0:00:04 > 0:00:08If I take another picture of this fella...
0:00:08 > 0:00:10You love it.
0:00:10 > 0:00:13I wouldn't do it at all, if it was not for you, Mason.
0:00:13 > 0:00:16- Have you ever seen A Cabbie Abroad? - No.- Have a picture of me.
0:00:16 > 0:00:20- I'm only joking!- Oh!- Don't look so startled, love, I was only joking!
0:00:20 > 0:00:22Haha!
0:00:24 > 0:00:29It's taken 50 years in broadcasting but I have finally cracked it.
0:00:29 > 0:00:32The chance to meander around the country. See the sights.
0:00:32 > 0:00:36Meet the people. And, ah, yes, eat and drink.
0:00:36 > 0:00:39Is "melt in the mouth" a suitable phrase?
0:00:41 > 0:00:44I have hailed a cab with one of London's finest cabbies,
0:00:44 > 0:00:48Mason McQueen, to steer me around Britain's highways and byways.
0:00:48 > 0:00:50I am looking forward to a decent meal. Are you?
0:00:50 > 0:00:52Oh, I am starving. I can't wait, Tel.
0:00:52 > 0:00:55Our route has been mapped out by an adventurous gourmand,
0:00:55 > 0:00:59Samuel Chamberlain, in his book, British Bouquet.
0:00:59 > 0:01:02Almost 60 years later we are following in his footsteps.
0:01:02 > 0:01:04I'll do all the work, Tel.
0:01:04 > 0:01:08To seek out weird and wonderful regional British cuisine,
0:01:08 > 0:01:11and discover how our tastes have changed over the years.
0:01:11 > 0:01:13Do it right, son.
0:01:13 > 0:01:15- Woooh!- Whoa, whoa, whoa!
0:01:15 > 0:01:17And these are all floating, are they?
0:01:17 > 0:01:20- Yes, they are floating.- Floating on the poo.- Floating on poo.
0:01:20 > 0:01:23- I hope we're not putting people off lettuce.- No, no!
0:01:33 > 0:01:36Today we are in Bristol, in the south-west.
0:01:42 > 0:01:45Where we will be seeking out the finest flavours
0:01:45 > 0:01:47that this grand old port city has to offer.
0:01:51 > 0:01:56- So, Mason McQueen, we find ourselves in Bristol.- That we do.
0:01:56 > 0:01:58A very fine commercial city.
0:01:58 > 0:02:01And, you know, according to old Chamberlain,
0:02:01 > 0:02:06a great manufacturing city famous for its aircraft, as its cigarettes,
0:02:06 > 0:02:10and of course, famous for its chocolate as well.
0:02:10 > 0:02:14And it is also rhyming slang for something else, isn't it?
0:02:14 > 0:02:16Bristol City?
0:02:16 > 0:02:17Bristol City, yeah,
0:02:17 > 0:02:19you've got Bristol City and Bristol Rovers.
0:02:19 > 0:02:22- So there is a pair of Bristols. - Haha!
0:02:25 > 0:02:28Being an American and ignorant of cockney rhyming slang,
0:02:28 > 0:02:32Bristol did not have quite the same ring for our Mr Chamberlain.
0:02:32 > 0:02:36He describes this fair city as "the metropolis of western England.
0:02:36 > 0:02:39"A powerhouse of trade and industry."
0:02:39 > 0:02:41Our first port of call is Corn Street,
0:02:41 > 0:02:44right in the heart of the old commercial district.
0:02:48 > 0:02:52- So...- Look at that. You see this, that is an old Midland bank.- Yeah.
0:02:52 > 0:02:55- I used to work in a bank, you know. - Did you?- Yeah.
0:02:55 > 0:03:00- And that closed as well. - Did you lose interest?- Haha!
0:03:02 > 0:03:05At 56 Corn Street stands a fine Georgian building
0:03:05 > 0:03:09where, we've been told, we can grab a reviving cup of coffee
0:03:09 > 0:03:11and begin our acquaintance with the city.
0:03:14 > 0:03:18- A snug little place we got here, at the window seat.- Nice and cosy, eh?
0:03:18 > 0:03:21Yeah. Will you have a coffee? What will you have?
0:03:21 > 0:03:25- I will take a coffee, start the day right.- Oh, hang on. Good morning.
0:03:25 > 0:03:29- Good morning.- Good morning.- You're very tall for a cafe proprietor.
0:03:29 > 0:03:32I am incredibly tall, but, you know, Bristol's oldest coffee house,
0:03:32 > 0:03:35- a tall building... - It's the oldest coffee house, is it?
0:03:35 > 0:03:39Oldest coffee house in Bristol. 1752 it was built.
0:03:39 > 0:03:42There has been a coffee house, nearly, on and off, ever since.
