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- 1930.0 (dbd:second)
- Stein visits Tintagel Castle, the supposed birthplace of King Arthur. Travelling inland, Stein visits the town of Camborne, that is best known as a centre for the former Cornish tin and copper mining industry. Afterwards, he makes saffron buns. Stein travels to the Roseland Peninsula to meet The Cornish Saffron Company owners Brian and Margaret Eyers and to see first-hand how saffron is grown, picked, and processed. (en)
- Stein meets his former protégé Nathan Outlaw, at his two-Michelin-starred restaurant in the village of Port Issac. The pair go lobster fishing off the coast of Port Issac, and later, Stein makes a lobster risotto. Stein visits another of his former chefs — Ross Geach, owner of Padstow Kitchen Garden. Stein uses some vegetables from chef Geach's garden to make a Briam — a type of Greek vegetable casserole, that he cooks at Tresillian House near St Newlyn East. (en)
- Stein takes a boat ride along the Fowey Estuary to learn about its history; afterwards, in Fowey, he enjoys a local favourite — crab Scotch egg. After visiting St Catherine's Castle, Stein travels to Colwith Farm in Lanlivery, whose owners are making vodka from potatoes they grow. Later, he makes vodka-drizzle pancakes served with a blackberry compot and Cornish clotted cream. Near Truro, Rick samples local meat and vegetables at Nancarrow Farm's Feast Night. (en)
- At Land's End, Rick meets painter Kurt Jackson who is inspired by Turner's Cornish paintings. At Newlyn, Rick see how the fish market has adapted to modern times with the introduction of online auctions. Back at Tresillian House, he cooks Grillade of monkfish with roasted red pepper sauce and olive oil mash. At Caerhays Castle, Rick sees some of its many different varieties of Magnolias, and learns how some have come as far as China. (en)
- After visiting a family making Cornish Gouda cheese, Stein makes Cornish Gouda and apple quesadillas with Pico de gallo. Stein visits the fishing port of Mevagissey, which once had a thriving pilchard fishing industry. (en)
- Rick travels to Truro, the county's only city and visits Truro Cathedral. Just outside Truro, at Nancarrow Farm, Rick cooks butterflied lamb with rosemary and thyme. Later, he travels to an organic farm whose family is passionate about offal. At the rugged Morwenstow coast, Rick recalls the story of clergyman Robert Hawker who gave Christian burials to shipwrecked seamen washed up on the shores of the parish. Rick visits Hawker's Hut, the National Trust's smallest property. (en)
- Rick visits the Camel Valley Vineyard to taste their award-winning wine. Rick goes mackerel fishing off the Padstow coast. Rick cooks Goan recheado mackerel curry, inspired by a trip he made to Goa. (en)
- Rick travels to the Isles of Scilly to meet a man who makes lobster pots by hand, the traditional way. Rick retells the events of the Scilly naval disaster of 1707, when four Royal Navy warships were lost in a savage storm off the Isles of Scilly. At Tresco Abbey Gardens, Rick meets a beekeeper trying to introduce a native Scillonian honeybee that can copy with the Isles' harsh weather and will produce more honey. This inspires Rick to make a steamed sponge pudding with honey butterscotch sauce. (en)
- In Looe, Rick learns about the raids by Barbary pirates that enslaved thousands of people from Britain's coastal communities. After joining a fishing boat off St Mawes, Rick makes warm sole salad with tomato, avocado and basil. In Newlyn, he meets two chefs whose popular bisto is showcasing the best of local fish and seafood. Rick travels to the coastal village of Porthpean to meet composer and musician Harriet Petherick Bushman. (en)
- Rick recalls the old Cornish folk tale of the Mermaid of Zennor, he then travel to the coast to see how edible seaweed is harvested. After cooking Gurnard with parsley, garlic and sea and land spaghetti, he heads to the banger-and-stock car raceway in Redruth. Rick makes his way to Bodmin Moor to meet a blacksmith making knives from old vehicles. (en)
- Rick travels to Pentillie Castle to see former owner Sir James Tillie's mausoleum. After a bracing swim in the River Tamar, he meets chef Emily Scott, who recreates the Turbot dish she made for President Joe Biden at the 2021 G7 summit. Rick visits his asparagus supplier who shows him how the vegetable is cultivated, later he makes a Vegetable melange with beurre blanc. Later, at Gwithian Beach, he meets the founder of The Wave Project, a charity that uses surf therapy to help children and young people with mental health problems. (en)
- Rick travels to Carrick Roads, the estuary of the River Fal where he joins a team diving for razor clams. Later, he cooks grilled razor clams with breadcrumbs, tomato, garlic, chilli and parsley, served with a salad of seaweed and lettuce. At the end of Newlyn Pier, Rick visits a tidal observatory that was responsible for determining the mean sea level. After a visit to Penlee Museum where he is shown items made a century ago by fishermen using Cornish copper, Rick meets metal worker Michael Johnson who is bringing copperwork back to the Newlyn. (en)
