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Raymond visits Dumfries House in the Ayrshire countryside and explores the grounds, meeting head Gardener Melissa and learning about the impressive gardens structure and scale. Inspired by the vegetables grown there, he makes a Scallop, Salmon, and Vegetable Ceviche. He also visits the Education Farm and learns about sustainability efforts. Resident Chef Kevin shows him how to use the garden produce in his Pig Cheek Scotch Eggs. Raymond then joins Satinder in the Georgian House to discuss its history and makes a Potato and Turnip Dauphinoise.