The first part of Neven’s Ulster Food Tour begins has aired on RTÉ One, showcasing the culinary landscape of Ulster over six episodes.
The series features the award-winning chef meeting local food producers, chefs, and bakers while participating in unique activities across each of six counties in Ulster. Programme insights include visits to famed local attractions like the Marble Arch Caves and the Armagh Observatory, alongside explorations of vibrant food scenes in various towns.
Neven prepares special dishes at home inspired by the produce he discovers throughout his journey, illustrating the region’s rich culinary heritage. The series aims to enhance tourism by highlighting Northern Ireland as a notable food destination, with local food experiences contributing substantially to the economy.
- Programme One: Fermanagh and Monaghan: Neven packs his bags in Blacklion in Cavan and heads across the border to visit the famous Marble Arch Caves in Enniskillen, County Fermanagh. Lead Guide Jordan Kemton takes Neven on a boat ride through the underground landscape of caverns, rivers, and ancient rock formations. Above ground again Neven catches up with his former Head Chef Glen Wheeler at Glen’s 28 At The Hollow restaurant in the heart of Enniskillen town. Glen makes two of his signature dishes for Neven as they chat about Enniskillen’s vibrant food scene, and what Fermanagh has to offer as a ‘foodie destination’. Neven then takes a trip on Lough Erne to O’Doherty’s on Inishcorkish Island, home to a rare breed of free-roaming pigs, where world class black bacon is created by family butchers Pat and Fintan O’Doherty. In County Monaghan Neven tours family run Carleton Cakes where Dylan Carleton shows Neven how they bake thousands of cakes every day without sacrificing handmade quality.
- Programme Two: Armagh, Antrim and Down: Neven starts his day at the Armagh Observatory and Planetarium with Tours and Outreach Officer Rok Nežič who takes Neven on a tour of the Observatory. They then visit the Planetarium, where Neven learns about telescopes and stars, and eats some real space food – an ice cream sandwich. Neven then enjoys his first ever cider tasting with Philip Troughton, owner of the award-winning Armagh Cider Company. Philip shares some of the secrets behind crafting cider from Armagh’s famous Bramley apples. In Dundrum Neven visits Scopers Restaurant and chats about the food scene in the North with Chef Paul Cunningham. Paul’s entire menu is sourced from within 15 miles of his restaurant, and he is passionate about flavour, provenance and sustainability. In East Belfast Neven gets a chance to help make some handmade, award winning fudge with sisters Catherine Johnston, Jennifer Lowry and Dot Bittles of Melting Pot Fudge. Despite trying his hand at beating and shaping warm fudge, Neven leaves the Melting Pot having enjoyed the taste, but without the secret family recipe. Neven’s final stop is at The Old Inn, Bangor, one of county Down’s unique hotels, boasting ties to authors C.S Lewis and Roald Dahl. The hotel serves themed afternoon teas, and Neven chats to Executive Chef Gavin Murphy about the stunning afternoon tea displays, enjoying the Roald Dahl version, blending imagination with indulgence.
- Programme Three: Belfast and Antrim: Neven’s first stop is at Titanic Belfast where Visitor Experience crew member Johanna Deaney takes Neven back in time as she describes the food on the Titanic – the lavish menus and the opulent dining rooms. Neven also gets to see one of the original menus from the last luncheon. Neven then heads to Ora Tapas which mixes international style dishes with local ingredients. He chats with senior sous chef John Hollywood about the unlikely fusion, and they discuss how the North has come into its own in the culinary world. Neven then stays overnight in the childhood home of his football hero George Best, learning about the humility and history of the great footballer with tour guide and local historian Gerry O’Neill. Neven visits a great neighbourhood restaurant in the suburbs. At Noble he meets head chef Pearson Morris and co-owner Saul McConnell who have a simple but renowned approach to food. Neven enjoys a few of their signature dishes inspired by regional produce. Neven’s final trip in this episode takes him up the Causeway Coast to enjoy some traditional snacks at Glen of Antrim Crisps. Here he meets New Product Development Manager Maria McConaghy who explains the history of the company and the care that is taken to source local ingredients to make these famous crisps. He even tastes some straight out of the fryers.
Neven Maguire shared “I’m so pleased to dedicate a food series to Ulster for the first time.”
Fiona Cunningham shared “Food and drink experiences continue to be a major motivator for visitors.”
