The Food Chain - Episode Guide

The first episode follows two British staples, sea salt and Bramley apples - from an orchard in Kent, and a family-owned salt works in Maldon, Essex. The two ingredients go cross country before ending up on our plates - be it as handmade chocolates to classic Greek recipes, and finally a dessert masterpiece at the Ritz.

The second episode follows two British seasonal delights - succulent cherry tomatoes from the Isle of Wight and Cornish sardines - on a whistle-stop cross-country journey, before arriving at various locations, including the Google office's lunchtime menu, or as part of a mouth-watering feast for the GB Rowers squad.

This time free range eggs and raspberries are tracked from farm to final use - in a jar of jam bound for the royal household, a stunning tower of macaroons baked for a high society wedding, an ultimate burger topping, and sushi like it's never been seen before. The eggs comes from free range producers Dan and Bryony in Somerset, while the raspberries are sourced from a family-run fruit farm in Perthshire.

This time: the surprising journey made by Britain's best-loved foods from field to plate features organic lamb and frozen peas. The peas originate in East Yorkshire, where the race is on to get an entire harvest frozen in 150 minutes. Both lamb and peas end up featuring in some crafty and creative dishes, from pub grub to school dinners and a special creation at Newcastle's only Michelin-starred restaurant.

The featured ingredients this time are barley, a grain grown here since before the Romans arrived, and an exotic newcomer to the British larder, shitake mushrooms. The mushrooms come from Lancashire, where farmer John's business is booming as his shitakes are shipped all over the UK. In Berwickshire, farmer Roy sends off his barley crops to make crackers, cereal and nutritional drinks, and to feed a hungry lifeboat crew.

The featured ingredients this time are barley, a grain grown here since before the Romans arrived, and an exotic newcomer to the British larder, shitake mushrooms. The mushrooms come from Lancashire, where farmer John's business is booming as his shitakes are shipped all over the UK. In Berwickshire, farmer Roy sends off his barley crops to make crackers, cereal and nutritional drinks, and to feed a hungry lifeboat crew.