Keith Floyd goes to Ireland, where he shops in the market in Cork and eats pig trotters with Declan Ryan at the Arbutus Lodge. After partaking of Guinness and oysters in a pub he goes to the Cottage Loft Restaurant in Kinsale where he cooks tripe and talks to Michael Buckley. At the Ballymaloe Cookery School, Darina Allen shows him how to make carrageen pudding as well as oysters in champagne sauce. Finally, Keith cooks boiled bacon in parsley sauce on a fishing boat. Show less