Roux Down The River

Michel Roux starts his journey at his family's 3 Star river side restaurant.

Michel Roux explores smoked meats at a Henley butcher, delicious finds at a farmer's market, and a chocolate fuelled river side café & cooks up a succulent smoked duck burger, mouth-watering cheese & ham pie, and classic lemon tart.

After fishing with an old friend, Michel Roux visits the award-winning restaurants, Petersham Nurseries & The Dysart. Then he whips up, caper & butter plaice fillets, watercress soup, a winter vegetable salad and roast apples in puff pastry.

Michel Roux is in the capital. From mud larking & a 2 thousand year old Roman recipe on the foreshore, to visiting a vibrant street-food market & a 500-year-old pub. He cooks up pan roasted chicken, mussel stew & a delicious pear and plum crumble.

Michel Roux reaches the end of his Thames journey, meeting a family of fishmongers, young chefs keeping it local & a small boat with a big heart - cooking up a scallop curry, prawn toast with a twist, and fried custard beignets.