Jamie's trip around Britain takes him to the West Country - famous for its pasties, cheddar and cider.
But Jamie's in search of less traditional fare too, and tastes some traditional Jamaican cooking with chef Neufville at his restaurant in Bristol's St Pauls. He also joins Jules Davis from a local radio station to try her mum's Guyanese specialities.
Jamie forages for wild mushrooms with local chef Toby Gritten, cooks up a centuries-old recipe of bath chaps (pigs' cheeks), and tries some local scrumpy with the Wilkins family at their apple farm in Somerset.
He ends his visit with a fantastic outdoor feast.
Jamie cooks some fantastic new classic British recipes, including jerk-dressed Bristol pork, with crunchy crackling and orchard apple sauce, alternative allotment pasties, and an apple pepperpot pudding using a combination of Caribbean spices.
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