RADIO and TV broadcaster Sir Terry Wogan discovered some of the secrets of Salisbury’s past during a trip to the city for a new programme.

The popular presenter spent Tuesday in Salisbury for a television series which will see him travel around the country in a black cab, sampling the delights of regional food.

Visiting the Charter Market, the Haunch of Venison, Salisbury Museum and the cathedral, he tried some of the locally-produced goods and chatted with traders and historians.

He said: “I’ve never been to Salisbury before and, when you see the cathedral spire as you come down into the city, it’s incredibly imposing – we did the usual speculation of how long it had taken to build and how many died on wooden ladders putting it together – it’s extraordinary.

“Then we went to the market which was a real revelation, as much as the spire was.

“I have a place in the south west of France and frequently go to the markets there.

“A lot of the time people say we don’t have any real markets over here anymore but the market in Salisbury puts all other markets to shame.

“I tried everything, sausages, Wiltshire paella, everything. I have had a wonderful time and throughout it all the sun has shone, which makes such a difference.

“I chatted to traders and spoke with Frogg (historian Frogg Moody) about the mummified hand at the Haunch of Venison.

“The Haunch of Venison has a little tunnel coming from the church to a certain room there where previously there was a brothel – the clergy used to enjoy themselves without anyone knowing.”

At the cathedral Sir Terry met Harnham chutney maker David Burton, who launched his special Magna Carta chutney using ingredients only available 800 years ago last month.

Asked for his verdict on the chutney, Sir Terry replied: “It’s terrific.”

Sir Terry said Salisbury was the first stop on a journey around the country for a TV series retracing the steps of Samuel Chamberlain’s book British Bouquet.

The American author wrote the book in 1963 following a similar one he had written on Italy and its cuisine.