0:00:04 > 0:00:08It's very hard to eat beans without remembering the Mel Brooks movie,
0:00:08 > 0:00:13isn't it? When they're all gathered around the campfire.
0:00:13 > 0:00:16You're OK. There's no one sharing the back of the cab with you.
0:00:16 > 0:00:17You're on your own.
0:00:20 > 0:00:24It's taken 50 years in broadcasting, but I've finally cracked it.
0:00:24 > 0:00:27A chance to meander around the country, see the sights,
0:00:27 > 0:00:32meet the people and, ah, yes, eat and drink.
0:00:32 > 0:00:34Is melt in the mouth a suitable phrase?
0:00:36 > 0:00:39I've hailed a cab with one of London's finest cabbies,
0:00:39 > 0:00:43Mason McQueen, to steer me around Britain's highways and byways.
0:00:43 > 0:00:46- I'm looking forward to a decent meal, are you?- Oh, I'm starving.
0:00:46 > 0:00:47I can't wait, Tel.
0:00:47 > 0:00:50Our route has been mapped out by an adventurous gourmand,
0:00:50 > 0:00:54Samuel Chamberlain, in his book, British Bouquet.
0:00:54 > 0:00:57Almost 60 years later, we're following in his footsteps...
0:00:57 > 0:00:59I'll do all the work, Tel.
0:00:59 > 0:01:02..to seek out a weird and wonderful regional British cuisine
0:01:02 > 0:01:06and discover how our tastes have changed over the years.
0:01:06 > 0:01:08Do it right, son.
0:01:08 > 0:01:10Oh!
0:01:10 > 0:01:13Mason has a mastery of walking the animals,
0:01:13 > 0:01:17but these animals they like me for another reason.
0:01:28 > 0:01:31On this leg of our mouthwatering crusade, we're heading
0:01:31 > 0:01:34through Kent, to one of the most visited places in England.
0:01:36 > 0:01:40We're set fair for Canterbury, master driver.
0:01:40 > 0:01:44- Have you been in here before? - I've never been to Canterbury, Terry.
0:01:44 > 0:01:46No, I spent a lot of visits to Kent.
0:01:47 > 0:01:50My Uncle Harry was doing 12 years in Maidstone,
0:01:50 > 0:01:53- so we used to make a family event of it.- Very nice.
0:01:53 > 0:01:58Little bit of picnic just outside the walls of the jail. Lovely.
0:02:00 > 0:02:02Canterbury is in the north-east corner of Kent,
0:02:02 > 0:02:04only eight miles from the coast.
0:02:04 > 0:02:07For centuries, the kitchens here have fed kings,
0:02:07 > 0:02:10archbishops and pilgrims, so I wonder how they'll cope
0:02:10 > 0:02:13with the empty tummies of Mason and myself.
0:02:15 > 0:02:17Quite a nice look at the place, isn't it?
0:02:17 > 0:02:22As you come in here, nice half timbered houses and narrow little...
0:02:22 > 0:02:24Those narrow little streets that we like.
0:02:24 > 0:02:27Until we come across lorries and tourist buses.
0:02:27 > 0:02:30Don't you start, now, don't you start.
0:02:30 > 0:02:32OK, I'm not going to start on roundabouts.
0:02:32 > 0:02:36Chamberlain promises that exciting days await the Canterbury
0:02:36 > 0:02:38visitor, so to prepare us for adventure,
0:02:38 > 0:02:43we sniff out some local decoction to keep us on our toes.
0:02:43 > 0:02:45There's not many things more enticing than
0:02:45 > 0:02:48- the smell of coffee, is there? - No.- Lures you in.
0:02:48 > 0:02:50A Micro Roastery.
0:02:50 > 0:02:53Look, and to even lure us more in,
0:02:53 > 0:02:58it's got a little tube breathing out the coffee.
0:02:59 > 0:03:02- Coffee.- Coffee.- Coffee.
0:03:02 > 0:03:06- We need coffee.- We're lured by the smell.- How are you doing?- Morning.
0:03:06 > 0:03:12- We followed that shrewdly placed... - Yes, it's part of my cunning plan.
0:03:12 > 0:03:13Yes, and it's working.
0:03:16 > 0:03:19Nick Chasteauneuf may have the name of a winemaker,
0:03:19 > 0:03:21but coffee is his passion.
0:03:21 > 0:03:24He's been seducing Canterbury's coffee lovers for the last five
0:03:24 > 0:03:29years, not only by brewing, but also roasting a selection of magic beans.
0:03:31 > 0:03:34Predominantly, what we do, is a medium roast,
0:03:34 > 0:03:38so that's coffee roasted just to after the first crack.
0:03:38 > 0:03:39There's two cracks in coffee.
