In the first of the series, Gordon Perrier prepares a sumptuous banquet to mark the arrival of his £7000 specially commissioned table, ably assisted by his co-host and brother Raymond. In a sumptuous display of studied decadence, Gordon's hired extra waiters to serve a themed menu climaxing in eight pre-sketched desserts to match the newly upholstered velvets of his guests' chairs. An Arranged Bouillabaisse precedes a Veal and Mushroom Salad, but the opulent menu reveals its true flavours when Gordon unveils the Gilded Pears with Goat's Cheese. Meanwhile, Dave Heyward's Valencian Paella party gives a rousing reception to live, rosemary fed snails fresh off the plane from Spain. Spanish blood is in the 40-year old rugby player's veins and his Spanish-born mother ensures the sangria flows freely through the eight hour cooking marathon.