This third programme in the brand new series of Home Chef features two household names which use Irish grain – wheat for Odlums and barley for Jameson. Neven meets one of the wheat farmers who grows for Odlums and then visits the mill where the company has been milling flour in Ireland for 165 years. John Jameson began distilling whiskey in the 1780s when whiskey production turned from being an illicit, rural activity to a legal, urbanised one. Jameson is now by far the most successful Irish whiskey, selling more than 3 million cases a year overseas and is produced in Midleton, Co. Cork where Neven goes to meet two of the master blenders and learn how whiskey is made. This week Neven cooks Seared Sirloin Steak with Mushrooms and Whiskey Sauce and also Pasta with Smoked Salmon and Whiskey in front of a small crowd in Avoca’s store in Rathcoole. And back home in Cavan he makes a delicious French Apple Tart and shows viewers how to make a very quick Quick recipe Cheddar Sables with Feta and Sun-dried Tomatoes.