West Sussex welcomes Brian and Janet for this edition of the programme. Things get off to a bubbly start at Nyetimber Vineyard, producer of one of the UK's finest sparkling wines. Brian cooks up a dish of mussels using some of this lovely product, before Janet sets off to visit Bignor Roman Villa on the South Downs.

Chef Matt Gillan makes a dish using local wagyu beef, before Janet and Brian visit the magnificent Goodwood estate, home to an organic dairy herd.

Janet learns about the history of Goodwood House, while Brian sets up for the celebration cook. Our final dish is a delicious Goodwood tart made with cheese from the estate. Show less