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Private Notes
Father-and-son duo Dick and James Strawbridge travel Britain's coastline in search of tasty recipes to follow on the 44ft replica pilot cutter Amelie Rose. In the first edition, they visit Devon and Cornwall, where they make pasties and mill flour. The pair also shear sheep and create a sausage stuffer with a bicycle pump.
Father-and-son duo Dick and James Strawbridge drop anchor in Devon on the latest leg of their mission to discover culinary delights and share their passion for food with the locals. They forage for seaweed and winkles, catch and cook crabs, and meet a farmer who encourages them to eat dirt. Also on the menu are a cider-tasting session and a beefy barbecue on board the Amelie Rose.
Dick and James Strawbridge sail upstream on the River Dart in Devon in search of more ingredients from local producers who share their passion for food. The duo demonstrate an ingenious way of cooking eggs using solar power and a satellite dish, meet some prize-winning pigs, get creative with mushrooms and plums, and serve up a delicious dinner on board the Amelie Rose.
Dick and James Strawbridge visit Dartmouth, Devon, where the Queen is said to have first met Prince Philip. They create a royal menu on board their boat, visit a chilli farm, poach mackerel on the beach and learn how to make the perfect croissant.
Dick and James Strawbridge moor up and set out to sample some of the best food Devon has to offer. They harvest organic vegetables and compete to make the tastiest soup and bake the best bread. The duo also discover how to grow greens without earth and cook a venison dinner from deer reared in the grounds of a stately home.
Dick and James Strawbridge set sail for Dorset, which begins with a trip along the Jurassic Coast. Visiting Lyme Regis, West Bay and Bridport, the duo milk goats, churn butter and make pickle, chutney and a local apple cake, before preparing a feast of fish and curry on board their boat.
Dick and James Strawbridge sail into the 2012 Olympic Regatta waters as they visit Weymouth and Portland in Dorset. On their latest stopover they seek out rare-breed sheep and a secret recipe for dough cake, as well as sampling scallops hand-picked from the seabed. A giant paella cook-off gives the father and son a chance to demonstrate their skills, before they prepare a lunch on board the Amelie Rose.
Dick and James Strawbridge are in Poole, Dorset, on the latest leg of their culinary voyage around Britain. They demonstrate how to smoke food in a filing cabinet, battle it out to make the best ice-cream with a taste test on Swanage beach, and enjoy dinner on board the Amelie Rose.
Dick and James Strawbridge head to Hampshire, where they moor up in Lymington and the hamlet of Buckler's Hard and visit the New Forest. Before preparing dinner on board their boat, they have a session of yoga, forage on the foreshore and compete to make the best saveloy.
Dick and James Strawbridge drop anchor in Yarmouth on the Isle of Wight, where they pick cherries, watch a hive of bees at work and invent an ingenious way of making meat more tender. They also uncover the truth about British veal and compete to see which of them can make the best sweets, before preparing a dinner on board the Amelie Rose.
Father-and-son duo Dick and James Strawbridge visit the Isle of Wight, where they take part in an early-morning fishing trip and head to a nursery growing tomatoes on a grand scale. The pair also pluck poultry, blend soup using pedal power, and create a meal on board the Amelie Rose.
Dick and James Strawbridge arrive in Hamble-le-Rice, Hampshire, on the latest leg of their voyage. They learn the art of the chocolatier, try their hand at cheese-making and take on a trio of jam-making experts. The father and son also meet the 1979 Formula One world champion Jody Scheckter, who now works as a farmer, before building their own pizza oven from tin foil and turf ready for dinner on board the Amelie Rose.
Dick and James Strawbridge visit Chichester Harbour, where they meet a man with a passion for aubergines, compete to make the best Sussex fruitcake and catch Selsey lobster to make risotto on the beach. On board the Amelie Rose, the duo prepare stew with unusual cuts of lamb, washed down with wine from a local producer.
