Dan and Art learn how to catch salmon in the Sooke River. They find that this Salish technique takes all of the patience they can muster. The two are then taken to the T'souke smoke house to learn a local smoke barbecuing fish technique.

Dan takes Art on a journey to his London roots and to his early days under the tutelage of his master chef in the heart of Chelsea. This is Dan's element, and Art's nightmare - an extravagant, five-star restaurant.

Art takes Dan to BC's Northern Rockies to hunt moose; the iconic Canadian symbol and staple of many First Nations for countless generations. Dan learns a bit about what it takes to hunt moose and is miffed to learn this is the "easy" way.

Dan takes Art on a journey to his London roots and to his early days under the tutelage of his master chef in the heart of Chelsea. This is Dan's element, and Art's nightmare - an extravagant, five-star restaurant.

Dan takes Art to the English county of Devon to stay at a refurbished medieval farm and partake in the region's culinary gifts. Art and Dan are invited to cook a lamb dinner in the medieval kitchen.

Art takes Dan to BC's Northern Rockies to hunt moose; the iconic Canadian symbol and staple of many First Nations for countless generations. Dan learns a bit about what it takes to hunt moose and is miffed to learn this is the "easy" way.

Art shows Dan where he grew up eating wild snowshoe hares in a Northern BC community near Cowichan River. Dan learns how to snare wild rabbits and forage for plants with a local medicine woman.

Dan takes Art to the English county of Devon to stay at a refurbished medieval farm and partake in the region's culinary gifts. Art and Dan are invited to cook a lamb dinner in the medieval kitchen.

It's all about the expensive roe from giant, prehistoric fish as Dan leads Art on a fascinating journey through the entire rearing, harvesting and canning process as they get into tanks with the powerful sturgeon and help harvest.

Art and Dan create a modern version of a West Coast pit cook in the Nuuchanulth community of Estowista near Tofino. With the beautiful backdrop of the Pacific's long sandy beaches, our hosts are taught to harvest shellfish.

In the season 2 opener Dan takes Art on an excursion just 20 minutes outside of Victoria BC to get everything they need to make an absolutely exquisite goose lunch. Bon Appetit!

Art and Dan create a modern version of a West Coast pit cook in the Nuuchanulth community of Estowista near Tofino. With the beautiful backdrop of the Pacific's long sandy beaches, our hosts are taught to harvest shellfish.

Art takes Dan to the northern end of Vancouver Island in search of black bears. Art showcases one of his favourite meals at a traditional Metis gathering. Micisok!

In the season 2 opener Dan takes Art on an excursion just 20 minutes outside of Victoria BC to get everything they need to make an absolutely exquisite goose lunch. Bon Appetit!

In the icy waters off of Scotland, Dan recruits some help to dive for fresh scallops. Dan and Art brave the cold winds and rain to forage another rather surprising source of healthy seafood - there for the taking right on the beach. Bon Appetit!

Art takes Dan to the northern end of Vancouver Island in search of black bears. Art showcases one of his favourite meals at a traditional Metis gathering. Micisok!

Art and Dan visit Pikwakanagan First Nation where they meet an elder who shows them the ropes on his trap line. Even muskrat can be made into a meal that the community will come out for - even if Dan has difficulty eating this one! Micisok!

In the gorgeous highlands of West Scotland Dan and Art stalk for Roe Deer. And there's even a Piper on hand to pipe in Dan's traditional Scottish meal. Complete with haggis and Scotch. Bon Appetit!

A mile high in the Rocky Mountains in the middle of January, Art takes Dan snowshoeing, snowmobiling and for a walk on a lake to go ice fishing for trout. Micisok!