NARRATOR: Cumbria, from rocky peaks still guarded by Hadrian's Wall to the wild coast once conquered by Viking invaders.

AMY FARISH: I love it, and I always will.

This is our office.

NARRATOR: An untamed paradise that is a haven for wildlife and home to some of the hardiest farmers in Britain.

RUARI MARTIN: Life doesn't get much better than this.

A nice place to live and work and a lovely place to be.

NARRATOR: Boasting England's biggest lakes and highest mountains.

I just fell in love with it.

Woo-hoo!

NARRATOR: A landscape carved by glaciers 20,000 years ago.

I think God created the universe, and then he decided to do a masterpiece.

NARRATOR: The Georgians made it their playground, and their traditions live on.

I've never seen anything like it.

I just couldn't leave.

NARRATOR: The slopes of extinct volcanoes plunge down to crystal-clear lakes that inspired poets like Wordsworth.

In this magnificent landscape, you can still wander lonely as a cloud or take the scenic route.

CHRIS SPENCER: I've traveled all over the world, but you've got to pinch yourself.

You couldn't wish for anywhere nicer to live.

NARRATOR: These lakes hold centuries of secrets.

The things at the bottom of Lake Windermere could have been there for hundreds of years.

NARRATOR: Bottling magic for future generations.

All these guys were able to make the castle sustainable.

Don't really want to be the one that fails in that mission.

NARRATOR: Welcome to Cumbria-- Lakes and Coast.

Cumbria is an area of exceptional natural beauty, with awe-inspiring peaks, iridescent lakes, and stunning countryside.

But it also boasts something else-- 160 miles of spectacular coastline.

And for the plucky men and women who fish its waters, there's a bounty of seafood.

Just off the southwest tip lies Walney Island, 11 miles long, with secluded beaches and magnificent views of the lakeland mountains, it's a secret stretch of paradise.

Nearly forgot the most important thing.

AMY FARISH: And the sandwiches.

JACK MARKLEW: The sandwiches.

NARRATOR: Today, local couple Jack Marklew and Amy Farish are tackling up as they prepare to go lobster fishing.

Let's go.

Launch.

NARRATOR: After meeting at a local pub, they've been together for 10 years and now share a passion for the sea.

We used to go to Cornwall on holiday.

We did spend a lot of time looking at the fishing boats, wondering what they were catching, trying where we could talk to the fishermen.

I think for me, that's where the seed was planted.

NARRATOR: And it's blossomed into two new careers.

18 months ago, they ditched their jobs in engineering and these days supply fresh lobster to local businesses.

[water splashing] JACK MARKLEW: I'm over the moon that we can-- we get to do this together.

I think we make a good team.

Aim is normally in a good mood so that's-- that's good.

I'm always in a good mood.

NARRATOR: Today, it's all hands on deck.

Jack and Amy have promised to supply a dozen of Walney Island's best to a brand-new client.

She's going to want nice-looking lobsters, nice and blue, something that's going to look good on a plate.

NARRATOR: Local restaurant owner Jackie already has the catch on tonight's menu.

JACKIE MAGUIRE: Lobster for us is exciting because we know that there's nowhere else selling it at the moment.

And we know exactly where it's coming from, so we're bringing something, again, different to Barrow.

NARRATOR: Now it's up to Amy and Jack to deliver.

But because it's the end of the summer, when catches drop due to cooling seas, they're going to need all the luck they can get.

AMY FARISH: First pot.

Give us a lobster.

- First pot.

Here we go.

AMY FARISH: Woo-hoo!

JACK MARKLEW: First pot empty.

Not a great sign.

You could shoot your pots a couple of meters away from the best ground.

You might know roughly where you're going, but you're not going to be able to place exactly where they are.

It is what it is on the day, really.

It's just fishing.

NARRATOR: If lobster is going to be on Jackie's menu tonight-- Crab.

NARRATOR: --the couple really need a change of fortune if they're going to catch 12 of the Irish Sea's finest.

Inland, the ancient mountains and rugged valleys of the Lake District are a geologist's dream, with dramatic rock formations that make this one of the most impressive landscapes in the UK.

In Ambleside, on the northern shore of Lake Windermere, stands the busy pottery studio of artists Martin and Siobhan Miles-Moore.

They make unique ceramic pieces using colorful minerals drawn from the geography that surrounds them.

SIOBHAN MILES-MOORE: This is where the magic happens.

