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Last week in a marquee in Bristol, as you may have heard, we celebrated the people making the UK a better more interesting place through food.

But before the celebrating, the judges traveled over interesting terrain to places few of us see and even fewer of us get to understand.

Finding the people and organizations who not only provide great taste but are also

inspiring models for others. My job was to find the best food producer, the category

at the heart of the awards. And joining me this year

was London-based Jerusalem-born chef and food writer Yotam Otolengi, the man who for the

last decade has been revolutionizing the way we cook.

What we found thrilled us, food traditions being revived, reinvented and cherished. So for two editions of the food program we're going on that

road trip from the hills of South Wales to the bleak grander of the outer

Hebrides to the rich milk-producing pastures of Cheshire, which is where we begin.

John Bourne is the kind of the ultimate food maker, you know, he's like what we all want to be really because he's immersed in it to a degree that, you know, is beyond belief, comprehension.

I found a tape this morning and I'm only going to clear a little bit.

That's the unfasturized organic.

Hmm, it's very subtle, isn't it?

It's like eating the quintessence of cream.

John Bourne is a fifth generation of Cheshire cheese-makers.

Finalist number one is John Bourne of HSborn.

He lives in the heart of pasture- Rich Cheshire, near Malpas, where for most of the last

260 years his family have been farming and producing one of the county's most distinctive foods. As you can hear from the crackly

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