Delicious Donegal to Showcase on National TV Show – Neven’s Seafood Trails

This is the second seven-part series Neven has dedicated to seafood, and his search for the finest and freshest produce takes him to East Cork and Ballycotton, Clare, Waterford, Kenmare and Castletownbere. He also visits Kilmacalogue and Kinsale, Donegal and Wexford.

Tonight-Programme 6: Donegal

This week Neven travels to Pollan Strand near Ballyliffin to meet chef Kieran Doherty of Nancy’s Barn. Kieran won the World Seafood Chowder Championships 2017 and shares his recipe with Neven.

Neven’s next stop is Greencastle where he meets Hal Dawson, Ireland’s Master Fishmonger. Hal gives Neven some expert tips on fish filleting using locally caught fresh hake; from finding the right type of knife, to some simple and useful cuts.

At Moville, chef Brian McDermott, who runs the Foyle Hotel, shows Neven his recipe for locally sourced pan-fried John Dory with a Green Vegetable Broth and Bacon using only the finest and freshest produce.


Brian was delighted to welcome his good friend Neven to his home town of Moville. ‘‘It’s an honor to have someone with the caliber of Neven Maguire with us to showcase the produce of the region and what we do here at the Foyle Hotel. As one of the most natural chef-presenters it’s easy to see how Neven is one of Ireland’s best loved chefs. It was a privilege  to show my good friend my home county of which I am so proud’’ exclaimed Brian.

Staying in Moville, Neven heads to Inish Adventures for a sea kayaking trip with instructor Adrian Harkin. This is his first attempt at sea kayaking, and after a slightly hair-raising capsize, Neven paddles out into the beautiful waters of Lough Foyle.

Neven’s own recipe this week is Dublin Bay Prawns With A Sauce Vierge and Bisque.

Neven’s Irish Seafood Trails is produced and directed by David Hare for InproductionTV and is sponsored by BORD BIA.

Bord Bia’s objective in sponsoring this series is to remind consumers that Irish hake, haddock and whiting are easy to prepare, easy to cook, and are a great choice for everyday meals.


The Foyle Hotel was recently awarded Bord Bia’s Restaurant of the month for July 2019. This award came shortly after chef Brian McDermott took home the title of Worlds Best Cookery Book at the Gourmand World Book Awards for his cookery book ‘Donegal Table’ which champions fresh local produce.

Neven’s Irish Seafood Trails
Wednesday February 12th 2020