The chefs are in the Bay of Plenty on the east coast of the North Island cooking for descendants of George Vesey Stewart. Originally from Tyrone, Stewart was responsible for enticing dozens of Ulster families to emigrate to New Zealand in the 1870s, building a community around the small town of Katikati. On the menu are avocado, manuka honey and shorthorn beef, and the chefs get an unwelcome visit in the kitchen from the local fire brigade.

The chefs are in Auckland, the capital city, cooking for descendants of Alan and John Mulgan. The Mulgan family emigrated from Ballynahinch in Co Down in the 1870s and John and Alan Mulgan were well know early 20th century writers, helping establish a formidable literary tradition in the young country. For the meal, the chefs source a large hapuka fish, visit a pacific oyster farm, and are inspired to make a cheesecake with some oatmeal ANZAC biscuits.

The chefs are in Hawke’s Bay, one of the best wine producing regions in the country, cooking for John Buck and family, owners of the world class Te Mata vineyard. John’s grandfather came from Co Londonderry, and in his memory the vineyard’s best known cabernet is named after his home town - Coleraine. John is so proud of his roots that he went to Coleraine for his honeymoon! For cooking inspiration, the chefs visit an olive grove, catch a few apple fed chickens and stumble upon some large leeks.

The chefs reach Wellington in the south of the north island, cooking at the residence of the British High Commissioner. The meal is in honour of John Ballance, born in Co Antrim, who became prime minister in New Zealand and helped pave the way for some pioneering liberal reforms, including giving votes to women - the first country in the world to do so. On the menu, sensational lamb from the hills above the Pacific, a visit to New Zealand’s finest food store and grapefruit to die for from Titanic and Avatar director James Cameron’s organic farm.

Paul Rankin and Nick Nairn are on a food adventure in New Zealand. They’re in Palmerston North in the north island cooking for descendants of William Ferguson Massey. Originally from Limavady, William Massey, whose nickname was Farmer Bill, went on to become New Zealand’s 19th Prime Minister. On their food travels the chefs encounter some slippery eels, visit a free-range pork farm and learn a thing or two about lavender.

The chefs are in Paraparaumu on the Kapiti Coast of New Zealand’s north island cooking for descendants of All Black rugby legend Dave Gallaher. Originally from Ramelton, Dave Gallaher was one of the thousands of migrants who sailed to New Zealand in the 19th and early 20th centuries seeking a new life. For cooking inspiration the chefs dive for a crayfish starter, get their hands on the king of fish and discover a chicken and apple paradise.

Chefs Paul Rankin and Nick Nairn are in Dunedin in New Zealand’s south island cooking for descendants of Presbyterian Minister Rutherford Waddell who was born in Co. Down and who helped bring about important social reforms in New Zealand. For cooking inspiration the chefs gets to grips with an amazing tool for digging clams, visit a deer farm and taste craft chocolate.

Chefs Paul Rankin and Nick Nairn are in the Central Otago region of New Zealand cooking for descendants of the Reverend Thomas Burns, one of the founders of the Scottish Settlement in Dunedin and nephew of Rabbie Burns, Scotland’s national poet. On the menu are tatties and leeks, posh fish and chips and the chefs discover some of the fruits of New Zealand.

New series with top chefs Paul Rankin and Nick Nairn on a culinary road trip in Canada exploring their shared Ulster-Scots heritage. The series kicks off in Oshawa, Ontario where Paul and Nick find out about car manufacturer RS McLaughlin of General Motors Canada and his brother John James McLaughlin, the inventor of Canada Dry Ginger Ale. Along the way the chefs discover Canadian sweet corn, visit a flour mill in the village of Tyrone and find some pastured lamb, all to prepare a 3 course meal at the grand Parkwood Estate, the former residence of RS McLaughlin.

Top chefs Paul Rankin and Nick Nairn continue their culinary road trip in Canada. This week they visit the town of Pictou in the province of Nova Scotia. They find out about the 189 immigrants who travelled from Scotland in 1773 on board the Ship Hector. Along the way the chefs discover native wild blueberries, taste a local Nova Scotia favourite – the Donair, and cook a mouth watering dish of lobster mac and cheese

Chefs Paul Rankin and Nick Nairn are on a culinary road trip in Canada exploring their shared Ulster-Scots heritage. This week they’re in the city of Toronto, once nicknamed the Belfast of Canada. The duo is cooking for descendants of Timothy Eaton, an Ulsterman and founder of Eatons, Canada’s largest privately owned department store. Along the way the chefs taste some Canadian cheddar, visit a farm friendly butchers and check out the produce at St. Lawrence market in the historic old town of Toronto.

Top chefs Paul Rankin and Nick Nairn continue on their culinary road trip in Canada. This week they’re in the province of New Brunswick, cooking for an Ulster-Scots descendant whose ancestors settled on an island in the Saint John River. With no electricity and only barbecues to cook on, the chefs prepare a 3 course meal on the island using freshly caught herrings, foraged mushrooms and recreate a campsite favourite for dessert – s’mores!