This is our amazing greenhouse by the lake.

And if you stand up and peer out, Martin can just see Lake Windermere from his wheel.

MARTIN MILES-MOORE: I think Cumbria is one of the most beautiful places in the world.

It's utterly magical.

The landscape, the environment, it's magnificent.

NARRATOR: Martin previously worked as a physiotherapist.

MARTIN MILES-MOORE: So I'm just going to take this to the wheel.

NARRATOR: But eight years ago, he returned to his first passion, pottery, making it a full-time business.

MARTIN MILES-MOORE: So the first job is to turn that ball of clay, which is kind of slightly lumpy, into a smooth piece of clay.

NARRATOR: Having caught the pottery bug too, Siobhan now works alongside Martin, making bespoke tableware with a vibrant Cumbrian identity.

Yeah, I think that should do it.

I think that's going to be absolutely perfect.

NARRATOR: Today is a big day.

A Michelin star chef has placed an order for a special set of ceramics to host a new signature dish he's created.

It's made from the fish char, which in medieval times was sent by the barrel to the royal court.

Now rarely found in Britain, it was once a popular delicacy in Cumbria, where it was traditionally served in a distinctive char pot.

Martin and Siobhan's mission is to recreate the old-style ceramic, but with a modern twist.

A small plate by dining plate standards, quite high and slightly waisted.

MARTIN MILES-MOORE: I've actually never made a pot in the shape of this char plate before.

It's an old shape, but it's not one that you'll see being used an awful lot.

So it's-- it's kind of nice.

NARRATOR: With the pot shaping up-- MARTIN MILES-MOORE: So there we are.

There's a small char pot.

NARRATOR: --the couple need to hunt out sustainable materials for the decorative finishing touches to give a glossy finish.

SIOBHAN MILES-MOORE: We've come to forage for some local materials for our glaze, and we've specifically come for the Kirby blue gray, which is a sedimentary mudstone.

NARRATOR: The Kirby stone, quarried here, formed more than 300 million years ago, is sought after for its even blue-gray color.

And its left-over waste is gold dust for our potters, who can put it to good use in their glazes.

MARTIN MILES-MOORE: By taking material that's actually industrial waste, it means that we're being kinder to the environment.

SIOBHAN MILES-MOORE: I think it's really beautiful.

And it feels nice, which always seems a silly thing to say, but I think bodes well.

But look, look at the color.

NARRATOR: The ground-up stone will give color and texture to the glazed finish on their pots.

I think that's about full enough.

NARRATOR: But what it will actually look like is far from certain.

It's kind of almost like playing with a chemistry set every day.

You don't know until you've melted it and you've got it to the right kind of temperatures just what color the glaze is going to be.

Absolutely.

Brilliant.

Another great day at the quarry.

NARRATOR: When they come to be fired in the kiln, will Siobhan and Martin find they've cooked up the perfect plate?

Or will chemical reactions mean the pots all go to pot?

Later, will Jack and Amy's lobster make it in time for dinner?

Where's all the lobbies?

AMY FARISH: Not here.

NARRATOR: And it's moving in day for some super rare Cumbrian wildlife.

Haven't had your fingers nibbled yet, Dave?

DAVE GREAVES: Not yet.

MARTIN MILES-MOORE: Exciting day ahead for the voles.

[gentle music] NARRATOR: Cumbria's stunning, diverse landscapes are home to an abundance of wildlife, from hedgerows providing food and shelter to small animals, to deep blue lakes offering fresh fish for birds of prey.

On the outskirts of Pendrith sits the 75,000-acre Lowther Estate.

It's most famous for its 18th century ruined castle, but it's the treasures you can't always see that are most valuable to this great county.

The land here is home some of Cumbria's rarest species, and responsible for protecting them is the estate's conservation manager, Jim Bliss.

I think my passion for wildlife really began as a farmer's son.

As a general, farmers in Cumbria are all passionate about seeing wildlife on our farms.

NARRATOR: Jim's love for protecting the biodiversity has seen him successfully reintroduce native beavers to the land after a 400-year absence.

We monitor the beavers with these camera traps, so these are really good ways of seeing how the beavers work and where they're operating and the habitat that they're transforming.

NARRATOR: His efforts have ensured two beavers are now thriving on this estate, enriching the ecosystem.

JIM BLISS: Once you allow nature to take its own course, it really does try to build itself.

