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The last adventure of this series brings Donal and Max back home to the fair city of Dublin. A city steeped in tradition, innovation, culture, craic and culinary delights. Where best to start then on the North coast of the city, in his boyhood village of Howth for a beautiful morning cliff walk with his wife Sofie and boys Noah and Oliver. A picturesque fishing village, Donal often cooks with what he can get on his doorstep and he rustles up a comforting bowl of seafood chowder with seafood caught that morning. Then Donal and Max hop on the train for a trip into the heart of Dublin City. First stop is to the famous Guinness Storehouse, where archivist Eilis takes Donal on a trip through the history of the pint and just how innovative Arthur Guinness before Foxy, shows him the exact technique to pouring the perfect pint, 119.5 seconds exactly. As day moves to dusk, Donal meets singer Inni-K in the 830 year old St. Patrick's Cathedral - the perfect location to hear this contemporary artist singing gorgeous Irish traditional airs. Donal rustles up a dish associated particularly with Dublin - Coddle. The dish is often made to use up leftovers but for this recipe Donal uses onion, potatoes, bacon and sausages. A definite Irish comfort food on a cold Winter's night.

The last adventure of this series brings Donal and Max back home to the fair city of Dublin. A city steeped in tradition, innovation, culture, craic and culinary delights. Where best to start then on the North coast of the city, in his boyhood village of Howth for a beautiful morning cliff walk with his wife Sofie and boys Noah and Oliver. A picturesque fishing village, Donal often cooks with what he can get on his doorstep and he rustles up a comforting bowl of seafood chowder with seafood caught that morning. Then Donal and Max hop on the train for a trip into the heart of Dublin City. First stop is to the famous Guinness Storehouse, where archivist Eilis takes Donal on a trip through the history of the pint and just how innovative Arthur Guinness before Foxy, shows him the exact technique to pouring the perfect pint, 119.5 seconds exactly. As day moves to dusk, Donal meets singer Inni-K in the 830 year old St. Patrick's Cathedral - the perfect location to hear this contemporary artist singing gorgeous Irish traditional airs. Donal rustles up a dish associated particularly with Dublin - Coddle. The dish is often made to use up leftovers but for this recipe Donal uses onion, potatoes, bacon and sausages. A definite Irish comfort food on a cold Winter's night.

The only way is up in this episode as Donal and his trusty sheepdog Max head northbound to county Antrim. It's home to the bustling city of Belfast and to some of the island's spectacular landscapes. First up, Donal takes a bracing walk along The Gobbins cliff path with local guide Gerry. Donal visits the famous Bushmills distillery where he learns the techniques involved in creating their famous casks, of course he has to sample the fruits of their labour too! Inspired by this visit, Donal whips up a whiskey and apple sweet treat on the grounds of Glenarm Castle. Just a short drive down the road, Donal happens upon Belfast city centre where he takes a guided tour in a black cab where he discovers "hundreds of years of history in a couple of stops". Donal visits Aunt Sandra's sweet shop, a family run business where he has some hands-on experience of making their local delicacy "yellowman". Taking a break from the hustle and bustle of the city, Donal visits Michelin star restaurant "Ox" to sample their refined tasting menu and meet head chef Stephen Toman. Suitably fed and watered, Donal takes a trip to the breathtaking glens of Antrim for a spot of fly fishing with a local guide.

The only way is up in this episode as Donal and his trusty sheepdog Max head northbound to county Antrim. It's home to the bustling city of Belfast and to some of the island's spectacular landscapes. First up, Donal takes a bracing walk along The Gobbins cliff path with local guide Gerry. Donal visits the famous Bushmills distillery where he learns the techniques involved in creating their famous casks, of course he has to sample the fruits of their labour too! Inspired by this visit, Donal whips up a whiskey and apple sweet treat on the grounds of Glenarm Castle. Just a short drive down the road, Donal happens upon Belfast city centre where he takes a guided tour in a black cab where he discovers "hundreds of years of history in a couple of stops". Donal visits Aunt Sandra's sweet shop, a family run business where he has some hands-on experience of making their local delicacy "yellowman". Taking a break from the hustle and bustle of the city, Donal visits Michelin star restaurant "Ox" to sample their refined tasting menu and meet head chef Stephen Toman. Suitably fed and watered, Donal takes a trip to the breathtaking glens of Antrim for a spot of fly fishing with a local guide.

