Chef Marcus Wareing shows Tim Hayward round his beautifully restored new restaurant, the Gilbert Scott

Bruno Zoccola leads Tim Hayward around the stalls at a southern Italian market in Lazio, where the streets are lined with fresh produce and local characters

With the exception of a couple of bits of new technology, the methods of the olive harvesters haven't changed in centuries. Neither has their pride in the finished product, as Tim Hayward discovers

Tim Hayward pays a visit to Copas Traditional Turkeys to see how the birds are reared for the Christmas table and try his hand at plucking

Tim Hayward takes a team of huskies through the frozen wastes of central Norway for a Christmas feast cooked over a campfire

Bruno Zoccola and Tim Hayward gather sweet chestnuts and visit a festival in Lazio dedicated to the varied delights of this now fashionable 'food of the poor'

Tim Hayward visits La Tour d'Argent, the oldest restaurant in Paris, to learn about their famous pressed duck and fulfil a long-held ambition

Tim Hayward goes in search of the perfect bacon roll and gains privileged access to one of London's famous green huts with taxi driver Anthony Street

Tim Hayward visits an organic sturgeon farm in Andalucía to watch the final step in 14 years of careful animal husbandry - the production of caviar

Tim Hayward learns a new technique for handling dough in a bread-making masterclass with Richard Bertinet

'The dough ... is alive.' Tim Hayward is shown how to make the perfect Neapolitan sourdough pizza in a traditional wood-fired oven

Tim Hayward and the Zoccola family turn some of the pig butchered last week into a variety of sausages, pancetta, coppa and guanciale

In the first part of our Italian pig butchery masterclass Tim Hayward, Bruno Zoccola and family break down the beast from snout to trotter. This film contains scenes of a graphic nature

Tim Hayward accompanies Henry Harris, chef at Racine, on a mission to shoot and cook pheasant at Laverstoke Park Farm in Hampshire

Tim Hayward finds himself on the roof of Fortnum and Mason with Steve Benbow and his bees

Tim Hayward takes a trip to Smithfield market, meets Fergus Henderson, shaves a pig's head and cooks it alligator style

Tim Hayward cooks up a Kentucky Fried Challenge