Neven's Ulster Food Tour

Neven's Ulster Food Tour sees Neven meeting food producers, chefs and bakers, as he visits cafes, restaurants and castles enjoying some of the delicious flavours Ulster has to offer, and meeting some of the people who are putting Ulster's food culture on the map.

Neven also tries out several activities during the six-part series, including crossing a very shaky rope bridge, undertaking a hovercraft obstacle course, and visiting George Best's childhood home in Belfast. This combination of food, great activities and the people, is what makes Ulster one of Ireland's most exciting destinations. 

And as Neven's MacNean House & Restaurant in Cavan was awarded Best Restaurant in Ulster 2025, the popular chef, who also received the Outstanding Achievement Award recognising his contribution to Irish food and hospitality, is delighted to present the first RTÉ food series filmed solely in Ulster:

"I was so excited to get back on the road for another food adventure, and this time I explored closer to home. Just around the corner is the border so I know Ulster a little but I've never really explored it. I'm so pleased to dedicate a food series to Ulster for the first time.

"I learned so much and met some amazing people and enjoyed some great activities. What excites me is the prospect for food in the future, and here in Ulster we have some of the best produce in the world. The people were so friendly and kind, and they're proud of what they do and where they come from. That's what makes it so special and unique. It's an exciting time for food and travel in Ireland, especially in Ulster, and I think the best is yet to come".

Fiona Cunningham (ROI Market Manager) from Tourism NI said "Food and drink experiences continue to be a major motivator for visitors choosing Northern Ireland for a short break or holiday, accounting for over 35% of visitor spend- around £420m to the  tourism economy. This new series speaks to and visits a wide range of these food and drink experiences which are only an example of what we have to offer visitors.

With vibrant festivals, great value restaurants, a growing number of distilleries and craft breweries, there has never been a better time to visit Northern Ireland".

At the end of each episode Neven cooks something special back home in Blacklion, inspired by the produce he enjoys on his journey.

Programme One: Fermanagh and Monaghan

• Neven packs his bags in Blacklion in Cavan and heads across the border into Northern Ireland  to visit the famous Marble Arch Caves in Enniskillen, County Fermanagh. Lead Guide Jordan Kemton takes Neven on a boat ride through the underground landscape of caverns, rivers, and ancient rock formations.
• Above ground again Neven catches up with his former Head Chef Glen Wheeler at Glen's 28 At The Hollow restaurant in the heart of Enniskillen town. Glen makes two of his signature dishes for Neven as they chat about Enniskillen's vibrant food scene, and what Northern Ireland has to offer as a 'foodie destination'.
• Neven then takes a trip on Lough Erne to O'Doherty's on Inishcorkish Island, home to a rare breed of free-roaming pigs, where world class black bacon is created by family butchers Pat and Fintan O'Doherty.
• In County Monaghan Neven tours family run Carleton Cakes where Dylan Carleton shows Neven how they bake thousands of cakes every day without sacrificing handmade quality.

Programme Two: Armagh, Antrim and Down

• Neven starts his day at the Armagh Observatory and Planetarium with Tours and Outreach Officer Rok Nežič who takes Neven on a tour of the Observatory. They then visit the Planetarium, where Neven learns about telescopes and stars, and eats some real space food - an ice cream sandwich.
• Neven then enjoys his first ever cider tasting with Philip Troughton, owner of the award-winning Armagh Cider Company. Philip shares some of the secrets behind crafting cider from Armagh's famous Bramley apples.
• In Dundrum Neven visits Scopers Restaurant and chats about the food scene in the North with Chef Paul Cunningham.  Paul's entire menu is sourced from within 15 miles of his restaurant, and he is passionate about flavour, provenance and sustainability.
• In East Belfast Neven gets a chance to help make some handmade, award winning fudge with sisters Catherine Johnston, Jennifer Lowry and Dot Bittles of Melting Pot Fudge. Despite trying his hand at beating and shaping warm fudge, Neven leaves the Melting Pot having enjoyed the taste, but without the secret family recipe.
• Neven's final stop is at The Old Inn, Bangor, one of Northern Ireland's unique hotels, boasting ties to authors C.S Lewis and Roald Dahl. The hotel serves themed afternoon teas, and Neven chats to Executive Chef Gavin Murphy about the stunning afternoon tea displays, enjoying the Roald Dahl version, blending imagination with indulgence.

Programme Three: Belfast and Antrim

• Neven's first stop is at Titanic Belfast where Visitor Experience crew member Johanna Deaney takes Neven back in time as she describes the food on the Titanic - the lavish menus and the opulent dining rooms. Neven also gets to see one of the original menus from the last luncheon.
• Neven then heads to Ora Tapas which mixes international style dishes with local ingredients. He chats with senior sous chef John Hollywood about the unlikely fusion, and they discuss how the North has come into its own in the culinary world.
• Neven then stays overnight in the childhood home of his football hero George Best, learning about the humility and history of the great footballer with tour guide and local historian Gerry O'Neill.
• Neven visits a great neighbourhood restaurant in the suburbs. At Noble he meets head chef Pearson Morris and co-owner Saul McConnell who have a simple but renowned approach to food. Neven enjoys a few of their signature dishes inspired by Northern Irish produce.
• Neven's final trip in this episode takes him up the Causeway Coast to enjoy some traditional snacks at Glen of Antrim Crisps. Here he meets New Product Development Manager Maria McConaghy who explains the history of the company and the care that is taken to source local ingredients to make these famous crisps. He even tastes some straight out of the fryers.

The series started Wednesday 3rd September and runs for 6 weeks on RTÉ One at 8:30pm.