Season 3 , Episode 9 - “Real Ale and Carrots"
Only 15 percent of beer sold in pubs is real ale, and Angela Harnett champions it's revival as she challenges a group of city women to get rid of their prejudices and swap their wine for ale. Michael Caines celebrates the charms of hard working British carrot and proves it can be much more than just a side dish.Real ale used to be the golden nectar supped by all, and celebrated chef Angela Hartnett is determined to get us all drinking it once again. She discovers that women, or ale wives, were the original brewers of ale and challenges a group of city women to ditch the white wine in favour of real ale. In the revival kitchen she cooks with ale to prove just what a great addition it can be to a number of dishes.We're boring when it comes to cooking our carrots, and Michelin starred chef Michael Caines wants to change this. He searches out some glorious heritage varieties and finds out how carrots helped to win a world war. In the revival kitchen he makes the carrot the star of the show in three mouth watering dishes.

Links: HOMEPAGE – TVRage

Great.British.Food.Revival.S03E09.PDTV.XviD.TM
AVi | MP3 VBR | 490MB
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Season 3 , Episode 7 - “Shrimp and Duck"
Award winning chef Glynn Purnell delves into the history of King's Lynn's old fishing yards, before challenging the fastest shrimp peeler in town. He also goes out with the tide in Morecambe Bay to fish for brown shrimp the old fashioned way on a rusty old tractor.The Aylesbury duck is one of our oldest breeds but Masterchef presenter John Torode discovers just how close this ancient bird is to disappearing for good. At a south London school, he shows some budding young chefs the delights of cooking with duck and in the revival kitchen sets out to prove there's more to this tasty bird than a Chinese takeaway.

Season 3 , Episode 8 - “Cured Ham and Asparagus"
Monica Galetti flies the flag for British asparagus and is delighted to discover that the season has been extended from eight weeks to six months. Tom Kerridge champions our remaining artisan producers of traditional cured ham and encourages us all to seek out this delicious meat.Michelin starred chef Tom Kerridge, loves his ham, and thinks too much of it's not up to scratch. For centuries, every village would have its own ham curer, and in Devon he meets up with one of the few remaining artisan producers of traditional British cured ham. To persuade us to break our 'bad' ham habits, Tom takes to the streets of Northampton with a campaigning ham sandwich giveaway.British asparagus always sells out during its brief eight week season, but Monica Galetti of Masterchef: the Professionals fame, has good news. The British season is now extended to six months, thanks to a farmer in Herefordshire who's using modern technologies to grow a range of varieties, in Peruvian-like conditions. And Monica heads to the sand dunes of the Sefton Coast to find that last remaining field of Formby asparagus, the most famous of our heritage varieties.

Links: HOMEPAGE – TVRage

Great.British.Food.Revival.S03E07.PDTV.XviD.TM
AVi | MP3 VBR | 491MB
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Great.British.Food.Revival.S03E08.PDTV.XviD.TM
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Season 3 , Episode 6 - “Sardines and Gooseberries"
Michelin starred chef Giorgio Locatelli makes his first appearance on the series and heads to Cornwall. He discovers how the Cornish fishermen used some clever spin to turn the old fashioned and failing pilchard into the trendy sardine that everyone puts on their barbeque. He also tracks down the historical Stargazy pie, a dish which celebrates a heroic fisherman's sardine catch during one particularly bad winter.Another Michelin starred chef Jason Atherton discovers that the gooseberry is no longer a summer fruit of choice in the UK as sales of this berry have fallen dramatically. He is determined to change our perception of it and cooks three mouth watering dishes to prove just how versatile and tasty it can be. He investigates the world of the competitive gooseberry growing and is given access to a contestant's top secret garden.

Links: HOMEPAGE – TVRage

Great.British.Food.Revival.S03E06.PDTV.XviD.TM
AVi | MP3 VBR | 491MB
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Season 3 , Episode 5 - “Mushrooms and Offal”
Matt Tebbutt tries out lambs testicles and lymph nodes as he campaigns for less waste and more offal and Antonio Carluccio goes foraging to revive the fortunes of his favourite ingredient, the British mushroom. It's a match made in heaven, as Antonio Carluccio takes us on a magical journey in search of the hidden world of British mushrooms. After a secret tip off, he takes us foraging for the elusive St George's mushroom, and opens our eyes to cultivated British speciality mushrooms. He meets a young enthusiast who has found a way for us all to grow mushrooms at home - in used coffee grounds. Matt Tebbutt takes on the culinary equivalent of climbing Everest by championing offal. It is cheap, nutritious - and to avoid waste, we should all be eating it. He finds out about one supermarket who is leading the way by selling all the offal from their slaughtered animals. In Barnsley, one of the bastions of offal eating, even Matt's stomach begins to churn as he samples cuts like wesson and reed. But he is then reconverted to the offal cause when he visits a group of lads in Manchester who indulge in some extreme offal eating - but this is fine dining standard.

Links: HOMEPAGE – TVRage

Great.British.Food.Revival.S03E05.PDTV.XviD.TM
AVi | MP3 VBR | 487MB
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Season 3 , Episode 4 - “Mustard and Venison"
Valentine Warner champions venison this week as he looks for wild deer with a countryside ranger and discovers how a Lincolnshire culling initiative gets all its meat back into the food chain. Ainsley Harriott campaigns for the revival of long-forgotten British mustards as he makes his way to the Cotswolds to persuade people to keep the traditional condiment alive.

Links: HOMEPAGE – TVRage

Great.British.Food.Revival.S03E04.PDTV.XviD-TM
AVi | MP3 VBR | 351MB
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Season 3 , Episode 3 - “Trout and Ice Cream"
Mary Berry finds out that her favourite treat only has to contain two and half per cent milk protein to be called ice cream and campaigns to revive real dairy ice cream. Raymond Blanc tries learns more about the ancient art of coracle fishing while campaigning to get trout back on to our menus.

Links: HOMEPAGE – TVRage

Great.British.Food.Revival.S03E03.PDTV.XviD-TM
AVi | MP3 VBR | 488MB
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Season 3 , Episode 2 - “Trout and Ice cream"
Mary Berry finds out that her favourite treat only has to contain two and half per cent milk protein to be called ice cream and campaigns to revive real dairy ice cream. Raymond Blanc tries learns more about the ancient art of coracle fishing while campaigning to get trout back on to our menus.

Links: HOMEPAGE – TVRage

Great.British.Food.Revival.S03E02.PDTV.XviD-TM
AVi | MP3 VBR | 491MB
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Season 3 , Episode 1 - "Strawberries and Watercress"
Michel Roux Jr wants the public to be more discerning when it comes to the British strawberry. He creates a blind taste test with Wimbledon strawberry aficionados Sue Barker, Andrew Castle and Tim Henman. James Martin learns that sales have halved for watercress over recent years and takes a ride on the Mid-Hants Railway Watercress Line as he pleads the case for this former loved British product.

Links: HOMEPAGE – TVRage

Great.British.Food.Revival.S03E01.PDTV.XviD-TM
AVi | MP3 VBR | 490MB
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