0:00:03 > 0:00:06Hello, my flower. They're for you. Put that behind...
0:00:06 > 0:00:08LAUGHTER
0:00:11 > 0:00:15Come on, jump on the front, Tel. I'll take you for a spin around Bath.
0:00:15 > 0:00:18I have enough trouble with you and the black cab, all right?
0:00:21 > 0:00:25'It's taken 50 years in broadcasting but I've finally cracked it.
0:00:26 > 0:00:29'The chance to meander around the country, see the sites,
0:00:29 > 0:00:31'meet the people
0:00:31 > 0:00:34'and, yes, eat and drink.'
0:00:34 > 0:00:37Is "melt in the mouth" a suitable phrase?
0:00:38 > 0:00:41'I've hailed a cab with one of London's finest cabbies,
0:00:41 > 0:00:45'Mason McQueen, to steer me around Britain's highways and byways.'
0:00:45 > 0:00:49- I'm looking forward to a decent meal, are you?- Oh, I'm starving.
0:00:49 > 0:00:52'Our route has been mapped out by an adventurous gourmand,
0:00:52 > 0:00:56'Samuel Chamberlain, in his book British Bouquet.
0:00:56 > 0:00:59'Almost 60 years later, we're following in his footsteps...'
0:00:59 > 0:01:01I'll do all the work, Tel!
0:01:01 > 0:01:05'..to seek out weird and wonderful regional British cuisine
0:01:05 > 0:01:08'and discover how our tastes have changed over the years.
0:01:08 > 0:01:10Do it right, son.
0:01:10 > 0:01:12SCREAMS
0:01:12 > 0:01:15So we've got our red cabbage water,
0:01:15 > 0:01:17pickled cucumber and a beetroot sorbet...
0:01:17 > 0:01:20stroke ice cream.
0:01:27 > 0:01:32'Our caravan rests today in Bath, Somerset.
0:01:34 > 0:01:36'Scouring the famous squares and crescent,
0:01:36 > 0:01:39'relentlessly seeking what culinary curios
0:01:39 > 0:01:41'this ancient spa city has to offer.'
0:01:41 > 0:01:43You've been to Bath before, Mason?
0:01:43 > 0:01:48I had an American couple I brought here from a London hotel.
0:01:48 > 0:01:51It was a long day, Tel, I tell you, and he didn't stop moaning.
0:01:51 > 0:01:55He looked like your good self. "Are we there yet?" and all that.
0:01:55 > 0:01:59- What was he moaning about?- I think he was looking at the meter.
0:01:59 > 0:02:00LAUGHTER
0:02:00 > 0:02:04I'm bound to say, anybody would be looking at the meter
0:02:04 > 0:02:08driving from London all the way to Bath and back again.
0:02:08 > 0:02:10I don't do nothing for nothing, pal.
0:02:17 > 0:02:21'The architectural glories of Bath are a wonder to behold.
0:02:21 > 0:02:24'The so-called Rome of the North pulls in hundreds of thousands
0:02:24 > 0:02:26'of tourists a year,
0:02:26 > 0:02:29'but there's no time for us to stop and ponder pediments.
0:02:29 > 0:02:32'Our classical order of the day, our very duty,
0:02:32 > 0:02:34'is to feed the body, not just the eye.
0:02:34 > 0:02:37'Do I hear the siren call of "Breakfast!"?'
0:02:37 > 0:02:41So is this Guildhall Market, Terry? Is that where we're going?
0:02:41 > 0:02:44- Is there food in prospect?- Yeah.
0:02:44 > 0:02:47- Let's get in there, eh, Tel? - Yeah, I'm with you.
0:02:48 > 0:02:51'We've come to the ancient Guildhall Market,
0:02:51 > 0:02:53'one of two food markets in the city,
0:02:53 > 0:02:56'in search of a local delicacy invented in the 18th century
0:02:56 > 0:02:59'but now almost impossible to find.'
0:03:02 > 0:03:05- Morning.- Who's this? - This is Miranda.- Miranda.
0:03:05 > 0:03:08It's a treat to see you.
0:03:08 > 0:03:11Are all these Bath specialities?
0:03:11 > 0:03:14A chicken samosa is scarcely a Somerset speciality.
0:03:14 > 0:03:17It isn't a speciality but very popular.
0:03:17 > 0:03:20But Bath chaps are.
0:03:20 > 0:03:22It looks dangerous.
0:03:23 > 0:03:26'Chap - simply a variation on the old word, chop,
0:03:26 > 0:03:29'meaning the jaws and cheek of an animal.
0:03:29 > 0:03:32'I'm a keen follower of the nose to tail philosophy of eating.
0:03:32 > 0:03:34'Mason, erm, not so much.'
0:03:34 > 0:03:38This is pig cheek and tongue.
0:03:38 > 0:03:40- Your favourites.- My favourites.
