2002

S2.E1 ∙ Northumberland

Wed, Feb 18, 2004

Rick Stein travels to Bamburgh and tastes some Scotch pies. Featuring diverse foods such as hand-made pickles, lamb pies and damson cobblers.

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S2.E2 ∙ Yorkshire Dales

Sat, Jul 21, 2007

Rick and Chalky are in the Yorkshire Dales. At Leyburn market they check out the local dairy produce and Rick prepares a Yorkshire Curd Tart, a local variety of cheesecake.

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S2.E3 ∙ SW Scotland and Shropshire

Sat, Jul 21, 2007

Rick visits John Firth, who rears freshwater crayfish in Galloway, and cooks crayfish. He then travels to Shropshire which is as rich in gastronomic delights as it is in history.

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S2.E4 ∙ Lake District

Sat, Jul 28, 2007

Rick visits Cartmel in the Lake District, famous for its racecourse, its ancient 13th Century Priory and Jean Johns' sticky toffee pudding.

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S2.E5 ∙ Southern Ireland

Sat, Jul 28, 2007

Rick visits Cork in Southern Ireland. At the English Market, the gastronomic heart of the city, he talks to retailers and cooks Corned Beef and Cabbage.

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S2.E6 ∙ Cornwall

Wed, Sep 05, 2007

Tintagel in Cornwall. Legend has it the ruined castle atop the cliffs is what remains of King Arthur's Camelot. But Rick's attention is fixed firmly on the ground with new potatoes.

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S2.E7 ∙ North Devon

Thu, Sep 06, 2007

In the Clovelly area of North Devon Rick goes fishing with Steve Perham, whose family have been fishermen for over 200 years. All that fresh sea air gives them a hearty appetite.

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S2.E8 ∙ Scotland

Sun, Sep 09, 2007

Rick travels to Scotland to fish for langoustines. Here the prawns are protected by the Marien Stewardship Council, which has awarded its seal of approval to the fishermen.

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S2.E11 ∙ London

Wed, Dec 31, 1969

Rick and Chalky enjoy a Turkish barbecue in London's East End. After contributing Lamb Kotfas to the fare at the Turkish restaurant in Dalton, Rick moves on to Hackney Marshes.

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S2.E12 ∙ Kent and Essex

Wed, Dec 31, 1969

Samantha Petter's family-run organic cobnut orchard in Kent provides ingredients for Sprats with a Cobnut Pesto. At Leigh on Sea, Rick samples the local cockles and jellied eels.

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S2.E13 ∙ Southern Ireland

Wed, Dec 31, 1969

Rick enjoys Irish hospitality, sampling herb celery, and monkfish and mussels in Southern Ireland. Fresh oysters and organic kale complete this Irish culinary tour.

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S2.E14 ∙ Cornwall and Suffolk

Wed, Dec 31, 1969

Rick and Chalky conclude their culinary quest with a visit to Rick's favourite local fish market in Looe, Cornwall. He also challenges the Suffolk "Ladies in Pigs" to a pork test.

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