Glenarm: Paul and Nick set off on their culinary journey on the east Antrim coast to cook a salmon feast, posh steak and chips and an apricot crumble for Lord Antrim at Glenarm Castle.
Downpatrick: Paul and Nick sail into Strangford Lough to cook an Ulster-Scotch dinner in Downpatrick . A summer broth and local venison are on the menu, while a close encounter with some bees inspire a taste of honey dessert.
Portpatrick: The top chefs sail to Portpatrick on the west coast of Scotland to cook fabulous local shellfish, roast beef and a rhubarb jelly for some hungry lifeboat men.
Bushmills: The chefs pay a visit to Bushmills to sample some local produce and dishes (and the whisky), which inspire them to prepare an Ulster-Scotch brunch for the local WI.
Kilkeel: Paul and Nick venture to Kilkeel where a visit to the local fish market helps inspire them to prepare the starter of a three-course feast for some local Ulster-Scots. But will their main dish of lamb be well received?
Ardrossan: Paul and Nick sail to Ardrossan on the west coast of Scotland to cook a meal inspired by Scotland’s national poet Robert Burns for the Ardrossan Ulster-Scots Society. Their Burns’ Supper features a cock-a-leekie terrine and haggis with a modern twist.
Donaghadee: The chefs sail to Donaghadee to prepare a gourmet feast for a local Ulster-Scots folk band. A successful fishing trip puts mackerel on the menu but how will their guests feel about eating it raw?
Armoy: Paul and Nick end their journey in Armoy on the north Antrim Coast where they prepare a culinary feast for some hungry local bikers. A visit to a local pig farm inspires the main course but will they succeed in perfecting their dessert?