And it's so good at rebuilding.

NARRATOR: Today, Jim is about to reintroduce another endangered mammal.

Water voles were once widespread across Cumbria, but their numbers have seen a 90% decline over the last 40 years due to habitat loss.

But Jim has a plan to get them flourishing once again.

JIM BLISS: Haven't had your fingers nibbled yet, Dave?

DAVE GREAVES: Not yet.

There's always time.

Exciting day ahead for the voles.

NARRATOR: Water voles are the largest vole species in Britain, and were made famous by the character Ratty in the Wind in the Willows.

200 of these semi-aquatic rodents will be released into a marshy area near Haweswater, with the help of an army of volunteers.

The wet ground and scrubland will provide the perfect habitat.

JIM BLISS: You can see it's a big team effort.

And I think that's why it's really exciting because it is being led by people who want to be involved in this sort of project.

NARRATOR: If the reintroduction is successful, the vole population in Cumbria could rapidly grow with up to five litters a year, in turn enhancing the environment, allowing an array of wildlife to thrive.

JIM BLISS: Exciting times.

So all the pens get a number of voles written on it and a pen number, so then we can record how much feed they need in the days to come.

Because they get one carrot and 1/4 of an apple per vole per day.

NARRATOR: The voles will spend the next five days making these pens a temporary home, acclimatizing to their new environment.

You want to take these.

Yeah, this is a really good spot because there's loads of different types of vegetation.

It's quite slow-flowing water, so they're not going to be washed away.

There's some good banks for them to burrow into as well.

So there's plenty of habitat for these voles to go straight into when they come out in five days' time.

NARRATOR: But 40 years after they last thrived in Cumbria, will their reintroduction go swimmingly?

[playful music] Cumbria's dramatic landscape, formed during 500 million years of tumultuous geological activity, is rich in minerals forged in its bedrock.

In their studio on the shores of Lake Windermere, potters Siobhan and Martin are harnessing the county's bountiful resources as they prepare to decorate their prototype pots.

MARTIN MILES-MOORE: There are places in Cumbria where you can walk for 30 minutes and go through three different geological time zones.

For us, it's like an Aladdin's cave of raw materials for what we do and inspiration for what we do.

NARRATOR: A local Michelin star chef has commissioned some special Cumbrian char tableware for use in his fine dining restaurant.

He wants the pot itself to encompass as much of Cumbria as it possibly can do.

So we've taken ingredients from literally the north, the south, the east, and the west of Cumbria.

NARRATOR: The pots need to make a big impression.

SIOBHAN MILES-MOORE: So this is a Shap pink granite.

If you mix this in wood ash, you get a beautiful clear glaze with hints of green, occasionally pink.

NARRATOR: To give them a glossy finish, Siobhan needs to decorate them using a glaze made from a mix of locally foraged stone dust.

So as always, I'm just a bit concerned about the density of colors.

It's not too obviously fishy, but it's obviously natural.

NARRATOR: Until they've set, it's impossible to know exactly how the pots will turn out.

SIOBHAN MILES-MOORE: The only time you know whether what you've done has worked is when you get it out of the kiln.

NARRATOR: Molded and with the glaze now dry, it's the moment of truth.

MARTIN MILES-MOORE: So that's the fish.

SIOBHAN MILES-MOORE: Yeah.

MARTIN MILES-MOORE: That's faded a lot.

Ooh, ooh, I quite like that.

So look, this one here is the texture, which is very smooth.

It's all completely melted down, hasn't it?

SIOBHAN MILES-MOORE: Yeah, you can see.

I think he's going to like that, though.

NARRATOR: With bated breath, it's to the restaurant, and head chef Ryan Blackburn's verdict.

SIOBHAN MILES-MOORE: Hey, Chef!

- Hello.

- Hey.

How are you?

How are you doing?

I'm all right.

How are you?

Thank you for coming.

Well, it's ace to be here.

Look what we've got for you.

[laughs] RYAN BLACKBURN: How exciting.

SIOBHAN MILES-MOORE: I know.

We're really pleased.

It's a fish pattern.

SIOBHAN MILES-MOORE: Yes!

That is exactly the same as the top of a salmon-- It's bonkers, isn't it?

RYAN BLACKBURN: --or a sea trout fading down.

Exactly the same.

We literally discussed drawing fish on the side of it, and instead you created a fish skin on the side of it.

