Donal Skeehan is off cooking, photographing and blogging his way around Europe, uncovering some brilliant characters and fantastic food. In Budapest, Hungary, he's met by his guide, Andras, in an old and small local car called a Trabant. They take a tour of the city and enjoy the street snack langos, before hitting a yearly gourmet chicken paprikash festival. Then it's onto the sweet, with Donal making his own candy, before he and Andras relax in a thermal bath!
In Ikaria, Greece, Donal Skehan is on a culinary mission to find out why the residents outlive the rest of Europe and America by at least ten years. From local herbs, honey, hot springs and amazing food, all topped off with a brilliantly crazy guide.
In Istanbul, Turkey, Donal Skehan uncovers a mix of old and new. Donal eats like a king for breakfast and takes a tour of some of the world's best street food, from kebabs to Turkish pizza! Plus, a 5am start to make baklava, a trip to a restaurant specializing in Ottoman-era dishes and a not-so-relaxing Turkish massage.
Amsterdam, Netherlands is having a food revival, and Donal Skehan is out to discover it. He goes fishing with a very unique couple who cook up the day's catch on their "pirate ship" before meeting with a chef who has a unique philosophy on cooking meat.
In Puglia, its a feast for the eyes and the stomach, from home made gelato, to homemade burrata cheese. Theres also fresh fish at a colourful market with equally colourful characters, and street food with a big difference.
In Stockholm, Donal discovers its not all about healthy living, the locals have a sweet tooth too! From fika, which is daily coffee and cake, to making his own decadent choccies, Donal discovers the culinary delights of Sweden.
In Lisbon, Donal helps make a legendary custard tart in a famous bakery. Then, fish is on the menu, with salt cod and the best soup and sarnie combo - gazpacho and sardines on toast. As night falls, Donal gets a taste of festival fever!
Croatia is rising up in the food ranks to rival other European cities and Donal Skehan finds out why. He meets a chef who makes him the region's famous black cuttlefish risotto before heading out with a fisherman turned restaurateur who prepares Donal Bonito sashimi. Then it's onto truffle hunting and then making pasta in a beautiful olive grove.
Donal Skehan is in Krakow, discovering why Poland's traditional recipes are still going strong, from the city street food to the countryside grub. He makes pierogi, at the heart of Polish food, before heading 410 feet underground to a salt mine to work and cook.
If there's ever a place for Donal Skehan to visit for its food, Basque country is it. In San Sebastian, Spain, Donal fishes for and tastes barnacles, and helps cook a fantastic squid dish at a gastronomic society. He then gets fascinating insight into the three Michelin star godfather of Basque cuisine, who prepares an intricate tomato and sardine dish. Finally, a pintxo tour.