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In Argyll, Rick meets a Michelin Green Star-winning chef who cooks local and foraged ingredients. He catches langoustine with a teacher-turned-fisherwoman and makes tattie scones.

Rick rediscovers his love for the foodie heaven of Argyll, where land and loch yield exquisite produce. He meets chef Pamela Brunton, a Michelin Green Star winner, whose menu showcases local and foraged ingredients.

He also catches langoustine with teacher-turned-fisherwoman Mary Galloway and explores a century-old smokehouse. At home, Rick cooks arroz rojo and tattie scones with Scottish smoked salmon.

4 months left to watch

29 minutes

Last on

Wed 8 May 2024 08:00
±«Óătv Two

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Credits

Presenter Rick Stein
Director Colin Steele
Producer Caroline Topliss
Line Producer Julie Gilmartin
Associate Producer Sarah Stein
Production Coordinator Rachel Edwards
Editor Lisa Forrest
Director of photography Chris Topliss
Executive Producer Matt Bennett
Production Company Shine TV

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