0:03:42 > 0:03:44Our location here, we are right by the corn exchange.
0:03:44 > 0:03:46In Georgian Bristol, all the merchants
0:03:46 > 0:03:48used to do deals in coffee houses.
0:03:48 > 0:03:51There were something like 20 coffee houses
0:03:51 > 0:03:53within about a 500 metre radius of here.
0:03:53 > 0:03:56Back in the 18th century, a cup of coffee was a luxury item
0:03:56 > 0:03:59and only really accessible to the well-off.
0:03:59 > 0:04:01So it was for merchants, the aristocracy,
0:04:01 > 0:04:04and veteran TV and radio personalities.
0:04:04 > 0:04:07- We will have two coffees. He is paying, Mark.- Is he?
0:04:07 > 0:04:10Would you like to play with the Bristol pound?
0:04:10 > 0:04:13Don't tell me this town has its own currency.
0:04:13 > 0:04:16We are that special, that unique, have our own currency.
0:04:16 > 0:04:19- I don't believe it.- Well, look. It is legal tender.
0:04:19 > 0:04:21In Bristol, we like to use our own currency.
0:04:21 > 0:04:23The benefit of it is it means the money stays
0:04:23 > 0:04:25within the local economy.
0:04:25 > 0:04:28I do not believe you can walk into a shop here
0:04:28 > 0:04:30with that garish currency
0:04:30 > 0:04:32and say, "Here is the money."
0:04:32 > 0:04:34They will say, "What, are you kidding?"
0:04:34 > 0:04:37- Absolutely, absolutely.- Well, I have never heard anything like it.
0:04:37 > 0:04:39All authorised by the Bank of England.
0:04:39 > 0:04:41- Can I have a look at that, Mark? - Course you can.
0:04:41 > 0:04:43- Is that a tenner, yeah? - That is a tenner.
0:04:43 > 0:04:46- We will have two coffees, mate, keep the change.- Hello!
0:04:46 > 0:04:48Last of the big spenders(!)
0:04:53 > 0:04:55The most important stop
0:04:55 > 0:04:58on any journey through Bristol's food heritage
0:04:58 > 0:04:59has to be its historic port.
0:04:59 > 0:05:03There was a period in the 1760s when it was the busiest in England,
0:05:03 > 0:05:06with often 300 ships moored here at a time,
0:05:06 > 0:05:10off-loading their cargoes of sugar, fruits, and spices.
0:05:14 > 0:05:16But it turns out the first people
0:05:16 > 0:05:19to bring these exotic delicacies back to Britain
0:05:19 > 0:05:22were not merchants, but a bunch of local reprobates
0:05:22 > 0:05:25who became known as the Pirates of the Caribbean.
0:05:27 > 0:05:31- Aaar, ye scurvies!- Unfortunately, Johnny Depp was unavailable.
0:05:31 > 0:05:34So they sent along Pirate Pete instead.
0:05:34 > 0:05:39- Ahoy.- Oh, who is this then? - I am a land lover meself.
0:05:39 > 0:05:43- You look like a pirate to me, I can tell by the way you walk.- Ah-ha!
0:05:43 > 0:05:45I can't help that, I have got a sore leg.
0:05:45 > 0:05:47Tell me this, and tell me no more,
0:05:47 > 0:05:50what are you doing here, and why are you dressed like this?
0:05:50 > 0:05:51This be the home of pirates.
0:05:51 > 0:05:543,000 pirates lived here, and not London.
0:05:54 > 0:05:57When you left London and went down the Thames, you hit Europe.
0:05:57 > 0:06:01When you went from here, you went round the Caribbean direct,
0:06:01 > 0:06:03on the triangular trade.
0:06:03 > 0:06:06Every British colony was found from this quay here.
0:06:06 > 0:06:08Africa, Australia, America.
0:06:08 > 0:06:12The Pirates and merchants of Bristol have one man to thank
0:06:12 > 0:06:14for opening up these trade routes.
0:06:14 > 0:06:19The legendary navigator, John Cabot, left here in 1497.
0:06:19 > 0:06:22He became the first European since the Vikings
0:06:22 > 0:06:23to set foot on mainland America.
0:06:25 > 0:06:29- And it was the great Cabot who started it.- He started it all, yes.
0:06:29 > 0:06:33That is his ship over there. Wooden one. Called the Matthew.
0:06:33 > 0:06:37- So Cabot was from Italy. - He was from Genoa.
0:06:37 > 0:06:41- And so was Christopher Columbus. - Well, I thought he was from Spain.
0:06:41 > 0:06:45No, it was on behalf of Spain, but he was originally from Genoa.
0:06:45 > 0:06:50- I know nothing about these things, I thought you would!- Haha!
0:06:50 > 0:06:52I am feeling a bit more confused than when I started.
0:06:52 > 0:06:57But I allow myself to be borne off by Pirate Pete to his favourite haunt.