0:03:40 > 0:03:43It's all cured, ready to eat.
0:03:43 > 0:03:46Why is it that slightly violent colour?
0:03:46 > 0:03:50It's the breadcrumbs on the outside. It's just the traditional colour.
0:03:50 > 0:03:52And Brittons, our butchers that make them,
0:03:52 > 0:03:55have been making them for a long, long time.
0:03:55 > 0:03:58'When Samuel Chamberlain was here in the early '60s,
0:03:58 > 0:04:02'Bath chaps were already becoming a bit of a rarity.'
0:04:02 > 0:04:05- Thanks, Miranda. - I shall wear it always.
0:04:05 > 0:04:07'Rationing was over and no-one wanted to eat
0:04:07 > 0:04:11'the cheaper cuts of meat any more but there are still Bathonians
0:04:11 > 0:04:14'who recognise a good chap when they see one.'
0:04:14 > 0:04:18- Good morning, gentlemen.- Morning. - We've got a Bath chap.
0:04:18 > 0:04:22My grandfather used to eat these from the market back in the '50s
0:04:22 > 0:04:26and he used to eat it cold with a pickled egg and a bit of cheese.
0:04:26 > 0:04:28Would you have it for breakfast, lunch or dinner?
0:04:28 > 0:04:32I think it's very nice if it's griddled with a couple of eggs.
0:04:32 > 0:04:35- Would you do it for us? - Absolutely. My pleasure.
0:04:35 > 0:04:39- Pass it on.- Let's have a look. That's a good one as well.
0:04:39 > 0:04:42- How can you tell the difference? - It's nice and fat at the end.
0:04:42 > 0:04:45That's the way we're going to be at the end of this series.
0:04:45 > 0:04:47Two fat chaps!
0:04:52 > 0:04:56- Tell me this, do you come here every breakfast time?- Every day.
0:04:56 > 0:05:00The man that's cooking your chap is my chap.
0:05:00 > 0:05:01Oh, look at that!
0:05:02 > 0:05:06- Does he cook a chap for you every so often?- No.
0:05:06 > 0:05:08I have to watch my lumps and bumps.
0:05:08 > 0:05:12For goodness' sake. Nobody would eat a chap if they worried about that.
0:05:12 > 0:05:16- Unlike you. You look like a god. - Yes, quite. A racing snake.
0:05:16 > 0:05:18- Indeed. - Here we go, gentlemen.
0:05:18 > 0:05:21'Just the smell of it is enough for me.
0:05:21 > 0:05:23'Mason's going to be harder to convince.'
0:05:28 > 0:05:30You see...I love that.
0:05:31 > 0:05:35- But then...I like most food. - Yeah, it's nice.
0:05:35 > 0:05:38You're going to say it's a bit fatty.
0:05:38 > 0:05:41It is a bit fatty for me, Tel. It is.
0:05:41 > 0:05:44How many times, if you haven't got fat, you haven't got taste.
0:05:52 > 0:05:56This book, a British Bouquet: An Epicurean Tour of Britain,
0:05:56 > 0:06:00old Sammy Chamberlain, one of our favourite authors.
0:06:00 > 0:06:04- Good old Sam.- It says here it was originally a Roman settlement,
0:06:04 > 0:06:06taking its name from the healing warm baths here
0:06:06 > 0:06:08since the time of the Caesars.
0:06:08 > 0:06:12It was vital for the Romans because, coming from a warm climate,
0:06:12 > 0:06:15they came here and were frozen to death.
0:06:15 > 0:06:19So can you imagine their delight when they found the warm springs
0:06:19 > 0:06:21and the warm baths?
0:06:21 > 0:06:23They must have had aches and pains
0:06:23 > 0:06:26and I know all about pains in the back of the cab.
0:06:26 > 0:06:28Who's that, then?
0:06:28 > 0:06:29Pardon?
0:06:29 > 0:06:32I just thought that might be a personal slur.
0:06:37 > 0:06:41'Anyway, as I was saying, the Romans built this great city
0:06:41 > 0:06:43'in the first century AD
0:06:43 > 0:06:47'No culinary journey through its flavours past and present
0:06:47 > 0:06:50'would be complete without harking back to antiquity.
0:06:51 > 0:06:53'It seems like my luck is in.
0:06:53 > 0:06:57'These two look like just the sort to help with my enquiries.'
0:06:58 > 0:07:01And so you find me in the Roman baths
0:07:01 > 0:07:03being greeted by some ancient Romans.
0:07:03 > 0:07:06- Salve.- Ave.- Ave, indeed.
0:07:06 > 0:07:08This is Flavia
0:07:08 > 0:07:10- and this is Marcus. - Marcus. Pleased to meet you.
0:07:10 > 0:07:13Tell me about these baths.
