Art takes Dan to the Northern BC area to hunt for, skin, and cook beaver with an Elder and a group of community-minded women attempting to create healthy bannock recipes.
Dan and Art go pheasant shooting at a large 17th century manor in the Lincolnshire, UK countryside.
Dan and Art hunt for deer on a farm in Vancouver Island where deer have become a pest to local farmers.
Dan and Art head to an organic farm which supplies some of the finest grass-fed beef in Canada. They also visit the Vancouver Island Salt Company and the Mill Bay Farmer’s Market. Art and Dan head to the Oak Bay Beach Hotel to cook their beef and are treated to afternoon high tea.
Dan and Art witness a bison harvest, and Art teaches Dan to give thanks “Cree style” before they butcher and talks about traditional ethics, respect and belief systems surrounding hunting. The boys offer a bison barbecue at the Rolla Pub.
Dan and Art explore British countryside pub culture and the culinary delights of UK’s Somerset region from pork sausages and cider to spotted dick and toad-in-the-hole. At the Natterjack Inn where Dan makes an upscale version of the British classic, bangers and mash.
Dan and Art fish for salmon on the Sooke River. They learn the Salish technique from Joe the salmon man, who takes them to the T’souke community’s traditional smoke house to learn about a local technique for smoke barbecuing fish, then invites the two to a community potluck in a Coast Salish ceremonial Big House.
Dan shows Art his London roots that hearkens back to his early days studying under a master chef at an upscale French restaurant in the heart of Chelsea.
Art takes Dan to the Northern Rockies in British Columbia to hunt moose. The moose is an iconic Canadian symbol and staple of many First Nations.
Dan takes Art to the English county of Devon to stay at a refurbished medieval farm. The two partake of the local lamb and Devon cream, and are invited to cook a lamb dinner in the medieval kitchen, which is served in a 16th century farmhouse dining room.
Art and Dan stay in a trapper's cabin on the Cowichan River, part of the boreal forests of Northern BC where Art grew up eating wild snowshoe hares. The two snare wild rabbits and forage for edible plants with a local medicine woman. They cook their meal, trapper-style rabbit bourguignon, on camp stoves outside the cabin.
Art and Dan head to Target Marine Farm on British Columbia's Sunshine Coast where they visit a sturgeon farm. Dan leads Art to one of Vancouver’s top seafood restaurants.
Art and Dan head to the Nuuchanulth community of Estowista near the surfing town of Tofino where they harvest shellfish and create a modern version of a West Coast cook pit .
Dan takes Art outside of Victoria, British Columbia to collect ingredients for an exquisite goose lunch.
Art takes Dan to the northern end of Vancouver Island in search of black bears. At a traditional Metis gathering, Art shows Dan one of his favorite meals.
Art and Dan forage for scallops on the beach, braving wind and rain.
Art and Dan visit Pikwakanagan First Nation where an elder shows them how to trap muskrat, and prepare a meal with it for the community.
Dan and Art stalk for Roe Deer in the West Scotland highlands. A Piper pipes in in Dan's traditional Scottish meal.
Art takes Dan snowshoeing, snowmobiling and ice fishing for trout, all in the Rocky Mountains in the middle of January.
Dan takes Art hunting in the Oxfordshire countryside for grey squirrel, and the two prepare a meal.
Art and Dan visit Curve Lake First Nation and participate in an early turkey hunt.
Art shows Dan how to live off the land and still prepare an elk dish during a visit to the Okanagan Valley.
Dan and Art seek out fresh ingredients in the markets and shops of Canada's biggest city.
Dan and Art hunt for the small muntjac deer with U.K. wild game chef Mike Robinson.
Art leads Dan on porcupine hunt.
Art and Dan return to Victoria, British Columbia, to prepare a meal with freshly caught seafood and fresh produce.
Art bakes clams using an open flame and Dutch Oven.
Dan leads Art to a gulf island inhabited by goats, where Dan helps a local farmer whose livestock is threatened by feral goats. Art and Dan then cook goat in a double-decker bus.
Art and Dan fish for Pike on the Great Slave Lake. Art makes a pit spot at Yellowknife, a funky urban spice shop. Art creates a mouthwatering meal.
Dan brings Art to visit organic free-range chicken farms in the Cowichan Valley, and the two prepare a chicken meal.
Art learns the traditional method of baking Whitefish in clay from the Yellowknife River. The two take a rocky boat ride across the Great Slave Lake, and meet Dene drummers.
Art and Dan catch glass eels from the River Severn. They also visit an eel hatchery in Gloucester, then explore eel dishes in London.
Art and Dan embark on a hunt with a Wetsuweten elder after flying to Smithers. They hope to hunt elk, but black bears get in the way.
Art and Dan test their patience in a bird blind. The two stop at an orchard on the way back to London to visit the country's best wild food restaurant, Native, to prepare a feast.
Dan and Art accompany a Gitxsan fisherwoman in Hazelton, British Columbia as she checks her fishing nets. They are gifted a Chinook and cook at K'San historical village.
Dan takes Art to his old school, Stowe, on the former grounds of the Duke of Buckingham. Dan shows Art how to fly fish. They prepare their catch with additions from a local farm.
Art attempts to create a meatless meal, known as "gleaning", part of a long tradition of the First Nations to avoid food waste.
In Richmond Park, London, Dan creates a venison dish in his mother's kitchen with help from a local butcher and community garden.
Art and Dan travel to Cowichan Bay to trap prawns, and end up catching a Pacific octopus. The two work together to create a meal combining these foods and serve it at a seaside location!