Rachel travels from Dungarvan to Ballycotton. She recreates the food memory of her friend, Chef Paul Flynn, by catching a lobster and cooking it on the shore.
Rachel arrives at the pretty harbour town of Kinsale and dives for crab with restaurateur Olivier Queva. Back on dry land she prepares a crab and blood orange salad.
Rachel visits Fingal Ferguson at Gubbeen Farm in Schull to see him make a chef's knife. She uses this to make a dish of roast cod with white bean and chorizo mash.
Rachel travels to the fishing village of Ballydavid and judges a Spud Off. She then takes some of the prizewinning potatoes down to the beach to prepare a soup.
Rachel heads to Kilcornan and Rigney's Farm, which is packed with rare breeds. Rachel collects up herbs and eggs from the farm to use in her pork schnitzel dish.
Rachel meets brothers Diarmud and Michael Kelly in Kilcolgan to collect oysters in the bay. And she cooks a pasta dish with the rock oysters on a nearby sea wall.
Rachel visits a hill farm in Killadoon to find out about Connemara Hill Lamb, and she has a go at shearing a sheep. Then, she cooks a dish of lamb shanks in local ale.
Rachel goes snorkelling with seaweed expert Prannie Rhattigan at Streedagh. Back at her house, Rachel and Ivan make some crispy Chinese mackerel pancakes.
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