Donal and Max set off for the midlands in this installment, to Ireland's hidden heartlands on the banks of the river Shannon. Where better to start the trip than onboard the elegant Emerald star cruiser on the river?! Donal's trusty skipper Declan knows the Shannon like the back of his hand and brings Donal to meet local fisherman Mick for a spot of river fishing. Donal cooks up a late lunch, a delicious Smoked Trout & Potato salad for his fellow river cruisers to enjoy.. It's time to get his feet back on dry land so he ventures to one of the oldest pubs in Ireland "Luker's", situated on the banks of the river in Shannonbridge. Here, Donal steps back in time as he meets with the pub landlord for a drink and chat in the 17th century bar. Further down the river in county Offaly - Donal and Max visit Clonmacnoise - home to extraordinary monastery ruins founded in 544 by Saint Ciaran - but today he is greeted by fascinating travel writer, midlander Manchan Magan. Time to take things closer to the modern day... well 1700s where Donal visits the little village of Knockcrockery and meets Ethel, who has re-discovered a 300 year old craft of clay pipe making and gives Donal a one-to-one lesson in the craft.

Donal and Max set off for the midlands in this installment, to Ireland's hidden heartlands on the banks of the river Shannon. Where better to start the trip than onboard the elegant Emerald star cruiser on the river?! Donal's trusty skipper Declan knows the Shannon like the back of his hand and brings Donal to meet local fisherman Mick for a spot of river fishing. Donal cooks up a late lunch, a delicious Smoked Trout & Potato salad for his fellow river cruisers to enjoy.. It's time to get his feet back on dry land so he ventures to one of the oldest pubs in Ireland "Luker's", situated on the banks of the river in Shannonbridge. Here, Donal steps back in time as he meets with the pub landlord for a drink and chat in the 17th century bar. Further down the river in county Offaly - Donal and Max visit Clonmacnoise - home to extraordinary monastery ruins founded in 544 by Saint Ciaran - but today he is greeted by fascinating travel writer, midlander Manchan Magan. Time to take things closer to the modern day... well 1700s where Donal visits the little village of Knockcrockery and meets Ethel, who has re-discovered a 300 year old craft of clay pipe making and gives Donal a one-to-one lesson in the craft.

Donal and Max are steering their way to the Ancient East, a land of myths and legends and food traditions but first up Donal takes to the sky to battle a great fear of heights at Carlingford Adventure Centre. With feet firmly planted back on ground and long acquainted with the only remaining keeved cider in Ireland, Donal visits Cockagee Cider and Orchard. The 12 acre orchard is located near the town of Slane, and owner Mark Jenkinson explains to Donal why he prefers this ancient tradition over more modern processes. Just a ten minute drive, set in the middle of a 1,500 acre estate in the heart of the Boyne Valley sits Slane Castle. Over 240 years old, it is steeped in history but more recently has been home to Ireland's greatest rock concerts including U2, Madonna, Rolling Stones, Metallic and David Bowie to name a few. Owner Lady Iona Mountcharles invites Donal and Max to stay the night but first Donal cooks his Boyne Valley Cider Pork, using Cockagee cider.

Donal and Max are steering their way to the Ancient East, a land of myths and legends and food traditions but first up Donal takes to the sky to battle a great fear of heights at Carlingford Adventure Centre. With feet firmly planted back on ground and long acquainted with the only remaining keeved cider in Ireland, Donal visits Cockagee Cider and Orchard. The 12 acre orchard is located near the town of Slane, and owner Mark Jenkinson explains to Donal why he prefers this ancient tradition over more modern processes. Just a ten minute drive, set in the middle of a 1,500 acre estate in the heart of the Boyne Valley sits Slane Castle. Over 240 years old, it is steeped in history but more recently has been home to Ireland's greatest rock concerts including U2, Madonna, Rolling Stones, Metallic and David Bowie to name a few. Owner Lady Iona Mountcharles invites Donal and Max to stay the night but first Donal cooks his Boyne Valley Cider Pork, using Cockagee cider.

Donal and his trusty sheepdog Max venture to the East Coast of Ireland to the land of Crystal, Vikings and dog yoga(?) in County Waterford. Waterford is one of the largest counties on the island of Ireland and is home to charming seaside villages and beautiful beaches. It was recently voted the best place to live in Ireland. The adventure kicks off on Waterford's famous greenway cycle path,, a disused railway track connecting Dungarvan to Waterford city. Here, Donal meets local skater girl "Bonnie Boux" for a chat about why she loves to practice her moves on the greenway. After a swift tutorial it's time to say goodbye to Bonnie and Donal travels to the Gaeltacht area (Irish language speaking) of the county. Here, he visits Solas na Mara (solace of the sea) for some old fashioned rest and relaxation in their unique seaweed baths. All this chill time calls for a hearty meal as Donal prepares simple and comforting Bangers and mashed parsnips with crispy black pudding.