0:03:39 > 0:03:42There's the first crack, there's a second crack.
0:03:42 > 0:03:43Is this a crack in the bean or...?
0:03:43 > 0:03:46Basically, it's pressure building up inside the bean, fissures are
0:03:46 > 0:03:51created and its water vapour and CO2 that then, pop, explodes out of it.
0:03:51 > 0:03:53- This one is the first... - It's like splitting the atom, this.
0:03:53 > 0:03:55It is a bit like splitting the atom.
0:03:55 > 0:03:58This is the first crack and this one is taken, as you can see,
0:03:58 > 0:04:00it's a darker colour and it's a little bit more oily.
0:04:00 > 0:04:04This is taken just into the early days of second crack.
0:04:04 > 0:04:09- I prefer a couple of cracks.- What's the craic, Terry?- Aye, sticking out.
0:04:11 > 0:04:14In the '60s, Canterbury had several large coffee roasting houses
0:04:14 > 0:04:18and Kent is still home to the largest coffee roastery
0:04:18 > 0:04:22in Europe, which produces 8,000 tonnes of coffee a year.
0:04:22 > 0:04:24Nick's operation may be on a smaller scale,
0:04:24 > 0:04:27but he seems to know what he's doing.
0:04:28 > 0:04:31So, this is the seasonal blend, medium roast.
0:04:32 > 0:04:35That's definitely coffee. Oh, yes.
0:04:35 > 0:04:39This is seasonal blend, dark roast.
0:04:39 > 0:04:43The other one is perhaps rather like a very fine Bordeaux and only
0:04:43 > 0:04:47for the connoisseur, and this, for the commoner garden guy
0:04:47 > 0:04:48like you and me.
0:04:48 > 0:04:51No more, gentlemen, no more coffee today,
0:04:51 > 0:04:53because you don't want to be too wired.
0:04:53 > 0:04:54I'd like him a bit more wired.
0:04:54 > 0:04:58- Sometimes he falls asleep in the middle of the show.- And I'm driving.
0:04:58 > 0:05:01- Come on.- See you later. Ta-ra, bye.
0:05:10 > 0:05:12Suitably alert, we make our way through the narrow
0:05:12 > 0:05:16streets to find something a little more substantial.
0:05:16 > 0:05:19- Tel, look at this.- Look at this.
0:05:19 > 0:05:24Everywhere we go, it's a constant temptation. Pulled pork.
0:05:24 > 0:05:28- How did they know it was my weakness? Look at him.- Look at that.
0:05:28 > 0:05:31I daresay they've been roasting pigs on the Mediaeval
0:05:31 > 0:05:33streets of Canterbury for centuries
0:05:33 > 0:05:36and it looks like the same fellas are doing it today.
0:05:36 > 0:05:40This looks like a Brian Blessed theme going on. "Gordon's alive!"
0:05:40 > 0:05:41Mediaeval.
0:05:43 > 0:05:49You look like three country rockers, with your own pulled pork business.
0:05:49 > 0:05:51I see that it's a 14-hour slow cook.
0:05:51 > 0:05:5314 to 16-hour, depending on the weather.
0:05:53 > 0:05:55The weather affects the ovens a little bit
0:05:55 > 0:05:58and how you cook it, but 14 to 16 hours, slow cook.
0:05:58 > 0:06:02Goes in, in the afternoon, we skin them, we rub them.
0:06:02 > 0:06:06The pig is rubbed with paprika and garlic before its long stint in
0:06:06 > 0:06:10the oven and when cooked, the meat is gently pulled from the bone by
0:06:10 > 0:06:14hand and then stuffed into the open mouths of passing strangers like me.
0:06:16 > 0:06:20- Look at that.- On a hot summer's day like this, perfect.
0:06:20 > 0:06:23A true taste of Mediaeval Canterbury.
0:06:23 > 0:06:26Let us walk the streets of Canterbury with our pulled
0:06:26 > 0:06:30- pork sandwich. - In our hands.- Forward.
0:06:33 > 0:06:37For centuries, Canterbury was on the main road from London to Dover
0:06:37 > 0:06:40and for many, these narrow streets would have provided people's
0:06:40 > 0:06:42first taste of England.
0:06:42 > 0:06:45Today, nearly two million visitors a year make their way to
0:06:45 > 0:06:48Canterbury and, of course, they all need feeding.
0:06:50 > 0:06:54So, look, Tiny Tim's Tearoom. Sunday pot washer.
0:06:54 > 0:06:56- There's a job for you. - Enquire within. Let's go in.
0:06:56 > 0:06:59You can't walk in through this door without saying,
0:06:59 > 0:07:01"God bless us every one."
