His first stop is Castletownbere, Ireland’s largest whitefish port, where he joins local skipper Sean O’Sullivan as his boat heads back to the Castletownbere Fishermen’s Co-op after two days at sea.
Arriving back at the quayside, Neven meets John Nolan, Managing Director of the Castletownbere Fishermen’s Co-op. John tells him how the Co-op has gone from strength to strength after it was founded 50 years ago, from an original group of six fishermen to its current membership of 64 boats, with 120 employees on shore and a further 360 at sea.
After processing, the fish is sold across Ireland and worldwide. Daily catches include monkfish, hake, ray, black sole, whiting, cod, and pollock, and as 95% of the area’s economy relies on fishing, the Co-op is vital to the community.
Neven then heads to the Boat House restaurant at Dromquinna Manor, Co Kerry, where guests have the option of arriving by boat. Chef Benny Scannell shares his recipe for a delicious Green Curry made with Monkfish, and Prawns from Castletownbere.
Back on the Beara Peninsula, Neven travels to Garnish Harbour and embarks on an exhilarating speedboat tour, taking in the extraordinary Bull and Calf Rocks. On the return journey his high-speed tour also takes him underneath Ireland’s only cable car which connects the mainland to Dursey Island.
In addition to seafood, the pristine waters around the Beara Peninsula also produce premium quality sea salt. Neven meets Aileen O’Neill, owner of the award-winning Irish Atlantic Sea Salt, to learn how this crystal, organic salt is made.