This episode follows two british staples, sea salt and bramley apples. From a kent orchard and a salt works in maldon, essex, the two ingredients go cross country before ending up on our plates.

The high-speed journey of isle of wight tomatoes and cornish sardines, from producer to plate, leads to the google office's lunchtime menu, and a mouth-watering feast for the gb rowers squad.

Free range eggs from somerset and raspberries from perthshire are tracked from farm to final use, including a jar of jam bound for the royal household and a stunning tower of macaroons.

Lamb and frozen peas are followed from farm to plate, from school dinners to a special meal at a top newcastle restaurant.

This episode follows the journey of suffolk maris piper spuds and much-prized wiltshire truffles, to a chip shop in barry island and a select list of elite clients.

Barley from berwickshire is used to make crackers, cereal and nutritional drinks and to feed a hungry lifeboat crew, while, in lancashire, farmer john's shitake mushroom business is booming.