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 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.
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 and Dan explore British countryside pub culture and all of the culinary delights of UK's Somerset region. They visit the Natterjack Inn where the owners are treated to Dan's upscale version of bangers and mash.
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.
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 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.
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 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.
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.
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.
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 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.
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.
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 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 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 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!
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!
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!
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!
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 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!
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!
In the heart of the Oxfordshire countryside, Dan takes Art hunting for a truly menacing invader and predator, the grey squirrel. Art's somewhat amused by the style of hunting these "wild beasts" - but admits the resulting meal tastes great. 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!
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!
Art and Dan may know that, "The early bird may get the worm.", but the people in Curve Lake First Nation know that the extremely early hunter gets the turkey. Micisok!
In the heart of the Oxfordshire countryside, Dan takes Art hunting for a truly menacing invader and predator, the grey squirrel. Art's somewhat amused by the style of hunting these "wild beasts" - but admits the resulting meal tastes great. Bon Appetit!
In the heart of the Oxfordshire countryside, Dan takes Art hunting for a truly menacing invader and predator, the grey squirrel. Art's somewhat amused by the style of hunting these "wild beasts" - but admits the resulting meal tastes great. Bon Appetit!
Even in the heart of Canada's biggest city, Dan still knows which markets and shops to go to in order to get the freshest of ingredients. Bon Appetit!
Art and Dan may know that, "The early bird may get the worm.", but the people in Curve Lake First Nation know that the extremely early hunter gets the turkey. Micisok!
Travelling around the Okanagan Valley, Art shows Dan how to live off the land and still make a mouthwatering elk dish. Micisok!
Even in the heart of Canada's biggest city, Dan still knows which markets and shops to go to in order to get the freshest of ingredients. Bon Appetit!
With the aid of renowned U.K. wild game chef, Mike Robinson, Dan and Art go searching for the small muntjac deer. But do they really need an old army tank to do the job? Bon Appetit!
Art and Dan may know that, "The early bird may get the worm.", but the people in Curve Lake First Nation know that the extremely early hunter gets the turkey. Micisok!
Even in the heart of Canada's biggest city, Dan still knows which markets and shops to go to in order to get the freshest of ingredients. Bon Appetit!
Travelling around the Okanagan Valley, Art shows Dan how to live off the land and still make a mouthwatering elk dish. Micisok!
Travelling around the Okanagan Valley, Art shows Dan how to live off the land and still make a mouthwatering elk dish. Micisok!
Art leads Dan on a search for one of nature's slower moving creatures, the porcupine. With all that protection it has to be good, right? Micisok!
With the aid of renowned U.K. wild game chef, Mike Robinson, Dan and Art go searching for the small muntjac deer. But do they really need an old army tank to do the job? Bon Appetit!
With the aid of renowned U.K. wild game chef, Mike Robinson, Dan and Art go searching for the small muntjac deer. But do they really need an old army tank to do the job? Bon Appetit!
In the season 2 finale, the guys return to Victoria, BC, to combine freshly caught seafood with freshly harvested produce. Cheers!
Art leads Dan on a search for one of nature's slower moving creatures, the porcupine. With all that protection it has to be good, right? Micisok!
Art leads Dan on a search for one of nature's slower moving creatures, the porcupine. With all that protection it has to be good, right? Micisok!
In the season 3 opener, Art introduces Dan to a reclaimed First Nation's clam garden located in BC's Gulf Island's National Park. After learning about the traditional means of cultivating and cooking clams, Art whips up a fire-roasted clam bake. Micisok!
In the season 2 finale, the guys return to Victoria, BC, to combine freshly caught seafood with freshly harvested produce. Cheers!
Dan takes Art to a small Gulf Island inhabited by almost as many goats as people. Ever helpful, Dan assists a local farmer whose livestock is threatened by feral goats. The resulting meal is not baaaad! Despite the fact that Art and Dan must cook in a cramped double-decker bus. Bon appetite!
