Keith Floyd cooks boeuf en daube and pollacks in green pepper sauce at the home of Trish Norris in Newquay. He visits Sharpham Creamery at Ashprington where he samples local cheeses with cheesemaker Isabella Carroll and cheese supplier Randolph Hodgson. Finally he visits the bakery of Margaret Vaughan in Frome, where he samples her bread, makes pizza, and cooks traditional roast beef.
