Nearing the end of his Vietnamese journey, Luke stops in Sapa, a hilltop region that he remembers from his travels fifteen years ago. Join Luke as he rekindles a friendship from his previous visit and learns about a local dish of dried buffalo.
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Top chefs in England take Fred Sirieix to experience amazing restaurants where they genuinely love to eat.
TV and radio host Dermot O'Leary takes Fred Sirieix to Puglia in Italy's deep South to his favourite restaurants showcasing simple but sublime cucina povera or poor man's cooking.
Nearing the end of his Vietnamese journey, Luke stops in Sapa, a hilltop region that he remembers from his travels fifteen years ago. Join Luke as he rekindles a friendship from his previous visit and learns about a local dish of dried buffalo.
Luke's penultimate stop on his train journey is Hanoi. Follow Luke on his hunt for an iconic Hanoi dish, Bun Cha. Luke takes a ride on the Reunification Express railway, and visits the famous Hoan Kiem Lake for some delicious magenta sticky rice.
Luke is in northern Vietnam- Hai Phong! This is the birthplace of his partner Lynne. Join Luke as he meets some of Lynne's family for the first time, and tries the delicious Banh Da Noodle- a tasty dish that Hai Phong is renowned for!
After a long trip from Hue, Luke finally gets some rest in the scenic Ninh Bihn. Tag along as Luke meets with a local rice farmer, takes a canoe out for some crab hunting, and ventures deep into the jungle in search of a local delicacy- red ant eggs!
Gino & Fred are excited to head to San Francisco for their very own Summer of Love. Gordon tries to embrace the flower power mood, but he's more interested in the 61 Michelin Stars. The boys travel to a Napa Valley vineyard in a hot air balloon.
Gordon wants to show Fred & Gino that the food and fresh produce are off the charts! In Las Vegas they indulge in one of the most expensive beef burgers. After a night at the casino they're on the road again to experience the real wild west.
We're in Northern Europe where two hotels have used their extreme locations and extreme temperatures to offer guests experiences that can only be found in a few places on Earth.
In this episode we're in the nation's capital of India - New Delhi and in 'The City of Lakes' Udaipur at two Oberoi hotels where the standard of service takes hotel hospitality to a whole new level.
The trio heads to Scotland as Gordon prepares to cook a feast for the chief of Clan Ramsay and his friends. Gordon shows the others how to dress like real Scotsmen as they go in search of Scottish beef, hunt for scallops and play some Highland Games.
Gordon, Gino and Fred travel to France, where Fred has been asked to co-host an Oyster Festival in the beautiful Arcachon Bay, in just four days' time. Reunited with their campervan, Fred nominates himself as the driver in his homeland.
Gordon, Gino and Fred start their road trip in Gino's homeland of Italy, where Gino needs help to pull off an event that is close to his heart. Gino collects Gordon and Fred in a campervan to begin a road trip they won't be forgetting in a hurry.
After four weeks on the road, Gino's airing his feet in the back seat as the guys cruise along a Texan highway. Texas is a meat lover's paradise, and Gordon is keen to show the Europhiles some of the best BBQ known to man.
Gino & Fred are excited to head to San Francisco for their very own Summer of Love. Gordon tries to embrace the flower power mood, but he's more interested in the 61 Michelin Stars. The boys travel to a Napa Valley vineyard in a hot air balloon.
Gordon wants to show Fred & Gino that the food and fresh produce are off the charts! In Las Vegas they indulge in one of the most expensive beef burgers. After a night at the casino they're on the road again to experience the real wild west.
On a mission to taste the world's best breakfast, the three big egos Gordon, Gino and Fred are venturing out of their comfort zones crossing over the USA border into Mexico. They hope to stay out of trouble as they drive their bad boy transporter.
Jamie heads to Marseille in the south of France. Inspired by their stunning seafood, the traditional flavors of Provence, and the multicultural dishes being served up there, he cooks up a steak with a twist and a sublime courgette and olive tart.
Luke is in the town of Hội An. He visits a family who has been making chili sauce for 5 generations, stops by the Historic Japanese Covered Bridge built in 1719, and meets a 4th generation blacksmith who is creating knives from bombshells.
Luke hops on the train in Ga Thap Cham, and finds himself in Nha Trang—a region of Vietnam with a similar vibe to the French Riviera! Luke hand-catches seafood, looks for some fresh durian fruit, and visits a barramundi farm to harvest sea grapes!
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