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Episode 6
Episode 6 of 6
Rick is night fishing in Wales and enjoying jerk chicken in Bristol. He meets an organic food pioneer and chef, Mark Hix. Butternut and sage risotto and rack of lamb are on the menu.
To end his UK food tour, Rick goes night fishing in Wales and meets the farmer dodging WW2 bombs to raise salt marsh lamb. He visits the spot where Dylan Thomas wrote Under Milk Wood, then heads to Bristol for the ultimate jerk chicken. In the West Country, he meets a pioneer of the organic food movement, a famous female cheesemaker, and chef Mark Hix, who cooks him pollock, cockles and seashore veg.
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Credits
| Role | Contributor |
|---|---|
| Presenter | Rick Stein |
| Director | Colin Steele |
| Editor | Will Evans |
| Editor | Grant Hanson-Vaux |
| Editor | Lisa Forrest |
| Editor | Christine Pancott |
| Editor | Roy Williams |
| Executive Producer | Matt Bennett |
| Production Company | Shine TV |