Andy’s gastronomic goal leads him to South West Wales and the smallest city in the UK, St. David’s in Pembrokeshire. He sources three fantastic ewes milk cheeses from a stall called Caws Celtica to make a three cheese and leek quiche. Andy and Jonathan Williams from Café Mor go seashore foraging, where Andy learns the secrets of seaweed. Then the duo cook line-caught sea bream steamed on a bed of bladderwhrack. Ben Moses, founder of the unique collective Parsnipship, and Andy dig up vegetables from Ben’s own patch and cook a summer vegetable curry, which inspires Andy to cook an incredible Mediterranean vegetable pie.