Rick starts off on home ground, Cornwall. He finds out how a pasty should be made, goes on a pigeon shoot, and then fishes for mackerel off the coast of Falmouth.
Rick journeys through southern England. He takes in the rather pungent Garlic festival on the Isle of Wight, visits a chilli fiesta, and tastes the once extinct Blue Vinny cheese.
Rick investigates London's Borough market, samples Eel Pie, visits a free-range goose farm in Leicester, and had a pint or two at a brewery in Scotland.
In the middle of a foot and mouth crisis, Rick heads north in search of Lancashire Hotpot. He visits a wild boar farmer, a black pudding maker, and meets his cheese supplier.
Rick samples whelks at a stall in Bognor Regis, cooks Britain's most popular dish - Steak and Kidney Pudding, explores a Sussex walled garden and picks mulberries in Tiptree.
Rick's picking mushrooms in Norfolk, chasing the Norfolk Black Turkey, and making pork pies in Nottingham. He even gets mobbed outside a sausage shop!
The chef visits Yorkshire's biggest rhubarb-growing area and cooks his favourite dessert - rhubarb crumble. He also visits the home of JB Priestley, learns a new recipe for lamb karahi in Bradford, and prepares rabbit pie following his mother's recipe.
The celebrated seafood chef travels to the Peak District to visit his favourite formal vegetable garden at Chatsworth House, before crossing the River Severn to sample the delights of Wales, including cawl, Welsh black cattle, Conway mussels and salt marsh lamb.
The celebrated seafood chef travels north and cooks salmon caught on a fishing trip on the River Tyne. He then crosses over into Scotland to visit Loch Fyne, before sampling Highland beef from an organic farm on the Isle of Mull and meeting a champion haggis-maker in Edinburgh.
The chef makes his way up to John O'Groats, stopping to enjoy freshly cooked lobster on Crail harbour front and pick up some oatmeal for famous Scottish dessert cranachan from a watermill in the Tay Valley. Looking back at life on the road with the film crew, he yearns for a perfectly cooked steak and chips.
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.
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 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 Stein and his pal Chalky scour the country for good things to eat at Christmas. Turkeys, salmon, hams, puddings and geese are just a few of the essential delicacies on offer.
Chef Rick Stein and his pal Chalky continue to scour the country in search of good things to eat at Christmas. Turkeys, salmon, hams, puddings and geese are just a few of the essential delicacies they find amongst the best producers in the land.
