Moveable Feast with Fine Cooking

We’re in Madrid with two of the city’s star chefs, Benjamin Bensoussan and Manuel Berganza, to make and serve up a delectable feast in one of the most coveted Madrid rooftop restaurants--Picalagartos Sky Bar.

Cambridge, England with chefs Tristan Welch and Alex Rushmer, sourcing the season’s best vegetables from Flourish Produce. Then it’s down to the river to forage for fresh herbs and a stop at an award-winning gin distillery.

In London, England we go to Borough Market with Sabrina Gidda and Karan Gokani to source some great meats and spices, and then pay a visit to Paxton & Whitfield, one of London’s most famous cheese shops.

In Portugal, chefs Leonel Pereira and Louis Anjos catch some local blue crab and visit the Faro Municipal Market. Two versions of seafood stew and an Orange Fennel and Almond Salad are on the menu.

In Brighton, an English seaside town, we’re with chefs Michael Bremner and Sam Lambert. On the waterfront, a delectable feast of the daily catch with an Herby White Wine Butter Sauce, a Fire Roasted Lamb, and Shrimp Shu Mai is prepared.

In Bilbao, Spain we’re cooking with chefs Agustin Araquistain and Dani López. We try small traditional snacks and learn about Idiazábel—a sheep’s milk cheese. At the Mimo Cooking School, the chef’s cook up a delicious Basque-inspired meal.

In Lisbon, Portugal, host Pete Evans and chef Alex Thomopoulos source ingredients at a Setubal market. Then in Bilbao, a traditional Portuguese-inspired feast is prepared that includes Spiced Chicken Escabeche and a Portuguese Custard Tart.

In Spain’s beautiful Basque country, chefs Eneko Atxa and Iker Barrenetxea cook up our feast: Tomato Tarts with Basil Aioli and Tomato Emulsion, Roasted Hake with Garlic and Parsley Oil, and Mixed Basque Cheeses for dessert.

In Lisbon, chefs Henrique Sá Pessoa and Alexandre Silva cook a Portuguese feast with a twist on tradition, including Seafood Rice, Tinned Fish Salad with Watercress and Herby Dressing, and a Chocolate Mousse with Olive Oil and Fleur de Sel.