Tom Kerridge Cooks Britain

Tom heads to Cornwall and starts in Newlyn, the largest fishing port in England, where he is searching for sardines. As the boats come in, Tom gets stuck in helping to unload and ice the catch so it's fresh for market - the following morning then sees him cook up a tasty take on sardines on toast for the crew. Tom's journey then takes him to the fertile pastures of inland Cornwall in search of creamy milk - he learns top tips on creating the creamiest milk at a Jersey cow farm before creating his take on a school dinner classic in the form of a custardy rice pudding with roasted apricots.

Tom heads to Scotland and his journey starts at the very top of the country, the stunning Isle of Mull, where he is in search of mussels. Tom heads to the UK's largest mussel farm in Inverlussa, then prepares delicious mussels cooked in beer for the crew that he's worked alongside - his journey then heads south to Arbroath, which is home to some of the biggest soft fruit farms in the country, as he puts himself to the test against seasonal workers who can pick strawberries staggeringly quickly while also learning about how the conditions of eastern Scotland are perfect for this British favourite. Tom finishes by celebrating this fantastic fruit in his own take on strawberries and cream that is served up with shortbread.

Tom heads to Eastern Scotland to get stuck into a tough day at sea before cooking up the catch, Smoked Haddock Kedgeree and then at a local farm he creates the Ultimate Carrot Cake.

Tom heads up the English-Welsh border in his food truck, working at a chicken farm where he cooks thighs with peas before seeing how you grow mushrooms commercially.