On the Next Episode, February 1st - Chef Neven Maguire cycles the Royal Canal
Greenway, a 130km cycling and walking trail passing through counties
Kildare, Meath, Westmeath and Longford.
The Royal Canal is over 200 years old, linking the River Liffey in
Dublin to the River Shannon in Co. Longford. The high quality of engineering
and workmanship on the Royal Canal means its locks and bridges are still in
almost perfect condition today. The railway age signalled the end of the
canal and traffic dwindled until it was closed in 1961. In 1974, a group of
enthusiasts formed the Royal Canal Amenity Group to protect and restore the
canal as a public amenity, and it was reopened in 2010.
Before heading out on the Greenway, Neven visits Carton House,
Maynooth for a luxurious breakfast. He meets Executive Chef Gary Rogers in
‘Kathleen’s Kitchen’, a restaurant located in the old servant’s kitchens which
still has many of its original features such as cast iron stoves from the
1700s. Gary shares his recipe for Eggs Royale.
Neven’s next stop is Multyfarnham near Mullingar, where he meets
chef and cookery instructor Kamalika Ranasingha who runs the award-winning
Multyfarnham Cookery School. Kamalika shares her Grandmother’s recipe for a
flavoursome Sri Lankan Tuna Curry made with her own special blend of Sri Lankan
spices. Multyfarnham Cookery School is located in the picturesque grounds of
Multyfarnham Friary, a Franciscan Friary which is over 700 years old.
Neven then takes a boat trip along the Royal Canal and is
joined by Derek Whelan of the Royal Canal Amenities Group, on a boat belonging
to Waterways Ireland. Derek tells Neven about the history of the canal, and
they travel along the Whitworth Aqueduct which was built in 1816 - an
incredible feat of engineering.
Heading to Lough Owel, Neven meets Joe Brady of Lough Owel Organic
Beef near Mullingar. Joe brings his food truck to the shore of Lough Owel and
prepares a delicious burger for Neven. Joe runs a 60 acre organic cattle farm
and uses various cuts of meat to make his burgers from fillet to chuck. He
minces the meat twice, giving an extra quality of consistency to the burgers
and doesn’t add any herbs or spices. Neven enjoys a burger topped with goats’
cheese, onion and tomatoes.
Joining the cycle way at Mullingar Neven makes his way to Athlone
where he calls in at Bon Chocolatiers to meet Georgia Quealy and Daniel
Linehan. Here he learns how their luxurious chocolates are made and intricately
A little further north on the picturesque shores of Lough Ree is
Wineport Lodge where Neven meets Head Chef Darren Walsh. Darren shares his
mouth-watering recipe for Slow Roast Pork Belly with a Spice Rub of Oregano,
Coriander, Mustard Seed, Caraway Seed, Onion Powder, Smoked Paprika, lime and
Neven’s Greenway Food Trails is produced
and directed by David Hare of InProductionTV and sponsored by Bord Bia.