0:07:13 > 0:07:16Believe it or not, when my legions first came here,
0:07:16 > 0:07:20it was no more than a swamp where the locals went to worship,
0:07:20 > 0:07:23where the hot water bubbled up through the algae
0:07:23 > 0:07:27and the Romans drained it and started to funnel the water up
0:07:27 > 0:07:30and build a great bathhouse and temple.
0:07:30 > 0:07:34- How is the bathing here? - It's always warm, even in winter.
0:07:34 > 0:07:38Never changes. It's always nice and warm. We of course bathe naked.
0:07:38 > 0:07:42Flavia, are you allowed to bathe with the legionnaires?
0:07:42 > 0:07:45Yes, of course. I'm very wealthy.
0:07:45 > 0:07:48Wealthy people come here and bathe all together.
0:07:48 > 0:07:52In the altogether, if you pardon the non-Roman expression?
0:07:52 > 0:07:54Yes, of course.
0:07:54 > 0:07:57If I had the nerve, I'd dive in there with you.
0:07:58 > 0:08:01'Unlike myself, the Romans famously had huge appetites
0:08:01 > 0:08:04'and the bath was as good a place as any
0:08:04 > 0:08:06'to indulge themselves in a bit of grub.'
0:08:06 > 0:08:08What would you eat as you bathed?
0:08:08 > 0:08:11My favourite is snails fattened on milk.
0:08:11 > 0:08:14Nice, fat, plump snails and of course oysters
0:08:14 > 0:08:18and, if you're lucky, a dormouse or two glazed in honey.
0:08:18 > 0:08:20Lovely and sweet.
0:08:20 > 0:08:23Yes, you're leaning against an open door with me there, I can tell you.
0:08:23 > 0:08:25Nothing like a dormouse.
0:08:26 > 0:08:30'The baths were used for medicinal purposes up until the mid-'70s,
0:08:30 > 0:08:33'but for years at the beginning of the '60s,
0:08:33 > 0:08:36'just the time when Sam Chamberlain was here,
0:08:36 > 0:08:39'they were thrown open for what can only be described
0:08:39 > 0:08:41'as a bacchanalian revel.
0:08:41 > 0:08:45'Could that be the man himself I spy splashing around in the shallows?
0:08:46 > 0:08:50'Dragging myself away from these scenes of debauchery,
0:08:50 > 0:08:53'I'm off to find out what else these waters have to offer
0:08:53 > 0:08:54'the gastronomic explorer
0:08:54 > 0:08:57'by taking a trip upstairs to the famous Pump Room.'
0:08:58 > 0:09:01- What a place, Tel, eh? - Isn't it extraordinary?
0:09:01 > 0:09:05What do you reckon it's like? It's like your front room. Indoors.
0:09:05 > 0:09:08Yeah, it could do with a little more space.
0:09:09 > 0:09:11'1,300 years after the Romans left,
0:09:11 > 0:09:15'the Georgians reinvented Bath as the social centre of England.
0:09:15 > 0:09:18'You couldn't move in here for breeches and bonnets
0:09:18 > 0:09:21'as they all rushed to take the cure.'
0:09:21 > 0:09:25What were the waters supposed to do for these Georgian people?
0:09:25 > 0:09:29It was about all the minerals, so you either bathed in the waters...
0:09:29 > 0:09:33That waters they were floating around in, that's not the waters
0:09:33 > 0:09:36they were drinking or we're going to be drinking?
0:09:36 > 0:09:40Yes. So, ideally, if you came to drink the waters,
0:09:40 > 0:09:42you would try and come first thing
0:09:42 > 0:09:45before too many people had been bathing
0:09:45 > 0:09:49because the more people bathed, the probably less good for you...
0:09:49 > 0:09:51Finding things in your water.
0:09:51 > 0:09:54What was it supposed to be good for, drinking the water?
0:09:54 > 0:09:56Gosh, lots of things.
0:09:56 > 0:09:59It was supposed to be very good if you had, erm, gout.
0:09:59 > 0:10:02- Salmon and trout. - That's me. Salmon and trout?
0:10:02 > 0:10:06Too much red wine, but also it was supposed to be good for breathing
0:10:06 > 0:10:11and for general muscle complaints because it's just full of minerals.
0:10:11 > 0:10:14'Sounds like the elixir of life!
0:10:14 > 0:10:17'But, by all accounts, a glass of this stuff
0:10:17 > 0:10:18'tastes like the wrath of God.
0:10:18 > 0:10:22'Still, at my age, can't look a gift horse in the mouth.'
0:10:22 > 0:10:24- Line 'em up, barman.- Here we go.
0:10:26 > 0:10:27- Cheers.- Cheers.
0:10:27 > 0:10:29Good health.
0:10:30 > 0:10:32This will guarantee good health.
0:10:32 > 0:10:35- Do you know, I feel better already. - It's miraculous.
0:10:35 > 0:10:39- Instant.- My eyes brighter, my teeth shinier.
