Behind the scenes: The luck of the Irish

Sunset and gin and Cape Town International – the only way to start an overnight flight.

English breakfast at dawn over London before making a connecting flight to Dublin.

A pilgrimage to The Guinness Storehouse must end at the Gravity Bar (vertigo alert: 360-degree views of Dublin ahead).

Coffee-fuelled sight-seeing in moody, autumnal Dublin before the two-hour train journey to Belfast.

The sights and flavours of Belfast are best experienced on a walking tour with Belfast Food Tours.

Established in Belfast in 1897, Sawers is a must-visit deli. Be warned: a visit to this Aladdin’s cave of culinary delights could distract you for hours.

Baker Mark Douglas (a.k.a. Krazibaker) sells his fresh wares at markets across Northern Ireland, including the Folktown Market in Belfast.

Mingle with city chefs on the scout for Ireland’s top produce on Saturday mornings at St George’s Market.

The grand Victorian Slieve Donard hotel, adjacent to Royal County Down Golf Club, is the perfect base for exploring County Down, including Dundrum and Newcastle.

Irish seafood chowder, Japanese-style local oysters, hake fillet with chickpeas and chorizo are paired with Irish craft beers at Mourne Seafood Bar in Dundrum.

Roast butternut risotto, parsnip crisps, madeira jus, and chocolate malt are on chef Paul Cunningham’s menu at Brunel’s, Newcastle.

Proudly Northern Irish Abernethy Butter, handmade in the hills of County Down.

Alastair Logan of Hillstown farm shop, County Antrim, with a tray of mysteriously named vegetable roll (the vegetables in the recipe for this meat roll are onions, leeks and scallions).

Freshly caught hake and local beers at Harry’s Shack on the north coast.

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