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.