Jason Atherton takes 10 chefs from pubs, cafes and caterers across the UK on a culinary journey across Europe, and gives them a crash course in preparing food fit for the finest restaurants. The first destination is Puglia in southern Italy, where food is prepared on the principle of making the most of what is to hand. The chefs are tested on their pasta-making skills, and pitted in a culinary contest against a well-regarded local restaurant. However, Jason faces a tough choice of whether to send a struggling member of the group home and fly in a replacement.
Jason Atherton takes his group of chefs to Bergen, Norway, where they are challenged to emulate the precise style of well-regarded local chef Christopher Haatuft's award-winning restaurant. The chefs get an in-depth course in the specifics of Scandinavian cooking and ingredients as they prepare venison stew. A more experienced chef joins the brigade to help them rise to the challenge of preparing food for an award-winning restaurant, leaving some of the existing members fearful that they will be replaced.
Jason Atherton takes the chefs to Cadiz in Southern Spain, a city famous for its seafood. The brigade must cook for a restaurant that has been run by the same family for 50 years, and is adored by locals and tourists alike. Jason must encourage the chefs to appreciate local traditions, and arranges for a local fisherman to take them to the salt flats that have provided seafood to residents for thousands of years. Back in the kitchen, several members of the brigade have to win back Jason's trust following recent confrontations.
Jason Atherton takes the brigade to San Sebastian in the Basque region of Spain, where they face their toughest challenge to date competing against the kitchen staff of Michelin-starred chef Paulo Airaudo. Jason has had to bring in two new recruits to replace the chefs who have dropped out, and they struggle to find their place on the team - especially as both are used to being in charge.
Jason Atherton takes his team to the Alpine region of the Savoie in France, where Michelin star chef Alain Perillat-Mercerot has prepared a seven course menu to test their skills. One member of the brigade decides to leave, forcing the others to tackle the challenge short-handed. Jason teaches them how to make Quenelle de Brochet, using pike caught from a nearby lake.
The chefs face their final challenge in Paris, where they must prove their worth in a luxury restaurant run by the son of one of Jason Atherton's culinary heroes. As the brigade prepares to deliver the finest in French haute cuisine, expert advisors Dale Bainbridge and Andrew Beynon offer them an added incentive - the best performing member of the group will go home with a volume of all their best recipes. Last in the series.