Chefs Paul Rankin and Nick Nairn are on a culinary road trip in Canada exploring their shared Ulster-Scots heritage. This week they visit the city of Hamilton in Ontario where Ulster-Scot William McMaster founded McMaster University and the chefs prepare a bespoke 3-course meal for the university’s president and colleagues. Searching for local produce they visit the Niagara peninsula to find the perfect peach and Paul has his first encounter with a black walnut at a nut nursery.

Top chefs Paul Rankin and Nick Nairn are on a culinary road trip in Canada exploring their shared Ulster-Scots heritage. This week they find themselves in Economy in the province of Nova Scotia cooking a 3 course bespoke meal for descendants of one of the first Ulster-Scots to settle in the area. In their quest for the best local produce the chefs get muddy digging for clams in the Bay of Fundy, and taste a Canadian favourite – maple syrup.

Chefs Paul Rankin and Nick Nairn are on a culinary road trip in Canada. This week they are in the city of Toronto finding out about Ulster United one of the most legendary Canadian soccer teams of the past. The chefs taste some local snacks at the famous St. Lawrence market in Downtown Toronto and they attempt to make a Canadian pastry treat.

Top chefs and great friends Paul Rankin and Nick Nairn are on a culinary road trip in Canada. This week they visit the city of Fredericton, New Brunswick during the annual Highland Games celebrations, to cook for the Lieutenant Governor and some of the heavy event athletes. A visit to the farmers’ market in Fredericton offers the chefs a chance to try out some of the local delicacies and they find some rare breed chickens at an organic farm.

Paul and Nick are in Washington D.C. - the capital city and political stronghold of the United States. This week they’re cooking for former White House Press Secretary and Ulster-Scot - Mike McCurry and his friends and family. The chefs also find out about the Ulster-Scots heritage of Woodrow Wilson, the 28th President of the United States. They pick up local seafood at Maine Avenue Fish Market, and discover some fabulous seasonal veg at the FreshFarm Market at Dupont Circle all to prepare a 3-course presidential meal at the Deputy Ambassador’s Residence.

Chefs Paul Rankin and Nick Nairn are in Lexington, Virginia to cook for descendants of the Ulster-Scots Lewis family who settled in the area in the 18th century. Along the way they visit a heritage pig farmer, taste some sparkling cider and they discover some delicious goat’s cheese in the heart of Virginia’s Piedmont region where Paul has a close encounter with a friendly goat

Paul and Nick are in Madison County, North Carolina in the heart of Southern Appalachia. The roots of Appalachian music and dance can be traced to the 18th century Ulster-Scots settlers. The chefs meet 7th generation ballad singer Sheila Kay Adams and Appalachian dancer and musician Phil Jamison – both of Ulster-Scots descent - to find out more about these traditions. They fish for trout in a mountain river, visit a bison farm and delve into the folklore of moonshine and with these fabulous ingredients they prepare and cook a 3-course meal for Sheila and Phil and their friends and family.

The chefs head to the city of Knoxville, East Tennessee to meet and cook for descendants of the first Ulster-Scots settlers in the area – the Ramseys and the Whites. They hit the Market Square Farmers’ Market in downtown Knoxville and visit a 6th generation farmer to find some great beef and they take a trip to a dairy farm to taste some local buttermilk…

Paul and Nick visit Colonial Williamsburg, a living history exhibition to find out about one of the United States of America’s founding fathers – Patrick Henry - and his role in the American Revolution. They take a trip out to Chesapeake Bay and discover some amazing oysters and sample Virginian Ham and the Virginia peanut. Using these ingredients they prepare a 3-course meal for descendants of Patrick Henry.

The chefs head for York County in the central region of the South Carolina Piedmont or ‘foothills’ to cook for descendants of the influential Bratton family. They visit the producer of one of the hottest chilli peppers in the world, get a taste of the Carolina peach and find out about the State’s tradition of ‘slow and low’ barbecue. 

The chefs head to the Smoky Mountains to meet descendants of Samuel Wear who played a key role in Tennessee history. They visit an exotic vegetable farmer, taste some fruit pies at a farmers’ market and go deep into the mountains to get some smoky bacon.

Paul and Nick make their way down the Shenandoah Valley to Staunton, Virginia. Here the chefs forage for wild edibles and visit famed alternative farmer Joel Salatin at Polyface Farms to check out his chickens. They also pay a visit to the Frontier Culture Museum to find out about the impact and influence the Ulster-Scots settlers had in the valley.

Paul and Nick are in Washington D.C. - the capital city and political stronghold of the United States. This week they're cooking for former White House Press Secretary and Ulster-Scot - Mike McCurry and his friends and family.

Chefs Paul Rankin and Nick Nairn are in Lexington, Virginia to cook for descendants of the Ulster-Scots Lewis family who settled in the area in the 18th century.

The chefs head to the city of Knoxville, East Tennessee to meet and cook for descendants of the first Ulster-Scots settlers in the area - the Ramseys and the Whites.

Paul and Nick are in Madison County, North Carolina in the heart of Southern Appalachia. The roots of Appalachian music and dance can be traced to the 18th century Ulster-Scots settlers.

