Great British Food Revival

Series Three: 4. Mustard and Venison

TV chef Ainsley Harriott comes over all hot and fiery as he leads the charge for long forgotten British mustards. He discovers why every kitchen should have its own cannonball as he makes up some Elizabethan Tewkesbury mustard. No one is safe as he descends on the Cotswolds, armed with his very own mustard, to persuade people to keep the tradition of British mustard alive.

Passionate cook Valentine Warner has been deer stalking since he was twenty years old and he cannot understand why we don't eat more of this plentiful, sustainable, free range meat. He goes stalking with a countryside ranger as well as finding out how a Lincolnshire culling initiative gets all its meat back into the food chain. He's delighted to track down a like-minded educational project which wants to democratise venison and make people realise it is not a food just for the elite. Finally, Valentine goes back to the classroom as a whole deer is taken into a Nottingham school for the children to skin, butcher,cook and eat.