Tommi & Guy begin their adventure in Cornwall, travelling down using vegetable oil for fuel in a customised car.
The purpose of their journey is to find natural, wild food and, by using a combination of skill, judgement and bartering, to create delicious and healthy meals from it. Their first discovery is shellfish; the mussels in the sea are far superior to the ones attached to the rock, and taste delicious when cooked in thyme butter. In Frenchman’s Creek, Guy catches flatfish.
In the woods, they find wild sorrel, and beefsteak mushrooms, so called because of their taste and appearance, which makes a delicious omelette.
In Dorset, 'a foodseeker’s Mecca', they go in search of pigeons, and are shown how to catch them using a hide and recently killed ones, which are used as bait. As they’re a pest, farmers are only too keen to be rid of them. These form the basis of a delicious warm salad with blackcurrants. They also face a challenge to cull a dozen wild rabbits, which are “lamped”, by having a light shone in their eyes, and then being shot. This forms the basis of a delicious rabbit Milanese, with a slow-cooked ragout, all using local ingredients. The rabbit can be used in its entirety, with the bones for stock and the remaining meat in casseroles
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