0:07:01 > 0:07:04- You're not Tiny Tim, are you? - I am not, no.- What have you got?
0:07:04 > 0:07:08- We've got puddings.- Pudding.- Yes. - Just what you're looking for.
0:07:08 > 0:07:10A bit of pud.
0:07:11 > 0:07:15Steamed puddings have been hitting our dining tables since the 16th
0:07:15 > 0:07:18century when they were mainly savoury and a way
0:07:18 > 0:07:19of using up old meat.
0:07:20 > 0:07:23Today, Joe is just serving the sweet stuff
0:07:23 > 0:07:27and has two puddings with strong Canterbury connections.
0:07:27 > 0:07:30We made it two years ago for the enthronement of Justin Welby
0:07:30 > 0:07:33- as the Archbishop. - Has he had a slice?
0:07:33 > 0:07:36He has not, no, but they are aware of it.
0:07:36 > 0:07:38This one, we chose almond, because, apparently, almond is
0:07:38 > 0:07:40one of the oldest domesticated fruits,
0:07:40 > 0:07:43so we thought it was a good choice and it also tastes mighty fine.
0:07:43 > 0:07:46- I thought the almond was a nut. - Fruit.- Is it?
0:07:46 > 0:07:49This is the Kentish Puddle Pond.
0:07:49 > 0:07:51Now, this is a very, very old-fashioned recipe.
0:07:51 > 0:07:56- This is from the 1600s. - Wow.- There we go.
0:07:56 > 0:07:58There's eating and drinking on that. There is.
0:07:58 > 0:08:01It's a messy, messy pud, it really is.
0:08:01 > 0:08:05It's a suet crust and inside are whole lemons, sugar,
0:08:05 > 0:08:08- butter and lots of dried fruit. - Is that all?- Yes.
0:08:08 > 0:08:11I think I'll have a go with the old eating and drinking.
0:08:11 > 0:08:15- Kentish Puddle Pond.- Piece of the old Puddle Pond.- Puddle Pond.
0:08:15 > 0:08:18It's what it looks like, as well. Is there any fish in this?
0:08:19 > 0:08:23- Wow, look at that. That's unusual. - There we go.- Thank you.
0:08:23 > 0:08:26- You're welcome.- Look, there are some sheep droppings in here.
0:08:26 > 0:08:28Oh, no, no, raisins.
0:08:30 > 0:08:33And it's warm.. Oh.
0:08:34 > 0:08:38That's gorgeous. That's really nice.
0:08:38 > 0:08:40Canterbury should be very proud.
0:08:45 > 0:08:48- There's only one thing that is worrying me, Mason, about this.- Yes?
0:08:48 > 0:08:52We're travelling the roads and streets of Canterbury.
0:08:52 > 0:08:54But I can't see sight nor sign of a cathedral.
0:08:55 > 0:08:59- Where are they hiding the cathedral? - I'm sure it's here somewhere.
0:08:59 > 0:09:01I haven't even seen so much as a spire.
0:09:08 > 0:09:10- Let me know if you see the cathedral.- Bear with me.
0:09:10 > 0:09:12We're going to get there.
0:09:12 > 0:09:17If I had known that the main feature is the hidden
0:09:17 > 0:09:21cathedral of Canterbury, I might have walked around the town...
0:09:22 > 0:09:25..on the off chance of actually bumping into it.
0:09:25 > 0:09:28- There you are, what's that? - Oh, for goodness sake.
0:09:33 > 0:09:36Once you pass into the cathedral grounds, it's a
0:09:36 > 0:09:39wonder you could ever miss it because the place is vast.
0:09:44 > 0:09:47Described as the cradle of the Anglican Church by our guide,
0:09:47 > 0:09:49Sam Chamberlain,
0:09:49 > 0:09:52this is a building that has witnessed the history of a nation.
0:09:52 > 0:09:58All built to the glory of God and possibly the local bishop.
0:09:58 > 0:10:01- This is the paving, though, that I want in the garden.- Yes.
0:10:01 > 0:10:04- It's nice, isn't it?- Probably work in the kitchen, as well.
0:10:09 > 0:10:12The cathedral and its paving became a place of pilgrimage
0:10:12 > 0:10:14for the 12th century.
0:10:14 > 0:10:16Canterbury being made famous by the murder
0:10:16 > 0:10:21of Thomas Becket, cruelly hacked to pieces on the altar steps.
0:10:21 > 0:10:24Today, I'm meeting the cathedral's archivist,
0:10:24 > 0:10:28who knows all the stories these old walls have to tell.
0:10:28 > 0:10:31So, the cathedral has survived Viking raids,
0:10:31 > 0:10:36it survived fires, it survived the disruptions of the Reformation,
0:10:36 > 0:10:39the Civil War and, indeed, bombing in World War II.
