Adrian Edmondson travels around Britain meeting traditional food producers and people continuing ancient customs. In the first episode, he is in North Wales, where he gets muddy farming mussels by hand, sees sea salt extracted from the Menai Strait, finds out how clogs are made and cooks up a dish of bacon, mussels and leeks from the back of his caravan.
Adrian Edmondson's quest to uncover British traditions and food takes him to the River Severn in Gloucestershire, where he cooks up a local delicacy of baby eels and finds out about the peculiar sport of shin-kicking at the annual Olimpick Games. He also meets breeders of old spot pigs before cooking an ancient gammon-and-apricot pie for a pipe-and-tabor player.
Adrian Edmondson travels to the coast of Lancashire. He learns the art of making cheese, gets sticky making his own Blackpool rock, goes shrimping in Morecambe Bay and sings along with members of the George Formby Appreciation Society before cooking al fresco outside his caravan.
Adrian Edmondson's quest to find British traditions and food takes him to the Fens, where he learns about the once-endangered Norfolk Black Turkey, tries to catch rabbits with ferrets, hears about the ancient art of eel-fishing and meets some step-dancers and puppeteers. He also cooks game pie.
Adrian Edmondson heads to Cumbria, where he gets to grips with making a Cumberland sausage, takes to the hills for the ancient sport of hound-trailing, tries to uncover the secret recipe for Grasmere gingerbread and cooks a dish for local wrestlers. He also tries a spot of sticky toffee pudding and damson gin.
Adrian Edmondson travels around Britain meeting traditional food producers and learning about ancient customs. Today he is in Lancashire, where he gets up to his elbows in blood making black pudding, meets the owner of the last remaining temperance bar, visits 500-year-old Bury Market and cooks up a local dish for the Britannia Coconut Dancers of Bacup.
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