Marcus Wareing's Tales from a Kitchen Garden S02E11-E15 (1280x720p HD, 50fps, soft Eng subs)  

From field to fork. Restaurateur Marcus teams up with top British producers, farmers and gardeners who inspire him to expand his market garden and create delicious dishes.

E11 Marcus Wareing explores new possibilities on his Sussex smallholding. One is to investigate unusual food flavours that he can use in his cooking. So, he pays a visit to Shoreham in West Sussex to meet up with Christian, a former chef who’s turned his hand to foraging for edible produce. Along the banks of the River Adur, Marcus discovers a whole range of edible sea vegetables that he can incorporate into his food. Back at the farm, Marcus, along with gardener Anatoliy, farmer Stuart and his son Fred, finish installing the fencing in the paddock so he can get on with planting his remaining crab apple trees. With help from some heavy machinery, they get the job done in no time. With food flavours still on his mind, Marcus experiments with his smoker again, this time making smoked chilli butter. Then he heads off to Rye to meet up with hop farmers Simon and Phil Wheeler to find out if growing hops is something he can bring to the smallholding.
After helping harvest the 15-foot vines and seeing them dried and prepared for the breweries, Marcus is excited by the huge potential hops could have in flavouring food. But there’s little time for him to think about this, as his two Mangalitsa pigs have escaped from their enclosure on the farm. It’s only after drafting in help from Stuart and Fred that they manage to round up the escapees. Finally, inspired by his foraging trip earlier, Marcus experiments with a new fish dish accompanied by samphire and shellfish.

E12 Marcus Wareing explores new possibilities on his Sussex smallholding. Today, he has to deal with his pigs, who are still causing trouble in their fenced-off woodland home. Next, Marcus gives his chickens a health check with the help of neighbour Zoe and decides to expand his collection of hens. He visits local egg farmer Susie to see if he can adopt two of her older chickens. But before that, Marcus learns how Susie’s 12,000 organically raised hens lay different-sized eggs according to their body weight. Back at the farm, Marcus and gardener Anatoliy prepare the chicken coup for the new arrivals before Marcus makes a batch of lemon curd – his favourite egg-based preserve. As well as expanding his animal collection, Marcus is also keen to experiment with growing new crops like wheat, so he visits his neighbour and fellow smallholder Paul to learn how to grow and harvest wheat using traditional methods. Back at the farm, the two adopted chickens have arrived and are settling into their new home, while Marcus cooks a specially seasoned spit roast chicken for his friends Zoe and Susie.

E13 Marcus Wareing explores new possibilities on his Sussex smallholding. And, as the owner of two rare breed Mangalitsa pigs, he’s keen to master charcuterie – the method of preserving meat products. So, he invites neighbour Phil Beale over for a masterclass in curing meat. Phil has honed his craft in charcuterie in Spain, and takes Marcus through several examples of cured meats to show him what could be possible with his Mangalitsa pigs. Marcus also has crops on his mind. After a recent visit to a small holder who grows wheat, Marcus is keen to give it a go himself, even though it’s the wrong time of year. So, after tilling a patch in his no-dig garden, he sows some wheat and hopes it’ll grow. For lunch, he rustles up a delicious mushroom and egg dish for him and wife Jane. With several types of mushrooms going into the hot pan, including oyster and portobello, it’s a proven family favourite. Refuelled, Marcus heads off truffle hunting and meets up with Mel and her two highly trained dogs, who’ve spent years sniffing out the valuable fungi in nearby woods. Back at the farm, Marcus turns his attention to his herb patch. With autumn approaching, he wants to preserve some of his softer herbs like tarragon and marjoram, so he uses them to make flavoured oils. Keen to find out what others are doing to prepare for the changing season, Marcus returns to Black Rootz, the Afro-Caribbean group dedicated to training young black growers. He meets up with lead grower Richard and discovers that pak choi is a good winter vegetable.

E14 Marcus Wareing explores new possibilities for his smallholding in East Sussex. After doing some essential repairs, he gets the digger out as he’s keen to start cultivating an area of his land called the Bund. He wants to plant a hedgerow for the wildlife out of tree seedlings, so he drafts in gardening friends Rosanna and Signe to help. They advise him on the best way to plant up the small trees to ensure they grow healthily. After a short coffee break, Marcus heads over to Mersea Island in Essex to go crabbing with commercial fishermen Andrew and Jonny French. He’s used to cooking crabs in his kitchen, but this is the first time he’s seen them fished. After a good time at sea, the day’s topped off with a chance for Marcus to taste some of the freshly caught and cooked crab. Back at the farm, Marcus is concerned about his apple orchard. While it has produced a great deal of fruit, he is concerned some of the trees are dying, so he wants to learn how to preserve the remaining ones. He visits Britain’s National Fruit Collection at Brogdale Farm in Kent, where he meets Dave, an expert in grafting fruit trees. He discovers that one of the secrets to a successful graft is to have good root stock. A call from his tenant farmer Stuart takes Marcus back to the farm to help give the sheep a health check to see if they’re fit for mating. As a homage to his fishing trip earlier in the day, Marcus makes grilled crab and brown crab meat pate for himself and his wife Jane.

E15 Marcus Wareing explores new possibilities on his Sussex smallholding. First, he’s checking on the new pine forest he’s planted. He’s been experimenting with using pine in his cooking, including making an infused gin, but it seems the deer also enjoy the taste of it, as they’ve done some damage to one of the new trees. Next, having enjoyed rearing two Mangalitsa pigs over the past year, Marcus is keen to expand his livestock collection with some more commercial pigs. Farmer Stuart is going to help so together they scope out a new area of woodland that will be perfect for the new arrivals. They visit Flavian at the farm where he works in Hampshire to get his advice, pick out ten piglets for the smallholding and, most importantly, taste test the meat that they’ll be able to produce. Back at the farm, there’s lots of work to do to prepare for the new pigs to arrive, including fencing off an area for them to settle into. Anatoliy is fixing the deer damage in the pine forest, and Marcus is welcoming his friend, chef Chris Taylor, who’s come to help build a fire pit in the woods. Marcus whips up some delicious pork and chorizo burgers on the fire for lunch. Finally, the piglets’ new home is ready, and Flavian arrives to ensure they settle in nicely. After one escapee is rounded up and safely delivered to the new pen, Marcus and Stuart can start to plan their future.


First broadcast:  September 2023  
Duration: 30 minutes per episode      
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