Fred Sirieix is heading to Bristol for a winter treat in the company of old friend and former boss Michel Roux Jr. Bristol is home to one of the UK’s most vibrant and creative food scenes, and Michel can’t wait to show Fred his favourites.

First is littlefrench, a neighbourhood restaurant run by Bristol-born chef Freddy Bird. After enjoying a stunning cote de boeuf, Fred goes behind the scenes to discover the secrets of Himalayan dry-aged beef, while Michel makes aligot, known as the best mashed potato in the world.

Next, Michel is taking Fred for a swim in one of Britain’s oldest lidos. It has an award-winning restaurant attached, and Michel’s top tip is their delicious breakfast.

Heading out into the countryside, Fred and Michel visit the Newt in Somerset. This former country estate is now a luxurious five-star hotel and restaurant, with stunning gardens open to the public. After sampling the restaurant’s farm to fork dishes, Fred tries his hand at making buffalo mozzarella while Michel samples the Newt’s own cider.

Finally, they travel to one of Bristol’s most vibrant and multicultural neighbourhoods, St Paul’s. Fred and Michel are put to work in Glen’s Kitchen, famous for its authentic Caribbean food, where, looking ahead to Christmas, they learn to cook the perfect jerk turkey. Show less