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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

Ainsley Harriott

Valentine Warner

Bridget Boseley

Toni Williamson

Great British Food Revival: Series Three: Episode 4: Mustard and Venison

Mustard and Venison

Episode 4

Episode 4: Mustard and Venison

Series Three

BBC Two - Great British Food Revival, Series Three, Mustard and Venison

Valentine Warner goes stalking for deer and Ainsley Harriot champions British mustard.

Foodies champion British produce. Valentine Warner campaigns to get Britain eating more venison and Ainsley Harriot tries to revive British mustards.

TV chef Ainsley Harriott comes over all hot and fiery as he leads the charge for long forgotten British mustards. He discovers why every kitchen should have its own cannonball as he makes up some Elizabethan Tewkesbury mustard. No one is safe as he descends on the Cotswolds, armed with his very own mustard, to persuade people to keep the tradition of British mustard alive.  

Passionate cook Valentine Warner has been deer stalking since he was twenty years old and he cannot understand why we don't eat more of this plentiful, sustainable, free range meat. He goes stalking with a countryside ranger as well as finding out how a Lincolnshire culling initiative gets all its meat back into the food chain.  He's delighted to track down a like-minded educational project which wants to democratise venison and make people realise it is not a food just for the elite. Finally, Valentine goes back to the classroom as a whole deer is taken into a Nottingham school for the children to skin, butcher,cook and eat.

Great British Food Revival: Series Three

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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 4: Mustard and Venison

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