Television broadcaster Dermot O’Leary is embarking on a brand new adventure as part of an all-new ITV commission, Dermot’s Taste of Ireland for ITV1 and ITVX.
Having opened two of his own fish-themed restaurants and sharing some of his favourite home recipes on ITV’s This Morning, he is now taking his passion on the road whilst exploring Ireland’s ancient landscapes, diverse cities and stunning coastlines.
From Michelin Star restaurants in the ‘Gourmet Capital of Ireland’ Kinsale; to fishing for oysters by the sea in Cork; sitting down for some home-grown comfort food in Wexford; and exploring the buzz of the Dublin food scene; before venturing across to Northern Ireland and the bustling city of Belfast and beyond - Dermot’s Taste of Ireland promises to be a foodie delight, full of surprises.
What Excited You the Most About Creating a New Food Programme Set in Ireland?
The lovely thing was, it was very much kind of an open book when I started. What appealed to me the most was that I could sit down from the start and say ‘I don’t want this to be kissing the blarney stone and all of that’ because Ireland's food is amazing, right? The produce is incredible. I wanted it to be a modern look at Ireland and its history, to tell Ireland’s stories through its food and also what Ireland is about now - which is a very modern country that has these incredible traditions
For example, the spices used to go through Cork, so that's why you've got spiced beef, and that's why you’ve got corned beef which essentially is as good as any sort of salt beef in a North London deli. I met this young lad who is originally from Ethiopia and was adopted by Irish parents and has now started an Ethiopian restaurant. So it's a lovely kind of multi-layered story about Ireland's history as much as anything else.
What Can Viewers Expect From Each Episode?
In terms of the locations I wanted to go on, we only really got to dip our toe. If we were able to do this again, we could then start in Cork and work our way West and North - it’s always nice to be planning where else you would go on a series like this. I definitely needed to go to Wexford which is my home county and I wanted to start in Cork, because Cork is such a unique and diverse county. And then I really wanted to feature Richard Corrigan because I think he is one of the finest restaurateurs. Richard is a London restaurateur as well, but has a place up in Virginia Lodge and we went up there and actually saw what it's like in the north as well. The food scene in Belfast has also changed so much.
Tell Us About Some of the Dishes Created in the Programme
That is a very difficult question. Where my mum and dad live, there's a restaurant called Mary Barry's, which I guess to us is like a gastro pub but over there it’s just a pub that serves food. My mum and dad go to Mary Barry's all the time - it’s a big thing for us so I was really thrilled that we got to highlight the pub and it’s incredible food. Their crab linguine was great, it was really amazing. They also made potato cakes up at Richard’s place which were great and Richard did this pork rib which was just out of this world.
Were There Any Surprises or Unexpected Discoveries That You Experienced Whilst Filming the Show?
I found the whole Cork episode really interesting. I didn't know just how important Cork was as a port back in the day. It would have been known as Queentown back then. I suppose that was a lovely thing to see, how Ireland's food has really been shaped over the years. I think that is what I find the most interesting thing about any food or culture though, it’s how you tell history through it. Cork was a real voyage of discovery.
Do You Have a Most Memorable Moment Whilst Making the Programme?
For me, it was actually taking the team to the places I knew and seeing their reaction. Curracloe Beach, for example, is so beautiful and I have grown up there so I was really keen to highlight it. When filming, you obviously don’t get any feedback from the viewer so it was great to show the team and see how much they loved it. Playing hurling with my dad was also a really big highlight as well, it was wonderful. He’s such a great hurler so that was a really big deal.
What is Your All Time Favourite Irish Meal?
I think white pudding is my all time favourite Irish land food which is basically a version of sausage and black pudding, but it's not black pudding. So wherever we went, if there was local white pudding, I bought it and took it home to freeze. I didn't get a chance to eat mackerel which is one of my favourite pastimes when I'm over there or properly fish which I would have loved to have done. We went Oyster shucking down in Cork, which was a key highlight as well - it was brilliant.
How Do You Think the Programme Will Appeal to Audiences Outside of Ireland?
The relationship with Ireland in Britain is so unique. So many people here in Britain have Irish lineage, mine is very immediate, but so many people have an Irish grandmother or great grandmother - it's huge. So I think it will really resonate in that way definitely. I also think Irish history is so important. We filmed a scene about the GAA and how that is so important. I really hope if people do take something home from this series, it’s how wonderful Ireland really is.
Has Working on This Programme Deepened Your Connection to Ireland and Its Culinary Heritage?
Yes 100%. I've spent so much time in Ireland and my mum and dad moved there about seven, eight years ago which definitely cemented that connection. To be able to have this really intense period back over there whilst filming was really lovely. It very much feels like home for me.
What One Message or Takeaway Do You Hope Viewers Will Gain from Watching Dermot’s Taste of Ireland?