Dick and James Strawbridge moor up at Littlehampton in West Sussex, where they visit a Victorian walled garden to find herbs, compete to make the best salad, and try to catch trout. They also test out their bushcraft skills to light a fire, before cooking a pork dinner on board the Amelie Rose.
Father-and-son duo Dick and James Strawbridge explore Brighton, where they compete to make the best soda bread and catch bass with an IT consultant-turned-fishing guide. The pair also try to impress a jelly connoisseur, create a wind-powered coffee grinder, and cook chicken kebabs and fish pie on board the Amelie Rose.
Father-and-son duo Dick and James Strawbridge visit Eastbourne, East Sussex, where a former serviceman shows Dick how to keep hens happy, and James is given advice by a ballroom-dancing shepherd. The pair also learn how to make yoghurt, try to prepare the perfect pasta sauce, and create a contraption to spit-roast a lamb on the beach.
Dick and James Strawbridge's culinary coastal trip takes them to Rye in East Sussex, where they round up rare cattle and make beefburgers for an al fresco feast in a ruined abbey. They take a steam train in search of multicoloured potatoes, visit Kent's oldest vineyard and make a shrimp net to catch crustaceans. To round off their stay, the father and son rustle up a beef Wellington on board the Amelie Rose.
Dick and James Strawbridge moor up in the seaside town of Ramsgate, Kent, where they visit a nursery, encounter gorillas at a nearby zoo, explore a farm and get experimental with a traditional fish-and-chip supper. The duo also prepare gnocchi and feed a family of four in Canterbury on less than £10.
Dick and James Strawbridge moor up at Whitstable, Kent, where they visit an orchard and build an improvised juice press. They compete to make the best curry, herd some bad-tempered geese, dredge for oysters and prepare chicken roulade with summer vegetables on board the Amelie Rose.
As they sail up the Thames to Tower Bridge on the final leg of their voyage, father-and-son duo Dick and James Strawbridge visit a rope-making factory in Chatham, provide a treat for a herd of pigs and sample typical east London fare - as well as macaroons. They also rustle up a celebratory dinner on board the Amelie Rose.
Father-and-son duo Dick and James Strawbridge embark on another culinary journey along Britain's coastline. They begin in the Cornish village of Mevagissey, where fishing for conger eels, rolling sushi and exploring the Lost Gardens of Heligan are on their to-do list. Afterward, the pair stage the first of their competitive dinners.
Dick and James Strawbridge sail into Fowey, Cornwall, where they harvest bananas at the Eden Project, go fishing in the dark for sea trout and try their hand at potting clotted cream, before enjoying dinner on a boat with friends they have met along the way.
Dick and James Strawbridge continue their journey along the south-west coast of England as they visit Lostwithiel, Cornwall, where they set to sea with a local fisherman and harvest rope-grown mussels. Back on land, Dick visits a brewery, while James tries his hand at traditional Cornish biscuits. They then reunite to use a hot stone cooker and sear beef for their guests.
Dick and James Strawbridge continue their journey along the south-west coast of England as they arrive in Looe, Cornwall. The pair get stuck into bidding for the day's catch at a famous fish auction, before cycling to a nearby smallholding where they trim an alpaca's toenails. On their quest for new ingredients, Dick finds a renowned cheese - the Cornish Blue - while James prepares his own mustard.
Dick and James Strawbridge continue their journey along the south-west coast of England as they visit Cremyll in south-east Cornwall, where they help a woman move an enormous pig ark. Heading inland, the duo meet a cordial maker who gets all her ingredients from the hedgerow, and are shown how to forage and make their own blend. They then return to the Morwenna to make dinner for their guests and anticipate their next stop, the Channel Islands.
Dick and James Strawbridge set off for the Channel Islands as they continue their journey around the south-west coast of England. After sailing for 17 hours in the Morwenna, they arrive in Guernsey - a fertile land that is rich with fruit and vegetables. The duo then visit a Victorian walled garden, meet local volunteers and gather ingredients for dinner, before disembarking once again for the small island of Herm, where they indulge in a spot of razor-clam digging with a fisherman.
