Season: 1 | Episode: 3 | Length: 30m
Neven stops off at the Hooked Restaurant in Sligo Town, where Chef Becky Sweeney cooks Sligo Bay lobster tostadas and prepares fennel 'slaw with a chipotle lime mayonnaise. The chef also visits fresh handmade pasta producer Pasta Fresca, plus Stella Venturi shows him how to make Italian ravioli with Leitrim Hill Creamery goat's cheese and Italian chestnut honey
