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Season 1
The first edition charts the course of sea salt from a family-owned works in Maldon, Essex, and Bramley apples from an orchard in Kent as the ingredients go cross-country before ending up on the plate in a variety of dishes.
The first edition charts the course of sea salt from a family-owned works in Maldon, Essex, and Bramley apples from an orchard in Kent as the ingredients go cross-country before ending up on the plate in a variety of dishes.
The second edition of the documentary following the journeys made by Britain's best-loved foods focuses on two seasonal delights - succulent cherry tomatoes from the Isle of Wight and
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The second edition of the documentary following the journeys made by Britain's best-loved foods focuses on two seasonal delights - succulent cherry tomatoes from the Isle of Wight and sardines from the waters off the coast of Cornwall. Cameras track the routes of the produce on their whistle-stop cross-country voyages on various modes of transport, before they arrive at various locations, including on the Google office's lunchtime menu and as part of a mouth-watering feast for the Great Britain rowing squad.
Free range eggs and raspberries are tracked from farm to final use, including in a jar of jam bound for the royal household, as part of an ultimate burger topping and in a stunning tower of macaroons baked for a high society wedding.
Free range eggs and raspberries are tracked from farm to final use, including in a jar of jam bound for the royal household, as part of an ultimate burger topping and in a stunning tower of macaroons baked for a high society wedding.
The documentary following the journeys of Britain's best-loved foods from field to plate features organic lamb and frozen peas. The vegetables originate in East Yorkshire, where the race
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The documentary following the journeys of Britain's best-loved foods from field to plate features organic lamb and frozen peas. The vegetables originate in East Yorkshire, where the race is on to get an entire harvest on ice in 150 minutes. Both ingredients end up featuring in some crafty and creative dishes, from pub grub to school dinners as well as a special creation at Newcastle's only Michelin-starred restaurant.
A look at the journey of Maris Piper potatoes from a farm in Suffolk as a batch travels all the way to a chip shop in Barry Island, south Wales. In Wiltshire woodland, Zac and his
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A look at the journey of Maris Piper potatoes from a farm in Suffolk as a batch travels all the way to a chip shop in Barry Island, south Wales. In Wiltshire woodland, Zac and his specially trained dog Stanley dig up the much-prized fungi of truffles, which he then delivers to a select list of elite clients.
The featured ingredients in this edition are barley, a grain grown in the UK since before the Romans arrived, and shiitake mushrooms, an exotic newcomer to the British larder. In
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The featured ingredients in this edition are barley, a grain grown in the UK since before the Romans arrived, and shiitake mushrooms, an exotic newcomer to the British larder. In Berwickshire, Roy sends off his barley crops to be used to make crackers, cereal and nutritional drinks, as well as feed a hungry lifeboat crew, while Lancashire farmer John's shitake business is booming as his mushrooms are shipped all over the nation.
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