Charlet meets chef Hisae Driver to find out how she combines cockles, sewin, lamb, and seaweed with traditional Japanese ingredients to make Welsh sushi, a.k.a. “Wushi.”
Despite being known for incessant rain, Charlet discovers that in recent years, the Welsh valleys have developed a perfect microclimate for grape-growing.
Charlet travels to the industrial town of Port Talbot to meet Captain Beany at the world’s first Baked Bean Museum of Excellence, which he runs out of his council flat.
After drinking with the rugby girls in Cardiff, Charlet heads to Freshwater West beach for a traditional Welsh breakfast (and hangover cure.)
Best known for unpronounceable town names, Tom Jones, and a sheep population that outnumbers its citizens, MUNCHIES gets to know Wales.
The final leg of Ben’s journey takes him to Manchester, where he finds parallels between Northern cuisine and Italian food, tries Blackwell pie, and enjoys a curry with local music legend Chimpo.
Ben escapes the urban hum and ventures into the Lake District. He learns how to make Cumberland sausage and picks Damson plums destined for local gin.
Ben’s gastronomic tour of the North takes him to Yorkshire, where he embraces the meaning of “graft,” learns the importance of a chip butty, and finds out how to make a pork pie.
Ben visits the so-called “Vegas of the North” to learn how to make Blackpool Rock, but is shocked to find out that the family seaside town has had a loss of innocence. Then it’s off to check out the craft beer revolution in Liverpool.
Ben Ferguson travels to the Northeast of England – the home of Dracula, fishermen, and a well-kept secret: the chicken parmo. In Whitby, he joins a crew of fishermen to catch crab, then joins the Parmo Hunters on a local taste tour.
Charlet ends her Scottish food odyssey in Aberdeen, where a group of oil rig workers take her out and get her smashed on jelly shots the night before heading to the Highland Games for haggis throwing, Aberdeen Angus burgers, cullen skink and highland dancing.
After learning how to live and forage off the land, Charlet travels deep into the Highlands for the part of the trip she’s been dreading the most – the hunting of her very first roe deer.
Still jonesing for some fruits de mer, Charlet learns how to make the infamous Arbroath Smokie, eats an insane amount of crab and prawn sandwiches with another passionate man of the seas, and investigates a local chippie turf war.
Charlet takes to the seas for a few hair-of-the-dog drams at a Hebridean whisky distillery, followed by a spot of lobster fishing (and cooking) with a die-hard steampunk fan.
Welcome to Scotland! Join us on a waist-expanding journey of Irn-Bru pulled pork, Buckfast ice cream, square sausages, 3000 calorie Munchy Boxes, and dumplings made with granny’s knickers.