Marcus Wareing's Tales from a Kitchen Garden S02 complete (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.
E01
Marcus starts his day by setting off to the Knepp in Horsham to learn all about different varieties of tomato in their impressive market garden. / / After taste-testing a few and picking up some tips and tricks, he heads back to the farm, where there's lots to do, including rhubarb to be harvested and ducks to protect. / / After making rhubarb cordial, Marcus welcomes back local duck expert Tom. After losing some of his ducks to foxes, Marcus is determined to keep the rest safe, and Tom has some interesting and unexpected that involve introducing some noisy new arrivals. Farmer Stuart calls Marcus to help with a rather unusual task in the cow field. / / Inspired by his visit to the Knepp, Marcus ends a long day with some delicious, charred tomato gazpacho in the garden with his daughter Jessie.
E02
After his bees mysteriously disappeared last year, Marcus and gardener Anatoliy decide they need some advice. / / Marcus travels to the Newt to meet Paula and learn more about beekeeping. Energised from their meeting, he returns to the farm to plant some pollinating flowers while Anatoliy is busy picking a glut of home-grown gooseberries ready for Marcus to pickle. / / Marcus also has his Mangalitsa pigs in mind; he wants to move them to a new area of the woods, where they'll have more shelter and vegetation to forage. Pig farmer Flavian comes round to help scope out and prepare a new area and coax the pigs across the woods. / / Once the pigs are settled, Marcus cooks up a delicious vegetarian feast in his kitchen garden.
E03
Marcus's dad was a potato farmer, so he's always wanted to grow his own patch. He's planted some, and now he wants some advice for how to harvest them. He meets local potato farmer Steve, who is doing something quite unusual - growing 33 varieties of potato on just 35 acres. He has a lot of advice for Marcus, who returns to his smallholding ready to tend to his own crop. / / All this talk of potatoes has got Marcus thinking about one of his favourite pairings: potatoes and fish. He decides to go fishing and is excited to head out to the Kentish coastline to meet some local fishermen. A successful trip out to sea sees Marcus returning to his farm with some mackerel for dinner. After helping farmer Stuart feed his cattle, who are running out of grass due to the very dry weather, Marcus grills his mackerel and serves it with roasted potatoes for him and Stuart to enjoy.
E04
Marcus rediscovers some wasabi plants in his kitchen garden and decides to find out more about them. Heading to the UK's only wasabi farm, he learns all about how to grow this temperamental plant. The farm also produces watercress, and he picks up some tips for this nutritious crop too. / / Back at the smallholding, Marcus checks on his ducks and gathers up a glut of lavender to take to local gelato maker Grant. The proud creator of over 350 flavours, Grant teaches Marcus about the gelato-making process as they put his lavender to use. / / Back home, Marcus replants his wasabi by the pond and makes some delicious watercress soup for him and Jane to enjoy with a glass of cold rose.
E05
Marcus Wareing explores new possibilities on his Sussex smallholding. Having cooked with salt marsh lamb for years, Marcus decides to venture out to Romney Marsh to meet shepherd Chris and his flock. Here, he learns what gives this lamb its delicate flavour. / / Back at the farm, Marcus gets busy picking some raspberries and making a raspberry and rose jam before his guest Laura arrives. Laura's speciality is growing unusual fruits and vegetables, and she shows Marcus some of her most unusual produce, including a Kent-grown watermelon. / / Feeling inspired, Marcus heads off to visit a school he has heard about nearby that has set up its very own farm. Marcus lends some of the children a hand looking after their animals and feels he might just have met the next generation of British farmers. Back at home, Marcus cooks up some delicious lamb ribs for Stuart and Chris as a thank you for his trip to Romney Marsh
E06
Marcus Wareing explores new possibilities on his Sussex smallholding. Interested in diversifying his cooking, he decides to build a smoker. But first, he needs something to smoke in it. Heading out to a sustainable trout farm in Hampshire, Marcus discovers what it takes to produce this delicately flavoured fish. Bringing some back to fillet at his smallholding, Marcus soon gets to work building a cold smoker with the help of his friend and fire expert Chris Taylor. After taking a quick break to fix a hole in the shed roof thanks to a few pesky squirrels, Marcus puts the trout into the smoker. While he’s waiting for it to be ready, Marcus wastes no time bagging up some compost and delivering it to a community allotment in north London. One of the founders of the group, Paulette, shows him around and tells him more about the project. Back in Sussex, the trout is smoked and ready to be eaten. Marcus enjoys it as part of a delicious open sandwich with coal-roasted beetroot.
