Episode 4: West of Scotland
Giles Coren embarks on a journey across Britain to discover how our landscape, history and climate shape what we grow and where we grow it.
Giles and the team head to the west of Scotland. This is a wild, remote landscape where food was once all about survival. Now Scottish food is prized the world over. Giles learns how the deep sea lochs of the west are perfect for salmon farming. A fish caught in a river is subsistence food. A fish farmed and smoked is a billion dollar industry. James Wong discovers why the warm, wet climate of the west is so good for wild mushrooms, while Alys Fowler finds out about the role of the humble potato in the Highland clearances. Show less