Alex and Clare Durdin-Robertson farm and work the estate which has been their family home since the 17th century – Paul Flynn and Derry Clarke serve up a sumptuous feast that includes a whole roast pig on the spit, boiled goose and sheep’s feet! Yum… In the kitchen, Paul is pushed to the limit by a lengthy – and frequently baffling – 17th century menu, while Derry has to get hands-on, butchering a lamb in Murphy’s Butchers in Tullow and fruit picking a Malone Fruit Farm in Ballon.

The chefs visit Ballymacmoy House, the home of Hennessy Cognac. Catherine Fulvio catches salmon and lobsters, and camps out in a field of grain with a member of the Federation of County Cork Gun Clubs, who is culling pigeons to protect the crop. Derry Clarke prepares stuffed lamb's ears.

Tourin House is a stunning house on the banks of the Blackwater is home to the Jameson sisters whose father was the driving force behind the formation of Irish Distillers. The feast created by Catherine Fulvio includes a macabre dish of lamb’s head which makes for quite the centrepiece.

Fred Madden’s great great grandfather traversed the globe before turning his attention to the upgrading of the family home in Monaghan which Fred’s father Johnny Madden refers to as an iced-cake. Derry Clarke holds the ladle for the recreation of a hunt supper from 1908 featuring such delicacies as Pudding à la Diplomate and Turkey boiled with oysters. Paul hunts for a herd of wild pigs on an island in Lough Erne with Pat O’Doherty, producer of the famous Fermanagh Black Bacon, gets a lesson in cheese-making at Corleggy Cheese in Belturbet, Co Cavan, and collects a special order of cockscombs and turkey testicles for one of Derry’s less appetising recipes.

Top chefs Derry Clarke, Catherine Fulvio and Paul Flynn visit Ballinlough Castle in Co Westmeath, where Nicholas and Alice Nugent host the annual Body & Soul Festival.

Chefs Derry Clarke and Catherine Fulvio visit Enniscoe House in County Mayo, built on the banks of Lough Conn by The Kelletts of Mayo. Catherine recreates an 18th-century meal.