Episode 3
Rick meets chef Tom Adams, who runs Combeshead Farm, a leading field-to-fork restaurant where they grow and produce all of their own food, from sourdough bread to pork pies, as well as rearing a small herd of Mangalitsa pigs, a hairy, old-world breed that produces exquisite hams. Rick tries out a new recipe - pork chops with a sloe berry sauce - before moving on to the village of Rock, where his son Jack holds a clam bake on the shore of the Camel Estuary.
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