In the upcoming ITV series Josie’s Taste of the Westcountry, broadcaster Josie Gibson teams up with Michelin-starred chef Paul Ainsworth to celebrate the rich culinary heritage of Gloucestershire and beyond. The five-part series highlights the region’s iconic foods, including the infamous Stinking Bishop cheese and historic Tewkesbury mustard.
Josie, a proud native of the West Country, embarks on a delicious journey starting in the scenic Cotswolds. There, she meets Adam Henson of Countryfile fame and samples the famously pungent Stinking Bishop cheese, a local delicacy made by Charles Martell, whose craft gained worldwide recognition thanks to Wallace & Gromit.
The show delves deeper into Gloucestershire’s flavors as Josie visits the Tudor town of Tewkesbury, discovering the renowned Tewkesbury mustard balls crafted by a dedicated local artisan. These mustards hold a special place in history and even drew the admiration of William Shakespeare.
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Partnering with Paul Ainsworth in the kitchen, Josie learns how to make a decadent mustard-infused fondue using traditional Tewkesbury mustard, showcasing the depth of flavor and history behind the ingredients.
Josie shares her excitement about the series: “Growing up in the West Country, I’ve always loved this region’s rolling hills, rugged moors, and stunning coastline. This show shines a light on the incredible food and people just on our doorstep. It’s been a real learning adventure, and I’m proud to celebrate the amazing flavors of home.”
Paul Ainsworth brings his culinary expertise as the patron chef of his Michelin-starred restaurant, Paul Ainsworth at Number 6 in Padstow, Cornwall. Josie recalls, “Working with Paul was a fantastic experience. Seeing how he transforms simple, local ingredients into unforgettable dishes was inspiring. I’m hoping to secure a table at his restaurant on my next visit!”
Josie’s Taste of the Westcountry, presented in association with Rodda’s, airs Sundays at 11:25 am on ITV and ITVX from 19th April, inviting viewers to join Josie on a wholesome exploration of the region’s unique gastronomy.