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Trout and Ice cream

Foodies champion British produce. Mary Berry fights to revive real dairy ice cream whilst Raymond Blanc campaigns to get trout back on British plates.

Raymond Blanc can not understand why we are not eating more trout as it's both sustainable and delicious. He casts his rod in the river Wye after being given permission by the landowner to fish for Wild Rainbow Trout. Then in Camarthen, Wales, he takes trout to the people to see how well they know their fish and in the revival kitchen he cooks three tasty trout dishes to encourage us all to seek out this fabulous fish.

Mary Berry is on a mission to revive one of her most favourite foods, ice cream, after discovering that just two and half per cent milk protein is required to name a product 'ice cream'. She wants us all to go back to basics and learn how to make real dairy ice cream. She uncovers some of the earliest ice cream secrets by exploring a 19th century ice house and confectioner's kitchen at Syon House and then goes to University College London to brush up on her ice cream chemistry. Equipped with an old fashioned street seller's bike and her home-made dairy ice cream, she tackles holiday makers on Eastbourne's seafront to convert them to her cause.

59 minutes

Raymond Blanc

Raymond Blanc
Raymond Blanc was born in Besancon, the capital of the Franche Comte region in eastern France. Raymond started his career in England as a waiter at the Rose Revived Restaurant, and when the chef was taken ill one day he took over. In 1977 Raymond and his wife Jenny opened their first restaurant, Les Quat' Saisons in Oxford and was an overnight success, winning him Egon Ronay Restaurant of the Year, prestigious Michelin stars and a host of other distinctions. He followed this by opening the Maison Blanc bakery and patisserie in 1981 and his own cookery school in 1991.

Never one to jealously guard his secrets and passion, Raymond has championed and nurtured some of our most famous chefs personally in his kitchens, including Marco Pierre White & Martin Burge. Raymond also presented three series of The Restaurant between 2007-2009, where couples competed for the unique opportunity to go into business with the restaurateur. Raymond’s remarkable contribution to the UK's culinary scene earned him an OBE from Her Majesty the Queen in 2007.

Discover more of Raymond's recipes on BBC Food


Mary Berry

Mary Berry
Mary Berry is one of the best-known and respected cookery writers and broadcasters in the UK, and has written over 50 best-selling cookery books. She teaches Aga cookery courses at her home in Buckinghamshire. Mary describes her cooking style as 'family' - practical, healthy recipes that use a little less animal fat and incorporate lots of fresh ingredients.

Besides being known to millions through The Great British Bake Off , she often makes guest appearances on Woman's Hour, had a regular cookery slot on BBC Radio 2's Debbie Thrower Programme, and she takes part in local radio phone-in programmes. Mary has been cookery editor of Ideal Home and was a member of the Council of Food from Britain.  In June 2009, Mary was presented with a Lifetime Achievement Award by the Guild of Food Writers.

Discover more of Mary's recipes on BBC Food.


Role Contributor
Presenter Raymond Blanc
Presenter Mary Berry
Executive Producer Bridget Boseley
Series Producer Toni Williamson


  • Wed 24 Oct 2012 20:00
  • Tue 4 Dec 2012 03:30
  • Sun 20 Jan 2013 14:00
  • Tue 29 Jan 2013 00:30