The boys travel to Boston where they cook for friends of the Scots’ Charitable Society, the oldest charity in America, which was set up to help fund the education of Scots in America. They are charmed by an ex-pat who teaches Scottish dancing and meet a local butcher who provides the key ingredient for the main course.
Paul Rankin and Nick Nairn meet Mary Drymon, who has written about how Scottish and Ulster food traditions have widely influenced the way America eats today. The chefs also take advantage of being so close to the New England coast by featuring lobster on the menu.
During a trip to Bowdoin in rural Maine, chefs Paul Rankin and Nick Nairn prepare a barbecue for the family of John Mann, an eighth-generation Ulster-Scot immigrant, featuring lamb for the main course and bread-and-butter pudding for dessert.
Celebrity chefs Paul Rankin and Nick Nairn are in New Hampshire, where they cook for the descendants of Reverend McGregor, the Ulster-Scot who led five ships to the state in 1714. In the same cemetery where the clergyman is buried, Paul discovers a gravestone with his father's name on it - and wonders if there could be a connection.
Paul Rankin and Nick Nairn are in Windham, New Hampshire, cooking for the descendants of 18th-century Scots-speaking poet Robert Dinsmore. Aiming to impress, the chefs try to source some wild turkey, but will the main course be a wise choice for the Dinsmore family?
Paul Rankin and Nick Nairn meet Colin Brooks of the 1718 Project, which was originally founded to investigate the historical links between Ulster, Scotland and Philadelphia. The chefs also cook for Randall Redman, who claims to be able to trace his ancestry to Robert the Bruce.
Paul Rankin and Nick Nairn cook for members of the Donegal Presbyterian Church in Pennsylvania, and discover the remnants of an old oak tree outside the building. Known as the Witness Tree, people gathered there to pray for independence from England in 1777.
Paul Rankin and Nick Nairn continue their tour of Philadelphia, one of the main entry ports for immigrants to America in the 18th century. The duo cook for Drew McGinty and Joyce Alexander, the founders of the Centre for Ulster-Scots Studies, and find themselves repeatedly seduced by the Italian fare the area has to offer. Last in the series.
New series. Chefs Paul Rankin and Nick Nairn return for a new culinary road trip along the east coast of America to find out about the history of the Irish and Scottish immigrants who defined modern America. In the first programme they head to Washington DC, where they cook for former White House Press Secretary and Ulster-Scot Mike McCurry and his friends and family.
Chefs Paul Rankin and Nick Nairn continue their road trip along the east coast of America, finding out about the history of the Irish and Scottish immigrants who defined modern America. Arriving in Lexington, Virginia, they cook for descendants of the Ulster-Scots Lewis family, who settled in the area in the 18th century.
Chefs Paul Rankin and Nick Nairn continue their culinary road trip along the east coast of America, uncovering the history of the Irish and Scottish immigrants. The pair arrive in Madison County, North Carolina, where they meet seventh generation Ulster-Scots descendants and prepare local trout in a three-course meal.
Celebrity chefs Paul Rankin and Nick Nairn visit Knoxville, Tennessee, to meet and cook for descendants of the first Ulster-Scots settlers in the area - the Ramseys and the Whites. They call in on a sixth-generation farmer to see some impressive beef and take a trip to a dairy farm to taste some local buttermilk.
Chefs Paul Rankin and Nick Nairn visit Williamsburg in Virginia, where they discover some amazing oysters and sample Virginian Ham and the Virginia peanut. Using these ingredients, they prepare a three-course meal for the descendants of Patrick Henry, one of the founding fathers of the United States.
Paul Rankin and Nick Nairn travel to York County in the central region of South Carolina to cook for descendants of the influential Bratton family. They also visit the producer of one of the hottest chilli peppers in the world, get a taste of the Carolina peach and find out about the State's tradition of `slow and low' barbecue.
Chefs Paul Rankin and Nick Nairn visit the Smoky Mountains to meet descendants of Samuel Wear who played a key role in Tennessee history. They visit an exotic vegetable farmer, taste some fruit pies at a farmers' market and go deep into the mountains to get some smoky bacon for their final meal.
Celebrity chefs Paul Rankin and Nick Nairn conclude their culinary journey along the east coast of the US in Virginia, making their way to Staunton to forage for wild edibles. They also visit `alternative farmer' Joel Salatin at Polyface Farms, and tour the Frontier Culture Museum to discover the impact and influence Ulster-Scots settlers had on defining the future of the valley. Last in the series.