The Radio Times logo

A Taste of the Country

  • Season 1
  • 6 episodes
  • Documentary and factual
Advertisement

Episode 1: A Taste of the Country

Summary

Former chef Julius Roberts embarks on a new adventure and invites cameras to follow him during his first summer on his smallholding in Dorset. In the first episode, Julius starts the day feeding his adorable bottle-fed lamb and goats Bramble and Hazel, followed by cooking up delicious breakfast of pan-fried asparagus and poached egg on toast with freshly laid eggs. Later, he ropes in his brothers Jocelyn and Lucian to help fix fencing and move his rams to a new area on the smallholding

Review

I’m sure that running a smallholding is actually incredibly hard work but, boy, this makes it look like heaven on earth. Although to be fair, this is more about preparing and cooking gorgeous food than muddy boots and heavy-duty farming work.

We join former London chef Julius Roberts, 25, for his first summer in Dorset: the sun is shining, the young goats are cute, the hens are laying and there’s an abundance of produce to pick and cook. Not surprisingly, chums and family frequently drop by to eat. Think early Jamie Oliver (kebabs are “sexy” while risotto is “whacked” around the pan), but rustic.

Details

Languages
Formats
Colour

Credits

Crew

rolename
Series producerCatherine Mann
ProducerBen Crocker
DirectorBen Crocker
Series directorOlivia Grove
Executive producerRachel Purnell
Executive producerMelanie Darlaston

All episodes

  • Summary

    Former chef Julius Roberts embarks on a new adventure and invites cameras to follow him during his first summer on his smallholding in Dorset. In the first episode, Julius starts the day feeding his adorable bottle-fed lamb and goats Bramble and Hazel, followed by cooking up delicious breakfast of pan-fried asparagus and poached egg on toast with freshly laid eggs. Later, he ropes in his brothers Jocelyn and Lucian to help fix fencing and move his rams to a new area on the smallholding

    Review

    I’m sure that running a smallholding is actually incredibly hard work but, boy, this makes it look like heaven on earth. Although to be fair, this is more about preparing and cooking gorgeous food than muddy boots and heavy-duty farming work.

    We join former London chef Julius Roberts, 25, for his first summer in Dorset: the sun is shining, the young goats are cute, the hens are laying and there’s an abundance of produce to pick and cook. Not surprisingly, chums and family frequently drop by to eat. Think early Jamie Oliver (kebabs are “sexy” while risotto is “whacked” around the pan), but rustic.

    Details

    Languages
    Formats
    Colour

    Credits

    Crew

    rolename
    Series producerCatherine Mann
    ProducerBen Crocker
    DirectorBen Crocker
    Series directorOlivia Grove
    Executive producerRachel Purnell
    Executive producerMelanie Darlaston
Advertisement
Advertisement
Advertisement

Sponsored content