Celebrity chef, Jenny Bristow and former wold champion boxer, Barry McGuigan, present this programme where they travel across Northern Ireland to "forage and find delicious ingredients" to create a sumptuous feast for a group of guests.
This episode is set in Co. Antrim, with the Galgorm Spa and Golf Resort as the base, from here they set off to the Banks of the Rover Maine in Cullybackey, where Wesley Reynolds show them a thing or two about catching some brown trout - to not much success! After picking a bunch of apples, Bristow and McGuigan join "the best chutney maker in the land" Virginia Maxwell (Causeway Chutneys) to make some mouthwatering creations.
Over to Ballybollen Blues Farm next, here Ernest Gregg chats about humane pig farming and also the benefits to meat flavour if raised correctly. A British Saddleback pig is given to satisfy the guests back at the Galgorm with Scott Edmonson (The Straid Spit Roast Company) being the one in charge of roasting it. Last on the road trip today is Ballymena for "an usual salad ingredient" and some award winning sausages.
Back at the Galgorm, Jenny gets to work in the kitchen whilst Barry enjoys the spas facilities - though not for long as guests are soon arriving!