Keith Floyd cooks fish soup during a trawler race in Plymouth, plus other seafood dishes.
Floyd tastes Jersey potatoes and liver in cream sauce, and conger eel and marigold soup.
Floyd's gastronomic tour takes him to Ireland where he samples pig's trotters.
Keith Floyd samples rare cheeses, home-made bread and traditional roast beef.
In the West Country, Floyd experiences the joys of grilled shark steaks and sardines.
Floyd cooks chicken with peppers and cream for the crew of a French trawler.
Floyd is in Cornwall where he visits a field kitchen at HMS Raleigh.