Tarbert: Paul and Nick sail to the fishing village of Tarbert on the Kintyre peninsula in Scotland. They discuss prawns and langoustines and, encouraged by a local farmer’s daughter, put mutton on their menu. Will the Mid Argyll Pipe Band identify the meat?
Derry/Londonderry: Paul and Nick sail into the port of Derry/Londonderry. A visit to a Limavady farm inspires them to produce a Galloway beef pie and foraging for wild berries has an unexpected surprise for Nick. Oysters are also on the menu.
Arran: Paul and Nick visit the Isle of Arran, known as Scotland in miniature. Venison makes it onto the menu and a fishing adventure sorts out the starter as the chefs prepare a three-course meal for some hungry mountain rescue men.
Ballywalter: Paul takes Nick on a nostalgic trip to his hometown of Ballywalter on the east coast of the Ards peninsula where local wood pigeon and Portavogie fish find their way on the menu.
Campbeltown: Paul and Nick sail to Campbeltown on the Kintyre peninsula in Scotland. A visit to a local smoke house inspires the chefs to create an Ulster scotch egg. But will it go down well with the locals?
County Down: Paul and Nick head to Castlewellan, Dundrum and Newcastle and create a Dundrum mussel tartlet for some hungry accordion band members.
Islay: Inspired by the beautiful produce at the Islay House Community Garden on the Isle of Islay Paul and Nick create a fabulous healthy starter. A local fisherman provides fresh lobster and a visit to one of the island’s eight whisky distilleries provides inspiration for a dessert.
East Donegal: Paul and Nick sail down Lough Swilly in the north west of Ulster where a fishing trip provides inspiration for their menu and a local rare breed pig farmer provides some organic pork.