That's what a fish caught in Windermere Lake that's migrating would look like.

I know.

It's bonkers.

It is.

It's absolutely lovely.

I'm so glad you like it.

NARRATOR: Martin and Siobhan's faith in the pottery gods has paid off handsomely.

- But it sums up Cumbria.

- It does.

Absolutely.

And it sums up the restaurant-- And how we work Yeah, and how we all work in Cumbria, really.

It's perfection in imperfection.

I'm super delighted.

NARRATOR: Ryan's bowled over.

The grainy finish with the speckles took him straight to the riverside.

And that's what he wants.

That's what he wants for his diners.

He wants them to have that kind of experience of being immersed in Cumbria.

And I think to nail it like that was just awesome.

NARRATOR: Fired up by their success, Martin and Siobhan will continue to tell stories about their beloved Cumbria through clay and glaze.

[gentle music] Where the peaks of the Lake District descend to Cumbria's western coast, the vast expanse of the Irish Sea awaits in all its commanding glory.

Its cold, clear waters have fed Cumbrians for generations.

From bass to cod, mackerel to cattle.

Off the coast of Walney Island, rookie seafarers Jack Marklew and Amy Farish are in seventh heaven, fishing for European lobster on their very own doorstep.

I don't think people realize just how beautiful our coastline is in Cumbria.

Beautiful scenery looking up to the Lake District.

It's got it all, really.

It's hard work.

It's like-- it's like going to the gym.

I think our heaviest pots are about 25 kilograms.

I'm just, like, throwing them about.

Quite strong now.

NARRATOR: They're on a mission to catch 12 of the Irish Sea's finest crustaceans for a brand-new client, a stylish restaurant in Barrow-in-Furness.

But the pressure's on.

They're already on the menu for this evening.

Come on!

Come on, you lobbies.

NARRATOR: The cooling early autumn sea makes lobsters harder to catch as they migrate offshore.

JACK MARKLEW: Where's all the lobbies?

AMY FARISH: Not here.

NARRATOR: But then.

JACK MARKLEW: Berried lobby.

NARRATOR: Unfortunately, this one's not for the keeping.

So that's a berried lobster.

NARRATOR: A berried lobster is a female carrying fertilized eggs under her tail for between 9 to 12 months, and needs to be returned to the sea so that the offspring can hatch.

They can have, like, thousands of eggs, so they're all baby lobsters.

So what we'll do is when we're done, we'll V-notch her.

Then she'll go back, and then she'll be protected.

NARRATOR: Marking and releasing is essential to sustain population numbers.

AMY FARISH: She's good to go back.

Carry on breeding.

NARRATOR: It's not looking good for their restaurant quota.

JACK MARKLEW: Lobby!

AMY FARISH: Yay!

Get in.

NARRATOR: But suddenly they hit lobster gold.

AMY FARISH: There's got to be 87 mil from-- from the back of the eye socket to the back of the carapace, which is this bit here.

So that's a nice lobster.

It's a nice solid meal.

It's rock hard, and it's full of meat.

I'm happy with that.

A few more, and we'll be laughing.

Ready to go in the box.

NARRATOR: They're on a roll.

A single lobster could sell for anything up to 30 pounds.

Is it a lobster?

Oh, is that a lobster?

JACK MARKLEW: Tangled, but there's a lobster in it.

AMY FARISH: And it's a nice one.

We might be getting paid today.

AMY FARISH: Lobster.

JACK MARKLEW: Lobby!

More than one lobby.

AMY FARISH: Not berried.

JACK MARKLEW: Not berried.

AMY FARISH: Woo-hoo!

Get in.

Oh, we're absolutely flying here, aren't we?

Get this guy out.

Another nice one.

Nice big claws on it.

That'll go down well for the restaurant, you know, being cooked.

JACK MARKLEW: That's a belter, that.

AMY FARISH: Yeah, it's a nice one.

Happy days.

Another nice one.

NARRATOR: With 30 on board, they've smashed their target.

Bit shocked, actually, that we've caught what we needed and more.

Today sort of like exceeded my expectations for this time of year.

So I'm buzzing.

I'm really happy.

High five.

Done it.

NARRATOR: It's a great haul, but will today's catch meet the expectations of Jackie's waiting customers?

Later, things heat up in the kitchen, as a top chef tries to master a new Cumbrian dish.

There is no hiding.

So whatever happens, we've got to make sure that this is perfectly nailed.

