Keith Floyd is off to Cornwall to visit a field kitchen at HMS Raleigh, the new-entry training establishment for all ratings joining the Royal Navy. There, he talks to chief petty officer Ken Davies and cooks Portuguese man-of-war. He then visits the Gidleigh Park Hotel and Chagford where he talks to Norman Lewis, fish supplier, and the cook Shaun Hill, who prepares a dish of red mullet. Finally he cooks cod and chips, and fritto miso in a fish and chip shop owned by Fred Birmacombe.

Keith Floyd visits Hele Farm in South Molton, Devon and talks to Ann Petch who owns a pig farm run on traditional lines, where he cooks Pork Normande. He then talks to Martin Pomphrey of the Cornish Smoked Fish Co at Charlestown, Cornwall. At Boscundle Manor, Floyd cooks stuffed cabbage for Mary Flint. Finally, he cooks chicken with peppers and cream for the crew of a French trawler at Newlyn.

Keith Floyd visits Enzo Mauro at his restaurant in Newbridge, Penzance. Here he talks to Nick Howell about his salted pilchards and Enzo offers Floyd a variety of antipasta. He then goes to Botallack Count House near Penzance, where he cooks rabbit for Ann Long. Finally he visits Rick Stein at the Seafood Restaurant, Padstow, where they cook shark steak in piquant tomato sauce, and the OK Chorale sing for their supper.

Keith Floyd cooks boeuf en daube and pollacks in green pepper sauce at the home of Trish Norris in Newquay. He visits Sharpham Creamery at Ashprington where he samples local cheeses with cheesemaker Isabella Carroll and cheese supplier Randolph Hodgson. Finally he visits the bakery of Margaret Vaughan in Frome, where he samples her bread, makes pizza, and cooks traditional roast beef.

Keith Floyd goes to Ireland, where he shops in the market in Cork and eats pig trotters with Declan Ryan at the Arbutus Lodge. After partaking of Guinness and oysters in a pub he goes to the Cottage Loft Restaurant in Kinsale where he cooks tripe and talks to Michael Buckley. At the Ballymaloe Cookery School, Darina Allen shows him how to make carrageen pudding as well as oysters in champagne sauce. Finally, Keith cooks boiled bacon in parsley sauce on a fishing boat.

Keith Floyd visits Jersey where he dresses up in an original potato farmer's costume. Jersey is most famous for its potato farming, but Floyd finds out about some of the other local ingredients and traditional recipes. An ormer based dish provides the finale, but it takes some patience as Floyd has to leave it in the oven for 14 hours.

Keith Floyd cooks a fish soup during a trawler race in Plymouth, teaches Chikako how to cook paella and travels to Weymouth where he prepares crab and cockles.