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In this heat, four food producers with fledgling businesses come to test out their products on the locals in Malhamdale, in the heart of the Yorkshire Dales. They have two days in the shop to promote and sell their products. This time it is the turn of meat producers fighting it out for one place in the final.Oil-rig worker Mark prepares and cures baconfrom home in Aberdeenshire, with his own smoking shed at the bottom of the garden. But will his bacon flavoured with treacle, fennel and ale be too unusual for local tastes? Liz is a marketing consultant from Brighton, but in her spare time makes venison bresaola - an Italian cured meat. While it goes down well with customers, the high-end product could prove too niche. Couple Alanagh and Ilse are bringing a South African snack to Yorkshire, via Northern Ireland where they live. While their biltong quickly grabs the attention of the meat-loving locals, whether it is popular enough remains to be seen. Finally, Ruth - a medical secretary from Norfolk - produces her take on chicken liver parfait. But with such a French classic, will she be able to create a strong brand to lure customers?Tom Kerridge meets members of the community as they try the range of meat, including the bowls club and local sheep farmer Amos. Meanwhile judges Alison Swan Parente and Nisha Katona visit the food producers at home to see how well their product is made, and decide how well they promote and sell their item to the Yorkshire locals in the shop. The winner is the fledgling business that is most viable and deserving of the title best up and coming artisan.

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