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Great British Food Revival

Factual: Food & Drink

Chefs and cooks set out to re-popularise traditional British produce

Ten of the BBC's best-known chefs and cooks are on a mission to popularise traditional British produce

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Great British Food Revival: Series 3

Raymond Blanc

Mary Berry

Bridget Boseley

Toni Williamson

Great British Food Revival: Series Three: Episode 3: Trout and Ice cream

Trout and Ice cream

Episode 3

Episode 3: Trout and Ice cream

Series Three

BBC Two - Great British Food Revival, Series Three, Trout and Ice cream

Raymond Blanc campaigns for British trout and Mary Berry revives traditional ice cream.

Foodies champion British produce. Mary Berry fights to revive real dairy ice cream whilst Raymond Blanc campaigns to get trout back on British plates.

Raymond Blanc can not understand why we are not eating more trout as it's both sustainable and delicious. He casts his rod in the river Wye after being given permission by the landowner to fish for Wild Rainbow Trout. Then in Camarthen, Wales, he takes trout to the people to see how well they know their fish and in the revival kitchen he cooks three tasty trout dishes to encourage us all to seek out this fabulous fish.

Mary Berry is on a mission to revive one of her most favourite foods, ice cream, after discovering that just two and half per cent milk protein is required to name a product 'ice cream'. She wants us all to go back to basics and learn how to make real dairy ice cream. She uncovers some of the earliest ice cream secrets by exploring a 19th century ice house and confectioner's kitchen at Syon House and  then goes to University College London to brush up on her ice cream chemistry. Equipped with an old fashioned street seller's bike and her home-made dairy ice cream, she tackles holiday makers on Eastbourne's seafront to convert them to her cause.

Great British Food Revival: Series Three

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BBC Two is a lively channel of depth and substance, carrying a range of knowledge-building programming complemented by great drama, comedy and arts.

Chefs celebrate the wide variety and versatility of British ingredients

Each episode, two different chefs investigate the crisis facing a local produce they care passionately about and demonstrate the versatility of their chosen ingredient in the kitchen

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Series Three

Episode 3: Trout and Ice cream

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