Chefs Paul Rankin and Nick Nairn go on a culinary road trip following the trail of the Ulster Scots who travelled to and settled Canada. They begin in Oshawa, Ontario, finding out about car manufacturer RS McLaughlin of General Motors Canada and his brother John James McLaughlin, the inventor of Canada Dry ginger ale.
Paul Rankin and Nick Nairn visit the town of Pictou in Nova Scotia, where they find out about the 189 immigrants who travelled from Scotland in 1773 on board the Hector. The chefs also sample native wild blueberries and a local dish known as donair, and cook lobster macaroni and cheese.
Paul Rankin and Nick Nairn arrive in the city of Toronto, once nicknamed the Belfast of Canada. The duo cook for descendants of Timothy Eaton, an Ulsterman and founder of Eatons, Canada's largest privately owned department store. Along the way the chefs taste some Canadian cheddar, visit a farm-friendly butcher and check out the produce at St Lawrence market in the historic old town of Toronto.
Paul Rankin and Nick Nairn head to the province of New Brunswick, where they cook for an Ulster-Scots descendant whose ancestors settled on an island in the Saint John River. With no electricity and only barbecues to cook on, the chefs prepare a three-course meal using freshly caught herrings and foraged mushrooms.
Paul Rankin and Nick Nairn head to Hamilton in Ontario, where the chefs prepare a bespoke three-course meal for McMaster University's president and colleagues. Searching for local produce, they visit the Niagara peninsula to find the perfect peach and Paul has his first encounter with a black walnut at a nut nursery.
Chefs Paul Rankin and Nick Nairn head for the community of Economy in the province of Nova Scotia, where they cook a three-course meal for the descendants of one of the first Ulster Scots to settle in the area. They also get muddy digging for clams in the Bay of Fundy and taste a Canadian favourite - maple syrup.
Paul Rankin and Nick Nairn are back in Toronto to finding out about Ulster United, which is now defunct but was one of the most famous Canadian football teams of the past. The chefs also sample local snacks at the St Lawrence market and attempt to make a Canadian pastry treat.
Paul Rankin and Nick Nairn visit Fredericton in New Brunswick during the city's annual Highland Games, cooking for the Lieutenant Governor and some of the athletes. Last in the series.