Rick Stein begins his food tour of the UK in the Lake District, enjoying a traditional mutton hotpot with sheep farmer and author James Rebanks. Rick pays homage to actor Stan Laurel before braving Morecambe Bay's treacherous mud flats.

Rick rediscovers his love for the foodie heaven of Argyll, where land and loch yield exquisite produce. He meets chef Pamela Brunton, a Michelin Green Star winner, whose menu showcases local and foraged ingredients.

Lincolnshire is a county of farming innovation, where Rick meets inventor James Dyson, who allows him special access to his farm of the future. There, strawberries, tended by robots, are grown all year.

Amid Belfast's thriving food scene, Rick tucks into a Filipino-style Sunday lunch. On Northern Ireland's Atlantic coast, he meets an award-winning chef who turns fish offal and underused species such as dogfish into stunning dishes.

In Bury, Britain's best market, Rick immerses himself in the rich food traditions of North West England. In Manchester, he meets Joe Otway, an exciting chef reinventing those traditions for a hip crowd.

In Wales, Rick meets the farmer dodging World War II bombs to raise salt marsh lamb, goes night fishing on the River Tywi, tries rhubarb pizza and demonstrates how to smoke sea trout.