In the season 3 opener, Art introduces Dan to a reclaimed First Nation's clam garden located in BC's Gulf Island's National Park. After learning about the traditional means of cultivating and cooking clams, Art whips up a fire-roasted clam bake. Micisok!
Art introduces Dan to Yellowknife's funky urban beat. After hooking a monster Pike on the recently thawed Great Slave Lake, Art makes a pit spot at a funky spice shop. Dismissed by local Dene as an overly bony fish, Art is determined to create a mouthwatering meal from his catch. Micisok!
In the season 2 finale, the guys return to Victoria, BC, to combine freshly caught seafood with freshly harvested produce. Cheers!
In the season 3 opener, Art introduces Dan to a reclaimed First Nation's clam garden located in BC's Gulf Island's National Park. After learning about the traditional means of cultivating and cooking clams, Art whips up a fire-roasted clam bake. Micisok!
Dan takes Art to a small Gulf Island inhabited by almost as many goats as people. Ever helpful, Dan assists a local farmer whose livestock is threatened by feral goats. The resulting meal is not baaaad! Despite the fact that Art and Dan must cook in a cramped double-decker bus. Bon appetite!
Dan takes Art to a small Gulf Island inhabited by almost as many goats as people. Ever helpful, Dan assists a local farmer whose livestock is threatened by feral goats. The resulting meal is not baaaad! Despite the fact that Art and Dan must cook in a cramped double-decker bus. Bon appetite!
Dan hatches a plan to de-pluck the mystery that shields the chicken industry. He brings Art to two organic free range farms located in the Cowichan Valley to source Vancouver Island,s best poultry and eggs. The meal Dan wings for his guests leaves them feeling a lot more than peckish. Bon appetite!
Art introduces Dan to Yellowknife's funky urban beat. After hooking a monster Pike on the recently thawed Great Slave Lake, Art makes a pit spot at a funky spice shop. Dismissed by local Dene as an overly bony fish, Art is determined to create a mouthwatering meal from his catch. Micisok!
Art introduces Dan to Yellowknife's funky urban beat. After hooking a monster Pike on the recently thawed Great Slave Lake, Art makes a pit spot at a funky spice shop. Dismissed by local Dene as an overly bony fish, Art is determined to create a mouthwatering meal from his catch. Micisok!
Art sets out to learn the traditional means of baking Whitefish in Art sets out to learn the traditional means of baking Whitefish in clay - sourced from the Yellowknife River. But first he and Dan must clay - sourced from the Yellowknife River. But first he and Dan must survive a rocky boat ride across the Great Slave Lake to drop the survive a rocky boat ride across the Great Slave Lake to drop the nets. Once their seasickness subsides, Art and Dan celebrate a clay - nets. Once their seasickness subsides, Art and Dan celebrate a clay - baked dinner with local dene drummers - a truly authentic experience baked dinner with local dene drummers - a truly authentic experience in the Northwest Territories! Micisok! in the Northwest Territories! Micisok!
Dan hatches a plan to de-pluck the mystery that shields the chicken industry. He brings Art to two organic free range farms located in the Cowichan Valley to source Vancouver Island,s best poultry and eggs. The meal Dan wings for his guests leaves them feeling a lot more than peckish. Bon appetite!
Dan hatches a plan to de-pluck the mystery that shields the chicken industry. He brings Art to two organic free range farms located in the Cowichan Valley to source Vancouver Island,s best poultry and eggs. The meal Dan wings for his guests leaves them feeling a lot more than peckish. Bon appetite!
From the shores of the River Severn Art and Dan learn how to catch glass eels from a tidal river. The guys also get a chance to see an eel hatchery in Gloucester. Then back to London for some delicious eel dishes. Bon appetite!
