In the final episode, Neven Maguire visits Live Irish Shellfish in Donegal to learn how crab and lobster are prepared to be exported live. Then, he heads south east to Dublin and meets chef Sean Smith at the Cliff Town House, who shares his recipe for a Peruvian turbot ceviche, a raw fish dish. His final spot is County Kilkenny, where he visits Goatsbridge Trout Farm. Last in the series.