A Cook on the Wild Side
1 Series, 4 Episodes
In the first episode of this brand new series, mischievous food and wine expert Olly Smith invites ten unsuspecting guests to supper inside a 19th-century windmill in Lincolnshire.
Olly Smith heads for the wintry Forest of Dean for a secret supper featuring a pork roast in a ramshackle hut in the middle of the woods.
Olly Smith stages a picnic for 10 guests in a boathouse in North Yorkshire's Malhamdale. He also goes duck hunting and turns some Yorkshire puds into a dessert.
Olly stages an apple harvest banquet in an orchard in Somerset's cider country with a twice-baked cheese soufflé on the menu.
Enthusiastic food and wine writer Olly Smith heads to Cardigan Bay in West Wales in search of the perfect lobster lunch and plans a lavish harbour-side banquet for ten guests.
Olly Smith lays on an Indian banquet inside the lifeboat station at Dungeness in Kent, building a fish smoker and a tandoori oven to make kedgeree and chicken tikka.
Olly commandeers a steam train to serve a nostalgic meal aboard the Brecon Mountain Railway, featuring Welsh rarebit, venison Wellington and a Black Forest gateau laced with Welsh whisky.
Olly Smith visits the Gower Peninsula's dramatic landscape to serve an impromptu banquet inside a ruined castle, featuring the local delicacy of salt marsh lamb.
Olly Smith heads for a brewery in the Peak District, where his experimental menu includes a new twist on pub snacks and a t-bone steak with parsnip ice cream.
Olly Smith has a homecoming in the South Downs for the last show in the series, set in a vineyard and with local speciality banoffee pie on the menu.