0:10:40 > 0:10:44Much like St Pauls in London, Canterbury Cathedral became a great
0:10:44 > 0:10:49symbol of hope for the people of Kent during fierce German bombing.
0:10:49 > 0:10:52And in those rationing years, he not only fed their spirits
0:10:52 > 0:10:55but their stomachs, as well.
0:10:55 > 0:10:59This is a little box of tokens which were used for British restaurants.
0:10:59 > 0:11:03The intention of British restaurants was to provide a good hot meal.
0:11:03 > 0:11:05- Good hearty food. - Yes, good hearty food.
0:11:05 > 0:11:08Keep their spirits up and the nutrition values is high.
0:11:08 > 0:11:11The Ministry of food did get dieticians to
0:11:11 > 0:11:15advise on the menus, so they were quite nutritionally balanced
0:11:15 > 0:11:17with the food that was available.
0:11:17 > 0:11:20You say there was one here in the very cathedral?
0:11:20 > 0:11:22In the Cathedral precincts, a place called the Parry Hall
0:11:22 > 0:11:26and that was requisitioned for use as a British restaurant.
0:11:26 > 0:11:28This wasn't peculiar just to Canterbury.
0:11:28 > 0:11:30No, they were set up throughout the country.
0:11:30 > 0:11:32There were over 2,000 in the end.
0:11:32 > 0:11:34The initiative started off in London,
0:11:34 > 0:11:37but British restaurants did, in many ways,
0:11:37 > 0:11:42democratise food during the World War II period, so it was
0:11:42 > 0:11:46the same food that was on offer, really, to all levels of society.
0:11:46 > 0:11:49We could all do a little bit more of the British restaurant,
0:11:49 > 0:11:53couldn't we? Feeding our faces continually.
0:11:53 > 0:11:56Well, there's nothing wrong with meat and two veg and a hot pudding.
0:11:56 > 0:11:58- True.- And a cup of tea. - And a cup of tea.
0:12:04 > 0:12:06Leaving Canterbury's tourists in our wake, we follow
0:12:06 > 0:12:10Chamberlain to the coast and the idyllic fishing port of Whitstable.
0:12:12 > 0:12:15This old Chamberlain, of course, whom we follow, he says,
0:12:15 > 0:12:17"Finest oysters come from Whitstable seven miles
0:12:17 > 0:12:19"north-west of Canterbury."
0:12:19 > 0:12:22Oyster dredging has been going on here since Roman times.
0:12:22 > 0:12:24We've a lot to thank the Romans for, haven't we?
0:12:24 > 0:12:27Apparently, you know when they came to Kent, the Romans,
0:12:27 > 0:12:31when they were met by the natives, they didn't have any,
0:12:31 > 0:12:35like, armoury to fight them and all they had was apples and pears.
0:12:35 > 0:12:38Honestly, and I'm not doing Cockney rhyming slang here,
0:12:38 > 0:12:40they chucked the apples and pears at the Romans and they'd land
0:12:40 > 0:12:44on the spear and that's where the first fruit kebabs came from.
0:12:44 > 0:12:47Do you know, you're a mine of what I can only describe as utterly
0:12:47 > 0:12:49useless information.
0:12:49 > 0:12:53And also the very fact that I know that you're making it all
0:12:53 > 0:12:57up as you go along. Honestly.
0:12:59 > 0:13:03As Mason's talking gibberish again, I'll try and get some sense
0:13:03 > 0:13:05out of the locals. What do you think?
0:13:07 > 0:13:12Is Whitstable not the very essence of an English fishing port?
0:13:12 > 0:13:15"Argh, absolutely, Terry, I couldn't agree more!"
0:13:18 > 0:13:22Some sensible conversation, at last. I wonder if he can drive.
0:13:22 > 0:13:24Chamberlain may have come for the oysters,
0:13:24 > 0:13:28but today, there's another sea creature making all the noise.
0:13:28 > 0:13:30This is the sorting of the whelks.
0:13:34 > 0:13:36All the little ones have to go back in the sea, these days.
0:13:36 > 0:13:38They have to be a certain size.
0:13:38 > 0:13:41Does the EU tell you to put the smaller ones back? Is that it?
0:13:41 > 0:13:44Yes, we have to put them back, otherwise you get a heavy fine.
0:13:44 > 0:13:47You've been saved, little whelks.
0:13:47 > 0:13:50You owe your lives to the European Community.
0:13:52 > 0:13:55How long have you been doing this, Derek.
0:13:55 > 0:13:58- I've been on the harbour 66 years.- 66 years?- Yes.- What?
0:13:58 > 0:14:03- You must have started when you were three.- I'll be 87 in January.
