THE SEASON finale of The Hairy Bikers Go Local saw Dave Myers and Si King travel to Northumberland.

Barrow-born Dave and his co-star headed to Wall, just north of Hexham, to meet chef Alex and his partner Ally at restaurant Hjem based in the Hadrian Hotel.

Michelin-star chef Alex presented the Bikers with some food to show them his style.

He prepared sea trout with poached leeks and a nduja sauce. Next was mackerel with runner beans and flowers.

Finally, he presented the pair with an ice-cream and caramel desert using spelt and a warm apple caramel.

The county is home to Si so they hoped his local knowledge could come in handy as he and Dave ventured off to find three new suppliers for Alex.

The first supplier to be paid a visit was the River Tweed Wild Salmon Company.

The company is run by Michael, a man who is using the traditional net and cobble method to catch salmon in a sustainable way.

Heading back to base the chefs created the first of three dishes to present to Alex. It was a gravadlax and confit of wild salmon.

The next supplier to be visited was the Belle and Herbs Farm.

Sam and Pan are the pair behind the company, specialising in kimchi, pickles and chilli sauces.

After heading back to base with some produce, Si and Dave created a pork kimchi stew.

The final supplier to be paid a visit was Meraki Cacao.

Vicky has been running a unique chocolate factory, although she doesn’t refer to the product as chocolate, but as raw cacao bars.

Taking some of the cacao bars back to base, the Bikers created a milk and white chocolate tart, marzipan balls, and an Aztec chocolate avocado mousse.

Upon tasting the dishes, of the salmon Alex said he ‘liked it a lot’. He also described the kimchi as ‘interesting’ and the cacao as ‘amazing’.

After the final show aired, the Hairy Bikers said to fans: “Sadly, the series has come to an end.

“We hope you enjoyed the series and the journey we went through with each episode, we look forward to seeing you on your telly sometimes soon.”