0:10:39 > 0:10:44I can feel it going right down to my feet. See how spritely they are?
0:10:53 > 0:10:57Whenever you see this, it's just unmistakable. You know it is Bath.
0:10:57 > 0:11:00This is a magnificent place and I'm sure any of the houses
0:11:00 > 0:11:02cost several millions,
0:11:02 > 0:11:06but I tell you one thing about this great Royal Crescent,
0:11:06 > 0:11:09there doesn't seem to be an awful lot of parking
0:11:09 > 0:11:12and you're attached, you're not even semidetached.
0:11:12 > 0:11:14LAUGHTER
0:11:19 > 0:11:23'Like most places in Britain, you can't take two steps in this city
0:11:23 > 0:11:26'without bumping into a venti latte.
0:11:26 > 0:11:29'Bath also has a growing number of craft coffee shops
0:11:29 > 0:11:31'that take a more purist approach.
0:11:31 > 0:11:34'One which boasts the king of coffee himself -
0:11:34 > 0:11:37'the reigning champion UK barista.
0:11:37 > 0:11:40'Who better to serve us a revitalising cuppa?'
0:11:42 > 0:11:46- Wake up and smell the coffee, Tel. - Lovely.
0:11:46 > 0:11:47In we go.
0:11:48 > 0:11:50We know already, that's why we're here,
0:11:50 > 0:11:53you're the number one barista in this entire nation.
0:11:53 > 0:11:57- This is the best. - You are the Ronaldo of coffee making.
0:11:57 > 0:12:00- That's exactly how I like to... - You like that one?
0:12:00 > 0:12:02Most of us were reared on instant coffee.
0:12:02 > 0:12:05- Have you no time for instant coffee?- Well...no, not really.
0:12:05 > 0:12:08- So...- That's brutally frank.
0:12:08 > 0:12:13- I'm giving you the geisha, which is grown in Panama.- Excellent.
0:12:13 > 0:12:15When they first tasted it, they wrote a book about it
0:12:15 > 0:12:19called God in a Cup because it was like seeing the face of God.
0:12:19 > 0:12:21That's a treat.
0:12:21 > 0:12:24'Maxwell's bar reminds me of my school chemistry lab.
0:12:24 > 0:12:28'The instrument he's using for our coffee is called an Aeropress.
0:12:28 > 0:12:30'Works like a giant syringe.'
0:12:30 > 0:12:32We put all the coffee and water together.
0:12:32 > 0:12:37We've done a lot of work on water, especially with Bath University.
0:12:37 > 0:12:40We had a chemistry paper published on the way the mineral content
0:12:40 > 0:12:44affects the flavour of your coffee. That has a huge impact as well.
0:12:44 > 0:12:45Good water, good coffee.
0:12:45 > 0:12:48The idea is to not drink it until it cools down a bit.
0:12:48 > 0:12:51That's how we get a lot of the subtle flavours come out.
0:12:51 > 0:12:55- Would you add milk to this?- No. - Would you add sugar to it?- No.
0:12:55 > 0:12:58It's a bit like a glass of wine. It's the finished product.
0:12:58 > 0:13:01This should be very floral to start with, then get a bit sweeter,
0:13:01 > 0:13:03some notes of stone fruit, a bit of milk chocolate.
0:13:03 > 0:13:07You sound like the people who write about wine.
0:13:07 > 0:13:10The parallels are huge, actually. That is what we use as a reference.
0:13:10 > 0:13:13Different effects, though, right?!
0:13:15 > 0:13:17I tell you what, it's...
0:13:17 > 0:13:21much superior to the waters in the Pump Room.
0:13:21 > 0:13:23I'm looking for the floral notes.
0:13:23 > 0:13:27Some people are much more sensitive to floral than other people.
0:13:27 > 0:13:30- Do you find it too delicate? - I find it very different.
0:13:30 > 0:13:32Different from every other coffee I've tasted.
0:13:32 > 0:13:37- It seems to bear more relationship to tea.- Correct.
0:13:37 > 0:13:39Yeah, absolutely.
0:13:39 > 0:13:42'Even champion baristas need to keep their hand in
0:13:42 > 0:13:45'and Maxwell agrees to show us some of the artistic flair
0:13:45 > 0:13:47'that keeps him at the top.'
0:13:47 > 0:13:49This is what we call a tulip.
0:13:49 > 0:13:53- Look at you, Maxwell. - You're just showing off now.
0:13:53 > 0:13:55There you go.
0:13:55 > 0:13:58- Anybody can do that. - I'd like to see you do that.
0:13:58 > 0:14:01- We're both going to do this now. - Keep it spinning.
0:14:01 > 0:14:04More into the middle of the coffee. A bit higher. Pour.
0:14:04 > 0:14:06We're going to do one...
0:14:07 > 0:14:10..two, and then up and through.
0:14:11 > 0:14:14Look at that. That's good. I want to keep that.
