A Lake District Farm Shop - Episode Guide

The first episode features a ramen chef who hopes the shop's managers will stock his new recipe. A baker looks to the landscape for inspiration in making bread, and a butcher heads to the fells to hand-pick the Herdwick Lambs to be sold on his counter.

A master butcher teaches primary school children to make cumberland sausages the traditional way, while a young entrepreneur cooks up a spicy new preserve for the service station shelves, but hjas to convince the head food buyer that it is worth stocking. The service station's head lifestyle buyer pays a visit to a ceramicist who has been supplying the farm shop for 20 years.

The service station's food and product buyers hunt for new and exciting ideas to fill the shelves. Award-winning cheesemakers hope their new goats' cheese will tempt the customers, while a family planning to expand their skincare business pull out all the stops to impress head lifestyle buyer Tracy with their new home spa product. The service station's farm prepares for sheep mating season.

The lady of a Cumbrian manor brings a book full of incredible marmalade recipes to Tebay. Butcher Dave transforms sheepskins into new products. And the farm shop is turned into a Christmas wonderland.

Tebay's staff and its army of local producers are working hard to make a magical Christmas for customers. Head Butcher Dave Morland has a key role, as customers come in their droves to buy their table centrepieces and holiday essentials. Staff members also have their work cut out handling the increase in travellers, and this year Tebay is offering a wide array of speciality artisan and craft products, from delightful hampers to delicious gifts.

Second series of the documentary following a family-run shop in the Lake District and the local people who produce the goods sold there. The first episode introduces a generational farmer based in the historic marketplace of Kirkby Lonsdale, who hopes his new sheep's milk brie will earn a place in the service station's cheese counter. Tracey, the service station's head of lifestyle, travels to Winster Valley to meet Jonty Hampson, who makes timber craft products.

At the service station's own farm, High Chapel, contemporary regenerative farming methods are being explored under the guidance of new assistant manager Rosie Sampson. Master butcher Dave Morland and farm manager Bob Day are keen to understand what the new plans will mean for their field-to-table offerings. The service station's newest food buyer meets with a honey supplier, and a local gelato supplier hopes to bring a new dessert to the service station.

Lead lifestyle buyer Tracey Clowes plans to turn the sheared sheep fleece from the service station's farm into a bespoke tweed for blankets and cushions. Over in Keswick, on the shore of Derwentwater, preserves supplier Jake Winter wants to extend his savoury range, and the service station's buyer Jane Karlicek is intrigued by his new ketchup.

Tebay Services prepares to celebrate its 50th birthday, and chef Jim is challenged to come up with a contemporary version of a popular dish from the farm shop's 1970s roots. On the service station's High Chapel Farm, a tree-planting scheme is underway. Farm shop buyers Alex Evans and Jane Karlicek and butcher Dave Morland work with the Woodland Trust, in an effort to bring more wildlife into the area.

The Tebay baristas go on a training day at one of the region's highest peaks, and estate Manager John France provides an update on the Tebay's environmental efforts, from the installation of coffee cup recycling stations to using the recycled paper produced to make farm shop carrier bags. A Michelin star-winning pup landlord has a plan for a new soft drink, sourced from local ingredients.

Farm shop buyer Alex travels to Morecambe Bay for a visit to Furness Fish, who trawl for the local delicacy of potted brown shrimp, a tradition dating back to the 18th century. A soap-maker, who uses milk from her own cow, hopes to win new business with her latest dog shampoo products, while a muesli maker prepares a bid for a place at the hotel buffet table.

Tebay Services and staff prepare for customers to come in their droves. As the festive season approaches and the busiest time of year begins, they need to be ready to make it bigger and better than the last. Head butcher Dave Morland plays a key role in making and selling their table centrepieces and holiday essentials. This year they're also selling local artisan and craft products.