Janet Street-Porter and Brian Turner are in East Sussex. Starting in the historic Cinque Port of Rye, they soon find some top-class scallops which Brian uses as the centerpiece of his first dish. Then it's off to Bodiam Castle on the historic steam-engine-pulled East Sussex railway. Janet tries her hand at making the local specialty bread, Bodiam brown, while Brian visits the Curlew Restaurant where he sees chef Tony Parkin create a beautiful local dish of calves' sweetbreads - a first for Janet. Romney Marsh lamb takes center stage in Brian's last cook - an impressive stuffed rack of lamb with locally foraged sea purslane - which is cooked and enjoyed against the glorious background of Rye.
Janet Street-Porter and Brian Turner start their tour of Cambridgeshire at the top of the Pitt Building in the heart of the university town of Cambridge. Brian finds out about the symbiotic farming methods native to the fens that see cattle and bird-life coexist and thrive, before creating a delicious glazed brisket with broccoli salad. A trip to Cambridge wouldn't be complete without a punt on the Cam, but it isn't long before Brian is persuaded by Janet to hand over to an expert. While Janet visits the research grounds of one of Cambridge's most famous sons, Charles Darwin, on Wicken Fen, Brian meets Daniel Clifford at his restaurant Midsummer House where he uses local asparagus and a potato-covered hen's egg to tempt Janet to lunch. Brian's celebratory dish of a vegetable tarte tatin is cooked at Burwash Manor using organic vegetables from the farm.
In this episode of A Taste of Britain, we're on Brian Turner's home turf - West Yorkshire. Starting on the moors, it isn't long before Brian and Janet Street-Porter find themselves faced with a Yorkshire pudding in one of Yorkshire's best-loved pubs. Then it's off to the rhubarb triangle to learn about Yorkshire's most famous vegetable, which Brian uses in his first dish - pan-fried mackerel with rhubarb batons. Janet and Brian are delighted by a Yorkshire pork pie that features rhubarb, before Janet enjoys the interior and grounds of glorious Harewood House. Brian visits the Box Tree at Ilkeley where chef Simon Gueller uses local ingredients to make a rack of lamb with local vegetables. The estate of Wentworth Castle is home to a herd of red deer which inspires Brian to create a stunning celebratory dish of roasted rack of venison with sage and endive, in the glorious parterre garden of Harewood House.
A Taste of Britain brings Janet and Brian to Dorset and their first stop is Dorset Charcuterie where we see some parma-style ham being prepared and Brian makes a radish pickle to accompany cold meats. The pair tour beautiful Milton Abbas before Janet finds out about the curious history of the Cerne Abbas giant, one of the UK's most famous chalk monuments. Former trawlerman Alex Aitken cooks for Brian at his seaside restaurant The Jetty before Janet and Brian get acquainted with some intrepid goats. Janet tours the exquisite gardens of Athelhampton House before Brian prepares the week's celebration cook - a goat steak with spicy tomatoes and Dorset chorizo.
The show starts on the Cudmore Grove coastal path before Janet and Brian head to Mersea to meet a oyster farmer whose family have been farming the same native and rock oyster beds for decades. Brian's first dish attempts to convert Janet to the joys of cooked oysters before Janet goes to learn about the history of the salt pans and Brian heads off to meet chef Darren Bennett at the Magic Mushroom on Mersea, where he makes a dish using local trout for Janet. Brian meets some pigs who are responsible for becoming some prize-winning sausages, while Janet learns more about the history and geography of the unspoilt stretch of Essex coastline at Cudmore Grove. Pork sausage meat is key to Brian's celebratory dish which is cooked, most appropriately, outside some quintessentially British seaside huts.
Brian and Janet bring a taste of Britain to Gloucestershire in this episode. After setting off from Crickley Hill, the intrepid pair meet up with a local barefoot forager to explore the culinary secrets of some of the UK's oldest woodland. After some serious tree hugging, another opportunity to walk through the Cotswolds countryside is presented in the form of the Holst Walk, following in the footsteps of one of Britain's best-loved composers. Chef Will Greenstock at the Horse and Groom prepares a dish for Janet under Brian's watchful eye, before Janet learns about the unique geological history that makes the Cotswolds landscape so beautiful. Some very happy Gloucester Old Spot pigs at Tottenham Manor Farm are next on the agenda, also the location for the celebration cook - pork of course!
