East Sussex

Janet Street-Porter and Brian Turner are in East Sussex. Starting in the historic Cinque Port of Rye, they soon find some top-class scallops which Brian uses as the centrepiece of his first dish. Then it's off to Bodiam Castle on the historic steam-engine-pulled East Sussex railway. Janet tries her hand at making the local speciality bread, Bodiam brown, while Brian visits the Curlew restaurant where he sees chef Tony Parkin create a beautiful local dish of calves' sweetbreads - a first for Janet.