Food critic A.A. Gill and Anthony Bourdain enjoy roast grouse (a funky game bird) at Letterewe Estate in the Scottish Highlands.
Courtesy of Zero Point Zero Productions
The grouse, prepared by chef Fiona Cullinane, was served with bread sauce (a sauce thickened with bread) and watercress.
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The lodge on the Letterewe Estate is only accessible by boat across Loch Maree.
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Bourdain heads to Glasgow, Scotland's biggest city, for a pint at Old College Bar.
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Old College Bar opened around 1510 and is the city's oldest pub.
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Director Nick Brigden shoots a scene at The Wee Guy's Cafe in Glasgow.
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Bourdain enjoys a full Scottish breakfast, complete with baked beans and blood sausage, at Wee Guy's Cafe.
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Bourdain then dines on langoustines and smoked salmon at Guy's Restaurant, the fancier sister restaurant of The Wee Guy's Cafe.
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Scottish blue cheese at Guy's Restaurant.
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Bourdain heads to Mother India for lamb curry simmered in spicy tomato gravy. Indian food is very popular across the United Kingdom because of trade routes established by the East India Company in the 17th century.
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The Barras is an open-air market in Glasgow's East End, an area that struggles with poverty, drugs and crime.
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Bourdain has a drink with former gang member-turned-actor Paul Brannigan at The Old Burnt Barns in the East End.
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Men congregate over a midday pint at The Old Burnt Barns tavern.
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The Govan Graving Dry Docks were once used to help maintain and repair ships.
