Hugh decides to explore new territory, leaving his business behind and heading north in search of culinary inspiration and some regional recipes that he can take back home.

His journey starts in Dumfriesshire, where he learns how to make haggis. It’s only natural that he should also take part in the bizarre local tradition of haggis hunting out on the hills.

In Cumbria he shoots his first teal and barbecues it for lunch with a kebab of its heart and kidney.

In return for a lakeside tepee pitch in the Lake District, Hugh agrees to cook a lakeside-ingredient based feast for the revellers of the Coniston Water Festival.

He forages for mushrooms and cooks the enormous cauliflower mushroom for the first time, before making a delicious cheesecake with local damsons and cooking up the Lake District fish char, wrapped in parcels soaked in the lake.