The team ventures to Djibouti to swim with the world's largest fish – the whale shark – but must then overcome frustrating travel challenges to get to Sudan and dive Cousteau's Conshelf II and a WWII wreck with a deadly cargo.
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Scott Wilson explores Japan's dynamic food culture, where modern convenience meets timeless tradition. From vending machine pizza and conveyor belt sushi to the artistry of Japanese knife making, he discovers how innovation shapes daily dining. The journey ends in a coastal fishing village, where Scott joins locals to catch and prepare fresh fish soup a reminder that the simplest meals, made with care, can be the most memorable.
Global traveller, Scott Wilson, returns to Japan to tour around by motorcycle, and experience the country's rich cultural and cuisine offerings found off the typical tourist trail.
In this episode, Scott Wilson trades the bustle of Japan's cities for the tranquility of its countryside. His journey begins in a traditional onsen town, where he experiences the rituals of Japanese bathing and fine dining. Along the way, he wields a katana with a master, visits one of the last swordsmiths still forging blades by hand, and explores the roots of udon noodles and mustard-making. Riding deep into Shikoku, Scott encounters disappearing villages brought back to life by creativity and community spirit. The adventure ends under the stars by a mountain river, celebrating Japan's enduring balance of tradition, resilience, and nature.
Ben Fogle returns to Scotland's sacred southern Outer Hebrides, uncovering how islanders draw faith from their land and sea. From knitting traditions to abandoned churches, every journey reveals stories of resilience, ancestry, and spiritual belonging.
The team ventures to Djibouti to swim with the world's largest fish – the whale shark – but must then overcome frustrating travel challenges to get to Sudan and dive Cousteau's Conshelf II and a WWII wreck with a deadly cargo.
Feta: The Famous Cheese from Greece. Traditional Spanish Tapas. The Champion of German Street Food: The Doner Kebab The Belgian National Dish: Moules Frites. West African Cuisine for Fine Dining.
Cakes and Tortes from Germany How to Make Authentic English Fish & Chips Colatura di Alici – An Italian Fish Sauce Pierogi - Soul food from Poland Bread Beer: Recycling Old Bread into a Tasty Drink Gazpacho: Cool Andalusian Cuisine.
Modern Icelandic Cuisine on the Westman Islands. A Typical Oktoberfest Treat: Bavarian Schweinshaxe The World's Oldest Sweet. White: Tokaji Wine from Hungary Traditional Raclette - A Specialty From Switzerland. A Love Letter to England's Pub Culture. Can Real Croissants do Without Butter?
A Spanish National Dish: The Tortilla. Smørrebrød: More Than Just a Sandwich. Purely Plant-Based: Vegan Sausage and Cheese. Mallorca's White Gold Greek Wine. Aging in the Aegean The Baking Grannies of Vienna.
Matt and Ted Lee descend on Louisville, Kentucky, to brew soy sauce in bourbon barrels, explore Mayan-meets-Southern cuisine and get a new taste of the traditional Hot Brown sandwich.
Joe Lycett presents the definitive guide to a fast and funny 48 hours away. This week he visits the Croatian City of Split with comedian, actress and writer, Aisling Bea.
Richard and comedian Katherine Ryan take a fast and funny trip to New York. Their overflowing schedule includes skyscrapers, roller blades, museums, ferries, show-tunes and cronuts.
In this episode, Scott Wilson trades the bustle of Japan's cities for the tranquility of its countryside. His journey begins in a traditional onsen town, where he experiences the rituals of Japanese bathing and fine dining. Along the way, he wields a katana with a master, visits one of the last swordsmiths still forging blades by hand, and explores the roots of udon noodles and mustard-making. Riding deep into Shikoku, Scott encounters disappearing villages brought back to life by creativity and community spirit. The adventure ends under the stars by a mountain river, celebrating Japan's enduring balance of tradition, resilience, and nature.
Ben Fogle returns to Scotland's sacred southern Outer Hebrides, uncovering how islanders draw faith from their land and sea. From knitting traditions to abandoned churches, every journey reveals stories of resilience, ancestry, and spiritual belonging.
The team ventures to Djibouti to swim with the world's largest fish – the whale shark – but must then overcome frustrating travel challenges to get to Sudan and dive Cousteau's Conshelf II and a WWII wreck with a deadly cargo.
Feta: The Famous Cheese from Greece. Traditional Spanish Tapas. The Champion of German Street Food: The Doner Kebab The Belgian National Dish: Moules Frites. West African Cuisine for Fine Dining.
Cakes and Tortes from Germany How to Make Authentic English Fish & Chips Colatura di Alici – An Italian Fish Sauce Pierogi - Soul food from Poland Bread Beer: Recycling Old Bread into a Tasty Drink Gazpacho: Cool Andalusian Cuisine.
Modern Icelandic Cuisine on the Westman Islands. A Typical Oktoberfest Treat: Bavarian Schweinshaxe The World's Oldest Sweet. White: Tokaji Wine from Hungary Traditional Raclette - A Specialty From Switzerland. A Love Letter to England's Pub Culture. Can Real Croissants do Without Butter?
A Spanish National Dish: The Tortilla. Smørrebrød: More Than Just a Sandwich. Purely Plant-Based: Vegan Sausage and Cheese. Mallorca's White Gold Greek Wine. Aging in the Aegean The Baking Grannies of Vienna.
Matt and Ted Lee descend on Louisville, Kentucky, to brew soy sauce in bourbon barrels, explore Mayan-meets-Southern cuisine and get a new taste of the traditional Hot Brown sandwich.
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