Celebrity chef Neven Maguire is no stranger to Donegal, and his new RTE series sees him back on the road visiting some of the county’s best culinary gems.
The fifth episode of ‘Neven’s Coastal Food Trails’ on RTE One, airing Wednesday October 9th 2024, has a special focus on Donegal restaurants and producers.
Killybegs is Ireland’s largest fishing port and is Neven’s first stop will be Anderson’s Boathouse Restaurant. He meets Head Chef Garry Anderson (pictured above) who cooks a Seafood Croustillant made from crab and red prawn, wrapped in a kataifi pastry, deep fried and served with a prawn and old bay bisque.
Filligans Preserves is one of Donegal’s most renowned food producers, and at the Lough Eske Castle Hotel, Neven learns how their award-winning tomato kasundi chutney is made as he chats to Filligans General Manager Gerry Friel.
In Donegal Town, Neven visits Chandpur Indian Restaurant where Head Chef Rana Miah cooks an authentic ‘Railway Curry’ made with lamb.
Sliabh Liag Distillery is another Donegal food and drink success story, and at the Lough Eske Castle Hotel’s Whiskey Cellar, Neven tries some of their artisan whiskeys with the distillery’s managing director James Doherty.
Neven and James Doherty – Sliabh Liag Distillers
Still at the Lough Eske Castle Hotel, Chef Ricardo Oliviera prepares Silverhill duck with fermented blackberry, juniper berry, orange gel, candied hazelnut, and beetroot & apple purée.
Neven says: “I’m delighted to be back on the road, focusing on the towns around Ireland’s coast. It’s been a great opportunity to meet food producers, visit restaurants, and try out some tourism activities. I can’t wait to share these experiences in the series.”
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