Donal starts this brand new series in Galway where he visits three of Galway’s finest artisan food producers – Connemara Smokehouse (salmon), Connemara Hill Lamb, and Cuinneog Buttermilk. He then prepares the first ‘Feast’ in this new series at the spectacularly located Lisdonagh House in Headford, Co Galway. Dishes this week include honey roast smoked salmon with crispy potato cakes & asparagus curls; braised connemara lamb shanks with nettle mash; and dark chocolate hazelnut mud pie with strawberries.

In Howth, Donal goes fishing with next-door neighbour Joe, visits the Arun bakery and a nursery specialising in exotic tomatoes. Dishes are dublin lawyer, tomato, ricotta and thyme tart-lets with summer salad and a summer bread pudding.

Donal Skehan heads to Kerry this week and uses delicious local produce to prepare his Feast in Ballintaggart House on the Dingle Peninsula. Using beef from Ashes Butchers, mussels from Glenbeigh Shellfish and Murphy’s Ice-Cream, Donal prepares a menu which includes: baked mussel risotto with potatoes, braised beef, short ribs with red wine and treacle, mini sticky toffee pudding and baked alaska.

Donal heads to Wexford this week visiting local producers, O’Neill’s Dry Cure Bacon, Killowen Yoghurt, and Greenhill Fruit Farm. Using their delicious local produce Donal then prepares his Wexford Feast in Marlfield House. Dishes on this week’s Feast menu include ham hock and pea soup, barbecued butterflied lamb with yoghurt and mint; and mini strawberry and white chocolate cheesecakes for dessert.

Donal travels to Kilkenny this week and meets local producers at Mileevens Honey, Goatsbridge Trout Farm, and Knockdrinna Cheese, and then prepares his Kilkenny Feast at the magnificent Uppercourt Manor in Freshford, Co Kilkenny. Dishes this week include: knockdrinna farmhouse cheese souffles with pear salad and walnuts, trout en papillote orange polenta cake.

With Christmas fast approaching, this final programme in the series will have a Christmas theme, with Donal visiting a turkey farm and a bakery selling mince pies. The producers in this final programme include the Wildflour Bakery, Hell’s Kettle Turkey farm(organic), and The Garden florists in the Powerscourt Centre who will be showing Donal how to decorate a table at Christmas.