Foodies champion British produce. Matt Tebbutt campaigns for less waste and more offal, and Antonio Carluccio forages for the future of the British mushroom.
Matt Tebbutt tries out lambs testicles and lymph nodes as he campaigns for less waste and more offal and Antonio Carluccio goes foraging to revive the fortunes of his favourite ingredient, the British mushroom.
It's a match made in heaven, as Antonio Carluccio takes us on a magical journey in search of the hidden world of British mushrooms. After a secret tip off, he takes us foraging for the elusive St George's mushroom, and opens our eyes to cultivated British speciality mushrooms. He meets a young enthusiast who has found a way for us all to grow mushrooms at home - in used coffee grounds.
Matt Tebbutt takes on the culinary equivalent of climbing Everest by championing offal. It is cheap, nutritious - and to avoid waste, we should all be eating it. He finds out about one supermarket who is leading the way by selling all the offal from their slaughtered animals. In Barnsley, one of the bastions of offal eating, even Matt's stomach begins to churn as he samples cuts like wesson and reed. But he is then reconverted to the offal cause when he visits a group of lads in Manchester who indulge in some extreme offal eating - but this is fine dining standard.
Antonio contributed to numerous articles in newspapers and magazines, being frequently consulted as a leading authority in Britain on Italian food and funghi. He has authored hugely successful books on Italian regional cuisine and has appears regularly on TV programmes, including Two Greedy Italians.
Discover more recipes by Antonio Carluccio on BBC Food
Matt Tebbutt was born in High Wycombe but moved to Wales when he was six months old and classifies himself as 'an honorary Welshman', having grown up in Newport.
A passion for good food and cooking developed early for Matt, partly thanks to family holidays to France and Italy, but the decision to be a chef didn’t come until later in life. He studied geography at Oxford Brookes University and an early ambition to be a pilot led him to join the university air squadron. He eventually decided against a 12-year signing with the RAF and turned his attentions to becoming a chef.
Matt's culinary career began with a diploma from Leith's School of Food and Wine. He completed a traineeship with Marco Pierre White, then moved to the kitchens of Chez Bruce, followed by a stint at Clarke's, where he learned the art of bread-making.
He returned to Wales in 2001 after an absence of eight years and, with his wife Lisa, has transformed the former Foxhunter pub at Nantyderry into an acclaimed restaurant, winning AA Restaurant of the Year for Wales in 2004.
|Executive Producer||Bridget Boseley|
|Series Producer||Toni Williamson|