NARRATOR: And a new arrival at a stunning historic garden.

I've got big boots to fill here at Brantwood.

NARRATOR: Beds in some special blooms.

We're dealing with something quite unique and quite rare.

NARRATOR: Cumbria's scenery, punctuated with dramatic shards of rock rising to the sky, is breathtaking, but it also has a more gentle, nurturing side.

Blessed with mild temperatures and an abundance of moisture, it's the perfect place for cultivating delicious local produce.

In the north of the county, near Carlisle, is Farlam Hall Hotel Restaurant, where they take full advantage of local ingredients to create their fine dining.

Irina, are you doing those extra olives?

NARRATOR: The man at the helm is Michelin-starred Hrishikesh Desai, who became chef patron here just six months ago.

The beauty of Cumbria is, like, I mean, look around you.

It's beautiful place.

There is always something to do every day.

NARRATOR: Hrishikesh has worked in top-tier restaurants across the world, but he believes his success is down to his home country of India and one person in particular.

HRISHIKESH DESAI: I think my mom was a brilliant cook.

But observing her cooking and using of the best produce that is possible, I'll always remember.

NARRATOR: Now one of the UK's hottest kitchen talents, he's sprinkling his culinary magic on Cumbria.

A job made easier by the fantastic ingredients available in the restaurant's garden.

So I'm going to harvest some coriander in here.

This is a tiny garden.

It's just a half an acre, but the amount of vegetables that we have picked from here is phenomenal.

NARRATOR: Today, Hrishikesh is looking for standout ingredients for a brand-new dish.

Each season, the head chef has to concoct a showstopping menu.

His mouth-watering masterpiece-- trout poached in vanilla oil with a delicate tomato and herb sauce.

So we've got the white onions in here, which we need for our sauce.

Can't get fresher than this.

[gentle music] Look at the color.

So the sugar content and acidity is perfectly balanced, and that sweet and sour effect that you get, you want more of it.

So this is beautiful.

NARRATOR: Now Hrishikesh needs to land his main ingredient, rainbow trout.

Fortunately, it's in plentiful supply in the Lake District.

HRISHIKESH DESAI: The fish in here is looking, each and every one of them, fresh, as fresh as possible.

Hello, Hrishi.

How are you doing today?

HRISHIKESH DESAI: Hi, Tony.

I'm good.

How are you, Tony?

- Marvelous, marvelous.

HRISHIKESH DESAI: Trying a new dish.

TONY BELL: Yes?

And I'm eyeing that lovely trout that you have.

TONY BELL: All right.

The local ones.

Can I have 1, 2, 3, and 4, all four of them?

TONY BELL: Four of them, yeah.

- Yes, please.

Yeah.

That'll be perfect for my dish.

NARRATOR: Cumbria boasts more fishing waters than any other county in England, with flowing rivers and deep lakes full of beautiful Freshwater fish.

This trout will be cured in salt and sugar.

Right.

And then I'm going to poach that in vanilla oil.

TONY BELL: Good enough to eat.

- Good enough to eat, yeah.

TONY BELL: So if I give you an extra one, I can come too.

Absolutely.

TONY BELL: All right.

Anytime.

[chuckle] OK.

That'll do you today.

- Thank you so much.

Thank you very much.

Cheers.

Thank you.

- See you again.

- See you.

Bye.

- Thank you very much.

See you next time.

NARRATOR: With the fish in the bag.

It's back in the kitchen to make a start on the new dish.

HRISHIKESH DESAI: That's absolutely amazing.

Yeah, lovely fish.

NARRATOR: But will Hrishikesh's new creation live up to the expectations of his specially invited business owners at tonight's tasting event?

HRISHIKESH DESAI: There is no hiding.

So whatever happens, we've got to make sure that this is perfectly nailed.

[inspiring music] NARRATOR: Cumbria's world-class vistas have inspired numerous artists over the centuries, from Beatrix Potter's children's novels to Alfred Wainwright's hiking guides.

On the shores of Coniston stands a beacon to Cumbria's illustrious literary past, stunning Brantwood Gardens.

Home to flora from near and far, it was also the abode of one of the 19th century's most radical thinkers.

SIMONE DAY: Brantwood is John Ruskin's former home.

He was an intellectual giant in Victorian times, and he used Brantwood almost as a laboratory for his experiments with nature.

