Rick joins Bill Baker for a fishing trip on the Towy estuary, where they catch flounder and sea trout. Rick cooks up the flounder with a ravigote sauce, and marinates the trout with dill and pernod.

Rick Stein puts the butchers at London's Smithfield Market to the test as he continues his culinary travels across the UK and Ireland.

Rick and his dog Chalky are in the Yorkshire Dales. At Leyburn market, they check out the local dairy produce and, after chatting to the stallholders, Rick prepares a Yorkshire curd tart.

Rick visits John Firth, who rears freshwater crayfish in Galloway, and cooks crayfish with pasta; Rick travels to the picturesque town of Ludlow in Shropshire.

Rick visits Cartmel in the Lake District and takes advantage of local specialities in several cities to cook up a storm.

Rick visits Cork in Southern Ireland and cooks corned beef and cabbage. Then, he travels up the east coast to Waterford, a town renowned for its glass.