E07
Marcus Wareing explores new possibilities on his Sussex smallholding. He has noticed more and more deer on his land and wants to learn what, if anything, he should be doing to manage them. So, he heads to the Knepp Estate to meet Charlie and Issy, who have turned over their 3,500-acre farm to rewilding, in which deer play a vital role. He learns that they can help to provide habitat for lots more wildlife, and in order to control their numbers at the Knepp, they also produce venison. Back at the farm, Marcus has invited two apprentice chefs to have a foraging masterclass from expert and friend Colin Wheeler. When it comes to foraging, Marcus is an apprentice too, so along with the young chefs, he’s excited to learn what edible plants he has growing unnoticed on his property. In the kitchen garden and orchard there is an abundance of produce, much more than Marcus and his family can use, so he harvests four boxes of fruit and veg to deliver to the local community kitchen. Feeling inspired by his visit to the Knepp, Marcus cooks a fabulous haunch of venison to share with Anatoliy, Stuart and Fred.
E08
Marcus Wareing explores new possibilities on his Sussex smallholding. There is an abundance of fresh produce growing in the kitchen garden, but one of the most important ingredients that Marcus uses is salt and that is something he cannot produce himself. He travels to Maldon in Essex to learn how it is made. Then it is time to lend a hand, as farmer Stuart needs help prepping some sheepskins that he is making into rugs. Back at the smallholding, Marcus experiments by building a no-dig bed in an unused area of the farm. Then, as he is planning to grow edible flowers there, he pays a visit to his friends Sinead and Adam, who are experts and have lots of advice and even some plants to get him started. As a thank you, Marcus makes them a sumptuous pear and ginger cake with salted caramel sauce.
E09
Marcus Wareing explores new possibilities on his Sussex smallholding. One of his favourite things about the farm is having livestock grazing in the fields. Last year, Marcus obtained two Longhorn cows, but now he is thinking of expanding his herd. So he visits the nearby Buckhurst estate to learn about traditional Sussex cattle and try some of their meat to see if they are the right breed for him. Then Marcus learns about pond management and how to encourage more wildlife onto the farm. As well as pickling pears and helping Anatoliy pick a bumper crop of lavender. Finally, it is time to eat, so Marcus cooks an epic steak sandwich using Sussex sirloin and homemade bacon jam, the perfect lunch for Stuart, who is hard at work in the field.
E10
Marcus Wareing explores new possibilities on his Sussex smallholding. In an attempt to deter any duckling-stealing predators, Marcus puts his scarecrow making to the test. Marcus enters his scarecrow into the local Framfield Scarecrow Festival’s annual contest. Gracefully accepting defeat and eager to get back to work, Marcus pays a visit to dairy manager Dom at Plawhatch Farm. He drops off some of his freshly picked berries to be turned into blackberry yoghurt and prepares for a lesson in cheese bandaging. With the yoghurts safely delivered to the local community kitchen, Marcus wastes no time back at home. He whips up a fig salad as a thank you to his gardener Anatoliy, and with the help of his family, installs his new scarecrow by the pond. Finally, Marcus prepares some pizza toppings before heading off to a local pizza party for a relaxed night with his neighbours.
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.
