Episode 3

Rick Stein meets young chef Tom Adams, who runs Combeshead Farm, a leading field-to-fork restaurant in Cornwall. Here they grow and produce all of their own food, from sourdough bread to pork pies, as well as rearing a small heard of Mangalitsa pigs, a hairy, old-world breed which produces exquisite hams. Rick tries out a new recipe – pork chops with a sloe berry sauce – before moving on to the village of Rock, where his son Jack holds a clam bake on the shore of the Camel Estuary.