0:14:14 > 0:14:18- It's a triumph. - I want to see how Terry's comes out.
0:14:18 > 0:14:21The pressure's on you, Mr Wogan!
0:14:21 > 0:14:23I'm pale but determined.
0:14:23 > 0:14:26- You've got to wait until it comes out.- Don't help him too much, Max.
0:14:27 > 0:14:29- Look at that.- Well done, Tel.
0:14:29 > 0:14:33Yours is straighter that way but more off to the left-hand side.
0:14:33 > 0:14:36- Look at the definition in mine. - Mine is more impressionistic.
0:14:37 > 0:14:40'High on our success and a lot of caffeine,
0:14:40 > 0:14:42'we were just planning our assault
0:14:42 > 0:14:45'on the World Barista Championships 2016,
0:14:45 > 0:14:48'when I spot a funny fella making off
0:14:48 > 0:14:51'with Maxwell's used coffee grounds.
0:14:54 > 0:14:56'Our curiosity well and truly piqued,
0:14:56 > 0:14:58'but keeping a safe distance,
0:14:58 > 0:15:02'our Bath food adventure now takes a turn for the mysterious.'
0:15:03 > 0:15:05Where could he be going with that?
0:15:11 > 0:15:14'Arriving at an unknown destination,
0:15:14 > 0:15:17'I enter what can only be described as a chamber of horrors.
0:15:18 > 0:15:23- Hello.- Excuse me, but I've never seen so many mushrooms in my life.
0:15:23 > 0:15:26They're kind of like cadavers.
0:15:26 > 0:15:30- They're oyster mushrooms.- Oyster mushrooms? Just oyster mushrooms?
0:15:30 > 0:15:33Just oyster mushrooms. They grow just on the coffee grounds.
0:15:33 > 0:15:36- Can I have a look at this?- Please.
0:15:36 > 0:15:38- Now that...- Is a mushroom.
0:15:38 > 0:15:43It's an oyster mushroom to remember, is what it is.
0:15:43 > 0:15:46What is the magic about coffee grounds and mushrooms?
0:15:46 > 0:15:50We were looking at how we could use our urban organic wastes
0:15:50 > 0:15:54and with a bit of research on the internet we discovered that you can
0:15:54 > 0:15:57use coffee grounds and cardboard to grow mushrooms.
0:15:57 > 0:15:58Who would have thought it?
0:15:58 > 0:16:01They're all made of the same stuff, which is cellulose,
0:16:01 > 0:16:03which is what mushrooms eat.
0:16:03 > 0:16:07'Apparently, each of these bags contains coffee grounds, lime,
0:16:07 > 0:16:12'a big wadge of cardboard and the all-important mushroom spawn.'
0:16:13 > 0:16:16When they start off down here, they are like that -
0:16:16 > 0:16:18just a plastic bag, and we cut holes in it.
0:16:18 > 0:16:20- And out they pop.- Out they pop.
0:16:20 > 0:16:22What gave you the idea?
0:16:22 > 0:16:25It seemed silly transporting coffee grounds into the cities,
0:16:25 > 0:16:29using them for a couple of minutes to make a cup of coffee
0:16:29 > 0:16:31and then transporting them back out again.
0:16:31 > 0:16:33Why not make use of them in the city?
0:16:33 > 0:16:37- It's a blow for ecology as well, and the environment?- Absolutely.
0:16:37 > 0:16:40So you don't grow a variety of mushrooms, just concentrate...
0:16:40 > 0:16:43- On the oyster mushrooms. - On your hearty oyster.
0:16:43 > 0:16:45But there's millions of them.
0:16:45 > 0:16:49I'm aiming to get 50 kilograms per week out of here.
0:16:49 > 0:16:52Is there demand in Bath and surrounding district
0:16:52 > 0:16:54- for that many mushrooms?- Easily.
0:16:54 > 0:16:56We sell at least 25 kilos every Saturday
0:16:56 > 0:16:58on the farmers' market upstairs.
0:16:58 > 0:17:03I can't believe the people of Bath or Britain eat that many mushrooms.
0:17:03 > 0:17:06Part of the thing is to convince people to eat more mushrooms.
0:17:06 > 0:17:08Less meat, more mushrooms.
0:17:08 > 0:17:11'A rallying cry for a food revolution
0:17:11 > 0:17:15'echoing through the catacombs of Bath. Stirring stuff!
0:17:22 > 0:17:25'One of Bath's finest institutions is the old Rec.
0:17:25 > 0:17:29'The hallowed rugby ground sitting right in the heart of the city.'
0:17:31 > 0:17:37Do I hear right that you are going to attempt...to play the great game?
0:17:37 > 0:17:39Yes, I'm having a training session
0:17:39 > 0:17:43with some of the up-and-coming young prospects
0:17:43 > 0:17:44of Bath Rugby Club.