0:14:03 > 0:14:05Look, there isn't a mark on you. Obviously, the sea breeze...
0:14:05 > 0:14:10- You look fantastic. - Not a line on your face.- And whelks.
0:14:10 > 0:14:12Once these whelks are sorted, they're boiled on the quay
0:14:12 > 0:14:17- and then eaten. A fresh whelk. - Fresh whelks.- Fresh cooked whelk.
0:14:17 > 0:14:21- Do you want salt and vinegar on it? - No. Vinegar?
0:14:21 > 0:14:26He's not used to eating this proper food. Well?
0:14:26 > 0:14:31- That's a first today, anyway. Very good.- Well, yeah.
0:14:31 > 0:14:33Any fresher, I'd have to slap ya.
0:14:37 > 0:14:41- So, are there plenty of whelks in the sea?- Yeah, at the moment, yes.
0:14:41 > 0:14:44There's about five boats in which we'll catch them
0:14:44 > 0:14:47- and they're bringing in about a tonne a day, each boat.- Whelks?
0:14:47 > 0:14:50They bag them up, a lorry comes in and takes them away.
0:14:50 > 0:14:53They go up the country somewhere, they're cooked, tinned
0:14:53 > 0:14:56and they go to Korea.
0:14:56 > 0:14:59The Koreans might be keen on Whitstable's whelks,
0:14:59 > 0:15:04but would we be wrong to come all this way and not try the oysters?
0:15:04 > 0:15:06We're too early for the famous Whitstable Royals,
0:15:06 > 0:15:10but Derek's son, Graham, has got hold of the next best thing.
0:15:10 > 0:15:14- Here you go.- Good man.- Graham, look at this.
0:15:14 > 0:15:17Shallot vinegar, Tabasco. Lemon.
0:15:17 > 0:15:20These are the lesser oyster, of course.
0:15:20 > 0:15:23- Yes, these are the lesser oyster. - Not the Whitstable native Royal.
0:15:23 > 0:15:26No, we can't fish the Whitstable Royal until two days before...
0:15:26 > 0:15:29And because Mason is here. The upper classes don't want him to eat them.
0:15:29 > 0:15:32These are what we call triploids, so they never spawn and
0:15:32 > 0:15:34they're always in good condition.
0:15:34 > 0:15:37Right, so you're telling me that these rock oysters
0:15:37 > 0:15:40- don't have a sex life? - No. Not at all.
0:15:40 > 0:15:41Welcome to the club!
0:15:44 > 0:15:46To Whitstable.
0:15:54 > 0:15:58You know, It took a good thing to get past old Chamberlain,
0:15:58 > 0:16:02because he says, "Unlimited flocks of white sheep, graze on the salty
0:16:02 > 0:16:06"lowlands and provide England with some of her finest lamb and mutton."
0:16:06 > 0:16:07Baa!
0:16:09 > 0:16:12- Is there no limit to your talent?- There's not.
0:16:12 > 0:16:15The voice of them all. Mason McQueen.
0:16:15 > 0:16:17Sheep impersonations, done to order.
0:16:26 > 0:16:28Our next stop is Monkshill Farm.
0:16:28 > 0:16:31Once run by monks to feed Canterbury's clergy.
0:16:31 > 0:16:35Today, they produce some of the sweetest meats in Kent.
0:16:35 > 0:16:41- So, we've had the smell of the sea and now...- The smell of the farm.
0:16:41 > 0:16:44- Oh, that's stronger, isn't it? - Slightly stronger.- Just a minute.
0:16:44 > 0:16:48- Have a look at this. What's this? Do you have one of these?- No.
0:16:48 > 0:16:50A lamb finisher. What does that mean?
0:16:50 > 0:16:53You throw the lambs in there and it finishes them off?
0:16:53 > 0:16:54That's very cruel.
0:16:57 > 0:17:00You can't stroll through a Kent farmyard without eventually
0:17:00 > 0:17:02bumping into a farmer.
0:17:02 > 0:17:06Tell me about farmers, because farmers are perennially
0:17:06 > 0:17:07complaining, aren't they?
0:17:07 > 0:17:10And yet you never see a farmer on a bike, do you?
0:17:10 > 0:17:12Normally a Range Rover, a new one.
0:17:13 > 0:17:16Yeah, I think that's courtesy of the bank managers, though.
0:17:16 > 0:17:18Keep in with the bank managers.
0:17:18 > 0:17:20Richard is no ordinary farmer.
0:17:20 > 0:17:23He's been crowned as Britain's Local Farmer Of The Year and part
0:17:23 > 0:17:27of the reason for that, is his incredible herd of Salt Marsh lamb.
