The chef hits the road in his 1950s food truck, and discovers what it takes to produce the food on our plate as well as cooking with the British ingredients he finds along the way.
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The acclaimed chef heads to Hexham in the North Pennines to see what it takes to raise the star ingredient of his Steak Diane. Later he is Lancashire-bound as he reveals tips on how to cook with tomatoes.
Tom begins by heading to Kent and Cambridgeshire, where he is in search of beetroot. At one of the biggest farms in the country, he discovers the hard work that goes into getting vegetables to consumers as fresh as possible. After cooking up a summery beetroot and pearl barley salad, Tom's journey then heads to the Garden of England, Kent, and one of the county's famous orchards. There he learns how to pick the ripest apples, and puts himself to the test picking pears, before celebrating these fantastic fruits with his ultimate crumble in a recipe that is packed with top tips.
The chef hits the road in his 1950s food truck, and discovers what it takes to produce the food on our plate as well as cooking with the British ingredients he finds along the way.
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