HAIRY Bikers Dave Myers and Si King travelled to the Cotswolds on their latest quest to encourage people to ‘Go Local’.

The duo made their way to the village of Upper Slaughter in new BBC2 show, The Hairy Bikers Go Local, to meet chef Charles Smith.

Charles runs two restaurants at Lords of the Manor.

“My food style is ingredient driven,” said Charles. “It really is about the quality of those single ingredients. My job as a cook is to execute them perfectly. We never stand still.”

Before setting off to find three new local suppliers for Charles to consider, the chef treated the pair to a dish consisting a slow roasted beef fillet, supplied by Lake District Farmers.

The first potential new supplier to be paid a visit by the Bikers was Andrew at Church Farm near Tetbury, who has a special herd of cattle that are a mix of Angus and Wagyu, as well as purebreds.

Having a try of the mixed-breed steak, Si said: “Very tender, big, beefy flavour, which is what our palates love.”

Then, they travelled to their base to cook up the first of three dishes to present to Charles.

The dish was a wagyu katsu sandwich using Hokkaido milk bread.

The next supplier to be visited was Winstones Ice Cream at Rodborough Common.

The business has seen four generations of the same family serving ice cream to the community.

Winstones’ Tom showed the Bikers how the ice cream is made and gave them the chance to hand fill tubs of ice cream before trialling the flavours.

Heading back to base the boys created a delicious six-layer ice cream cake with flapjack Manchester tart, using blackberry and cream, honey and ginger, and mango ice cream.

The third and final supplier to get a visit from the Hairy Bikers was the Cotswold Hills Vineyard in Down Ampney, headed by Katie and Ryan.

The vineyard was planted in 2010 and six years later was taken over by staff and students at the nearby Royal Agricultural University.

After learning about the journey from vine to glass, the Bikers took their goods back to base to create their final dish.

This dish was smoked haddock and brown shrimp souffle and panzanella salad with a splash of 2018 Cotswold Hills Blended English Wine added to the souffle, and a chilled glass of the wine served on the side.

Upon tasting, Charles said the wine was ‘absolutely delicious’, the beef was ‘melt in the mouth’ and marvelled that the ice cream did not have ‘that pasty texture’, saying ‘it tastes like real ice cream’.