He's taken us across Spain and Ireland, taste-testing his way through some of the most celebrated food regions in the world. However, for Neven Maguire Ireland's seafood will always be one of the most inspiring food scenes out there. 

Now, our favourite Cavan chef is back again with another season of Neven's Irish Seafood Trails, his popular show highlighting the best of Ireland's seafood. 

Diving into the New Year, the seven-part series will see the chef continue his search for the finest and freshest produce takes him to East Cork and Ballycotton, Clare, Waterford, Kenmare and Castletownbere. He also visits Kilmacalogue and Kinsale and Donegal.

On tonight's episode... 
Tonight, however, Neven heads to Wexford, a gem of a county filled to the brim with stunning seafood restaurants. Naturally, Rosslare port plays a huge role in the county's food scene, and as Neven finds out is certainly one of the community's greatest assets. 

Neven with Paul Hynes of La Côte. 

First up, ensuring that he travels on as many vessels as possible this series, Neven takes to the seas on a catamaran, a wide-brimmed boat perfect for cruising the clear waters just off Wexford. While there, he learns how whelks are caught, a delicacy among seafood lovers. 

Once on dry land again, Neven heads to Wexford town where he meets Paul Hynes of La Côte, a highly respected seafood restaurant that prides itself on its celebration of Wexford seafood.

Paul, a Michelin-trained chef, brings contemporary flair to much-cherished ingredients, and shows Neven a recipe for Hot Smoked Kilmore Haddock and Nettle Risotto.

Neven visits the Little Saltee Chipper for monkfish and cod. 

Showing just how diverse great seafood can be, Neven hits up one of the area's most popular takeaway spots, the Little Saltee Chipper, a veritable institution in the area. The quaint blue and white chipper looks out over the harbour at the trawlers that bring in their fish, making for some of the freshest fish and chips around. 

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Here, Neven tries Monkfish in a Lemon Crumb, Cod Goujons, and Haddock in a Beer Batter.

Finally, as an homage to the delish food he tried in Wexford, Neven whips up a Monkfish and Chickpea Curry. Get the recipe here.