Keith Floyd visits Northumberland where, inspired by the sight of Hadrian's Wall, he prepares a dish the Romans might have cooked some 2000 years ago - a stew of pork, root vegetables, herbs and fish sauce. He also takes a very rough trip on a trawler to cook a panache of fish, and helps prepares a dish of pheasant with mead.
In Belfast Keith Floyd samples an Ulster Fry and cooks beef in Guinness stout with oysters. He also pays a visit to the Bushmill's distillery, enters the 'Taste of Ulster' culinary competition where he's pitted against some of Northern Ireland's finest chefs, and is taught the gentle art of making potato bread at the Ulster Folk Museum.
Keith Floyd visits Argyll, where he cooks venison loin in blackcurrant liquer and is shown how to pickle herrings. He then cooks leg of mutton with caper sauce for the local laird, and tries his hand at salmon fishing to catch lunch for the man reputed to be the inspiration behind Ian Fleming's James Bond.
Keith Floyd goes beachcombing on the Mumbles Coast where he makes a cockle and mussel chowder and discovers the delights of laverbread. In Kidwelly, he cooks a classic cawl, a traditional Welsh stew, for the rugby team with the help of sporting hero Ray Gravell before heading to Llandybie to make Glamorgan sausages.
Keith Floyd visits the West coast of Ireland where he tastes Milleens farmhouse cheese, and is shown how to make a real Irish Stew. Keith then makes spiced beef with colcannon with old friend Billy Mackesy, and rounds off his stay with a visit to a pottery where he makes hollandaise sauce and attempts to throw a pot.
Keith does some late night fishing for elvers and cooks them on the side of the river. Next day he visits a very young Gary Rhodes (18!) who shows Keith how to cook oxtails. Gary: "Cooking oxtails has to be absolutely perfect, it has to be tender but not falling off the bone and stringy... you can't allow to undercook it where it's tough and you can't even get it off the bone... yadda yadda yadda..." Keith: "... and all of that takes about 3 hours" Gary: "yadda yadda..." Keith: "Shuddup... takes about 3 hours... you've been bossy enough" Next he visits his old school to see if dinners have improved any since he was last there, and is surprised to see how much choice there is on the menu nowadays. Finally he meets his old baking chum Margaret Vaughan and cooks cod cheeks in her restaurant.
Keith visits The Midlands, samples a hand made pork pie, pint and pork scratchings on a local bus before heading off on a narrowboat where he cooks beef in beer with black pudding and beetroot. He then meets Joan who endeavours to show him how to cook groaty dick pudding.
Here Keith catches fresh shrimp with the local fishermen, then visits the kitchens at the local US base at Mildenhall and tries out his potted shrimp on cornbread. Next he visits the butchers and purchases a couple of ducks and some smoked bacon to cook outdoors, then off to the local pub to cook Norfolk dumplings with Kath.
Keith visits the Orkneys where he cooks a chunky fish soup on an abandoned rusting beached shipwreck before meeting up with David Hutchinson who shows Keith how he makes his crab soup. Then he meets Minnie Russell and samples her fabulous home made cheeses, he then takes a trip with some local shipwreck enthusiasts and cooks the captain a fillet of crayfish.