0:17:44 > 0:17:47Don't be too vigorous with them.
0:17:47 > 0:17:53I don't want people coming off the pitch injured after your gouging.
0:17:53 > 0:17:56- I'll go easy with them, Tel. - I'm sure you will enjoy it.
0:17:56 > 0:17:59- Are you going to be wearing shorts and everything?- I believe so.
0:17:59 > 0:18:02Excellent. Always something for the ladies.
0:18:02 > 0:18:04LAUGHTER
0:18:08 > 0:18:12'After two glorious years as prop for Old Belvedere Rugby Club,
0:18:12 > 0:18:15'I was forced into early retirement through lack of talent,
0:18:15 > 0:18:18'so I'll be continuing our foray into Bath's food culture
0:18:18 > 0:18:19'from the comfort of the stands.'
0:18:19 > 0:18:21Here we are.
0:18:21 > 0:18:26I'd love to go myself but it's the old injury and all.
0:18:26 > 0:18:28I have to sit and have a pie and a pint.
0:18:28 > 0:18:30I'll do it. I'll do it.
0:18:30 > 0:18:32Come back whole, would you?
0:18:32 > 0:18:35Take no nonsense from them.
0:18:35 > 0:18:37I'll give it my best shot, Tel
0:18:37 > 0:18:39- You take it easy. - Get the old jockstrap on.
0:18:39 > 0:18:42- See you soon. - Careful of yourself.- OK.
0:18:46 > 0:18:49'While Mason contemplates the challenge that lies ahead,
0:18:49 > 0:18:53'I take my seat to enjoy a traditional match day treat -
0:18:53 > 0:18:57'talk tucker with some keen followers of the game.'
0:18:57 > 0:18:59I am privileged to sit here.
0:19:00 > 0:19:03- Is beauty the word I'm looking for? - Yes. It is.
0:19:03 > 0:19:05With five extremely beautiful
0:19:05 > 0:19:08if somewhat big and hairy rugby players.
0:19:08 > 0:19:11All who've played for Bath,
0:19:11 > 0:19:13many who have played for England.
0:19:14 > 0:19:17'Eating pies is all well and good for the hungry fans,
0:19:17 > 0:19:22'but how do these finely-honed athletes prepare for the big match?'
0:19:22 > 0:19:26Back then it was a fried breakfast in the morning.
0:19:26 > 0:19:29Nowadays the guys are eating broccoli and steak
0:19:29 > 0:19:31to get the energy up.
0:19:31 > 0:19:33There was a big screen in the corner.
0:19:33 > 0:19:37You always kept your eye on the big screen because as the years went on
0:19:37 > 0:19:39the shirts got tighter and tighter
0:19:39 > 0:19:42and when you get on the big screen, you see your mug on the telly,
0:19:42 > 0:19:44everyone goes... and sucks themselves in.
0:19:44 > 0:19:46Speak for yourself.
0:19:46 > 0:19:48That was my overriding memory,
0:19:48 > 0:19:50of trying to look thin on a rugby field.
0:19:51 > 0:19:54Here comes Mason.
0:19:54 > 0:19:57As you can see from the way he's handling that rugby ball,
0:19:57 > 0:19:59he has no idea what he's doing.
0:20:04 > 0:20:06Give him a red. Get him off!
0:20:06 > 0:20:10Five more. Here we go. Four more, Mason. Keep going. Keep going.
0:20:10 > 0:20:13'You've got to hand it to the plucky lad from Essex,
0:20:13 > 0:20:14'he's putting his back into it.'
0:20:14 > 0:20:16They're lifting him.
0:20:18 > 0:20:20Just think about Tom's thumbs.
0:20:20 > 0:20:25I don't want them going any closer. That's virgin territory.
0:20:25 > 0:20:27I aim for it to stay that way.
0:20:27 > 0:20:29Big jump.
0:20:31 > 0:20:33Happy with that.
0:20:33 > 0:20:36- He could have been a line-out jumper.- Maybe, maybe.
0:20:36 > 0:20:39If he'd been about five foot taller.
0:20:40 > 0:20:43'By the end of it all, we're on the edge of our seats
0:20:43 > 0:20:45'for Mason's Jonny Wilkinson moment.'
0:20:45 > 0:20:48Right, Mase, two simple things.
0:20:49 > 0:20:51Head down, follow-through.
0:20:57 > 0:21:00Nice try, Mase, but no cigar.
0:21:00 > 0:21:02It's been a real pleasure to talk to all of you.
0:21:02 > 0:21:04- Cheers, fellas. Thank you.- Cheers.
0:21:11 > 0:21:14'Everyone knows the secret to long life and happiness
0:21:14 > 0:21:16'is a balanced diet.
0:21:16 > 0:21:20'I've had my meat pie so now we're off in search of my five a day.
