Heston’s Great British Food

Episode two
Having attended the filming of this episode, which sees Heston standing in a castle courtyard outside Cardiff, roasting a gigantic rib of beef (formed of five cuts of cow and edible chicken glue, naturally) inside a wrought-iron bull sculpture, I can confirm the spectacular results first-hand.

It’s almost by-the-by to mention the giant Yorkshire puddings, edible garden and ‘bullshot’ (the one item on the menu which perhaps looks better than it tasted). What we didn’t see was the other meat in this second instalment of ‘Great British Food’, in which the chef investigates the history of the roast and finds that it’s one area where we were able to give the French a few culinary lessons, before bringing it back up to date by examining the latest ageing methods using mould.

No previews were available, but it’s likely to be tremendous fun, as daft as it is informative.