E16
As part of his journey to establish the farm, Marcus has also faced setbacks. Not everything in the kitchen garden has done well, and he needs to learn from experience. The hedgerow around the farm needs to be cut back and managed, so Marcus seeks advice from Paul Matthews, an expert in the ancient art of hedge laying. He’s shown how to make stakes, cut hazel bushes and bind them into fencing. Back at the smallholding, Marcus pickles some of his excess crop of carrots using herbs from the kitchen garden. With an abundance of produce, Marcus takes some of it to a nearby food bank that serves the local community. Later, he joins in a local ploughing match and creates a delicious dessert of bay leaf-flavoured ice-cream, thyme crumble and rosemary nectarines.
E17
There is an abundance of fruit falling from the trees in the orchard; so many apples that too many are going to waste. Marcus wants to change that, so he's making his own cider. He pays a visit to The Newt in Somerset, where expert cider maker Greg gives him a tour of their extensive orchard and a quick lesson in cider making. Back at the farm, there’s ginger to preserve and some naughty Mangalitsa pigs to move to their new home in the woods. Marcus heads off for more inspiration, this time from some forest gardeners who show him how to grow an edible food forest in a small space. Later, Marcus uses his fire pit in the woods to rustle up a humble lunch of sausages and fried potatoes, elevated by cooking them over the coals and with a delicious gravy.
E18
Keen to learn as much about owning and rearing livestock as he can, Marcus is off to auction with Stuart, who is selling some of his sheep. Marcus wants to understand this aspect of farming life and get some tips in case he ever sells some of his own animals this way. Back at the farm, Rosanna and Signe come to help prepare some of the kitchen garden beds for winter and inspire Marcus to think about what he can plant there next year. He decides to try his hand at pumpkins but wants to learn all about the incredible varieties he can choose from so heads to Spadework, a charity in Kent that provides agricultural training programmes for adults with learning and other disabilities. Marcus gets a lesson in growing and harvesting pumpkins and is amazed by an astonishing display of unique varieties that some of the trainees have prepared. Finally, as a thank you to Stuart for taking him to the auction, Marcus makes him and son Fred phenomenal sticky pork sandwiches with garlic BBQ sauce and celeriac slaw, the perfect lunch for hardworking farmers.
E19
Marcus is thinking about adding some goats to the smallholding. There’s a small out-building that could make the perfect shelter for them, but as they’re notoriously hard to look after, Marcus wants to find out more before taking the plunge. He visits a farm in Surrey to learn all about rearing, milking and feeding goats as well as producing cheese from their milk. As suspected, it’s all a bit overwhelming, and ultimately Marcus decides that the time isn’t right to take on such responsibility. However, his sheep keep escaping their enclosure, and so Marcus decides to let them roam freely, using the goat shelter for themselves. Then it’s time to welcome two more apprentice chefs to the smallholding. This time, Marcus has asked his fire expert friend Chris Taylor to give the young chefs a masterclass in cooking over fire, using the heat and the coals in unexpected ways. Finally, Marcus whips up a goat's cheese salad and a sumptuous rarebit for a spot of lunch.
E20
Marcus Wareing explores new possibilities on his Sussex smallholding. As autumn draws in, it’s time to take stock of the kitchen garden and preserve any remaining summer crops so that they last through the winter. Marcus has invited his friend and chef Colin Wheeler to show him some new ideas including fermented cabbage, smoked pear powder and whole brined apples. Knowing that the children at Grovelands School Farm love looking after their goats, and Marcus makes them a goat see-saw with the help of friend Zoe and her carpenter husband Lindsay. As expected, the children and the goats are delighted with the results. Then it’s party time, and as a way of thanking the local community for all the help and guidance they’ve given him, Marcus has invited them for a feast. Everyone brings a dish for the table, and Marcus makes a pot of barbecue beans with flame-grilled beef rib to celebrate the farm and the friendships he’s made.
First broadcast: August-September 2023
Duration: 30 minutes per episode
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