This is a 10-part series from Hugh Fearnley-Whittingstall. See Hugh "hit the road" in this wild food adventure.
Hugh gets wilderness training with Vince, a man who puts hairs on the chests of urban softies, before fishing from an unstable coracle and enlisting hunting help from Nobby the ferret.
Reformed poacher Barbara and farmer Robert teach Hugh different ways to catch eels, before George Monbiot takes Hugh on a wander for wild plants.
Vegans Ken and Ariadne take Hugh on a floral eating experience. While Hugh admires their commitment to a different lifestyle, he needs fish, so he sets out to catch seabass and lobster.
Hugh abseils down a Dorset cliff face in search of samphire. In the New Forest he catches a squirrel, to go with some meaty mushrooms.
Hugh searches for shellfish in north west Scotland, where he meets scallop diver John and crofter Linda, and prepares locally caught sushi on the rocks.
Hugh checks out London's wild larder. Wild food expert Richard Mabey shares the fruits of an East End canal, and are Trafalgar Square pigeons good enough to eat?
Hugh meets Ben Law, who has traded the rat race for a life of coppicing, charcoal burning and communing with nature. Ben introduces Hugh to the patient art of country brewing.
Seasoned elver-catcher Hartley Everett tries to teach Hugh to catch baby eels, and hedgerow expert Roger Worsley offers Hugh a lesson in Saxon wild plant lore.
Hugh's canal blues are broken when he meets some eccentric willow coppicers. Mushroom man Peter Jordan shows Hugh how to find highly sought after spring morels. And Hugh cooks up woodlouse fritters.
In the Calder Valley near Hebden Bridge, Hugh attempts a local speciality, dock pudding. In Morecambe Bay, Hugh tries his hand at shrimp netting, and finally he aims to catch and cook some rooks.
Complete episode guide for A Cook on the Wild Side with detailed information about every season and episode including air dates, summaries, ratings, and streaming availability in United States.
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