- Rick goes in search of edible plants with a professional forager along the banks of the River Camel. Back at Tresillian House, Rick makes Greek Horta pie made with foraged greens. At St Ives, long-time fish supplier Matthew Stevens and Rick reminisce how the town has changed since the influx of tourists. In Roche, Rick and Cornish actor Ed Rowe discuss the problem of second home ownership on Cornish communities. (en)
- Rick travels to St Ives to learn more about one of Britain's least-known artists, Alfred Wallis. After visiting a farm on the Cornwall border with Devon, he makes a French lamb stew called a Navarin. Rick visits St Neot's Church to see its medieval stained glass windows and to take part in the village's annual Oak Apple Day parade. (en)
- Rick is at the port of Falmouth, where he discovers it is still very busy today. Later, he visits the home of Nobel Prize-winning British author William Golding, who wrote Lord of the Flies. Travelling inland, he meets Andy Tuck, who cooks almost everything over wood. In Hellandbridge on the banks of the River Camel, Rick catches up with his old friend—potter Paul Jackson. (en)
- In St. Ives, Stein sees firsthand why the area has been popular with leading artists such as Barbara Hepworth and Terry Frost. After a fishing trip for red mullet, Stein cooks red mullet with sliced roast potatoes and a black olive tapenade. At Land's End, Stein learns about the conservation work going on to protect red-billed choughs; especially important because they feature on the Cornish coat of arms. (en)
- After catching some crab of the coast of newquay, Rick makes a Cornish King Crab Salad. Afterwards, he heads inland to Bodmin Moor to see Robin Hanbury-Tenison and his son's rewilding project to introduced a pair of wild beavers to the local countryside. (en)
- Rick takes a walk with Springwatch presenter and biologist Gillian Burke in Tremayne Woods, an Atlantic temperate rainforest along the banks of the Helford River. Rick then visits a husband-and-wife team producing Cornish charcuterie, before making high tea with ham and vegetables. (en)
- In Porthilly, Stein visits Tim Marshall's oyster farm. In Launceston, Stein visits its castle and St. Mary Magdalene Church. After travelling to Land's End to meet musicians Graham Fitkin and Ruth Wall, Stein cooks Cornish mussels with cider. (en)
- After going for a swim at Lamorna Cove, Stein travels to Botallack, west Cornwall to see its famed Crowns engine houses. After having a Cornish pasty in St Just, Stein visits Chûn Quoit. Rick meets author Patrick Gale, who wrote Notes from an Exhibition. Later, Stein makes a Cornish bouillabaisse made with gurnard, langoustines & mussels. (en)
- In the Roseland peninsula, Stein visits St Just's Church. Later, he travels to St Mawes to meet hoteliers Olga and Alex Polizzi, before enjoying a meal of duck breast with rosti and roasted beetroot with red wine due. Stein visits Philip Warren Butchers in Launceston, who specalises in dry-aged meat, afterwards he makes ribeye steak with bearnaise sauce. In the harbourside village of Mousehole, Rick meets Irish studio potter and author Jack Doherty, who finds inspiration in the Cornish landscape. (en)
- After meeting Cornish artist Sue Read, Rick visits the fishing port of Mousehole where he follows in the footsteps of poet Dylan Thomas, he then makes the Cornish dish of Stargazy pie. Rick delves into novelist Thomas Hardy's life after he moved to North Cornwall. (en)
- Stein visits St Austell china clay pit. Later, Stein cooks a fennel and sea bass dish. Stein creates a dessert of pears poached in red wine and blackberries. In the seaside town of Newlyn, Stein visits his niece Lucy who is an artist and enjoys painting the picturesque local scenery; later they visit Boscawen-Un - a Bronze Age stone circle that dates back to between 2500-1500 BC. (en)
- Stein goes crab fishing or "Crabbing". Cooks crab omelette. Later, Barry Humphries retells the events to Stein of his near-death experience, when in 1961 he slipped on some ice and fell over a cliff near Zennor and had to rescued by helicopter. They visit the grave of Sir John Betjeman at St Enodoc Church in Trebetherick. Stein joins the Perranporth Cold Water Swimmers for a cold water swim. (en)
- Rick visits the Davidstow cheese factory to how they make their cheese, afterwards, he discusses cheese with Head Cheese Grader - Mark Pitts-Tucker. Rick makes cheese and chive scones served with pear, cheese, and honey. Later, he travels to the seaside town of Newlyn which has inspired painters like Forbes and Langley for many years. (en)
- Rick Stein reminisces about how he opened his first restaurant before he takesl a bracing dip in Bude's Sea Pool. Then Rick heads to the waters nears Sennen Cove to learn about the ancient fishing method of handlining. Afterwards, Rick makes a fish pie for John Harris, head gardener of Tresillian House. (en)
- In the final episode of the series, Rick travels to Whitsand Bay to meet Lisa Woollett, a photographer and beachcomber who has found some remarkable items on some of the county's beaches. In Bude, he sees a remarkable set of vintage photographs that capture the local area. Later, Rick visits a mine to learn about the origins of the Cornish pasty. Back at Tresillian House, Rick makes traditional Cornish pasties. (en)
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