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Episode 25

Duration: 30 minutes

First broadcast: on BBC Two ScotlandLatest broadcast: on BBC Two Scotland

Dougie Vipond takes a trip to Lyon to see Scotch lamb take centre stage at the World Culinary Olympics.

Euan McIlwraith is in Orkney to tell the story of the man behind the salvage of German warships in Scapa Flow, and Nick Nairn begins a three-part feature looking at the work of a world-renowned centre for nutritional research in Aberdeen. Show less

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