Neven Maguire’s RTÉ series to show some of Donegal's finest next week

Donegal is set to feature on chef Neven Maguire’s RTÉ series next week.

In his brand new series Neven's Coastal Food Trails, the chef heads to some of Ireland’s coastal towns visiting restaurants, cafes and street food stalls, and meeting artisan food producers. His travels in the six-part series take the Cavan chef to Killybegs, Donegal Town and Lough Eske. The programme will be screened on Wednesday, October 9, on RTÉ One at 8pm.

"I'm delighted to be back on the road, focusing on the towns around Ireland's coast,” Maguire said. “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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Killybegs is Ireland's largest fishing port and is Neven's first stop this week as he visits Anderson's Boathouse Restaurant. He meets Head Chef Garry Anderson 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.

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.