Dermot O'Leary's Taste of Ireland

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.

Dermot sets off on another gastronomic tour of the island of Ireland, beginning at Blackhead Lighthouse in Co Antrim, taking in the sweeping views before setting off along the Causeway Coastal Route. In the Glens of Antrim, he joins a farmer preserving traditional methods, then continues on to Glenarm Castle, where chef Paula McIntyre fires up the smoker for some world-famous Glenarm beef.

Dermot's culinary adventure takes him west to Ballycastle, a former Viking settlement and a jewel of the Causeway Coastal Route. He heads out on a wildlife-watching trip, joins bakers for a blueberry pie and heads inland to a husband-and-wife who are reshaping local food culture.

In Game of Thrones country, Dermot fishes wild mackerel, discovers a local twist on the classic dessert rhubarb and custard, and tastes whiskey magic at the Giant's Causeway.

Ankle deep in the ocean, Dermot harvests sea salt. He feasts like ancient clans over open fire, tries lobster fishing, and meets pioneering chefs championing zero waste cookery.

In Derry, a city redefining itself, Dermot discovers craft brews with a secret ingredient, and a double-decker bus dishing out some of the freshest tacos in Ireland.

Dermot forages for golden mushrooms in an ancient rainforest, makes tortellini with a top Donegal chef, and meets an inspiring refugee-turned-honey farmer.

Dermot explores Donegal's Gaeltacht, tasting seaweed pudding, speaking Irish in the pub and discovering incredible seafood fresh from Killybegs harbour.

From flecked Donegal tweed to fiery railway curry and buttery apple pie, Dermot discovers the magic hidden in the streets of Donegal Town.

Dermot spends a day oyster farming on the Atlantic , and wanders Sligo's family-run eateries to savour a gloriously Irish Surf 'N' Turf.

Surf’s up for Dermot in the final episode, as he hits the waves in Strandhill for a surf session with Rebelle Surf, named one of the top 10 surf schools in the world by Condé Nast Traveller.