Lewis. A trip to this island in the northern Outer Hebrides is dominated by fish-based dishes as chef Nick Nairn braves freezing waters to dive for razor-fish and scours the shoreline for unpolluted mussels - essential ingredients for his local shellfish soup. Aftertrawlingfor what Nairn regards as the world's best lobsters forthermidor with potato gallette, he finishes the meal with a glazed lemon tart and cream. Director Jim Shields ; Producer Carol Haining