Paul and Nick visit Colonial Williamsburg, a living history exhibition to find out about one of the United States of America's founding fathers - Patrick Henry - and his role in the American Revolution.

The chefs head for York County in the central region of the South Carolina Piedmont or 'foothills' to cook for descendants of the influential Bratton family.

The chefs head to the Smoky Mountains to meet descendants of Samuel Wear who played a key role in Tennessee history. They visit an exotic vegetable farmer, taste some fruit pies at a farmers' market and go deep into the mountains to get some smoky bacon.

Paul and Nick make their way down the Shenandoah Valley to Staunton, Virginia. Here the chefs forage for wild edibles and visit famed alternative farmer Joel Salatin at Polyface Farms to check out his chickens.

Top chefs Nick Nairn and Paul Rankin sail to the fishing village of Tarbert on the Kintyre peninsula in Scotland. In between debates about prawns versus langoustines Paul and Nick find out about the Kingdom of Dalriada and the strong links the area has with Ulster. Encouraged by a local farmer’s daughter, they put mutton on their menu but will the Mid Argyll Pipe Band identify the meat.

Top chefs Paul Rankin and Nick Nairn sail into the port of Derry/Londonderry. A visit to a Limavady farm inspires them to produce a Galloway Beef pie and foraging for wild berries has an unexpected surprise for Nick. Oysters are on the menu but how will the local YMCA Football / Rugby team find the delicacy?

Paul Rankin and Nick Nairn visit the Isle of Arran, known as Scotland in miniature, and find some inspiring local produce. With deer aplenty on the island, venison makes it onto the menu and a fishing adventure sorts out the starter. The chefs’ challenge this week is to prepare a 3-course meal for some hungry mountain rescue men.

Paul Rankin takes Nick Nairn on a nostalgic trip to his hometown of Ballywalter on the east coast of the Ards peninsula. Local wood pigeon and Portavogie fish find their way on the menu and Paul revisits some of his childhood haunts.

Award winning chefs Paul Rankin and Nick Nairn sail to Campbeltown on the Kintyre peninsula in Scotland. A visit to a local smoke house inspires the chefs to create an Ulster-Scotch Egg. But will it go down well with the locals?

Acclaimed chefs Paul Rankin and Nick Nairn head to south county Down and in spite of torrential rain, they find inspiration from local food producers to create a 3-course meal for some hungry accordion band members.

Inspired by the beautiful produce at the Islay House Community Garden on the Isle of Islay, Paul Rankin and Nick Nairn create a fabulous healthy starter. A local fisherman provides fresh lobster and a visit to one of the island’s eight whisky distilleries provides inspiration for a dessert.

Paul and Nick sail down Lough Swilly in the north west of Ulster and discover the strong Ulster-Scots links there and how the plantation impacted the area. A fishing trip provides inspiration for their menu and a local rare breed pig farmer provides some organic pork.

First in new series. Award winning chefs Paul Rankin and Nick Nairn set off on a culinary journey along the coasts of Northern Ireland and Scotland to find out more about their Ulster-Scots roots. This week they visit Glenarm on the east Antrim coast to cook a meal at Glenarm Castle for Lord Antrim and friends. Problems with kitchen appliances raise temperatures and stress levels for the chefs. Will they manage to cook a salmon feast?

Top chefs Paul Rankin and Nick Nairn continue their maritime trip exploring their shared Ulster-Scots heritage. This week they sail into Strangford Lough where local venison is on the menu and a close encounter with some bees inspires a taste of honey dessert. But will their menu impress their local Ulster-Scot dinner guests?

Top chefs Paul Rankin and Nick Nairn continue their maritime adventure exploring their Ulster-Scots culinary heritage. This week they sail to Portpatrick on the west coast of Scotland where they discover some fabulous local shellfish and beef, and prepare a 3-course feast for some hungry lifeboat men.

Award winning chefs Paul Rankin and Nick Nairn set off on a culinary journey along the coast of Northern Ireland and Scotland to find out more about their Ulster-Scots roots. A visit to Bushmills, sampling some local produce and dishes, inspires them to prepare an Ulster-Scots brunch for the local WI.

Award winning chefs Paul Rankin and Nick Nairn continue their maritime trip exploring their shared Ulster-Scots heritage. This week they venture to Kilkeel where a visit to the local fish market helps inspire them to prepare a 3-course feast for some local Ulster-Scots. But their lamb dish has mixed reviews…

Award winning chefs Paul Rankin and Nick Nairn sail to Ardrossan on the west coast of Scotland to cook a meal inspired by Scotland’s national poet Robert Burns for the Ardrossan Ulster-Scots Society. How will they fare serving a modern twist on a Burns’ Supper?

Award winning chefs Paul Rankin and Nick Nairn sail to Donaghadee to prepare a gourmet feast for a local Ulster-Scots folk band. A successful fishing trip puts mackerel on the menu but how will their guests feel about eating it raw?

Top chefs Paul Rankin and Nick Nairn sail along the north Antrim coast and prepare a culinary feast for some hungry Armoy bikers. A visit to a local pig farm inspires them in the kitchen but will they succeed in perfecting their troublesome dessert?