Keith Floyd is off to Cornwall to visit a field kitchen at HMS Raleigh, the new-entry training establishment for all ratings joining the Royal Navy. There, he talks to chief petty officer Ken Davies and cooks Portuguese man-of-war. He then visits the Gidleigh Park Hotel and Chagford where he talks to Norman Lewis, fish supplier, and the cook Shaun Hill, who prepares a dish of red mullet. Finally he cooks cod and chips, and fritto miso in a fish and chip shop owned by Fred Birmacombe. Show less