NARRATOR: Polymath Ruskin was a writer, philosopher, art critic, but also an environmental pioneer.

His piece of paradise, packed with ornamental and wild flowers, allowed him to test out his innovative horticulture.

His garden contained and still boasts exotic plants from all over the world.

So it's fitting that the person newly tasked with taking on Ruskin's legacy, head gardener Simone Day, is from Down Under.

Back in 2005, I saw a travel program in Australia, and I decided I wanted to move over to Britain.

I searched the internet for outdoor jobs, and one popped up in Cumbria, and the rest is history.

Now been gardening for three and a half years, so I'm relatively new.

But I grew up helping my mother in the garden.

It must have been in my DNA, really, because I just wish I'd found gardening earlier.

NARRATOR: Appointed just six months ago, Simone is the fourth head gardener and the first Australian to preside over Brantwood.

So the estate is 250 acres in total, and there's 40 cultivated acres, eight different gardens.

So quite a handful.

And I've got big boots to fill here at Brantwood.

NARRATOR: Simone's own impact on the garden is blossoming, as she tends to a collection of wisteria plants of special scientific interest.

We're dealing with something quite unique and quite rare.

People don't expect there to be wisterias this far north.

They seem to love the microclimate here.

They love the rainfall-- the high rainfall.

They love the hot temperatures that we get in summer.

NARRATOR: Following in Ruskin's experimental footsteps, Simone has ensured this climber, usually found in Asia, is thriving in Cumbria.

In a couple of years when they're really well established, there's going to be so many flowers, different colors, whites, purples, blues, pinks.

It's going to be stunning.

NARRATOR: She's fully bought into the free-thinking Ruskin-esque spirit.

What I love about this garden is the fact that it's-- it's quirky.

Nothing is really set in stone.

We can experiment.

We can play around with it.

NARRATOR: Before winter takes hold, Simone is keen to bed in something of her own Australian identity.

So here we have Hydrangea paniculata.

I love them.

I've got quite a soft spot for them.

They remind me of-- of home quite a lot.

And I want to bring a little bit of Australia back here.

NARRATOR: Planted in early autumn, these hydrangeas will thrive in the lakes, free draining soil and mild wet conditions to produce vibrant blooms next summer.

So it's starting to rain, but we're used to that here.

It's part of the beautiful Cumbrian countryside, and it's what makes it so green and beautiful and lush.

Doesn't it look nice?

I absolutely love them.

[gentle music] They're looking quite happy and settled in their new home.

NARRATOR: John Ruskin's visionary ideas enabled beauty to take root here at Brantwood.

And with the help of Simone and her team, his legacy still grows to this day.

Gardening and plants and flowers were so important to Ruskin.

And every day, we continue his legacy here at Brantwood.

Cumbria is one of the most beautiful places in the world.

It's the topography, the weather, it's the landscape, and it's the people.

And to me, it's also what's planted here.

NARRATOR: In Barrow-in-Furness on the south coast, rookie fishing couple Jack and Amy are delivering their haul of freshly caught lobster to local restaurateur Jackie.

- How's it gone?

- Good.

- It's good?

- Good day.

Excellent.

Good weather.

- Lovely.

- Yeah, spot on, yeah.

Look at them.

Beautiful.

That's fresh, isn't it?

That's fresh.

NARRATOR: They've more than met their order of 12, so Chef Dan has the pick of the bunch.

These all caught today, yeah?

AMY FARISH: Yeah.

All caught probably about three hours ago.

NARRATOR: For this to become a regular contract, Jack and Amy need plenty of tonight's diners to shell out for the new lobster dish.

DAN RICHARDS: These are absolutely beautiful.

Don't get much fresher really.

Yeah.

And you've got lots of plans tonight.

Yeah, yeah.

Keep it simple.

Bit of a lobster bearnaise going on.

[thumps] So yeah, beautiful that.

It's bigger than that, biggie.

NARRATOR: The lobster is poached to perfection in saltwater from the Irish Sea.

DAN RICHARDS: Bang on that now.

So the color's all changed.

That's how easy it's come apart.

Beautiful.

NARRATOR: And a tangy bearnaise sauce is prepared to accompany the tasty meat.

DAN RICHARDS: That is about as simple as it gets.

A little bit of luxury from our little island.

NARRATOR: Night falls, and customers start to arrive.

JACKIE MAGUIRE: OK.

Can I take your order?

- Yes, please.

