Keith learns how to prepare Orkney's famous soups, farmhouse cheeses, seafood and beef; he visits the island of Stronsay.
Floyd heads to East Anglia; he catches and cooks shrimp, creates a dish of duck with peas and samphire and learns how to make Norfolk dumplings.
Keith Floyd visits his native Somerset; he cooks and eats a variety of local produce; fresh cod and braised oxtail are prepared.
Spiced beef, Irish stew and soft cheese in Cork, Ireland.
Keith Floyd goes beachcombing on the Mumbles coast; he makes a cockle and mussel chowder and discovers the delights of laverbread; in Kidwelly, he cooks a traditional Welsh stew.
Keith Floyd visits Argyll; he cooks venison loin in black currant and is shown the method to pickle herring.
Keith cooks beef in Guinness stout with oysters; he pays a visit to the Bushmills distillery and is taught the art of making potato bread at the Ulster Folk Museum.
Keith Floyd samples the food of Northumbria; he goes sightseeing at Hadrian's Wall and cooks a stew of pork, root vegetables, wine and herbs.
Ulster; spiced beef, Irish stew and soft cheese in Cork, Ireland.