Jamie travels to Yorkshire to sample Yorkshire puddings and ale, Jewish chicken soup, Persian delicacies, Chinese cuisine, and Eccles cakes.
Jamie uncovers how the Industrial Revolution, and the need for immigrant workers, changed everything from the people on our streets to the food on our plates.
He starts his trip at the Kings Arms pub in the village of Heath where huge Yorkshire puddings are washed down with pints of ale.
In Leeds, home to the third-largest Jewish community in Britain, Jamie samples smoked fish and meets a group of young brewers who are making incredible pub recipes with their beers.
He visits Iranian chef Morteza Keshtkar-Bazheri and joins Chiu Lueng at the Chinese Community centre as he helps dish up lunch to 40 guests.
Jamie cooks Persian-inspired lamb shanks with British ale, and celeriac and potato mash, Pimm's stewed rhubarb and rice pudding, baby Yorkshire puddings with Jewish smoked trout and horseradish pate, and weekend Eccles cakes.
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