0:17:27 > 0:17:29All the old Marsh down here which used to be
0:17:29 > 0:17:33tidal in the distance there, it's in its natural state.
0:17:33 > 0:17:36There's no fertiliser or pesticides applied
0:17:36 > 0:17:40and it's just all herbs and natural grasses that the sheep
0:17:40 > 0:17:44graze on throughout the year and it gives a unique flavour to the
0:17:44 > 0:17:46meat and that's the difference between what you buy,
0:17:46 > 0:17:52sort of, factory farmed, if you like, and what we try to do.
0:17:52 > 0:17:55They're prime lambs which have just been weaned off their mothers
0:17:55 > 0:18:00and will be ready for the table in three to four weeks.
0:18:00 > 0:18:02I'm not waiting around for three to four weeks.
0:18:02 > 0:18:04Have you not got one that you made earlier?
0:18:04 > 0:18:09- We have got one we made earlier and it's cooking as we speak.- Good man.
0:18:09 > 0:18:11I like to hear it.
0:18:11 > 0:18:14MUSIC PLAYS
0:18:17 > 0:18:21- Hello, hello, hello. - That looks terrific.- Look at that.
0:18:22 > 0:18:26This time, Mason, we may have bitten off more than we can chew.
0:18:26 > 0:18:29Oh, little bit of fatty lamb. I love a bit of fat on my lamb.
0:18:32 > 0:18:37- Superb.- Beautiful.- That is beautiful. Tel, you're not saying much.
0:18:37 > 0:18:40That's a good sign.
0:18:40 > 0:18:43Well, it's of enormous benefit to the viewer, as well.
0:18:45 > 0:18:48Did you ever meet people who, when they really have a
0:18:48 > 0:18:52- meal that they like, they sing?- Do they?
0:18:52 > 0:18:55Yeah, I had a relative and he'd be eating and you'd see him going...
0:18:55 > 0:18:58HE HUMS
0:18:58 > 0:19:00That's what I feel like doing with the lamb.
0:19:02 > 0:19:04Did you invite him round again?
0:19:06 > 0:19:10This lamb sings along with you.
0:19:15 > 0:19:18Leaving the sheep to their salty shrubs,
0:19:18 > 0:19:20we head back to Canterbury and an old railway shed
0:19:20 > 0:19:23filled to the rafters with local produce and people
0:19:23 > 0:19:25passionate about their grub.
0:19:28 > 0:19:32- The Good Shed, this is called. - Tel, look at this place. It's huge.
0:19:32 > 0:19:36- You don't expect that. Amazing. - Check out the butcher's name.
0:19:36 > 0:19:40Wogan's Butchers. You'll be Carl Wogan.
0:19:40 > 0:19:41That's me, Terry, nice to meet you.
0:19:41 > 0:19:45Everywhere I go, people say, are you any relation of Carl Wogan?
0:19:45 > 0:19:49- That's funny, I never get that from you.- No.
0:19:49 > 0:19:52I'm delighted to see that somebody with the same name as myself,
0:19:52 > 0:19:55is in some kind of useful job.
0:19:55 > 0:19:56We're trying, we're trying.
0:19:56 > 0:19:59Romany sausage.
0:19:59 > 0:20:01What's the difference between a Romany sausage and a pork sausage?
0:20:01 > 0:20:04It moves around the plate a lot.
0:20:06 > 0:20:10Chamberlain praises Kent produce as some of the best in Europe
0:20:10 > 0:20:15and judging by what's on offer here, I'd say he tells no lie.
0:20:15 > 0:20:18Tel, they're the finest cherries I've ever seen. Look at them.
0:20:18 > 0:20:20- They look beautiful. - Do you think I could nick one?
0:20:23 > 0:20:25HE COUGHS
0:20:27 > 0:20:29Keep walking.
0:20:34 > 0:20:39- Sausage roll.- Are you going to have a sausage roll?- Go on, you have one.
0:20:41 > 0:20:43I don't think anybody saw that, did they?
0:20:43 > 0:20:48- Do you want to share a sausage roll? - Go on then.- I can't.
0:20:50 > 0:20:52- Sorry, mate, nothing to do with me. - No problem.
0:20:52 > 0:20:54Delizioso.
0:20:58 > 0:21:01- Have you ever heard of a dirty vicar?- Er, yes.
0:21:01 > 0:21:05- Yes, but in a cheese sense.- No. - Chaucer's camembert.
0:21:05 > 0:21:09- Do you think he made that himself? In the 14th century?- I'm not sure.
0:21:09 > 0:21:13I may sample the food, it's only right that we wet the whistle.
0:21:15 > 0:21:18And Mason has the opportunity to dazzle the locals
0:21:18 > 0:21:20with his barman's flair.
