TLC presents an unexplored culinary road trip showcasing the best food Britain has to offer. The series, Fabulous Baker Brothers: A Bite of Britain featuring baker Tom Herbert and his chef brother Henry, will take the boys on the road across Britain and show viewers what they can achieve by cooking everything outdoors in fire pits, on barbeques as well as camping stoves. The siblings draw inspiration from each location they visit — handpicking delicious ingredients and making each place special.

They use ingredients fresh from the ground, river or sea, and turn them into mouth- watering cuisine — everything from scratch outdoors. Excerpts: Being one of the favourite chefs of TLC, what have been the key factors of success on your journey? What we liked about this journey was that everything had to stay basic, like fire, gas and barbecue, as the challenge was to come up with something innovative with limited cooking equipment. If someone gives you fun bits of kit to play with, you can have a go with it, but for people watching it, the home cook, it becomes a bit of a disconnect, as not everyone watching will have professional equipment. I enjoy thinking what can we create on a beach, where it&’s windy and we’ve only got the basics, plus it has to look beautiful.

And just for the record, people think it rains a lot in Britain. But for the series, during every single dish we cooked the sun came out and it didn’t rain once! Share the concept behind A Bite of Britain.

The series aims to showcase the best of what Britain has to offer. We’re very conscious when people come and say, “We love your country, your kings, your queens and everything else, but your food is rubbish.” Through this show we are aiming to dispel the myth that British food isn’t the best in Europe and show viewers at home what they can achieve by cooking everything outdoors in fire pits, on barbeques and camping stoves. Our show demonstrates that as a country we’ve got great meat, fresh fish and all from traditions that go back centuries.

Why do you think English food has become so universally popular? I think that we have diversity and can produce amazingly. Because we’re an island, we’ve got great seafood and great tradition of animals and livestock, and the foraging too. Here, we’re used to exploring the world and bringing back the best and mixing all the ideas together. We also have the freedom to experiment and we want things on our menu to tell a story. This is the food that we come from and where we would like to take it to. We would like our food to be more about stories, and the work that goes into producing it.

So then, when you’re eating something, it&’s not just food, there&’s a context and a story.

What&’s the significance of street food? We certainly like it.

Sometimes it&’s good to look around where you are and to ask what you would eat if you could only eat local fare. It&’s good to focus on it rather than get distracted with sourcing food from afar.

We weren’t so precious, we used olives, lemons, etc, but we tried to make the local ingredients the star of the dish. It puts context into the recipes.

How is the culinary road trip across Britain going to work? First, we decide where we were going to go. For instance, we picked Rye because it ticked lots of boxes for us — it&’s beautiful, it&’s quintessentially British, there are stories around it. And then, we looked at whom we knew. We put some Tweets out, asking what&’s happening in Rye, who&’s good to meet, what we should search out. And then we read books, talked to people, etc. It is always a little bit planned out beforehand, but also when you get there, we talk to people so things fall into place. We’re in each location for a week. Apart from the plans, the more you can pick up and innovate the better.

The show airs every Monday and Tuesday at 9 pm