The duo arrive at Guernsey in the Channel Islands, where James goes diving for scallop, Dick milks goats and they sample the local speciality cake. The pair also forage for sea beet, sorrell and seaweed along the coast, before inviting their new friends back to the boat for dinner.
Dick and James Strawbridge visit Sark as they continue exploring the Channel Islands. James has a go at herding sheep, and Dick ploughs the fields, before the duo take part in a bun-making challenge with Portuguese baker Tony Caetano. They then return to their boat the Morwenna to cook for the people they have met along the way.
Dick and James Strawbridge continue their journey around the Channel Islands as they arrive on Jersey. They investigate ormers, a species of sea snail and local speciality, before visiting the Durrell Wildlife Park, where they meet Livingstone's fruit bats, gorillas, lemurs and James picks goji berries. Later, he makes a new cheese and Dick samples the famous black butter.
Dick and James Strawbridge continue to explore the island of Jersey, where local chef Marcus Calvani shows them how to produce a clam bake on the beach and cider-maker Richard Matlock reveals a special old brandy still he keeps in his front garden. The duo also find time to pick some of the island's crown jewels - Jersey royals - before returning to their boat to cook for all the food producers they have met on this leg of their journey.
Dick and James Strawbridge travel to St Ives on the north coast of Cornwall, where they visit a traditional town bakery which specialises in saffron buns before trying to recreate their own version of the Cornish classic. Plus, the duo meet the last net setter in the town and enjoy a piece of heavy cake on the beach.
Dick and James Strawbridge explore Newquay in Cornwall, but have to get a lift to shore when the surf prevents them from mooring the Morwenna. The pair try their hand at surfing, and James tries fishing for sea bass, before cooking a feast on the beach at sunset.
Dick and James Strawbridge visit Padstow as they continue to sail up the north coast of Cornwall. James meets a chef-turned-grower who now produces speciality salad crops for leading restaurants, and Dick tries his hand at making pasta using locally harvested wheat. They then return to their boat to cook for the people they have met along the way.
Dick and James Strawbridge visit the village of Rock on the north coast of Cornwall, where they sample the area's famous oysters and its sailing. Along the way the father-and-son duo pick up some extra ingredients and compete to produce the best dish when they cook for the locals back on their pilot cutter, the Morwenna.
The father-and-son duo continue their trip around Cornwall, heading to Port Isaac on the north coast. The pair are taken ashore by a local fisherman - owing to the village's tiny harbour - and on arrival set off to collect quail eggs, cider, veal and lobster. They also find time to make their own carving knife for a feast to be cooked at Tintagel's 14th-century post office.
Dick and James Strawbridge travel to the most northerly point on their travels - the Cornish seaside resort of Bude. They begin by making soup for the lifeguards, who in turn teach them how to save lives in the surf. Later on, Fionagh Harding takes part in a pie-making competition, while James learns how Sue Proudfoot makes her award-winning cheese, and Dick puts his engineering skills to good use as he earns some vegetables from Richard and Essie Nicholls - before the pair board their boat for dinner on the Bude Canal.
Dick and James Strawbridge travel to Penzance in Cornwall, where they go fishing with local boatman Stuart McClary and meet some friendly seals. Later, they put their own twist on the traditional Cornish pasty and ask the St Just village rugby team to judge their efforts. Plus, James attempts to make flour at Wayside Folk Museum & Trewey Watermill in Zennor.
Dick and James Strawbridge visit St Mary's and St Agnes as they begin a tour of the Isles of Scilly, and are inspired to sample some German specialities. James tries his hand at rowing with a gig crew and catches a crab or two with hotelier Robert Francis, while Dick invents an ingenious way to crack open the crustaceans.
