aiden mcgrath: and there's a little bit of a bread crisp for crunch.for me, this is summer in a glass. lauren scala: how often does the menu change? every day. every day? every day. sometimes all of it, sometimes 90% of it. the way i see it is ireland has got its own natural artery. by and large, most of the food is as organic as you get. can we get into that tureen? mm-hmm. sure. what's the best way? just chop into it with the knife. lauren scala: so a dish like the tureen here, how many local purveyors did you go to to get the ingredients for it? all in all for this dish, seven different producers. there's a lot of people in that place. i'm on a mission to find out why irish butter is the best in the world. it just is. it is what it is. aiden mcgrath: we're not a posh food destination. we're an irish pub. i think wild honey inn can be an example of what people can achieve in a pub in ireland. well, i'm a big foodie. and having this experience is something that i will never forget. sláinte. thank you. sláinte. lauren scala: this segment is sponsored b