0:21:20 > 0:21:23'One place that would certainly have been around
0:21:23 > 0:21:26'when Chamberlain was visiting Bath is this small greengrocers
0:21:26 > 0:21:28'in the heart of the city.
0:21:28 > 0:21:31'With the fifth generation of the same family now in charge,
0:21:31 > 0:21:34'it survived the Bath Blitz and the onslaught of the supermarkets,
0:21:34 > 0:21:38'so I think it's well up to a visit from me and Mason.'
0:21:38 > 0:21:41- Go on, ladies first. - Thank you, darling.
0:21:41 > 0:21:43Hello, there.
0:21:43 > 0:21:44Hiya.
0:21:44 > 0:21:48There's something wonderful about a fruit and veg shop.
0:21:48 > 0:21:50Look. And this is a terrific one.
0:21:50 > 0:21:54This always fascinated me... on the stall, you know?
0:21:54 > 0:21:56The cocky barrow boy.
0:21:56 > 0:21:59There ain't enough of this going on.
0:21:59 > 0:22:01"How are you today, Mr Wogan?" and all that.
0:22:01 > 0:22:05- And then you're chatting away while you're...- You missed your vocation.
0:22:05 > 0:22:07You were born for this.
0:22:07 > 0:22:09'Leaving Mason to frighten the customers...'
0:22:09 > 0:22:11I can't wrap it now. Look.
0:22:11 > 0:22:14'..I'm going to conduct a bit of market research
0:22:14 > 0:22:17'into this greengrocer business.'
0:22:17 > 0:22:19Do you come in here every day for your fruit and veg?
0:22:19 > 0:22:23No. A couple of times a week or even pop by for the odd thing.
0:22:23 > 0:22:28- Do you have your five a day?- No. My children do but I am terrible.
0:22:28 > 0:22:30What do you like?
0:22:30 > 0:22:32Bacon and egg?
0:22:32 > 0:22:36- Chocolate. - You don't do chocolate here, do you?
0:22:36 > 0:22:38- They do.- Yes.- You do!
0:22:39 > 0:22:42It's the only fruiters in the world that do chocolate.
0:22:45 > 0:22:49'The secret of this shop's success can be found in the rich soil
0:22:49 > 0:22:51'to the north of the city, where the Eads family
0:22:51 > 0:22:55'have been growing their own produce to supply their greengrocers
0:22:55 > 0:22:57'since 1914.'
0:22:58 > 0:23:02- So how many acres have you got here? - We're around about 60 acres now.
0:23:02 > 0:23:05Enough vegetables to feed the good people of Bath
0:23:05 > 0:23:07for the next millennium.
0:23:07 > 0:23:09Hopefully. That's the way forward.
0:23:09 > 0:23:12The growing side of it was introduced by my grandfather.
0:23:12 > 0:23:16- Your grandfather did it to supply his greengrocers.- Indeed he did.
0:23:16 > 0:23:19- Which was a shrewd move, wasn't it? - Well, it's fantastic.
0:23:19 > 0:23:24The fulfilment you get...myself, I love it to be able to produce
0:23:24 > 0:23:27a product, sell it to a customer and then them comment
0:23:27 > 0:23:29how much they've enjoyed what they've eaten.
0:23:29 > 0:23:33- Do you come and pick this stuff yourself?- We do, yes.- Wow.
0:23:33 > 0:23:35It's the perfect model of self-sufficiency.
0:23:36 > 0:23:38'Mike and his family grow everything here,
0:23:38 > 0:23:41'from onions and leeks to soft fruits,
0:23:41 > 0:23:44'but, at this time of year, the undoubted stars of the show
0:23:44 > 0:23:47'are the great British brassicas.'
0:23:48 > 0:23:52If we walk down here, Dad's actually cutting the cauliflower.
0:23:52 > 0:23:56- This is Tony. Hiya, my dear fellow. You know Mason.- Nice to meet you.
0:23:56 > 0:23:59I love a cauliflower, I'm bound to say.
0:23:59 > 0:24:02- You particularly like it with a bit of cheese on it.- A bit of cheese.
0:24:02 > 0:24:04You try the cauliflower.
0:24:04 > 0:24:07You don't have to worry about any bugs in it
0:24:07 > 0:24:12because we grow it in a special way and we don't spray at all
0:24:12 > 0:24:14or put any poisonous chemicals on.
0:24:14 > 0:24:16Hang on, there's a worm!
0:24:17 > 0:24:19You wouldn't even be able to go fishing with that!
0:24:21 > 0:24:24- It comes from nothing.- Delicious!
0:24:24 > 0:24:26- That's good.- It's different.
0:24:26 > 0:24:29I never thought I would be eating raw cauliflower in a field
0:24:29 > 0:24:33overlooking a beautiful scene of Bath in the mist.
0:24:37 > 0:24:40'But time and fresh cauliflower wait for no man.
0:24:40 > 0:24:44'We're taking these beauties to a long-standing customer.
