Dermot O'Leary begins an Irish food tour in the county of Wexford, a place he knows well that is known as the bread basket of Ireland. Here he tries his hand at strawberry picking, before learning how to make crab linguine.
Dermot heads to Dublin to discover an ever-evolving and diverse food scene as he cooks with legendary chef Richard Corrigan and tries his hand at making injera.
Dermot travels south to the coastal enclave of Kinsale, which is known as the gourmet capital of Ireland, to learn about seaweed and go foraging for wild garlic.
Dermot heads to cosmopolitan Cork, a port city renowned for its food and produce, to visit its English Market and try the truly Corkonian dish of tripe and drisheen.
Dermot travels to Belfast - a city blessed with a bounty of food and drink - to find out about one of its iconic snacks and the history of Ireland's whiskey.