Ade in Britain

Ade is in North Wales, where he gets muddy farming mussels by hand, sees sea salt extracted from the Menai Strait, finds out how clogs are made and cooks up a dish of bacon, mussels and leeks in the back of his caravan.

Ade visits Gloucestershire, where he cooks up a local delicacy of baby eels and finds out about the peculiar sport of shin kicking at the annual Olimpick Games.

Ade travels to the coast of Lancashire. He learns the art of making cheese, gets sticky making his own Blackpool rock and goes shrimping in Morecambe Bay.

Ade visits the Fens, where he learns about the Norfolk Black turkey, tries to catch rabbits with ferrets and hears about the ancient art of eel fishing.

Ade heads to Cumbria, where he gets to grips with making a Cumberland sausage and takes to the hills for the ancient sport of hound-trailing.

Ade goes to Lancashire, where he makes black pudding, meets the owner of the last remaining temperance bar and visits 500-year-old Bury Market.

Ade is in Cornwall, where he learns how to make a controversial Cornish pasty and meets a farmer who builds his own traditional hedges.

Ade is in Derbyshire, where he experiences farming life, tries dry stone walling and visits Bakewell to find out which dessert came first between the tart and the pudding.

Ade is in Scotland, where he helps to make and taste whisky. Later, he meets weight throwers and caber tossers at Strathmore Highland Games.

Ade is in South Wales, where he meets cockle pickers near the Gower Peninsula, makes his very own Welsh lovespoon, goes mackerel fishing and cooks cawl.

Ade is in Cheshire, where he helps make Cheshire cheese, gets his hands dirty while worm charming and meets a world champion gooseberry grower.

Ade is in Dorset, where he treats some horn sheep to manicures and haircuts before getting to grips with some traditional thatching.

Ade is in Norfolk to seek out local food and traditions. He heads straight for the coast at Cromer, where he helps catch some of the famous crabs of the region.

Ade is in Devon seeking out local food and traditions. He travels to Brixham Fish Market for the freshest catch and cooks for Seth Lakeman.

Ade travels to North Yorkshire, where he discovers the ancient art of curing ham and meets a horn blower who performs the oldest daily ceremony in the world.

Ade is in Leicestershire, where he meets the man who makes genuine Melton Mowbray pork pies, samples life in a monastery and helps make Stilton cheese.

Ade is in South Yorkshire, where he meets a local cattle farmer and joins a champion Yorkshire pudding maker for a roast dinner.

Ade heads to Somerset, where he gets stuck into mud fishing the traditional way, learns how to make a traditional willow coffin and tastes some apple brandies.

In Northumberland, Ade helps to smoke kippers at Craster, takes a horse ride to Berwick-upon-Tweed and cooks for folk duo Becky and Rachel Unthank.

Ade is in Kent, where he learns how to make traditional bitter beer and heads off to the coast for the Whitstable oyster fair.