It's the after-party at the BBC Food and Farming Awards. Everyone on the shortlist is there. Cameras are flashing. The winners look dazedly happy. Actually everyone looks happy, partly because they're eating some of the best food in Britain.
Chef Arthur Potts Dawson, one of the judges of the awards, has prepared this appetite-testing buffet to celebrate the finalists. It's a meal not just for the finalists, it's there because of the finalists. Every dish's been made from their ingredients, the results of their hard work - farming and fishing, brewing and baking. Every plate tells a story about the seriously good food produced in this country. And the story of that meal is the back story of the awards. So let's rewind.
It's 24 hours before the awards start and Arthur Potts Dawson is in his restaurant kitchen in Somerset waiting for the ingredients to arrive.
"The onions will need definitely peeling and peel them whole."
"These potatoes come from Riverford Organics. So we've got lovely different sizes, little baby ones. I kind of was looking for these sort of, you know, they're not new potatoes, they're just small potatoes. So, potatoes, sorted."