0:06:57 > 0:06:59The infamous Hole In The Wall pub,
0:06:59 > 0:07:01where many an unsuspected Bristolian
0:07:01 > 0:07:04was press-ganged into service on the high seas.
0:07:05 > 0:07:09- Come on in, and meet the motley crew.- Aaar!- Aaar!
0:07:11 > 0:07:15I have never seen a more desperate bunch of villains in all me days.
0:07:15 > 0:07:17And they have clearly been at the rum.
0:07:17 > 0:07:19But that one at the end doesn't half look familiar!
0:07:19 > 0:07:25- Doubloons! Pieces of eight! - Diamonds! Only one carrot!
0:07:25 > 0:07:27What is it about dressing up as a pirate
0:07:27 > 0:07:28that makes everybody go, "Aaar"?
0:07:28 > 0:07:30- Aaaar!- Aaar!
0:07:30 > 0:07:34Would you like a beer with a rat in it? It gives it body.
0:07:34 > 0:07:36I will just suck the tail.
0:07:36 > 0:07:40- Ratatouille!- Ratatouille! Oh, my! It gets worse.
0:07:40 > 0:07:43This is the most famous pub in England, actually,
0:07:43 > 0:07:44to do with pirates.
0:07:44 > 0:07:46Tell us about all this then.
0:07:46 > 0:07:49This is what pirates brought back on their journeys, you see?
0:07:49 > 0:07:52- They brought back potatoes. - Walter Raleigh, wasn't it?
0:07:52 > 0:07:55Then went off to Ireland to be planted.
0:07:55 > 0:07:58- Yeah. And look what happened. - Yes!
0:07:58 > 0:08:01They brought back lots of different things from all over the world.
0:08:01 > 0:08:04Because originally the Pirates went to Madagascar,
0:08:04 > 0:08:08and India, before they started going to the Caribbean.
0:08:08 > 0:08:11- Are you sure you're not making all this up?- I am making it up, yeah!
0:08:11 > 0:08:16- I thought so.- Haha!- Aaaar!
0:08:16 > 0:08:20With the Pirates cries echoing in our ears,
0:08:20 > 0:08:24it is time for Mason to take that silly hat off
0:08:24 > 0:08:27and for us to take our leave.
0:08:27 > 0:08:29We may not be much the wiser about the finer points
0:08:29 > 0:08:32of Bristol's maritime history, but at least we know
0:08:32 > 0:08:34who to thank for the pineapple.
0:08:36 > 0:08:40Well, as they say, Bristol has seen all sorts over the centuries.
0:08:40 > 0:08:44- Yes, very transient, like London. Right,- Tel? Exactly.- Very diverse.
0:08:44 > 0:08:48A lot of trading. And obviously trading in all sorts of things,
0:08:48 > 0:08:50not just fruit, spices...
0:08:52 > 0:08:56- We have got to try a few spices. - Variety is the spice of life.
0:08:56 > 0:08:59- You fancy a spice?- Oh, yes.- Good man.
0:09:02 > 0:09:04One of the most sought-after commodities
0:09:04 > 0:09:06to ever be off-loaded in Bristol harbour
0:09:06 > 0:09:09was spices from North Africa and the Orient.
0:09:09 > 0:09:12Cinnamon, cardamom, and even the humble black pepper
0:09:12 > 0:09:15made the fortunes of many an 18th century merchant.
0:09:15 > 0:09:19300 years on, we are headed to a modern-day spice bazaar
0:09:19 > 0:09:23to find out which are the current hottest flavours in town.
0:09:24 > 0:09:30- Hello.- Hello, there.- How are you? - You will be...?- I am Rashid.
0:09:30 > 0:09:34- And this is your supermarket? - Well, it is a family run business.
0:09:34 > 0:09:36How long has it been here?
0:09:36 > 0:09:39Since my late father and mother founded the business in 1978.
0:09:39 > 0:09:45- And where did they come from?- From Uganda.- Driven out by Idi- Amin? Yes.
0:09:45 > 0:09:50This place is an Aladdin's Cave of exotic food and spices.
0:09:50 > 0:09:54Rashid stocks over 8,000 different products from all over the world.
0:09:56 > 0:09:57Piri Piri is very popular.
0:09:57 > 0:09:58A lot of things, like sumac,
0:09:58 > 0:10:01is quite popular in some of the Lebanese dishes.
0:10:01 > 0:10:04The other thing you have got now,
0:10:04 > 0:10:07which is becoming very popular, fresh turmeric.
0:10:07 > 0:10:12- Oh, turmeric.- We never used to be able to sell a box in a year,
0:10:12 > 0:10:14today we are selling five boxes a day.
0:10:14 > 0:10:17- Looks like ginger, doesn't it? - Yes, but obviously this is fresh.
