Luke Nguyen's United Kingdom

Luke meets up with his London-based brother and explores some of the city's fascinating foodie markets. He learns the secrets to baking a traditional Victorian sponge, and later uses traditional ingredients to create an unusual, fresh salad.

Luke heads South West to historic Wiltshire. He travels through the stunning countryside to Devizes and creates a mouth watering lamb shoulder with wild garlic salsa verde.

Luke visits the famous Salisbury Cathedral and learns the secrets behind the city's oldest pub, The Haunch of Venison, and Lacock Abbey. Setting up shop at the Winchester farmers' market, Luke cooks mussels with some surprisingly local ingredients.

Venturing out with local Newquay fisherman Phil, Luke helps catch spiny spider crabs and cooks up Asian-inspired crab cakes. Then, Luke meets Cornwall's "best" pasty maker, before discovering what it takes to produce caviar that's fit for the Queen.

In Cardiff, Luke meets an artisan bread maker who delivers bread to homes by bicycle. Next, Luke heads to the seaside and stumbles across the Hang Fire Smokehouse pop-up restaurant. Then, he travels to Wentwood Reservoir for a spot of fly fishing.

In the hills of the Lake District, Luke cooks with a cut of the delicious local sheep. He meets Annette Gibbons, whose passion for Cumbrian food earned her an Order of the British Empire. Later, Luke is taught the secrets of Haaf net fishing.

Between the waters of Bute and the mainland, Luke chases succulent langoustines and meets a seaweed who is making the most of the island's natural resources. Later, he visits Mount Stuart and creates a Scottish whiskey dessert.

In Edinburgh, Luke discovers the country's traditional cuisine and checks out the Scots Monument and Edinburgh Castle. He learns how to make the Scottish delicacy, haggis and is entertained by the Duchess of Northumberland in her poisonous garden.

Luke discovers a chef's paradise at Vallum Farm, where he cooks a mouth-watering pork belly. Then, he visits the historic Hadrian's Wall and prepares a meal fit for a Roman emperor. Later, Luke explores Manchester's busy restaurant strip, Curry Mile.

Luke reflects on his travels and discoveries before catching up with friend Brett Graham, co-owner of Michelin-starred The Ledbury. Later, Luke meets Viking Ole who shares his secrets to smoking the perfect salmon.