0:21:22 > 0:21:26- Hey.- Do you know, he's got a bit of a reputation for his cocktails.
0:21:26 > 0:21:30Do you know that, do you? He makes a mean cocktail.
0:21:30 > 0:21:35- What's your speciality, Tel?- I can do a Cosmo, I can do a champagne.
0:21:35 > 0:21:40- I can see you do them. He knocks it back.- A dry martini.
0:21:42 > 0:21:43That looks terrific.
0:21:44 > 0:21:48This is the Elderflower Days and it's a very Kentish cocktail.
0:21:48 > 0:21:52You've got elderflower liqueur, which is made in Faversham.
0:21:52 > 0:21:54We've got Kentish apple juice.
0:21:54 > 0:21:58So what you're saying is, that this is entirely from Kent?
0:21:58 > 0:22:00- Entirely from Kent.- It takes a good one to get past me.
0:22:00 > 0:22:03- I'm going to slainte. - Slainte.
0:22:08 > 0:22:11- Where are you taking me now, Mason?- We're off to the cricket.
0:22:11 > 0:22:14To be honest, cricket has never been high on my list
0:22:14 > 0:22:16of sporting priorities.
0:22:16 > 0:22:21But you played rugby, though, didn't you? That's a contact sport, Tel.
0:22:21 > 0:22:23That's right, but nobody is trying to hit you with a hard ball.
0:22:23 > 0:22:26They're trying to bite your ear off and they're trying to
0:22:26 > 0:22:28gouge your eyes out, but at least you know where you are.
0:22:28 > 0:22:32My feeling is that we should bring back bodyline bowling
0:22:32 > 0:22:35and really intimidate those Aussies.
0:22:40 > 0:22:43Cricket is said to have originated in Kent as early
0:22:43 > 0:22:44as the 14th century.
0:22:44 > 0:22:47It's been played here at the St Lawrence Ground in Canterbury
0:22:47 > 0:22:51since 1847, which makes it one of the oldest first-class
0:22:51 > 0:22:54cricket grounds anywhere in the world.
0:22:57 > 0:23:01Home to Kent County Cricket Club, we're meeting the man at the helm,
0:23:01 > 0:23:04- Jamie Clifford. - Kent's a cricketing county.
0:23:04 > 0:23:06We don't have much other professional sport
0:23:06 > 0:23:08and there are over 400 local cricket clubs in Kent,
0:23:08 > 0:23:11so you're never far from cricket and we're supported in great numbers.
0:23:11 > 0:23:13How are they doing, Kent, in the league?
0:23:13 > 0:23:15Essex above you?
0:23:16 > 0:23:18Essex are above us, yes.
0:23:18 > 0:23:21It pains me to say it, but, at the moment, that is the case.
0:23:21 > 0:23:26- Why do I think that you knew that?- I don't know, I took a gamble.- Exactly.
0:23:26 > 0:23:30Kent might not be top of the league, but they do have an extra
0:23:30 > 0:23:33fielder for home games and he's rooted to the spot.
0:23:33 > 0:23:36As I look past you, I see the famous lime tree,
0:23:36 > 0:23:40which is a bit disappointing to me, because I thought it'd be huge.
0:23:40 > 0:23:45- Did you?- Well, it was a fully grown lime tree until 2005.
0:23:45 > 0:23:48- But it's within the boundary. - It's within the boundary.
0:23:48 > 0:23:52In 2005, it blew down, the original lime tree and in our wisdom,
0:23:52 > 0:23:54we decided it's such an important part of our tradition
0:23:54 > 0:23:57and what this ground is known for, we planted another.
0:23:57 > 0:24:01It's a bit hard, though, isn't it, if you hit a tremendous shot
0:24:01 > 0:24:03and it hits the tree and bounces back?
0:24:03 > 0:24:05Or the fielder doesn't know where he's going
0:24:05 > 0:24:08and he's run into the tree. Runs into it, Tel. Have you had any accidents?
0:24:08 > 0:24:10- No, touch wood, we haven't. - Touch wood?
0:24:10 > 0:24:14He would be touching wood if he runs into that.
0:24:14 > 0:24:17The tree is not the only oddity here and Jamie has granted me
0:24:17 > 0:24:22access to one of the ground's hidden treasures, the sacred scoreboard.
0:24:24 > 0:24:25You're in charge. You're the scorer?
0:24:25 > 0:24:28Yes, I'm one of the ones that operates this...
0:24:28 > 0:24:30Bizarre... bizarre is the word you're looking for.
0:24:30 > 0:24:32- Yes, definitely. - How old is the scoreboard?