Well I really hope people watch and fall so in love that they go over there. I want people to see it for themselves. You can really go for as much or as little time as you want. You can easily go for a weekend to Dublin or Cork, or you can do the whole Wild Atlantic Way. The East coast is incredible and the North is just unbelievable in terms of the food scene and the scenery but what I really want is for people to go and experience it for themselves.
Is There Anywhere Else in the World That You’d Like to Explore?
Oh where do we start? I would love to go to Canada - I have never been before. I would love to see more of Argentina and South America, and I would love to see Japan. I have never been to Japan and I would love to go on a fish tour - that would just be incredible because I love my fish.
Dermot’s Taste of Ireland starts at 2pm on Monday 23rd September daily until Friday 27th September on ITV1, ITVX, STV and STV Player.
Dermot’s Taste of Ireland: A Foodie's Guide to Exploring the Island of Ireland
For those who can't travel to Ireland just yet, or want to plan their next foodie adventure, here are five destinations inspired by Dermot's Taste of Ireland:
Wexford
Dermot’s parents emigrated from Wexford in the south east of Ireland to the UK, so the town is the obvious first port of call on his culinary adventure. His Wexford experience will feature strawberry picking, making butter and cooking crab, and your clients can sample the freshest catch at Mary Barry’s seafood restaurant, which sources its produce every day from the nearby Kilmore Quay.
Afterwards, recommend a visit to the beautiful stretch of white sand at Curracloe beach, which is particularly safe for bathing, and is surrounded by hilly sand dunes.
Dublin
Heading north, Dermot will discover the city’s street food and delicious traditional recipes. It’s easy to take a self-guided tour of the city’s top foodie hotspots, so recommend clients start by picking up a slice of NYC-style pizza at one of the two Bambino pizza shops, saving room to try some Korean fried chicken from Chimac’s store on Aungier Street.
Like Dermot, visitors can get a taste of authentic Ethiopian cuisine at Gursha, and discover how traditional recipes and ingredients receive a contemporary spin at Mae, which is inspired by the culinary talents of chef Grainne O’Keefe’s grandmother.
County Cavan
Dermot will meet famed Irish chef Richard Corrigan, and visitors can sample some of the Michelin-starred chef’s dishes by heading out of Dublin to Virginia Park Lodge in Co Cavan. Its Deerpark Inn pub and restaurant exclusively serves produce grown in the historic estate’s four acres of gardens.
Kinsale
Visitors can follow Dermot’s adventure by heading to Kinsale in Co Cork, which is often described as the culinary capital of Ireland. Kinsale Food Tours invites guests to “taste the town with us” by either joining a walking town food tour to visit different eateries; a foraging and coastal tour, which includes a gourmet picnic; or a half-day private yacht charter picnic.
Just like Dermot, visitors can pick up some handmade artisan chocolates at Koko Kinsale, and enjoy the tasting menu at the Michelin-starred Bastion restaurant, led by chef Paul McDonald.
Cork
Heading to Cork, Dermot explores the iconic English Market, where visitors can wander between the stalls selling fish, vegetables and baked goods. Advise clients to pop in to the Farmgate Cafe within the covered market, which sources the freshest ingredients from the surrounding food stalls.
Dermot then heads to the coast to sample some native Irish oysters, which are farmed sustainably before being served at Rupert Hugh-Jones’s Rossmore Oyster Farm. And suggest finishing a Cork adventure with a distillery tour at Rebel City Distillery, located in a renovated factory in the city’s historic docklands. Guests enjoy a guided tasting of its range of unique spirits, including the only absinthe distilled on the island of Ireland.
Belfast
Dermot concludes his tour of the island of Ireland in Belfast, where he visits Great British Menu star Gemma Austin’s Mamo Patisserie. Visitors should ensure they try the macaroons inspired by one of Northern Ireland’s favourite treats, the deliciously sweet Fifteens.
They can learn about the history of Irish whiskey at the Friend At Hand, a unique whiskey off-licence and mini museum in the city’s trendy Cathedral Quarter. Whiskey also takes centre stage at Belfast’s newest distillery, McConnell’s, located in what used to be the A-Wing of Crumlin Road Gaol.
And if clients want to learn some new culinary skills to take home with them, suggest a course or workshop at chef Niall McKenna’s Waterman Cookery School, or simply enjoy a meal at the Waterman restaurant. Finally, no visit to Belfast is complete without a trip to Titanic Belfast, an award-winning interactive museum that tells the story of Titanic and its connection to Belfast, the city that built it.
With so much to taste across the island, now is the perfect time to encourage clients to fill their heart with Ireland. A warm welcome awaits them, as reflecting on his tour, Dermot says: “I know it’s a cliche, but everyone we met across the island was so warm and friendly and their warmth and passion for the local produce really shone through.”
Dermot’s Taste of Ireland is a reminder that Ireland is more than just a land of breathtaking landscapes; it's a place where culinary traditions are celebrated and cherished. From the freshest seafood to hearty stews, Dermot's journey through the Emerald Isle will leave viewers craving a taste of Ireland, and inspired to explore its unique culinary offerings.
