Dermot's Taste of Ireland

Dermot O'Leary visits Sligo, heading out into the bay with Glen and Aisling of Sligo Oysters to get his hands dirty on a working oyster farm before cooking the catch. In Sligo town, chef Anthony Gray leads him through treasured food institutions Clarke's, a family butcher, and Cosgrove & Sons, a provisions store, and then cooks up a proudly Irish surf and turf

Dermot O'Leary visits Sligo, heading out into the bay with Glen and Aisling of Sligo Oysters to get his hands dirty on a working oyster farm before cooking the catch. In Sligo town, chef Anthony Gray leads him through treasured food institutions Clarke's, a family butcher, and Cosgrove & Sons, a provisions store, and then cooks up a proudly Irish surf and turf

Dermot O'Leary brings his journey to a close on the surf-battered shores of Strandhill in Co Sligo, and meets a couple who have brought the bold, smoky flavours of the Basque country to the beach. Joined by a host of faces he's met along the way, Dermot then cooks a proper feast of fresh seafood, a deep, warming stew, and a fruit dessert that carries the sweetness of the whole journey

Dermot O'Leary brings his journey to a close on the surf-battered shores of Strandhill in Co Sligo, and meets a couple who have brought the bold, smoky flavours of the Basque country to the beach. Joined by a host of faces he's met along the way, Dermot then cooks a proper feast of fresh seafood, a deep, warming stew, and a fruit dessert that carries the sweetness of the whole journey