Father-and-son duo Dick and James Strawbridge continue their journey around the Isles of Scilly, visiting Tresco and Bryher. They gather produce from Abbey Gardens before cooking a meal in a museum dedicated to shipwrecks. Plus, they meet farmer Paul Christopher to discover the secret of Tresco beef and battle to produce the perfect cricket tea with a recipe for Bryher tatty cake.
Dick and James Strawbridge conclude their tour of the Isles of Scilly in St Martin's, where they shovel seaweed to earn organic vegetables, head out on a fishing trip and take part in a chip shop cook-off. Dick samples wine from the UK's most south-westerly vineyard, while James learns to make shoes at Little Arthur Farm. The pair then serve dinner on the beach for all the friends they made on their travels.
Dick and James Strawbridge mark their return to the Cornish mainland by preparing a Wild West-style dinner at the Minack Theatre, which overlooks the Atlantic Ocean from the cliff top. The duo then compete to make the best samosa with runaway bride June Hornby, before sampling spam fritters as they go back in time to the Second World War at Trengwainton Garden. James completes this leg of their journey by searching for prime beef with a farmer, while Dick discovers the delights of ewe's yoghurt.
The father and son team continue their tour of Cornwall with a visit to the fishing port of Newlyn, where they try their hand at shearing friendly sheep and sort sardines to create local dish Stargazy Pie. Dick finds out how local melon farmer David Jeffery grown an unusual crop and James explores how the legend of a mermaid inspires the Monies family, from Zennor to make ice-cream.
Dick and James Strawbridge continue their journey in West Cornwall, where they visit Porthleven and make pizzas and toffee apples, and later head to a poultry farm to meet Tweety the emu. A search-and-rescue helicopter from RNAS Culdrose goes through its paces, while James encounters an unusual brewery.
Father-and-son duo Dick and James Strawbridge arrive at the fishing village of Coverack in Cornwall. They have a battle of the buns with baker Hope O'Neill before cooking a chilli for the crew of the Lizard Lifeboat. Plus, Dick makes friends with a camel and James learns about a special harvest from the sea.
Father-and-son duo Dick and James Strawbridge head up the River Helford on the latest leg of their Cornish tour. In Port Navas they feed the locals at a soup kitchen with a difference, and forage for fungi with expert Justin Whitehouse before David Gear shows Dick how to get creative with his selection of mushrooms. Plus, James gets a scare from a creature he encounters on a fishing trip with Simon and Linda Filmer.
Dick and James Strawbridge arrive in Falmouth, Cornwall, where they are shown how to fish for the world-famous Fal Oysters, before Dick meets some rare pigs in Sally Lugg's Primrose Herd and James bags some unusual beetroot with Greg and Teresa Pascoe. Afterwards, the pair compete to make the best tapas, before joining forces against some top local chefs in a three-course cook-off.
Dick and James Strawbridge continue their tour of Cornwall with a visit to the the parish of Feock on the river Fal, where they discover apples in the orchards at Trelissick Gardens and are shown some butchery skills by farmer Ralph Michell. Later, Dick gets an idea for pudding at Sue Sutherland Clark's tea shop.
Dick and James Strawbridge head farther up the River Fal toward Truro. They try their hand at edible floristry at the Tregothnan Estate, where Dick also drinks some Cornish tea with plantation manager Jonathan Jones. James joins poultry producers Roger and Tanya Olver and tests his tractor-driving skills with farmers Pete Mewton and Steve Chamberlain.
Dick and James Strawbridge visit St Mawes on a quest to find and cook the very best Cornish produce. Gavin Roberts shares the secret behind making his grandmother's signature sausages, and Maggie Semmens helps prepare lunch for the demanding staff of a country estate.
Dick and James Strawbridge conclude their culinary journey in their home port of Fowey, Cornwall. However, before completing their trip, the pair try to plough the straightest furrow with two heavy-horse experts and are shown how to pilot a ship the size of a football pitch. As father and son end their adventure, their contest to cook the best dish reaches its climax.
