In the bustling coastal town of Greystones, Neven visits La Crêperie Pierre Grise with Chef Julien Lefebvre, who cooks authentic French crêpes and galettes using Irish and French ingredients. Nearby, the No. 84 Woodfire Bus, a double-decker bus converted into a pizzeria, offers Neapolitan-style pizza by Ray Murphy. Neven also visits Chakra Indian Restaurant, where chefs from various parts of India bring their regional cooking traditions. Head Chef Jay Singh demonstrates a recipe for Chooza Khaas Herikay, a herb-marinated Tandoori Chicken Breast with Lavender Korma, accompanied by an Irish Aubergine Fritter, Bell Peppers, and Mango Cumin Dressing. Further south at Kilmullen Farm in Newcastle, Neven meets Margaret Hoctor and Eamon Bourke at their family lamb farm. His final stop is in Wexford at The Marlfield House Hotel in Gorey, where Head Chef Patrick Davies prepares Seared Irish King Scallops with Cauliflower Truffle, Chorizo Crumb, and Parmesan Crisp.