Art sets out to learn the traditional means of baking Whitefish in Art sets out to learn the traditional means of baking Whitefish in clay - sourced from the Yellowknife River. But first he and Dan must clay - sourced from the Yellowknife River. But first he and Dan must survive a rocky boat ride across the Great Slave Lake to drop the survive a rocky boat ride across the Great Slave Lake to drop the nets. Once their seasickness subsides, Art and Dan celebrate a clay - nets. Once their seasickness subsides, Art and Dan celebrate a clay - baked dinner with local dene drummers - a truly authentic experience baked dinner with local dene drummers - a truly authentic experience in the Northwest Territories! Micisok! in the Northwest Territories! Micisok!
After a formal welcome at Smither's airport, Art and Dan are guided on a hunt by a Wetsuweten elder. Their aspirations to bag an elk are spoiled by a pair of cheeky black bears. All is not lost though thanks to a communal outpouring of generosity and Art's performance at an Aboriginal Day Festival. Micisok!
From the shores of the River Severn Art and Dan learn how to catch glass eels from a tidal river. The guys also get a chance to see an eel hatchery in Gloucester. Then back to London for some delicious eel dishes. Bon appetite!
Sitting in in a blind, Art and Dan test their patience. With a quick stop off at a gorgeous orchard Art and Dan are ready to head back to the heart of London, to the country's best wild food restaurant Native, to feed some very lucky people! Bon appetite!
Art sets out to learn the traditional means of baking Whitefish in Art sets out to learn the traditional means of baking Whitefish in clay - sourced from the Yellowknife River. But first he and Dan must clay - sourced from the Yellowknife River. But first he and Dan must survive a rocky boat ride across the Great Slave Lake to drop the survive a rocky boat ride across the Great Slave Lake to drop the nets. Once their seasickness subsides, Art and Dan celebrate a clay - nets. Once their seasickness subsides, Art and Dan celebrate a clay - baked dinner with local dene drummers - a truly authentic experience baked dinner with local dene drummers - a truly authentic experience in the Northwest Territories! Micisok! in the Northwest Territories! Micisok!
From the shores of the River Severn Art and Dan learn how to catch glass eels from a tidal river. The guys also get a chance to see an eel hatchery in Gloucester. Then back to London for some delicious eel dishes. Bon appetite!
After a formal welcome at Smither's airport, Art and Dan are guided on a hunt by a Wetsuweten elder. Their aspirations to bag an elk are spoiled by a pair of cheeky black bears. All is not lost though thanks to a communal outpouring of generosity and Art's performance at an Aboriginal Day Festival. Micisok!
After a formal welcome at Smither's airport, Art and Dan are guided on a hunt by a Wetsuweten elder. Their aspirations to bag an elk are spoiled by a pair of cheeky black bears. All is not lost though thanks to a communal outpouring of generosity and Art's performance at an Aboriginal Day Festival. Micisok!
Art and Dan pay a visit to a Gitxsan fisherwoman in Hazelton, BC. They ride along with her as she checks the nets that feed hundreds of families in her community. Art and Dan are lucky enough to be gifted a Chinook and granted the honor of cooking at K'San historical village. Miciskok!
Sitting in in a blind, Art and Dan test their patience. With a quick stop off at a gorgeous orchard Art and Dan are ready to head back to the heart of London, to the country's best wild food restaurant Native, to feed some very lucky people! Bon appetite!
Sitting in in a blind, Art and Dan test their patience. With a quick stop off at a gorgeous orchard Art and Dan are ready to head back to the heart of London, to the country's best wild food restaurant Native, to feed some very lucky people! Bon appetite!
Set on the former grounds of the Duke of Buckingham, Dan takes Art to his old school, Stowe, to try and teach Art how to fly fish. A nearby farm provides just what they need to go with their catch. Visiting his old alma mater, Dan gets a chance to cook for people that once cooked for him. Bon appetite!
Art and Dan pay a visit to a Gitxsan fisherwoman in Hazelton, BC. They ride along with her as she checks the nets that feed hundreds of families in her community. Art and Dan are lucky enough to be gifted a Chinook and granted the honor of cooking at K'San historical village. Miciskok!
