In central Germany, fifth-generation butcher Katharina Koch makes traditional air-dried sausages, but with a few surprises thrown in.

In the waters off the tiny island of Venø, Kristian Borbjerggaard harvests wild oysters for the kitchens of some of Denmark’s finest restaurants. His began his enterprise seven years ago as a teenager, earning the respect of restaurateurs and sparking a small but significant shellfish renaissance in the nation's culinary scene. 

In a small valley in central Portugal, vineyard owners Jorge Cardoso and Fernanda Rodrigues are reviving ancient wine-making traditions, favouring clay pots over barrels.

At the workshop in his Brussels cafe, Laurent Gerbaud is making chocolates with a difference, taking inspiration from far beyond the borders of Belgium.

In central Spain, the Cabra have farmed some of the world's highest-quality saffron for four generations, using a meticulously hand-produced and largely unchanged approach.

In Vizitsa, one of the Greek villages that have dotted Mount Pelion’s slopes since antiquity, the women-run Esperides Co-operative uses the region's abundant orchards to create traditional Greek spoon sweets with a secret local ingredient. 

In rural Quebec, Pierre Faucher has been tapping maple sap and turning it into syrup for almost 40 years.

Former actor Joris Putman looked to his family roots in Dutch flower cultivation to create a premium vodka using only organic tulip bulbs.

Seb Heeley and Jen Wiggins have taken their gin business from their dining room to a shiny new distillery – and picked up awards along the way.