Try 30 days of free premium.

Episode 3

Rick meets chef Tom Adams, who runs Combeshead Farm, a leading field-to-fork restaurant where they grow and produce all of their own food, from sourdough bread to pork pies, as well as rearing a small herd of Mangalitsa pigs, a hairy, old-world breed that produces exquisite hams. Rick tries out a new recipe - pork chops with a sloe berry sauce - before moving on to the village of Rock, where his son Jack holds a clam bake on the shore of the Camel Estuary.

Cast Appearances

View full appearance list »

Episode Discussion

No comments yet. Be the first!

Login to leave a comment on this episode.
Try 30 days of free premium.