Thaxted near Saffron Walden welcomes Janet Street-Porter and Brian Turner for this episode of Taste of Britain that finds itself in North Essex. Guinea fowl are the order of the day for our first food producer visit and Brian uses it to cook a delicious supper dish with herbs. Janet indulges in her love of fabric at the Warner Textile Museum where she finds the material used not only on the London Underground but a sofa in her family home! Chef Jadre Hayward prepares a stunning dish of cod with vegetables straight from his garden, but not before Janet and Brian learn about train driving the hard way on the Colne Valley Railway. Our celebration cook is made from strawberries at the wonderful Wash Fruit Farm where Brian creates a queen of puddings scented with local lavender.
Brian Turner and Janet Street-Porter find themselves on the Jurassic Coast of West Dorset. Brian cooks up a fabulous lobster with garlic butter on the quayside with a few whelks just for Janet. It's just the food for a fossil hunt on the World Heritage Site beach with top geologist Paddy Howe. Chef Taher Jibet brings a little of his Mediterranean heritage to bear with his sea bream ceviche with locally grown wasabi. A visit to the UK's oldest family business, RJ Balson, is an excuse to try the 400-year-old butcher's world-famous faggots. Brian visits Longlands Farm, home to a herd of Dorset's own longhorn cattle, before Janet takes Brian on a tour of Portland Castle, the location for today's celebration cook - rib eye of longhorn beef with duck fat potato wedges.
Taste of Britain lands in North Yorkshire where Brian Turner and Janet Street-Porter start their journey on the magnificent Roman walls of York. While Janet follows in the footsteps of emperors and centurions, Brian heads off to see what local delicacies he can find at York's top food shop. Chickens fed on herbs are key to Brian's first dish - a farmhouse chicken dinner with local sausages and Janet's favorite, black pudding. Then it's off for a walk and a picnic on the spectacular Sutton Bank before Brian heads back into town to meet Andrew Pern at The Starr Inn, one of York's best restaurants. On the menu for Janet is a fillet of north sea cod with hairy tatties. Janet is delighted to be given a private tour of Ampleforth Abbey's chapel and its Robert 'Mouseman' Thompson furniture while Brian meets some local middlewhite pigs. A tour of Ampleforth's orchard delivers the final ingredients for Brian's celebratory dish - roast porchetta with bread pudding and cider brandy-glazed apples - all cooked for the friends made along the way, against the glorious backdrop of the abbey.
Windsor Castle is the backdrop for Brian Turner and Janet Street-Porter's introduction to this program, which features culinary and historical treats from the area along the Thames. A quick hike along the Thames Path and Janet and Brian find Two Hoots cheese makers, a family-run business famous for their Barkham Blue goats' cheese. Some rather special Aylesbury ducks inspire Brian for his celebratory cook later in the programme, but not before he and Janet check out The Royal Oak at Paley Street, owned by Sir Michael Parkinson. Chef Dominic Chapman tries to impress Janet with his rabbit pie. Janet learns all about Henley's history and regatta before rounding up some hungry rowers for Brian to feed with roast Aylesbury duck with olives and turnips, at the famous Leander Rowing Club.
Janet and Brian find out more about the cuisine and culture of Devon, beginning in Dartmouth, where a fisherman talks about the history of crab cocktails. Brian creates a hake dish as he visits seafood chef Mitch Tonks, while Janet takes a look around Totnes Castle.
Janet and Brian are in Suffolk, where they pick fruit for Brian to turn into a gooseberry and ginger biscuit fool, and they also go crabbing in Orford.
Janet and Brian are in Monmouthshire, where they their trip at Kymin Hill, overlooking the county town of Monmouth. They pay a visit to the home of an award-winning charcuterie producer, where Brian creates lamb sausages with pickled cabbage. They then pay a visit a vineyard and taste the distinctive wine of the region.
Janet and Brian take a trip to Somerset. They come face-to-face with a bison and wild boar at Wooden Top Farm. Brian makes wild boar filled and roasted beetroot with cumin. Janet explores the landscape gardening of Hestercombe Garden.
Brian takes a trip to Wykeham Park Farm during the height of asparagus season. Brian picks some and packs them and afterwards he makes a simple asparagus salad with radish dressing. Janet uncovers the the history of Broughton Castle.
Janet and Brian are at the Oare Marshes in Kent, where they take a look around the ancient town of Faversham and visit one of the country's only snail farms. Brian creates a snail frittata whilst Janet enjoys a walk through the South Swale nature reserve.
Janet and Brian are in Norfolk, where they visit a micro-herb farm and enjoy a seal-watching trip from Morston Quay.
Janet and Brian make their way to Cheshire, where they begin their tour of the county at Alderley Edge before enjoying a spot of trout fishing.
Janet and Brian visit the Chesterton Windmill in Warwickshire. Brian tries some beer battered chicken goujons in a local pub.
Brian and Janet head to West Sussex and produce some sparkling wine at a local vineyard.
