Paul and Nick’s Big American Food Trip

The boys travel to Boston where they cook for friends of the Scots’ Charitable Society, the oldest charity in America, which was set up to help fund the education of Scots in America. They are charmed by an ex-pat who teaches Scottish dancing and meet a local butcher who provides the key ingredient for the main course.

Paul Rankin and Nick Nairn meet Mary Drymon, who has written about how Scottish and Ulster food traditions have widely influenced the way America eats today. The chefs also take advantage of being so close to the New England coast by featuring lobster on the menu.

During a trip to Bowdoin in rural Maine, chefs Paul Rankin and Nick Nairn prepare a barbecue for the family of John Mann, an eighth-generation Ulster-Scot immigrant, featuring lamb for the main course and bread-and-butter pudding for dessert.

Celebrity chefs Paul Rankin and Nick Nairn are in New Hampshire, where they cook for the descendants of Reverend McGregor, the Ulster-Scot who led five ships to the state in 1714. In the same cemetery where the clergyman is buried, Paul discovers a gravestone with his father's name on it - and wonders if there could be a connection.

Paul Rankin and Nick Nairn are in Windham, New Hampshire, cooking for the descendants of 18th-century Scots-speaking poet Robert Dinsmore. Aiming to impress, the chefs try to source some wild turkey, but will the main course be a wise choice for the Dinsmore family?

Paul Rankin and Nick Nairn meet Colin Brooks of the 1718 Project, which was originally founded to investigate the historical links between Ulster, Scotland and Philadelphia. The chefs also cook for Randall Redman, who claims to be able to trace his ancestry to Robert the Bruce.

Paul Rankin and Nick Nairn cook for members of the Donegal Presbyterian Church in Pennsylvania, and discover the remnants of an old oak tree outside the building. Known as the Witness Tree, people gathered there to pray for independence from England in 1777.

Paul Rankin and Nick Nairn continue their tour of Philadelphia, one of the main entry ports for immigrants to America in the 18th century. The duo cook for Drew McGinty and Joyce Alexander, the founders of the Centre for Ulster-Scots Studies, and find themselves repeatedly seduced by the Italian fare the area has to offer. Last in the series.