Keith goes to Dorset where he dredges for scallops and cooks them at the George Hotel, Bridport. He cooks the humble sprat and then moves to Padstow where he cooks the 'King of Fish', the bass.
Keith visits St Malo in Brittany, he visits the fish market, prepares his favourite dish 'bourride'. He tours the town of St Malo and then visits an oyster farm at Cancale.
Keith visits the fish market at Newlyn, where he selects a variety of fish for his bouillabaisse. He then visits the Helford River and the Duchy of Cornwall Oyster Farm.
Keith takes to the Somerset levels, where he fishes for pike with two local fishermen. He then travels to Exeter where he tries in vain to catch a salmon and visits the Carved Angel at Dartmouth.
Keith visits a trout farm and talks about cooking trout in newspaper. He then travels to Newlyn where he goes pilchard fishing and then to Bath where he tries the delights of Japanese cooking.
