Rick rediscovers his love for the foodie heaven of Argyll, where land and loch yield exquisite produce. He meets chef Pamela Brunton, a Michelin Green Star winner, whose menu showcases local and foraged ingredients. He also catches langoustine with teacher-turned-fisherwoman Mary Galloway and explores a century-old smokehouse. At home, Rick cooks arroz rojo and tattie scones with Scottish smoked salmon.