0:10:17 > 0:10:20So you are catering for an increased sophistication,
0:10:20 > 0:10:23- an increased sort of universal kind of cooking?- We cater for everything.
0:10:23 > 0:10:27In amongst the kaffir leaves and the rose petals,
0:10:27 > 0:10:31one exotic item in particular catches my eye.
0:10:31 > 0:10:36The oddly named Bombay duck is actually salted, dried lizard fish.
0:10:38 > 0:10:41Bombay duck, very hard to source all around the UK.
0:10:41 > 0:10:43Stick it on my bill!
0:10:43 > 0:10:45A lot of people will love this kind of thing.
0:10:45 > 0:10:47- My father was a grocer.- OK.
0:10:47 > 0:10:50And in the little grocer's shop he had in Limerick,
0:10:50 > 0:10:52he actually kept this
0:10:52 > 0:10:56for the gentry that lived in Tipperary and Limerick.
0:10:59 > 0:11:01Before they went to Uganda,
0:11:01 > 0:11:04Rashid's family were initially from Gujarat, in India.
0:11:04 > 0:11:08And we are now heading to the on-site kitchen where his wife, Tahsin,
0:11:08 > 0:11:09is going to show us how to make
0:11:09 > 0:11:13one of their favourite Gujarati vegetarian curries.
0:11:16 > 0:11:21- This, I believe, is what you call a Ruby Murray.- Indeed.
0:11:21 > 0:11:25- I am happy to be here and see these lovely ingredients.- Good man, yes.
0:11:25 > 0:11:28What we are going to do is prepare a chat.
0:11:28 > 0:11:30Which is a street food in India.
0:11:30 > 0:11:36It has a variety of textures and a lovely range of spices.
0:11:37 > 0:11:41Chat is a vegetarian curry based around the humble chickpea.
0:11:41 > 0:11:43But the real beauty of this dish
0:11:43 > 0:11:45lies in the skilful preparation of the spices.
0:11:45 > 0:11:49The first job is to mix turmeric, chilli powder, and garam masala,
0:11:49 > 0:11:53with a bit of water so they don't burn whilst cooking.
0:11:53 > 0:11:56- Can I do anything for you? - Yes, you may stir that.
0:11:56 > 0:11:59And you can add the spices as well if you want.
0:11:59 > 0:12:02Always sticking your nose in, sticking your spoon in.
0:12:02 > 0:12:04The best way to learn!
0:12:04 > 0:12:06Can you get something for my apprentice to do?
0:12:06 > 0:12:07He can chuck the spices in.
0:12:07 > 0:12:11I would rather learn from watching you, Master.
0:12:11 > 0:12:16Next up, mustard, cumin, fennel and curry leaves are added to the mix.
0:12:16 > 0:12:19- Excuse me, but my... - Are you all right there, Tel?
0:12:19 > 0:12:21My apron has dropped.
0:12:21 > 0:12:25Thank heavens it wasn't my trousers.
0:12:25 > 0:12:28- For all of us!- For everybody's sake!
0:12:28 > 0:12:30Will you be able to eat this?
0:12:30 > 0:12:33I mean, yours is not the most sophisticated palate in the world.
0:12:36 > 0:12:38See what I have to put up with?
0:12:38 > 0:12:42Finally it is time to add the chickpeas, tomato puree,
0:12:42 > 0:12:45and a sprinkle of fresh coriander.
0:12:45 > 0:12:47Oh! Professional!
0:12:47 > 0:12:49How professional and delicate!
0:12:49 > 0:12:51Well, I don't want to ruin this wonderful dish
0:12:51 > 0:12:53and have people complain,
0:12:53 > 0:12:56"He ruined it, he just threw the stuff all over."
0:12:56 > 0:12:59- Look at that.- Yes. - Almost artistic.
0:12:59 > 0:13:01And you have now made chat.
0:13:01 > 0:13:06Gujarati curry, cooked in Bristol by a Cockney and an Irishman.
0:13:06 > 0:13:09Now, that is what I call a melting pot.
0:13:09 > 0:13:10How does it taste?
0:13:10 > 0:13:13Time to take our curry to the masses.
0:13:13 > 0:13:16Let's see if we can get anybody to have a little chat.
0:13:16 > 0:13:20Because as you know, I used to do a chat show! Do you get it?
0:13:20 > 0:13:22- It was lovely.- It is good.
0:13:22 > 0:13:25- Really nice.- You try it. Nice. - Thank you very much.
0:13:25 > 0:13:28- I'm not hungry. - You're not hungry, no?
0:13:28 > 0:13:31- Is that good?- Mmmm. - Indian street food.
0:13:31 > 0:13:32- You like that? - That is good, isn't it?
0:13:32 > 0:13:34That is very nice. Thank you very much.
