread with the matriarch of modern Irish food, Darina Allen.
In Cork's Kinsale, John and Martin Shanahan make the ultimate soup from freshly caught fish, then John tastes the oldest alcoholic drink in the world.
John visits The Burren where he learns the art of making pork confit.
John enjoys an off-road tour of Inis Mor. Then he meets a goat farmer who makes award-winning cheeses.
