The North on a Plate

Paris-based cultural historian Andrew Hussey follows his success with France on a Plate by travelling back to his homeland, the north west of England, in search of its lost food culture.

He brings with him the French idea of terroir, a term used by their wine growers and foodies - a belief that a food from a particular area is rendered unique though a particular set of local circumstances including culture and landscape.

As he wanders around the north west, Andrew asks if this rather highbrow foodie term can be applied to common northern grub such as a Blackpool chip or a Wigan pie. As he isn't a foodie he relies on local people to help him out, including three generations of a Wigan biker club and a woman who knows far too much about rhubarb.

In doing so, he uncovers some fascinating cultural history and the role of the Industrial Revolution in defining modern eating habits. And, most importantly, he redefines the concept of terroir by giving it a northern accent.