%20--%3e%3csvg%20width='512'%20height='512'%20viewBox='0%200%20135.46666%20135.46667'%20version='1.1'%20id='svg185'%20sodipodi:docname='wserie.svg'%20inkscape:version='1.2.2%20(b0a8486541,%202022-12-01)'%20inkscape:export-filename='../../public/wserie.png'%20inkscape:export-xdpi='96'%20inkscape:export-ydpi='96'%20xmlns:inkscape='http://www.inkscape.org/namespaces/inkscape'%20xmlns:sodipodi='http://sodipodi.sourceforge.net/DTD/sodipodi-0.dtd'%20xmlns:xlink='http://www.w3.org/1999/xlink'%20xmlns='http://www.w3.org/2000/svg'%20xmlns:svg='http://www.w3.org/2000/svg'%3e%3csodipodi:namedview%20id='namedview187'%20pagecolor='%23ffffff'%20bordercolor='%23666666'%20borderopacity='1.0'%20inkscape:showpageshadow='2'%20inkscape:pageopacity='0.0'%20inkscape:pagecheckerboard='0'%20inkscape:deskcolor='%23d1d1d1'%20inkscape:document-units='mm'%20showgrid='false'%20inkscape:zoom='0.75187991'%20inkscape:cx='-219.44994'%20inkscape:cy='212.79994'%20inkscape:window-width='1920'%20inkscape:window-height='1029'%20inkscape:window-x='0'%20inkscape:window-y='27'%20inkscape:window-maximized='1'%20inkscape:current-layer='layer1'%20/%3e%3cdefs%20id='defs182'%3e%3cradialGradient%20inkscape:collect='always'%20xlink:href='%23linearGradient1249'%20id='radialGradient1251'%20cx='254'%20cy='95.249992'%20fx='254'%20fy='95.249992'%20r='67.65345'%20gradientUnits='userSpaceOnUse'%20/%3e%3clinearGradient%20inkscape:collect='always'%20id='linearGradient1249'%3e%3cstop%20style='stop-color:%2334b86b;stop-opacity:1;'%20offset='0'%20id='stop1245'%20/%3e%3cstop%20style='stop-color:%23206f43;stop-opacity:1;'%20offset='1'%20id='stop1247'%20/%3e%3c/linearGradient%3e%3clinearGradient%20inkscape:collect='always'%20xlink:href='%23linearGradient1271'%20id='linearGradient1273'%20x1='225.37227'%20y1='95.249992'%20x2='297.42328'%20y2='95.249992'%20gradientUnits='userSpaceOnUse'%20/%3e%3clinearGradient%20inkscape:collect='always'%20id='linearGradient1271'%3e%3cstop%20style='stop-color:%23ffffff;stop-opacity:1;'%20offset='0'%20id='stop1267'%20/%3e%3cstop%20style='stop-color:%23adadad;stop-opacity:1;'%20offset='1'%20id='stop1269'%20/%3e%3c/linearGradient%3e%3c/defs%3e%3cg%20inkscape:label='Layer%201'%20inkscape:groupmode='layer'%20id='layer1'%3e%3cg%20id='g1293'%20transform='translate(-186.26667,-27.516659)'%3e%3ccircle%20style='fill:url(%23radialGradient1251);fill-opacity:1;stroke:none;stroke-width:0.159763px;paint-order:fill%20markers%20stroke;stop-color:%23000000'%20id='path358'%20cx='254'%20cy='95.249992'%20r='67.65345'%20/%3e%3cpath%20id='path1748'%20style='fill:url(%23linearGradient1273);fill-opacity:1;stroke:none;stroke-width:0.127407px;paint-order:fill%20markers%20stroke;stop-color:%23000000'%20inkscape:transform-center-x='-12.008464'%20d='m%20225.37227,45.1744%20v%2032.19152%202.85227%20l%2031.87352,15.0318%20-31.87352,15.03181%20v%202.85226%2032.19153%20l%2072.05101,-33.97984%20-34.12905,-16.09576%2034.12905,-16.09576%20z'%20/%3e%3c/g%3e%3c/g%3e%3c/svg%3e){kind=small}
Manchester
Rick Stein's Food Stories - S1 - E5
Rick immerses himself in north west England's food traditions at Britain’s best market, enjoys memories of Manchester’s music scene, and cooks an old favourite: liver, bacon and onions.
Rick Stein's Food Stories: Season 1 - 15 Episode s
1x1 - Cumbria
February 12, 2024
In the Lake District, Rick shares mutton hot pot with sheep farmer and author James Rebanks. He meets an intrepid shrimp fisherman and is joined by his son Jack to cook his mum’s shepherd’s pie
1x2 - Argyll
February 13, 2024
In Argyll, Rick meets a Michelin Green Star-winning chef who cooks local and foraged ingredients. He catches langoustine with a teacher-turned-fisherwoman and makes tattie scones.
1x3 - Lincolnshire
February 14, 2024
Rick meets inventor James Dyson on his futuristic Lincolnshire farm, where robots help grow strawberries all year round. With some superb local sausages, he makes bangers and mash.
1x4 - Northern Ireland
February 15, 2024
In Northern Ireland, Rick has Filipino-style Sunday lunch, and meets a ‘no waste’ chef turning an unpopular fish into a stunning dish. At home, he cooks beef and Guinness pie.
1x5 - Manchester
February 16, 2024
Rick immerses himself in north west England's food traditions at Britain’s best market, enjoys memories of Manchester’s music scene, and cooks an old favourite: liver, bacon and onions.
1x6 - Wales
February 19, 2024
In Wales, Rick meets the farmer dodging old WW2 bombs to raise salt marsh lamb, goes night fishing on the River Tywi, tries rhubarb pizza and demonstrates how to smoke sea trout.
1x7 - Bristol
February 20, 2024
Rick eats the ultimate jerk chicken in Bristol and witnesses the healing power of food at a café staffed by victims of modern slavery. He makes a modern UK favourite, the burrito.
1x8 - Suffolk
February 21, 2024
Halfway through his UK food tour, Rick visits a Suffolk bakery making artisan sourdough. He meets an old friend who sells fresh fish on the beach, and back at home, he has a go at making sushi!
1x9 - London - Part One
February 22, 2024
London epitomises our international UK food scene. Here Rick discovers how Chinese dim sum and Italian mozzarella are made, before tucking into a Full English with Stuart Maconie.
1x10 - London - Part Two
February 23, 2024
London-based brewer Jaega Wise tries to turn Rick into a craft beer fan by putting some in a sauce for John Dory. Later, Rick enjoys borscht at a Ukrainian restaurant and brings back chicken kyiv.
1x11 - Kent
Off the coast of Kent, Rick catches his favourite fish, Dover sole, then cooks it. He explores the history of fish and chips, harvests cherries and makes chocolate and cherry cupcakes.
1x12 - Glasgow
Rick discovers the story of Italian food in Glasgow, as well as the best chocolate he’s ever had, made by an ex-car engineer. He makes profiteroles and a Stein family favourite, osso buco.
1x13 - Yorkshire
In Yorkshire, Rick discovers the history of the yorkshire pudding and how best to make it. He visits the UK's biggest tofu factory and cooks delicious veggie dishes at home.
1x14 - Midlands
Food writer Gurdeep Loyal tours Rick around Leicester’s best Indian food, from a hidden gem food truck to Indian high tea. At home, Rick cooks a British favourite, chicken tikka masala.
1x15 - West Country
In the West Country, Rick meets an organic food pioneer, Britain's most famous female cheese maker, and the master of simple British food, chef Mark Hix. Then, he cooks his own vegetarian dishes.