Art and Dan pay a visit to a Gitxsan fisherwoman in Hazelton, BC. They ride along with her as she checks the nets that feed hundreds of families in her community. Art and Dan are lucky enough to be gifted a Chinook and granted the honor of cooking at K'San historical village. Miciskok!
Art sidelines Dan with his plans to create a meatless meal. Once the shock subsides, the pair meet with a "meatless butcher" in Victoria as well as glean produce from local orchards and farms. They even study waste reduction from a seasoned dumpster diver. Once they're guests finish licking their plate, Art and Dan agree that gleaning is a delicious means of securing food and part of a long First Nations tradition of avoiding food waste. Miciskok!
Set on the former grounds of the Duke of Buckingham, Dan takes Art to his old school, Stowe, to try and teach Art how to fly fish. A nearby farm provides just what they need to go with their catch. Visiting his old alma mater, Dan gets a chance to cook for people that once cooked for him. Bon appetite!
It's not unheard of to have deer in a city, but the herds of deer in Richmond Park, London, are truly something to gawk at. A local butcher and a community garden offer some splendid treats to help Dan's dish. Let's hope he doesn't make too big of a mess in his mummy's kitchen. Oh dear!! Bon appetite!
Art sidelines Dan with his plans to create a meatless meal. Once the shock subsides, the pair meet with a "meatless butcher" in Victoria as well as glean produce from local orchards and farms. They even study waste reduction from a seasoned dumpster diver. Once they're guests finish licking their plate, Art and Dan agree that gleaning is a delicious means of securing food and part of a long First Nations tradition of avoiding food waste. Miciskok!
Art and Dan travel up island to Cowichan Bay to do some spot prawn fishing. When their guide pulls up the traps, they're surprised to find an unexpected treat: a Pacific octopus! Not ones to waste by-catch, Art and Dan work together to create a fresh and delicious seafood meal served up at a beautiful seaside location! Yum!
Set on the former grounds of the Duke of Buckingham, Dan takes Art to his old school, Stowe, to try and teach Art how to fly fish. A nearby farm provides just what they need to go with their catch. Visiting his old alma mater, Dan gets a chance to cook for people that once cooked for him. Bon appetite!
Art sidelines Dan with his plans to create a meatless meal. Once the shock subsides, the pair meet with a "meatless butcher" in Victoria as well as glean produce from local orchards and farms. They even study waste reduction from a seasoned dumpster diver. Once they're guests finish licking their plate, Art and Dan agree that gleaning is a delicious means of securing food and part of a long First Nations tradition of avoiding food waste. Miciskok!
It's not unheard of to have deer in a city, but the herds of deer in Richmond Park, London, are truly something to gawk at. A local butcher and a community garden offer some splendid treats to help Dan's dish. Let's hope he doesn't make too big of a mess in his mummy's kitchen. Oh dear!! Bon appetite!
It's not unheard of to have deer in a city, but the herds of deer in Richmond Park, London, are truly something to gawk at. A local butcher and a community garden offer some splendid treats to help Dan's dish. Let's hope he doesn't make too big of a mess in his mummy's kitchen. Oh dear!! Bon appetite!
Art and Dan head to Nunavut for their first time! Their three-day journey includes a trip out on the open ice for some Greenland turbot, meeting the "Blue Eyed Inuk," Simon Keenainuk, a musician famous throughout the Arctic, and traveling on a komatik to ice fish for Arctic char.
Art and Dan travel up island to Cowichan Bay to do some spot prawn fishing. When their guide pulls up the traps, they're surprised to find an unexpected treat: a Pacific octopus! Not ones to waste by-catch, Art and Dan work together to create a fresh and delicious seafood meal served up at a beautiful seaside location! Yum!
Art and Dan travel up island to Cowichan Bay to do some spot prawn fishing. When their guide pulls up the traps, they're surprised to find an unexpected treat: a Pacific octopus! Not ones to waste by-catch, Art and Dan work together to create a fresh and delicious seafood meal served up at a beautiful seaside location! Yum!
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