0:13:34 > 0:13:36Not that we are looking
0:13:36 > 0:13:39for an unsolicited testimonial, you understand!
0:13:42 > 0:13:45Back in the '60s when Sam Chamberlain was in Bristol,
0:13:45 > 0:13:46your average meal out
0:13:46 > 0:13:49could be described as a pretty plain experience.
0:13:49 > 0:13:52Exotic food and spices may have been arriving on the docks
0:13:52 > 0:13:55but they had not yet made their way into the restaurants.
0:13:58 > 0:14:02Imagine his surprise if he was to wander into St Nicholas market today,
0:14:02 > 0:14:04where the hungry traveller can stop
0:14:04 > 0:14:07and taste cuisines from the four corners of the earth.
0:14:11 > 0:14:13It looks like a salad bar.
0:14:13 > 0:14:16- It is a falafel, humus, pitta and salad bar.- Full of goodness.
0:14:16 > 0:14:20Full of goodness, all fresh, made every day.
0:14:20 > 0:14:23- Pleased to meet you. What is your name?- Tam.
0:14:23 > 0:14:26- Tam, when they come here, what do they want to eat?- Banana breads.
0:14:26 > 0:14:30Salted caramel banana bread, that is what they want to eat.
0:14:31 > 0:14:34This looks fantastic. It is all fresh and green.
0:14:34 > 0:14:36So what is that great big thing there?
0:14:36 > 0:14:40- Fresh bread.- Middle Eastern?- Yeah.
0:14:40 > 0:14:42There is one dish that would definitely
0:14:42 > 0:14:44have been available to our Sam,
0:14:44 > 0:14:46if he'd have known where to find it.
0:14:46 > 0:14:49Jerk chicken has been cooked and consumed in Bristol
0:14:49 > 0:14:52since the first Jamaicans arrived here in the 1950s.
0:14:54 > 0:14:59- There is nothing I like more than watching people eating.- Really?
0:14:59 > 0:15:01Apart from eating myself.
0:15:01 > 0:15:04There's nothing I like more than eating while people are watching me!
0:15:04 > 0:15:09- If it's jerk chicken.- Jerk chicken is traditional Caribbean food.
0:15:09 > 0:15:16- Mmm.- And yet it has kind of become Bristolian food, hasn't it?- Yeah.
0:15:16 > 0:15:18I mean, the thing is about this,
0:15:18 > 0:15:20it is as much Jamaican as it is Bristol.
0:15:20 > 0:15:23Traditionally the West Indians and Jamaicans
0:15:23 > 0:15:25all set up their takeaways in the black areas.
0:15:25 > 0:15:28And it is only now through commercialisation
0:15:28 > 0:15:30of West Indian food
0:15:30 > 0:15:32that they are coming out to areas in the town centre
0:15:32 > 0:15:35where people are more accessible, or know they are there.
0:15:35 > 0:15:40Yes, and of course, Bristol people, it is a very cosmopolitan town.
0:15:40 > 0:15:44Yes, there's over 90 different nationalities and dialects here,
0:15:44 > 0:15:47that is why street food has taken over, all these people
0:15:47 > 0:15:50setting up stalls that represent the countries they come from.
0:15:50 > 0:15:52I feel as if I have ruined your lunch.
0:15:52 > 0:15:54You have! I'm trying to eat this!
0:15:54 > 0:15:56What are you talking to me for?
0:15:56 > 0:15:59I used to listen to you for 20 years, on the radio, and on TV!
0:15:59 > 0:16:01That doesn't make you a bad person!
0:16:01 > 0:16:03I used to eat my breakfast listening to you on the radio,
0:16:03 > 0:16:05now you are here in person!
0:16:05 > 0:16:09Look, I have written a limerick for you.
0:16:09 > 0:16:11- Are you a poet?- I am a poet, yes.
0:16:12 > 0:16:14Terry has a passion for the British cuisine.
0:16:14 > 0:16:17His mate Mason seems an expert in the culinary scene.
0:16:17 > 0:16:18He knows nothing!
0:16:18 > 0:16:21They sample dishes galore, munch jerk chicken until they were sore,
0:16:21 > 0:16:24and licked their fingers until they were clean! Haha!
0:16:24 > 0:16:27You, da, man!
0:16:27 > 0:16:29- All right!- Now, eat, eat, eat.
0:16:29 > 0:16:33Thank you, thank you, I don't know what you're disturbing me for!
0:16:37 > 0:16:39As well as being a port city,
0:16:39 > 0:16:42Bristol will always be thought of as being at the forefront of change.
0:16:42 > 0:16:45The great Victorian engineer, Isambard Kingdom Brunel,
0:16:45 > 0:16:49built the Clifton suspension bridge across the Avon Gorge
0:16:49 > 0:16:52and his mighty iron steamship, the SS Great Britain,
0:16:52 > 0:16:54now rests in the dockyard here.
