The Chefs' Brigade

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.

The Brigade arrive in the culinary mecca of the Basque region - San Sebastian. With more Michelin stars per square foot than anywhere else in Europe, the city is a melting pot of local and international culinary excellence and the Brigade's toughest challenge yet.

Jason teaches the brigade the art of French classics, using fish from the local lake in order to show the brigade just how far they need to go to beat the French at their own game.

With the stakes never higher, Jason is determined to prove what can be achieved in just six weeks as his brigade of raw talent take on the might of Parisian haute cuisine.