JACKIE MAGUIRE: What would you like?

- Can we have the lobster?

- Lobster.

Lobster, please.

JACKIE MAGUIRE: I will go and order that now.

NARRATOR: Today's catch soon starts to get snapped up.

The lobster.

- Lobster, yes.

- Excellent.

Two lobsters.

So we're running out of lobster?

We have four.

So you've still got another four on you.

Right.

So four lobsters left.

NARRATOR: And it's music to the ears of star guests Amy and Jack.

It's great to see everybody enjoying what we've caught.

It means a lot to us to see it all happening right here, right now.

That lobster was absolutely amazing.

I don't normally eat lobster, but that was fantastic.

To know that it came out of the sea this morning-- It looks really nice.

--makes it extra special.

Lobsters have gone out.

Everybody seems to have loved it.

So it will definitely, definitely be back on the menu.

NARRATOR: It's a turning point for Jack and Amy.

It's such like a confidence boost to us.

And you know, we're going to move forward positively.

And so yeah, we're happy.

Cheers.

Cheers, yeah.

Happy.

Happy chefs, happy customers.

Good day.

NARRATOR: A life on the ocean waves couldn't be better for Jack and Amy, who plan to sustainably fish the Cumbrian coastline for many more years to come.

Later, it's one small step for Jim and his water voles.

JIM BLISS: (QUIETLY) It's a really special day for them and a really special day for us.

So it might take a few more attempts for them to actually come fully out.

NARRATOR: And discerning locals put Hrishikesh's new dish to the test.

Thank you so much for coming.

Enjoy your food.

The smell, the visual.

I can't wait for the taste.

NARRATOR: Cumbria is a place of breathtaking variety.

Its wild heaths, salt marshes, rocky coastlines, and mountain ranges mean that of all the English counties, it's the one with the most diverse habitats.

It's a fertile haven for an abundance of animals, including a population of red squirrels and rare birds of prey, such as osprey.

In Haweswater, in the east of the county, it's a groundbreaking day for conservationist Jim Bliss, who has been protecting the wildlife in this area for five years.

JIM BLISS: We've seen the species decline that's happening, and I feel like we can be a generation where we can change that.

We can start to see species return.

I would love to think that when I finished here in Cumbria in my lifetime, that I'm leaving it in a better place than when I found it.

NARRATOR: Jim has begun the mammoth task of bringing more than 200 water voles to the Cumbrian countryside for the first time in decades.

JIM BLISS: It is obviously touch and go.

We're bringing species back that hasn't been present in this immediate landscape for nearly 40 years.

NARRATOR: Notoriously shy, the voles have had five days to acclimatize to their new surroundings.

And now it's time to open the doors and see if they take to their new home.

[water splashing] So now that's all secure.

I can just slightly move the cage forwards just to give the voles the best possible view of where they're going and their environment.

And then hopefully, we'll be able to sit back and watch.

NARRATOR: The voles' timid reputation is certainly holding true.

And this little chap isn't quite feeling brave enough just yet.

(QUIETLY) This is the first time that those voles have ever had the experience of going out without a cage around them.

It's a really special day for them and a really special day for us.

So it might take a few more attempts for them to actually come fully out.

NARRATOR: With a little bit of courage, the first vole takes a couple of very tiny steps into its brand-new Cumbrian home.

And then straight back inside to safety again.

But confidence is growing.

(QUIETLY) One is just starting to show his face again, Hopefully, this one comes out.

Oh, there he goes.

Wow!

NARRATOR: And with a big hop and scurry away, it seems the release is a success.

(QUIETLY) What a moment.

What an amazing time for that vole.

Back into the Cumbrian landscape.

NARRATOR: It's a first vital step towards building a thriving water vole population in this corner of Cumbria, which Jim hopes will grow to up to 5,000.

JIM BLISS: To be part of this, to be able to call this place my workplace, to be out in nature and seeing it firsthand, is something that inspires me every day.

And the excitement of seeing that vole just drop out then was the pinnacle of what I get to do on a day to day basis.

It makes all the hard work worth it.

[gentle music] ♪ ♪ NARRATOR: On the northern tip of the county, Hadrian's Wall still dominates the landscape, surrounded by rolling hills and picturesque hamlets.

A stone's throw away is Farlam Hall Hotel.

Michelin star chef Hrishikesh and his team are preparing for a crucial tasting session.