0:16:56 > 0:16:58Some might argue it should be equally famous
0:16:58 > 0:17:03as the home of the world's first commercially produced chocolate bar,
0:17:03 > 0:17:05made by JS Fry and Sons, in 1847.
0:17:05 > 0:17:10But who could have imagined these two towering achievements
0:17:10 > 0:17:13would one day be brought together in a Bristol sweet shop?
0:17:13 > 0:17:15Who is this?
0:17:15 > 0:17:18- Hi, Terry. I am Zara. - Zara.- Nice to meet you.
0:17:18 > 0:17:23- What are you at in there, Zara?- I'm making a chocolate SS Great Britain.
0:17:23 > 0:17:27- Is this edible chocolate? - This is all edible.- Tell me why.
0:17:27 > 0:17:29Why are you doing this?
0:17:29 > 0:17:33There is a chocolate festival in Bristol on Easter weekend
0:17:33 > 0:17:36at the SS Great Britain, which is why we wanted to do this,
0:17:36 > 0:17:38it is a big part of Bristol.
0:17:38 > 0:17:40A very important part of the Bristol scene.
0:17:40 > 0:17:44So, Zara, I am interfering in your fine work here.
0:17:44 > 0:17:47We are holding you back, aren't we? You have got much to do.
0:17:47 > 0:17:50Well, we need to paint the top, you can help with that, Terry.
0:17:50 > 0:17:51Go on, then.
0:17:51 > 0:17:55So what we're going to do is paint the decking onto the ship.
0:17:55 > 0:17:59Just to make a nice, neat surface. Do you want to have a go?
0:17:59 > 0:18:03- Sorry, am I making a mess? - No, you are OK.- You are very kind.
0:18:03 > 0:18:05I am just dribbling, aren't I?
0:18:05 > 0:18:10People will say, "It is a really good ship, Zara, but who did the decking?"
0:18:11 > 0:18:16- I think the decking will be the best part.- Will it float?- I doubt it, no.
0:18:16 > 0:18:20It is currently 30 kilos of chocolate.
0:18:20 > 0:18:23I don't think that is going to be floating anywhere.
0:18:23 > 0:18:27So how long will this take now? What is your sort of time limit?
0:18:27 > 0:18:30Well, it has got to be ready for next weekend.
0:18:30 > 0:18:32So that is the time deadline.
0:18:32 > 0:18:34Well, we wish you good luck with that.
0:18:34 > 0:18:37- Thank you.- And bon voyage! - Thank you very much!
0:18:47 > 0:18:50How are you feeling, do you feel as if you've put on a bit of weight?
0:18:50 > 0:18:53- Yeah, my Derby feels like it is getting bigger.- Your "Derby"?
0:18:53 > 0:18:59- Yeah.- Derby Kelly.- Haha!
0:18:59 > 0:19:02Tel, we're going to have to do a bit of walking,
0:19:02 > 0:19:05or a bit of training, on this trip, I think.
0:19:05 > 0:19:07I am very lucky, of course, Mason,
0:19:07 > 0:19:13because of my highly strung nature, I tend to burn off all calories.
0:19:13 > 0:19:17- So I usually eat what I want and never put on a pound.- Haha!
0:19:22 > 0:19:26The next phase of our food trip sees us head out to the countryside
0:19:26 > 0:19:30where rumour has it Bristolian innovation is in action once again.
0:19:30 > 0:19:32This fish farm is using techniques
0:19:32 > 0:19:36that could turn out to be the future of agriculture.
0:19:36 > 0:19:38Intrigued? You should be.
0:19:40 > 0:19:46- What have we got here, Mason? Come with me.- A Jacuzzi each!- Excellent!
0:19:46 > 0:19:49Antonio and Amanda.
0:19:49 > 0:19:52Nice to see you. Thank you for welcoming us.
0:19:52 > 0:19:54This is a very special place.
0:19:54 > 0:19:57These two tanks contain roughly 400 trout each,
0:19:57 > 0:19:59which are being reared to sell.
0:19:59 > 0:20:02So far, so normal.
0:20:02 > 0:20:06But it's what happens to the water they're in that interests us.
0:20:06 > 0:20:09So tell me what they are doing here. Tell me about your fish.
0:20:09 > 0:20:13These fish, they are providing the nutrients for our plants.
0:20:13 > 0:20:17We grow also lettuces, salad, vegetables, tomatoes,
0:20:17 > 0:20:20each indeed require nutrients to be grown,
0:20:20 > 0:20:25- and manure, which comes, in this case, from our fish.- Fish poo.
0:20:25 > 0:20:29- Fish poo, yeah.- So everything is being recycled.- Indeed.
0:20:29 > 0:20:33So you're selling fish that are at the same time growing your plants?
