Hugh concludes his trip by heading to the Lake District and Yorkshire in search of the finest northern tea experience. On his return to Dorset, he stops off in Birmingham, where he looks for the definitive recipe for curried goat. Back at base, he rustles up a Caribbean-flavoured feast for local lifeboat men, including salted pollock, rum cake and a beach bar of tropical drinks.

Hugh Fearnley-Whittingstall heads off to Dumfriesshire and Cumbria in search of culinary inspiration and some regional recipes that he can take back home. Hugh throws himself into haggis-hunting in the Borders and char-fishing on Lake Coniston, tirelessly pursues the finest Cumbrian damsons, as well as cooking up all sorts of delicious dishes with the talented regional cooks he meets on his travels.