0:24:32 > 0:24:35I am not sure when it was first built, but, originally,
0:24:35 > 0:24:38when I first come in here, which was '60s, this used to be
0:24:38 > 0:24:42more square and we used to have to climb in through the roof.
0:24:42 > 0:24:44There used to be a ladder out the back
0:24:44 > 0:24:47and you had a hatch and you actually climbed in and climbed down into it.
0:24:47 > 0:24:49This is one of the, probably,
0:24:49 > 0:24:52the only one left of this size anywhere in first-class cricket.
0:24:52 > 0:24:56- It's all done by hand? - It's all done by hand completely.
0:24:56 > 0:24:59This will operate the units on the total score,
0:24:59 > 0:25:03so just pull it once and it should be number one up there, and it is.
0:25:03 > 0:25:05- There's nothing to this.- No, nothing to it,
0:25:05 > 0:25:08but what you'll find, is they've all got different pulls.
0:25:08 > 0:25:11This one operates the 100s,
0:25:11 > 0:25:16so what we should have up there now, we have now got 111, hopefully.
0:25:16 > 0:25:17Yeah, I knew I'd reach my century.
0:25:19 > 0:25:23Having made my century, it's time to see if Mason can make his.
0:25:23 > 0:25:27He's donned the armour and is ready to face the best Kent has to offer.
0:25:29 > 0:25:32Steeped as I am in the lore of cricket, it's a great honour
0:25:32 > 0:25:37and a privilege to be here with Daniel Bell-Drummond,
0:25:37 > 0:25:41he's a very fine cricketer, and Mason McQueen, who isn't.
0:25:41 > 0:25:43Take it easy, mate. Any tips for me?
0:25:43 > 0:25:46Yeah, watch the ball, stay relaxed and you'll be fine.
0:25:46 > 0:25:47Don't show any mercy, you know,
0:25:47 > 0:25:50it's television, he's a professional.
0:25:50 > 0:25:52No, I'm not, no, I'm not a professional, Tel.
0:25:52 > 0:25:54Not a professional. Professional cab driver.
0:25:54 > 0:25:58Yeah, but that's even worse.
0:25:58 > 0:26:02What I want you to do, Daniel, is bowl as hard as you possibly can,
0:26:02 > 0:26:04because he's a pretty good cricketer.
0:26:09 > 0:26:13Do you know, looking at you today, you remind me of W.G Grace.
0:26:13 > 0:26:17- Are you sure you're doing your best, Daniel?- Terry, will you be quiet?
0:26:17 > 0:26:18He's doing his best.
0:26:22 > 0:26:25The box is on the move. There's not much to protect there.
0:26:25 > 0:26:28- He doesn't fool me, though.- Oh! - Oh!
0:26:30 > 0:26:33I may not have much enthusiasm for the bat and the ball,
0:26:33 > 0:26:38but there's one part of this sport that I will always make time for.
0:26:39 > 0:26:42There's the old song about everything stops for tea and cricket
0:26:42 > 0:26:47is the only sport that is in that great British tradition, isn't it?
0:26:47 > 0:26:48Stops for tea.
0:26:48 > 0:26:52How does it feel when you're playing a team that are knocking seven
0:26:52 > 0:26:55bells out of you and you all have to sit down and have tea together?
0:26:55 > 0:26:57That can't be much fun.
0:26:57 > 0:26:59Yes, it is and it isn't because, thankfully,
0:26:59 > 0:27:03you get off the pitch for a bit and you're able to just get off
0:27:03 > 0:27:07for a while, relax, but, yeah, if you're going to have tea with them,
0:27:07 > 0:27:11there might be a bit of problems going on.
0:27:11 > 0:27:13You mean a bit of sledging over the tea?
0:27:13 > 0:27:16Maybe some guys might carry it off the cricket pitch, which isn't
0:27:16 > 0:27:18- very good.- So you do it every time?
0:27:18 > 0:27:22You have a break in the game and you do stop for tea and sandwiches?
0:27:22 > 0:27:25- Twice a game.- Really?
0:27:25 > 0:27:28This is in the grand old Kentish tradition, isn't it?
0:27:28 > 0:27:32See how he delivered that? The bowler, there, see.
0:27:32 > 0:27:35- Good delivery, Daniel.- Exactly.
0:27:35 > 0:27:37I was a bit disappointed at first, in Canterbury
0:27:37 > 0:27:41because wherever you drive, there's no sign of the Cathedral.
0:27:41 > 0:27:46- But, otherwise, lovely place, plenty to eat and drink.- Definitely.
0:27:46 > 0:27:49And then we finish our day here in the sunshine in this
0:27:49 > 0:27:53beautiful, beautiful setting. Wonderful cricket club.
0:27:53 > 0:27:56- Good way to end our day in Canterbury.- Here, here.