Right, guys.

Five minutes please.

Let's have this meeting.

Very important day.

New dish on the menu.

OK.

We haven't tried and tested it, so it's going to be quite tough for us.

NARRATOR: He's masterminded a brand-new poached trout in vanilla oil dish with a tomato and herb sauce, using locally supplied fish and onions, tomatoes, and herbs harvested from the restaurant's own garden.

We've just got to make sure that it doesn't flake or break, or else we're just going to ruin the whole presentation of the dish.

[stirring music] ♪ ♪ Look at this beautiful color.

Can you believe that, that we picked this literally a few hours ago?

Thank you, Cumbria, for allowing us-- allowing us to do all this.

It's amazing.

NARRATOR: With big ambitions for the restaurant, Hrishikesh needs his Cumbrian creation to put them on the foodie map.

So he's invited some local business owners for a tasting evening.

Creating new dishes is very important for Farlam Hall because we are trying to establish ourselves as one of the go-to destination of the north.

NARRATOR: If it goes down well with his guests, it could become a staple on their menu.

If it doesn't, it'll be back to the culinary drawing board.

We've got some really important guests coming tonight, and we've got to make sure that we nail this dish.

NARRATOR: It's crunch time.

[laughter] We're both really excited today to be here, to be trying this new menu.

Can't wait, actually.

We've heard loads of good things about it.

I quite like the surprise of what's coming, to be honest.

Fresh ingredients, fresh flavors, that just makes the meal for me.

So yeah, I'm really looking forward to that.

NARRATOR: But will his new fish dish be a sensation to savor?

Thank you so much for coming.

And what you have in front of you is Cumbria on a plate.

So have you have lovely piece of trout that has been salted, cured, and then poached in vanilla oil.

We've got this beautiful sauce, which is green in color.

It's all the herbs that have been picked from Farlam Hall's kitchen garden.

Enjoy your food.

Thank you.

GUEST: Thank you very much.

- Thank you.

It's hitting all the senses, isn't it?

GUEST: Yeah.

The smell, the visual.

Can't wait for the taste.

I think the sauce and the trout together just work perfectly, actually.

That sauce, mm.

Yeah, lots of different flavors, isn't it?

GUEST: Really, really good.

The flavors just, like, pop in your mouth, don't they?

And everything's just sourced from literally down the road, isn't it, which is beautiful.

I'd never give a perfect score, so it's going to have to be a 9 out of 10, but it is lovely.

[laugh] I think it'd have to be a 10 from me.

[chuckle] Ooh, pin drop silence.

So how was it?

Yeah, it was fantastic.

GUEST: Lovely.

Really nice.

Crunch of the beetroot worked really well.

That fish was lovely and soft and just a really nice, balanced flavor that just kept rolling on.

Well, that's really nice to know that.

And yeah, this is how we always design our dishes.

The whole concept of it, the whole Cumbria on a plate, brilliant idea.

Really, really you should be proud.

It was really nice.

It can go onto the menu?

Yes.

Yes, definitely.

GUEST: Yeah, yeah.

Perfect.

Well, thank you so much.

NARRATOR: It's gone down a storm.

A big relief for Hrishikesh and his team.

And with the thumbs up from his discerning local guests, he can green light trout for the menu and continue spreading the news about his passion for the county's cuisine.

You've got everything that you need in here-- some stunning producers, suppliers.

Yeah, Cumbria is the best place to be.

[gentle music] ♪ ♪ Cheers.

ALL: Cheers!

NARRATOR: It's been an enchanting summer in Cumbria.

MAN 1: Yeah, it's a great privilege.

I mean, who else can work in an office like this?

NARRATOR: These dominating, craggy rocks have been a haven for thrill seekers.

Woo!

Freezing cold, exhilarating, just the best.

NARRATOR: While the majestic lakes have uncovered secrets of the past.

It's there.

It's complete.

It's as it sank a hundred year ago.

Hey, Rosie, hey, Rosie!

NARRATOR: Time-old traditions have been preserved.

They were here long before me, and I hope they'll be here long after me as well.

NARRATOR: And new lives have been born.

MAN 2: That's a head.

NARRATOR: Communities have come together to celebrate the rich heritage of this magical county.

WOMAN: To me, it's the best place in the world.

NARRATOR: Keeping alive the charm of this beautiful corner of the country.

Thank you very much for joining us for this experience.

[theme music] ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