Marcus Wareing's Kitchen Garden Tales

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Marcus Wareing's Kitchen Garden Tales

As autumn has drawn in, it's time to take stock of the kitchen garden and preserve any remaining summer crops so that they last through the winter and don't go to waste.

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Season 3
Marcus is thinking about adding some goats to the farm - but they are notoriously hard to look after. He visits a farm in Surrey to learn all about rearing, milking and feeding goats.
Keen to learn as much about owning and rearing livestock, Marcus is off to auction with Stuart who is selling some of his sheep to understand this aspect of farming life and gets some tips.
There is an abundance of fruits falling from the trees in the orchard that often go to waste. Marcus decides to make them into his own cider and visits an expert to help him fulfill this idea.
Marcus has faced some setbacks. Not everything in the kitchen garden has done well and he'll need to learn from experience next time. He seeks advice.
Marcus checks on the new pine forest he's planted, and experiments on using pine in his cooking. He's also keen on expanding his livestock collection with some commercial pigs.
After doing some essential repairs, Marcus gets the digger out to start cultivating an area of his land called the Bund and plant hedgerow for the wildlife. He drafts Rosanna and Signe to help.
As the owner of two rare breed Mangalitsa pigs, Marcus is keen to master charcuterie - the method of preserving meat products. He invites his neighbour over for a masterclass in curing meat.
Marcus deals with his pigs who are still causing trouble in their fenced off woodland home. His chickens get a health check-up, and he also decides to expand his collection of hens.
Marcus investigates unusual food flavours that he can use in cooking. From foraging for edible produce to experimenting with his smoker to make chilli butter.
Season 2
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In an attempt to deter any duckling-stealing predators, Marcus puts his scarecrow-making to the test. He also enters his scarecrow into the local Framfield Scarecrow Festival's annual contest.
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One of Marcus’s favourite things about the farm is having livestock grazing on the fields. To expand his herd, he visits the nearby Buckhurst estate to learn about traditional Sussex cattle.
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There is plenty of fresh produce growing in the kitchen garden, but one of the important ingredients that Marcus uses is salt. Something he can't produce himself. He travels to Essex and learns how.
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Marcus has noticed more and more deer on his land and wants to learn what he should be doing to manage them. He goes to Knepp Estate to meet Charlie and Issy who have turned over their 3500-acre farm.
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Interested in diversifying his cooking at the small holding, Marcus decides to build a smoker. But first, he needs something to smoke in it.
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Having cooked with salt marsh lamb for years, Marcus decides to venture out to the Romney Marshes to meet shepherd Chris and his flock. Here he learns what gives this lamb its delicate flavour.
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Marcus rediscovers some wasabi plants in his kitchen garden and decides to find out more about them. Heading to a wasabi farm he learns all about how to grow this temperamental plant. The farm also produce watercress and he picks up some tips for this nutritious crop too.
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Marcus meets a local potato farmer Steve, who is doing something quite unusual; growing thirty-three varieties of potato on just thirty-five acres. All this talk has got Marcus thinking about one of his favourite pairings; potatoes and fish, he decides to head out to the Kentish coastline to meet some local fishermen.
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After his bees mysteriously disappeared last year, Marcus and gardener Anatoliy decide they need some advice. He travels to The Newt to meet Paula and learn more about bee keeping.
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Marcus Wareing starts his day by setting off to The Knepp in Horsham to learn all about different tomato varieties in their impressive market garden.
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