0:20:33 > 0:20:37- Indeed, yeah.- This is pretty shrewd. Tell us what's going to happen next.
0:20:37 > 0:20:39Are you going to take a fish out?
0:20:39 > 0:20:42- Well, what about you guys try and have a go?- OK.
0:20:42 > 0:20:46You hold the net, he is going to throw some food in,
0:20:46 > 0:20:49when they all come up, you just want to go quickly in with the net
0:20:49 > 0:20:51and scoop a few up.
0:20:52 > 0:20:57- You could try here, one?- Get it out? - Yeah. Then kill it.- Kill it?!
0:20:57 > 0:21:01- Well, somebody has to do it! If we want to eat it!- Come on.
0:21:01 > 0:21:03- I've had enough of killing trout. - Mason McQueen!
0:21:03 > 0:21:05Whoa! Brilliant!
0:21:05 > 0:21:07It's always the same, isn't it?
0:21:07 > 0:21:11- Wahey!- That's a good one.
0:21:11 > 0:21:13- Just, what, this one, yeah? - The bigger one.
0:21:13 > 0:21:16Can you manage to hold on to it, please?
0:21:16 > 0:21:22- You would think you'd never had a fish...- Whoa, whoa, whoa! Haha!
0:21:22 > 0:21:24It nearly went down his jacket!
0:21:24 > 0:21:28Having frightened the poor fish half out of their wits,
0:21:28 > 0:21:32it's time to go and see what a fish poo-fed lettuce looks like.
0:21:32 > 0:21:36- If you grab that corner.- Grab that corner, will you? Grab both corners.
0:21:39 > 0:21:43- Oh!- That is the world underneath the surface.
0:21:43 > 0:21:46- Just floating on water. - It is slightly weird.
0:21:48 > 0:21:51There is something just vaguely scary about that.
0:21:51 > 0:21:54And also, you notice they grow so close together.
0:21:54 > 0:21:58Whereas in normal sort of farming you would have to space them out.
0:21:58 > 0:22:01So we can achieve a greater production
0:22:01 > 0:22:03in a small amount of space.
0:22:03 > 0:22:06This method of farming is called aquaponics,
0:22:06 > 0:22:08and is inspired by the Aztecs,
0:22:08 > 0:22:12who created floating gardens on the lakes of Mexico.
0:22:12 > 0:22:15It uses 95% less water than conventional farming,
0:22:15 > 0:22:18and when the plants have used up the nutrients,
0:22:18 > 0:22:20the water can then go back to the fish tanks,
0:22:20 > 0:22:22and the cycle starts all over again.
0:22:25 > 0:22:27What are you growing here?
0:22:27 > 0:22:31- We have monk's beard. - Ah, the old monk's beard.- Yes.
0:22:31 > 0:22:33Which is an Italian variety.
0:22:33 > 0:22:37- And beard, because the monks used to have a beard like that...- Oh, yes.
0:22:37 > 0:22:42We have Lollo Rosso, chard, ruby chard. You like to try some?
0:22:42 > 0:22:48- Very zesty, very lemony.- It tastes slightly of fish. No, it doesn't!
0:22:48 > 0:22:50Oh, that is lovely.
0:22:50 > 0:22:55The only thing left to do is to taste the trout, that provides the poo,
0:22:55 > 0:22:57that grows the greens.
0:22:57 > 0:23:00Well, I can only say, it is obvious that this fish
0:23:00 > 0:23:02did not give up its life in vain.
0:23:02 > 0:23:03Indeed.
0:23:03 > 0:23:07Antonio trained as a chef and sells both his home-made fish balls
0:23:07 > 0:23:10and fresh lettuce at local markets.
0:23:12 > 0:23:16Right, so now we have got it all ready, we can fry our balls.
0:23:16 > 0:23:19Fry away. Fry away, we won't feel a thing.
0:23:26 > 0:23:27That is great.
0:23:27 > 0:23:32- As good as ever. - Better than ever.
0:23:34 > 0:23:38Well, if your salads are anything like your fish balls,
0:23:38 > 0:23:42success, and happiness, should lie before you.
0:23:52 > 0:23:57Time now to return to where we began, back in the very heart of the city.
0:23:57 > 0:23:59What better way to end this good journey
0:23:59 > 0:24:01than to evoke the spirit of Chamberlain,
0:24:01 > 0:24:05and one of the great restaurant experiences of '60s Britain?
0:24:07 > 0:24:10And it all started right here.
0:24:10 > 0:24:13Another little treat for us now.
0:24:13 > 0:24:15This unremarkable Georgian building
0:24:15 > 0:24:18was the site of the very first Berni Inn.
0:24:18 > 0:24:22A chain of steakhouses started by Aldo and Frank Berni in 1956
0:24:22 > 0:24:27that brought the feeling of fine dining within reach of everyone.
