Dermot O'Leary's Irish Culinary Journey Revealed

Key facts

• Dermot O'Leary filmed the second series of 'Dermot's Taste of Ireland'.
• The journey spanned the Causeway Coastal Route and the Wild Atlantic Way.
• O'Leary harvested oysters in Sligo Bay.
• He visited Wexford for swimming and dining at Mary Barry's Bar.
• The TV host recommended The Merrion, The Westbury, and The Shelbourne hotels in Dublin.
• He praised chef Richard Corrigan and Northern Ireland chef Paula McIntyre.

A Host's Affection for the Emerald Isle

Television presenter Dermot O'Leary has unveiled a deeply personal exploration of Ireland, detailing his recent filming for the second series of 'Dermot's Taste of Ireland'. The show, which took him and his crew across the island, highlights not only the stunning landscapes but also the rich culinary tapestry that has captured the host's heart. O'Leary's connection to Ireland is rooted in his parents' working-class heritage, evoking cherished childhood memories of seaside holidays spent at beaches like Carne and Curracloe in the south-east, marked by simple pleasures of banana sandwiches and chocolate biscuits. His latest journey was a comprehensive tour, commencing along the dramatic Causeway Coastal Route in Northern Ireland and extending into the rugged beauty of the Wild Atlantic Way. The expedition traced a path through the Glens of Antrim, skirted the historic city of Derry, and ventured into the remote landscapes of Donegal before concluding in Sligo. This extensive traversal underscores a profound engagement with the island's diverse regions and their unique offerings.

Sligo's Seafood and Sligo Bay's Bounty

A significant highlight for the self-proclaimed seafood obsessive was an immersive experience in Sligo Bay. O'Leary described the unique opportunity to travel by tractor to the bay at low tide, where he harvested oysters directly from the water. This hands-on encounter with the local produce extended to cooking the freshly shucked oysters over open coals, a culinary adventure he described as particularly memorable. The experience was further enriched at the Sligo Oyster Experience, where the oysters were cooked over fire, accompanied by locally produced bread and beer. This 'farm-to-fork' approach resonated deeply with O'Leary, who expressed a profound enjoyment for outdoor dining and cooking, provided the weather permits such idyllic settings. The combination of fresh ingredients and elemental cooking methods formed a central theme of his Irish sojourn.

Wexford's Coastal Charms and Dublin's Classics

O'Leary's exploration also led him to Wexford, a county he has visited so frequently that he humorously notes never having paid for accommodation there. His experiences in Wexford include invigorating swims in the sea at Kilmore, followed by visits to the Saltee Sauna situated directly on the beach. The culinary landscape of Wexford is represented by Mary Barry's Bar, a fish pub restaurant described by O'Leary as serving 'unreal' food, a favourite stop after his coastal activities. When in Dublin, O'Leary identifies three classic establishments as reliable choices: The Merrion, The Westbury, and The Shelbourne hotels. These selections reflect a preference for established quality and comfort within the capital city. His recommendations, spanning from rustic seaside eateries to grand city hotels, illustrate the breadth of his appreciation for Ireland's hospitality sector.

Culinary Encounters and Coastal Drives

The series also featured encounters with notable figures in the culinary world. O'Leary singled out chef and restaurateur Richard Corrigan as a 'wonderful company' and an 'unbelievably hospitable man'. He also acknowledged the contributions of Northern Ireland chef Paula McIntyre and restaurateur Anthony Gray, whom he described as an 'absolute riot'. These personal connections highlight the human element behind Ireland's food scene. For those seeking to replicate O'Leary's scenic journey, he strongly recommends driving the Causeway Coastal Route from Belfast. This route, which he traversed for the show, is described as an 'unforgettable experience'. He specifically advises a stop in Ballycastle, a charming small town on the coast known for its independent shops and the Ursa Minor Bakehouse. From there, travellers can continue to the Wild Atlantic Way to witness the majestic Slieve League cliffs in County Donegal, a destination that retains a 'very special character' due to its intentional remoteness.

Belfast Finds and a Philosophy of Enjoyment

During his time in Belfast, O'Leary discovered The Bureau, a menswear clothing shop located in the Cathedral Quarter, which he found to be stocked with 'amazing' clothes. This suggests a keen eye for quality and style extending beyond the culinary realm. Reflecting on his travels, O'Leary posits that the overarching charm of Ireland lies in its inherent ability to provide enjoyment wherever one ventures. This sentiment encapsulates his approach to exploring the country, finding pleasure in both grand experiences and simple moments, from harvesting oysters to discovering local bakeries. His journey underscores a personal philosophy that embraces discovery and savours the richness of Irish culture and cuisine.

The bottom line

• Dermot O'Leary's 'Dermot's Taste of Ireland' series showcases his deep connection to the island's food and landscapes.
• He highlights unique culinary experiences like oyster harvesting in Sligo and dining at Mary Barry's Bar in Wexford.
• The TV host recommends scenic drives along the Causeway Coastal Route and the Wild Atlantic Way.
• O'Leary praises key figures in the Irish food industry, including Richard Corrigan and Paula McIntyre.
• His journey reveals a blend of childhood nostalgia and contemporary discovery across Northern Ireland and the Republic of Ireland.
• The presenter's exploration emphasizes the simple joys and rich offerings found throughout Ireland.