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