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Private Notes
In the first episode of this brand new series, Olly Smith invites ten unsuspecting guests to supper inside a 19th-century windmill.
Olly has come to Lincolnshire, where his aim is to create a bold menu that reinvents traditional regional dishes, and then serve it to some of the food producers of the region.
He persuades goose farmer Richard to make a Lincolnshire sausage from goose instead of pork. And home cook Fiona brings some Italian flair to the local beef. Meanwhile, Olly creates a rich and gooey bread-and-butter pudding from Lincolnshire's famous plum bread.
After some hurried preparation and planning, they serve a lavish meal, with wines carefully matched to each course.
The result is a celebration of regional food and the people who make it, with plenty of surprises for all who take part.
Olly heads for a wintry Forest of Dean and a secret supper in the woods.
His plan is for an an elegant banquet at a ramshackle hut in the middle of the forest. With no kitchen or power on site there's a huge amount to do, and it all makes for two days of manic activity for Olly and his helpers, Suzi and Julia.
After finding a good source for the Gloucester Old Spot breed of pig, Olly sets his enthusiastic helpers the task of creating a wood-fired spit-roast, and to make a starter and pudding inspired by the forest theme.
Olly's main task is to find ten deserving guests, who have no idea what to expect. The menu is carefully planned, with wine to match each course. Delays and setbacks threaten the whole thing but the eventual result is a night to remember.
Olly Smith stages a surprise waterside picnic in a boathouse in North Yorkshire's Malhamdale.
He recruits farmer Chris and deli-owner Dolly to help him create and cook the menu, and turn the bare boathouse into a welcoming dining room. And while they get to work cooking and cleaning, Olly goes on a shoot hoping to bring home the main ingredient - duck.
Recipes include a warming soup made with Yorkshire chorizo, some stunning duck terrines, and a giant game pie. And there's a surprise for the diners as Olly turns some Yorkshire puddings into a delicious sticky dessert.
Olly stages an apple harvest banquet in an orchard in Somerset's cider country with a twice-baked cheese soufflé on the menu.
In his meeting with local food producers Olly's overwhelmed by the skill of a Frenchman from Bristol who makes charcuterie, and meets a cheese monger whose nose for flavour rivals his own.
Other recipes include smoked saddle of rabbit and an orchard apple cake.
Enthusiastic food and wine writer Olly Smith heads to Cardigan Bay in West Wales in search of the perfect lobster lunch and plans a lavish harbour-side banquet for ten guests.
Olly Smith lays on an Indian banquet inside the lifeboat station at Dungeness in Kent, building a fish smoker and a tandoori oven to make kedgeree and chicken tikka.
Olly commandeers a steam train to serve a nostalgic meal aboard the Brecon Mountain Railway, featuring Welsh rarebit, venison Wellington and a Black Forest gateau laced with Welsh whisky.
Olly Smith visits the Gower Peninsula's dramatic landscape to serve an impromptu banquet inside a ruined castle, featuring the local delicacy of salt marsh lamb.
Olly Smith heads for a brewery in the Peak District, where his experimental menu includes a new twist on pub snacks and a t-bone steak with parsnip ice cream.
Olly Smith has a homecoming in the South Downs for the last show in the series, set in a vineyard and with local speciality banoffee pie on the menu.