0:24:27 > 0:24:30It changed the eating habits of the British public forever.
0:24:32 > 0:24:37'What everyone likes at Berni Inns are the tender Berni steaks.
0:24:38 > 0:24:42'There is a place for you at your Berni Inn. Why not join?'
0:24:42 > 0:24:45Brian, you were the accountant
0:24:45 > 0:24:49to a very highly successful chain of food stores.
0:24:49 > 0:24:51Well, eating establishments.
0:24:53 > 0:24:55They were the Berni Inns.
0:24:55 > 0:24:57So, Brian, how many restaurants was there?
0:24:57 > 0:24:59When I joined Berni in 1960,
0:24:59 > 0:25:03there were about seven branches, that was it.
0:25:03 > 0:25:06By the time I left, 1974, just about 320.
0:25:06 > 0:25:08- 320?- 320, yes.
0:25:08 > 0:25:11That is an explosion of them, everywhere.
0:25:11 > 0:25:14But that kind of success, they have got to be doing something right.
0:25:14 > 0:25:17Oh, yes, it was a revolution, because it was a very simple menu.
0:25:17 > 0:25:20Four items on the menu, that was all.
0:25:20 > 0:25:23- Four?- Just four. - So what was the menu?
0:25:23 > 0:25:25Three steaks and a fish.
0:25:25 > 0:25:28That simple! So that was the secret, simplicity.
0:25:28 > 0:25:32Simplicity, and also the fact that it was very fresh.
0:25:32 > 0:25:34Freshly prepared, freshly cooked.
0:25:37 > 0:25:41Berni Inn was bought out in the '90s and sadly there are no more.
0:25:41 > 0:25:42But for one night only, Andy,
0:25:42 > 0:25:44the accomplished chef of the Rummer Hotel,
0:25:44 > 0:25:50has agreed to bring back the golden days of the perfect prawn cocktail.
0:25:50 > 0:25:52Andy, it's yourself!
0:25:52 > 0:25:54How are you? Are you well?
0:25:54 > 0:25:58A simpler age when culinary perfection was to be found
0:25:58 > 0:26:02in mixing ketchup, mayonnaise and iceberg lettuce.
0:26:02 > 0:26:06- It really, really, really was that simple.- Lovely. OK.
0:26:06 > 0:26:10That is the prawn. On we go then. What have we got here?
0:26:10 > 0:26:13- We're going to be doing sirloin. - And how could you have them cooked?
0:26:13 > 0:26:15There were only three ways you can have them done.
0:26:15 > 0:26:19- Rare, medium, or well done. None of this...- You couldn't have it pink?
0:26:19 > 0:26:21None of this, here there and everywhere else.
0:26:21 > 0:26:24- Yeah, medium rare... - It was rare, medium, or well done.
0:26:24 > 0:26:26Yeah, massively, massively hot smoking pan.
0:26:26 > 0:26:30- Yes indeed.- This is where a lot of people go wrong.
0:26:30 > 0:26:33Leave it alone. Let it cook.
0:26:33 > 0:26:37For rare we're going to leave it for one minute,
0:26:37 > 0:26:40and then we're going to flip it, and then leave it for another minute,
0:26:40 > 0:26:43and then going to take it out, and leave it to rest.
0:26:43 > 0:26:46- That looks good enough to eat. - I hope it is.- I will be eating it.
0:26:46 > 0:26:50- Lovely job.- Thank you. Thanks, Andy.
0:26:51 > 0:26:55Bristol has been a sort of taste sensation, hasn't it? Look.
0:26:55 > 0:26:59- Lucky us. More food.- Your 1960s Berni Inn three course meal.
0:26:59 > 0:27:04- Exactly the same thing.- Is that a Black Forest?- It is a Black Forest.
0:27:04 > 0:27:08Ah! Everybody had to have a prawn cocktail in the '70s, didn't they?
0:27:08 > 0:27:11- Yeah.- You were nothing if you did not have a prawn cocktail
0:27:11 > 0:27:14in the Marie Rose sauce, you hadn't arrived.
0:27:14 > 0:27:17- I still love a prawn cocktail. - Oh, so do I.
0:27:22 > 0:27:28- How is it?- Really good. I'm getting a real feel now for Chamberlain.
0:27:28 > 0:27:31We're getting closer now, we are really...
0:27:31 > 0:27:32That is a Chamberlain meal.
0:27:36 > 0:27:40Before the rains come in in Bristol, what did you think of the place?
0:27:40 > 0:27:45- Really enjoyed it.- Not a bad place. Going to come again?- Oh, definitely.
0:27:45 > 0:27:49- Definitely.- Will you drive me?- Yeah. - What are you going to charge me?
0:27:49 > 0:27:55- What? Not a Bristol pound! None of that funny money.- Come on, mate.