Food Fest Northern Ireland - Season 1

With tips on getting the best bang for your buck, Colin Murray and Edith Bowman reveal secrets of farmers and food producers as they explore Northern Ireland's best food festivals.

Colin and Edith explore St George's Market in Belfast and meet a social media sensation who reveals the secrets of healthy and inexpensive one-pot meals. Ryan Hand discovers why some snacks in our shops seem to be shrinking, and chef Suzie Lee finds out whether there's such a thing as a healthy bacon sandwich.

Colin Murray and Edith Bowman explore Ballycastle's famous Ould Lammas Fair and find out how Venezuelan street food made it to Northern Ireland. They discover how to make money go further when it comes to meat and Colin introduces Edith to Yellowman and dulce. Ryan Hand is in Armagh on the hunt for a healthy ready meal, and chef Suzie Lee finds a delicious fishy surprise in Lough Neagh.

Colin Murray discovers a brown sauce revival and the advantages of getting fish from a fishmonger as he visits Londonderry's Walled City Market. He goes in search of the perfect Irish stew and finds out which tasty street food was brought here by a well-travelled entrepreneur. Ryan Hand gets to grips with Japanese food and chef Suzie Lee reveals how Greek-style yoghurt is being made in County Down.

Colin Murray and Edith Bowman discover tips and treats at the food and music festival in Newcastle. They find out how to create award-winning burgers, discover the secrets of poutine, and how one man uses local produce to flavour his own special brand of chocolate. Chef Suzie Lee is down the road in Kilkeel to reveal exactly what scampi is, and Ryan Hand finds out the superpowers of seeds.

Colin Murray and Edith Bowman are on a journey of international food discovery as they take in Belfast's Mela festival, discovering how to make cheap and easy kimchi and authentic Jamaican patties. Chef Suzie Lee is in Armagh to find out the secrets behind some cider, and she reveals how top chefs in Dundrum, County Down are getting creative as they reduce food waste.