0:24:44 > 0:24:48'The chief proprietor of one of the current dining sensations of Bath.'
0:24:49 > 0:24:54- Gordon? Gordon Jones?- Yes. - I have the very thing here for you.
0:24:54 > 0:24:57- We can do something interesting with that.- I bet you can.
0:24:57 > 0:25:01- From the best looking delivery driver I've had.- Thank you.
0:25:01 > 0:25:03'When Sam Chamberlain was here in Bath,
0:25:03 > 0:25:06'he wrote about the exotic fare he came across.
0:25:06 > 0:25:09'Dishes like curried chicken with mango and banana.
0:25:09 > 0:25:12'But I wonder what he would have made of Gordon's menu.'
0:25:13 > 0:25:16We're going to do something funky and interesting.
0:25:16 > 0:25:19We're going to make beetroot ice cream, red cabbage water
0:25:19 > 0:25:23and pickled cucumber - the thing you have with winter time brassicas.
0:25:23 > 0:25:25Excuse me, I'm going to be sick.
0:25:25 > 0:25:28That's what you might say but wait until you try it.
0:25:28 > 0:25:31'Against my better judgment, I agreed to lend a hand
0:25:31 > 0:25:35'with the preparation of this outlandish dish.'
0:25:35 > 0:25:38- OK, what you got?- Nice and simple, diced pickled cucumber,
0:25:38 > 0:25:40that goes into the bottom.
0:25:40 > 0:25:42There's no need to be so picky.
0:25:42 > 0:25:45This is the beetroot ice cream kind of sorbet.
0:25:45 > 0:25:47You can't make a beetroot sorbet.
0:25:47 > 0:25:51- And then our red cabbage water. - You're really scaring me now.
0:25:51 > 0:25:54To make it interesting, we'll pour it into a venus vase -
0:25:54 > 0:25:56this little plant.
0:25:56 > 0:25:58We'll pour it in.
0:26:00 > 0:26:03- And you have served people with this without...- Every single night.
0:26:03 > 0:26:05Never been arrested?
0:26:05 > 0:26:08- Pour this over? - Give a wee splash in there.
0:26:08 > 0:26:12You're not a son of Heston Blumenthal by any chance?
0:26:12 > 0:26:16No, just a stingy Scot. You make good money off this sort of stuff.
0:26:16 > 0:26:17- Can you?- Yeah.
0:26:17 > 0:26:21Do you have people beating their way to your door to eat this stuff?
0:26:21 > 0:26:24Well, on weekends, we've almost got a six-month waiting list
0:26:24 > 0:26:26for a Friday, Saturday night.
0:26:26 > 0:26:28So, yeah, they seem to be enjoying it.
0:26:28 > 0:26:31Would you mind reserving a table in the name of Mason McQueen?
0:26:31 > 0:26:34It would be a pleasure.
0:26:34 > 0:26:36'Locally grown, cooked fresh -
0:26:36 > 0:26:39'surely if anything is the true taste of Bath, this is it.'
0:26:40 > 0:26:43What doesn't kill you makes you stronger!
0:26:45 > 0:26:47Oh!
0:26:47 > 0:26:50- Isn't that extraordinary? - That's lovely, Terry.
0:26:50 > 0:26:53- This is delicious. - That's really nice, Tel.
0:26:53 > 0:26:57I like doing it with a tiny little spoon because it makes it seem more.
0:26:57 > 0:27:01I think it's great. It's unusual, but why not?
0:27:01 > 0:27:04- Yeah. Experiment with food. Give it a go.- Of course.
0:27:04 > 0:27:07But who would have guessed a beetroot sorbet
0:27:07 > 0:27:09would taste as good as this?
0:27:09 > 0:27:12Do you like this kind of cuisine, this kind of food?
0:27:12 > 0:27:14Of course I like experimenting.
0:27:14 > 0:27:19I regularly eat snails in France, I eat pigs' ears, quails' brains,
0:27:19 > 0:27:20everything.
0:27:20 > 0:27:22- Quails' brains?- I'm making that up.
0:27:28 > 0:27:30'Having supped our fill
0:27:30 > 0:27:33'and explored every inch of Bath's culinary landscape,
0:27:33 > 0:27:37'it's now time to take our leave of this fine city.'
0:27:38 > 0:27:40- What a great place, Bath.- I love it.
0:27:40 > 0:27:42- I do as well. - Absolutely love the city.
0:27:42 > 0:27:46Now, the Romans and the Georgians, you know why they came to Bath.
0:27:46 > 0:27:47Absolutely.
0:27:47 > 0:27:49It's in the water, you know?
0:27:49 > 0:27:51Yeah, yeah...
0:27:51 > 0:27:54- we've tried it, haven't we? - Oh, yeah.
0:27:54 > 0:27:57- Tasted like old Roman coins. - LAUGHTER