Mary Berry learns what it takes to keep Highclere Castle running in today's world, and creates a delicious spread including gamekeeper's stew in the estate's kitchen.

Mary Berry visits Scone Palace, the epicentre of Scottish history, where she rustles up classics including venison wellington and cock-a-leekie soup in the estate kitchen.

Mary Berry visits Powderham Castle in Devon. She whips up some classics from the region, including Devon cream tea, curried cockles and a delicate peach posset.

Mary Berry visits Goodwood House. She makes a race day breakfast, a coq au vin and a four-tier cake for a sumptuous tea set in one of the oldest cricket clubs in the world.